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Title / Apply ovine anatomical terms to ovine product cutting lines
Level / 3 / Credits / 4
Purpose / This unit standard is for people in the supervisory or quality assurance role whose job is to ensure that beef meat products comply with the written specification for AUS-MEAT National Accreditation Standards.
People credited with this unit standard are able to: describe the skeletal structure and anatomical features of a sheep carcass as they relate to ovine product cutting lines; describe the anatomical terms used for ovine product cutting lines and preparing ovine product; and identify the major muscles of a sheep carcass as they relate to sheep product names, cutting lines and consumption.
Classification / Meat Processing > Meat Industry Generic
Available grade / Achieved
Explanatory notes
1Legislation relevant to this unit standard includes but is not limited to – Animal Products Act 1999.
2Resource documents include but are not limited to – AUS-MEAT National Accreditation Standards, available at
3Definitions
Written specifications – product specifications set by the customer and customer country requirements and AUS-MEAT National Accreditation Standards relating to cuts, weights, presentation, and packaging.
Industry specifications – product specifications and AUS-MEAT National Accreditation Standards relating to cuts, tolerances, product names, and yield determination.
Outcomes and evidence requirements
Outcome 1
Describe the skeletal structure and anatomical features of a sheep carcass as they relate to ovine product cutting lines.
Evidence requirements
1.1The vertebrae are described in terms of their relationship to the different areas of a sheep carcass.
1.2The pelvic girdle bones are described in terms of their relevance to ovine cutting lines.
1.3The bones of the ovine fore and hind leg are described in terms of their relationship to the cutting lines for ovine products.
1.4The ribs are identified in terms of their relationship to the cutting lines of both fore and hindquarter ovine products.
1.5Cutting positions are identified in terms of the ovine carcass quartering site.
1.6Anatomical features are identified in terms of specified cutting lines.
Outcome 2
Describe the anatomical terms used for ovine product cutting lines and preparing ovine product.
Evidence requirements
2.1Anatomical terms are identified in terms of specified ovine products.
Rangeterms may include but are not limited to – cranial, caudal, dorsal, ventral, lateral, medial, proximal, distal.
2.2Anatomical terms are described in terms of their importance in ovine product descriptions, and written and industry specifications for ovine products.
2.3Cutting directions for the fore and hind legs are described in terms of their difference to those for the torso.
Outcome 3
Identify the major muscles of a sheep carcass as they relate to sheep product names, cutting lines and consumption.
Evidence requirements
3.1The major muscles are identified in terms of the forequarter, the hindquarter, the shoulder blade and the hind limb.
Rangemuscles may include but are not limited to – m. longissimus dorsi, m. spinalis, m. supraspinatus, m. infraspinatus, m. trapezius, m. latissimus dorsi, m. surratus ventralis, m. pectoralis, m. profundus, m. transverses abdominis, m. rectus abdominis, m. pectoralis profundus, m. pectoralis superficialis, m. rectus abdominis, m. gluteus medias, m. gluteus biceps, m. semimembranosus, m. semitendinosus, m. tensor fasciae latae, m. rectus femorus, m. internal oblique abdominis, m. psoas major, m. psoas minor.
3.2The muscle content of products is identified in terms of the impacts of varying the cutting site.
3.3Individual muscles are identified in terms of their position and features.
3.4The value of the ovine product is determined in terms of the muscle content.
3.5Customer usage of ovine products is determined in terms of cutting lines and muscle composition.
Replacement information / This unit standard, unit standard 19175, unit standard 19176, unit standard 19177, unit standard 22321, and unit standard 22323 have been replaced by unit standard 28232 and unit standard 28253.This unit standard is expiring. Assessment against the standard must take place by the last date for assessment set out below.
Status information and last date for assessment for superseded versions
Process / Version / Date / Last Date for AssessmentRegistration / 1 / 27 February 2006 / 31 December 2012
Review / 2 / 21 July 2011 / 31 December 2016
Review / 3 / 27 January 2015 / 31 December 2016
Rollover / 4 / 17 September 2015 / 31 December 2018
Consent and Moderation Requirements (CMR) reference / 0033
This CMR can be accessed at
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA, before they can report credits from assessment against unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be granted consent to assess against standards by NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and which are assessing against unit standards must engage with the moderation system that applies to those standards.
Requirements for consent to assess and an outline of the moderation system that applies to this standard are outlined in the Consent and Moderation Requirements (CMR). The CMR also includes useful information about special requirements for organisations wishing to develop education and training programmes, such as minimum qualifications for tutors and assessors, and special resource requirements.
Primary Industry Training OrganisationSSB Code 101558 / New Zealand Qualifications Authority 2018 / / New Zealand Qualifications Aut