Pork Butchery - Meat Retail

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Description

This handbook is used in conjunction with the DVD on Pork Butchery. On completion of this unit the student will be able to: identify the primal sections of the pork carcass and the primal cuts serviced from each section, break pork carcass, prepare all primal cuts, slice, cut, trim label and display primal cuts, bone, roll, sew/net pork primal cuts and trim and prepare all pork cuts. The DVD covers the identification and breakup of pork carcass along with the preparation, boning, slicing, cutting, rolling and trimming of all pork primal cuts.
Duration: 59 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, MTMR201B: Break and cut product using a bandsaw, MTMR319A: Break carcases for retail sale, MTMSR201B: Prepare and slice meat cuts

Copyright Description

Copyright © 2018 TAFE SA, Government of South Australia. All rights reserved. Terms and conditions apply.

Catalogue Item

TAFEshop Identifier: TAFESA-762

TAFE SA

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