Pork Butchery - Meat Retail

Pricing

DVD: $16.95 Add To Cart
Learner Guide: $27.75 Add To Cart
Preview
  • PDF thumbnail
  • YouTube thumbnail

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

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

Catalogue Item

TAFEshop Identifier: TAFESA-762

TAFEshop Catalogue: 09.063.0414-E2

ISBN: 978-1-86393-243-1

TAFE SA

Related Resources


Order and Manage Stock - Meat Retail

The trainee meat retailer is introduced to the methods and procedures of ordering and managing stock for a retail meat outlet. The principles covered include: ordering and managing stock, assessing carcass/product quality, calculating yield of carcass or product and cost and price meat products.

Learner Guide$30.25

Prepare Specialised Meat Cuts - Meat Retail

This DVD presents the methods and procedures involved in preparing master trim beef cuts, trim lamb cuts and new fashioned pork cuts. The DVD was produced in 1999.
Duration: 98 minutes.

DVD$16.95

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