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Title / Grade beef carcasses
Level / 3 / Credits / 50
Purpose / People credited with this unit standard are able to: assess beef carcasses; grade beef carcasses; demonstrate team-work; and comply with organisational and statutory hygiene and safety requirements.
This unit standard is for people who are employed in the slaughter and dressing department at meat processing plants who are required to grade beef carcasses to meet company and customer specifications.
Classification / Meat Processing > Slaughter and Dressing
Available grade / Achieved
Entry information
Recommended skills and knowledge / Recommended: Unit 2512, Demonstrate knowledge of beef grading classifications, or demonstrate equivalent knowledge and skills.
Explanatory notes
1Normal production speeds apply to the performance of this activity.
2Legislation relevant to this unit standard includes but is not limited to – Health and Safety in Employment Act 1992, Animal Products Act 1999.
3Resource documents include but are not limited to – Industry Standard 5 Slaughter and Dressing, Industry Standard 6 Processing of Edible Product, available from the New Zealand Food Safety Authority (NZFSA) at
4Guide to beef carcass classification 2003, and subsequent amendments, form the basis for some of the performance criteria in this unit standard and can be found on the website of Meat and Wool New Zealand at
5Definitions
Organisational requirements refer to instructions to staff on policy and procedures which are documented in memo, electronic or manual format and are available in the workplace.
Company specifications are product specifications set by the company relating to cuts, weights, presentation, and packaging.
Customer specifications are product specifications set by clients relating to cuts, weights, presentation, and packaging.
The operator refers to the candidate being assessed against this unit standard.
Outcomes and evidence requirements
Outcome 1
Assess beef carcasses.
Evidence requirements
1.1Dressing faults caused by mechanical and operator error are identified in accordance with organisational requirements.
1.2Downgradable conditions are identified in accordance with organisational and statutory requirements.
1.3Disease indicator tags are identified in accordance with organisational requirements.
1.4Company procedure identification tags are identified in accordance with organisational requirements.
1.5Fat depth measurement is taken at the site in accordance with organisational requirements and company specifications.
1.6Fat depth probes are used and read in accordance with organisational requirements and company specifications.
1.7Beef carcasses meeting company muscling specification classifications are identified in accordance with organisational requirements.
1.8Beef carcasses that do not meet company specifications are identified and reported in accordance with organisational requirements.
1.9The total fat content of beef carcasses is visually assessed in accordance with organisational requirements or company specifications.
1.10Beef carcasses are classified into age categories in accordance with Meat and Wool NZ specifications.
Rangecow, heifer.
1.11Beef carcasses are classified into sex categories in accordance with Meat and Wool NZ specifications.
Rangefemale, bull, steer.
1.12Probable quality status is assessed using grading implements in accordance with organisational requirements.
Rangegrading implements may include but are not limited to – intrascope, rule, reflectance meter, hennessy probe, greville probe.
Outcome 2
Grade beef carcasses to meet company and customer specifications.
Evidence requirements
2.1Beef carcasses are graded using grading console keys or grade tickets in accordance with organisational requirements.
Rangeincludes but is not limited to – type, fat class, muscling class, defect, damage, market identification.
2.2Damaged beef carcasses are downgraded in accordance with company specifications.
2.3Graded beef carcasses meet company or customer specifications and statutory requirements for grading accuracy.
2.4Graded beef carcasses are identified in accordance with organisational requirements.
2.5Records of graded beef carcasses are maintained in accordance with organisational requirements.
2.6Grading speed meets company processing requirements.
2.7Graded beef carcasses are dispatched for chilling in accordance with organisational and statutory requirements.
Outcome 3
Demonstrate team-work.
Evidence requirements
3.1Tasks are completed within the time and space allocation determined by product flow and organisational requirements.
3.2The quality and completeness of tasks meet the operational requirements of following co-workers.
3.3Communication and feedback are provided to and requested from co-workers to maintain and improve task and product quality.
3.4Co-workers are not endangered through the operator's methods and equipment.
3.5Co-worker assistance is provided within the confines of product flow and operator space.
3.6Machinery, equipment, and facility malfunctions are identified and reported to supervisory staff in accordance with organisational requirements.
3.7Conflict resolution techniques are applied to minimise interpersonal differences with co-workers which may adversely affect team performance.
Outcome 4
Comply with organisational and statutory hygiene and safety requirements.
Evidence requirements
4.1Company supplied clothing, and hygiene and safety equipment are worn and used in accordance with organisational and statutory requirements.
4.2Work methods comply with specified organisational and statutory requirements to minimise the risk of product contamination and injuries to the operator and others.
4.3Unsafe and unhygienic conditions are identified and reported to supervisory staff in accordance with organisational requirements.
4.4Equipment, operator and work area cleanliness complies with organisational and statutory requirements.
Replacement information / This unit standard and unit standard 2512 have been replaced by unit standard 28243.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 / 31 January 1995 / 31 December 2016
Revision / 2 / 29 September 1998 / 31 December 2016
Review / 3 / 30 August 1999 / 31 December 2016
Revision / 4 / 19 July 2001 / 31 December 2016
Review / 5 / 27 April 2005 / 31 December 2016
Review / 6 / 19 June 2009 / 31 December 2016
Review / 7 / 27 January 2015 / 31 December 2016
Rollover / 8 / 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