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Title / Assess quality and determine use of carcass meat and primal cuts
Level / 4 / Credits / 22
Purpose / People credited with this unit standard are able to: assess quality of carcass meat and primal cuts, and determine yield ratios; determine meat cuts; and demonstrate the knowledge which underpins assessing quality and determining use of carcass meat and primal cuts.
Classification / Meat Processing > Meat Retailing
Available grade / Achieved
Explanatory notes
1Legislative and regulatory requirements applicable to this unit standard include: Food Act 1981, Food Hygiene Regulations 1974, Biosecurity Act 1993, Animal Products Act 1999, and Animal Products (Ancillary and Transitional Provisions) Act 1999.
Codes of Practice also relevant to this unit standard include the Australia NewZealand Food Standards Code, available at
2Workplace specifications and procedures include manufacturer's specifications where appropriate.
3Products used for this unit standard are bovine, ovine, porcine, and poultry.
Outcomes and evidence requirements
Outcome 1
Assess quality of carcass meat and primal cuts, and determine yield ratios.
Evidence requirements
1.1Quality is assessed in accordance with workplace specifications and legislative requirements.
Rangeclassification, conformation, finish, sex, weight.
1.2Yield ratios are determined in accordance with workplace specifications.
Outcome 2
Determine meat cuts.
Evidence requirements
2.1Meat cuts chosen for carcass and primal cuts conform to workplace specifications.
Rangepercentage yield, type and quantity of cut, quality, selling price, classification, sales targets, product description match.
Outcome 3
Demonstrate the knowledge which underpins assessing quality and determining use of carcass meat and primal cuts.
Evidence requirements
3.1The characteristics of breeds used in the production of retail meat for sale in the domestic market are identified.
Rangeat least four breeds of – cattle, sheep, pigs.
3.2The factors which determine the condition and quality of meat prior to and following slaughter are described.
Rangeage, sex, conformation, finish, accelerated conditioning and aging, nourishment, exercise, castration, stress, slaughter methods, rigor mortis, pH level, storage.
3.3Classifications are explained in relation to the assessment of carcass meat quality.
3.4Explanation is given of how cuts, portions and yield vary for different classifications of the same species and how this affects profit.
3.5The anatomy of dressed carcasses is described and the standard retail cuts are located on the carcass using the terminology of the trade.
Rangebones, muscles, connective tissue, covering fat, muscle fat, edible by-products.
3.6Retail cuts are described in relation to the appropriate primal cuts and their suitability for specific uses.
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 / 23 May 1996 / 31 December 2020
Review / 2 / 31 March 2000 / 31 December 2020
Review / 3 / 23 September 2005 / 31 December 2020
Review / 4 / 18 June 2010 / 31 December 2020
Review / 5 / 16 March 2017 / 31 December 2020
Consent and Moderation Requirements (CMR) reference / 0094
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 (CMRs). 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.
CompetenzSSB Code 101571 / New Zealand Qualifications Authority 2018 / / New Zealand Qualifications Aut