Lamb Butchery - Meat Retail

Pricing

DVD: $16.95 Add To Cart
Learner Guide: $29.00 Add To Cart
Preview
  • PDF thumbnail
  • YouTube thumbnail

Description

This practical handbook introduces the classification and various cuts which can be obtained from a sheep carcass. The DVD presents various methods of breaking a lamb carcass including the preparation, slicing, cutting, boning, rolling and trimming of all traditional lamb cuts. The DVD was produced in 1999.
Duration: 48 minutes.

Classifications

AQF - Australian Quality Framework
Certificate II, Certificate III, Certificate IV

Industry Classification Scheme
Hospitality

National Code - Training.gov.au
MTMPR201B: Prepare and operate bandsaw, MTMR101B: Identify species and meat cuts, MTMR102B: Trim meat for further processing, MTMR201B: Break and cut product using a bandsaw, MTMR309B: Prepare roll sew and net meat, MTMR319A: Break carcases for retail sale, MTMSR301B: Break carcase into primal cuts

Copyright Description

Copyright © 2017 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-758

TAFEshop Catalogue: 09.063.0410-E2

ISBN: 978-1-86393-237-0

TAFE SA

Related Resources


Apply Quality Assurance Practices - Meat Retail

The Quality Assurance learning guides are designed to introduce the trainee meat retailer to the concepts and requirements of working within a Quality Assurance system. The trainee is also introduced to Hazard Analysis (at) Critical Control Point (HACCP) system and its workings within a retail meat outlet Quality Assurance system.

Learner Guide$30.00

Apply Hygiene and Sanitation Practices - Meat Retail

This learning guide explains the practice involved in personal hygiene and sanitation for workers in a retail meat establishment. At the completion of this module students will be able to: maintain a clean work area during and after operations, identify sources of contamination and spoilage and follow the hygiene and sanitation requirements for the workplace.

Learner Guide$31.25

Merchandise Products and Services - Meat Retail

This learning guide describes methods of merchandising products and services for a retail meat outlet. On completion of this unit the student will be able to: advise on the nutritive composition of meat, advise on methods of reducing fats from a diet which includes meat, price, weigh and display meat products, maintain stock presentation and contribute to the development of workplace marketing and merchandising strategy.

Learner Guide$28.75