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

Competency Field
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 © 2018 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


Hindquarter Beef Butchery - Meat Retail

This handbook is used in conjunction with the DVD. On completion of this unit the student will be able to: identify the hindquarter sections of beef carcass and the primal cuts derived from the hindquarter, break and bone beef hindquarter, trim and prepare primals for stage and further processing, prepare hindquarter beef cut display and trim and utilize hindquarter beef cuts. The DVD was produced in 1999.
Duration: 60 minutes.

DVD$16.95
Learner Guide$28.00

Use Numerical Applications in the Workplace

On completion of this unit of competence students will be able to implement work requirements including: 
• mathematical information in work instructions, SOPs and documents • basic mathematical operations used to perform workplace tasks.

Learner Guide$29.00

Cook and Store Meat Products - Meat Retail

This practical handbook introduces the preparation, process, cleaning and storage procedures involved in the curing, corning and smoking of meat products. Used in conjunction with the DVD, the content covers: preparation of meat for curing, corning and smoking, preparation of brines, identification, correct assembly and operation of equipment, processing and storage of cured meat products and cleaning, sanitising and storage of equipment.

Learner Guide$30.00