Beef Specification

Upcoming Dates
4 - 8 March 2024
At Melbourne Polytechnic - Epping Campus
Course Cost:
$2600 per trainee
Remaining Places: 2 of 19
8 - 12 April 2024
At South Metropolitan TAFE, Bentley Campus WA
Course Cost:
$2600 per trainee
Remaining Places: 7 of 10
20 - 24 May 2024
At AUS-MEAT Training Centre - Murarrie QLD
Course Cost:
$2600 per trainee
Remaining Places: 9 of 15
Still got questions?

What is the course about?
The course aims to prepare participants to be an AUS-MEAT Standards Officer in a Beef boning room. It is desirable that participants who enrol in this course are able to:

  • Spell product names
  • State cutting lines
  • Name the major muscle content of the beef primals.
  • Identify the anatomical terminology as used in specifications
  • Identify relevant muscles used in the specification of each product need to be identified.
This Unit is a pre-requisite for AUS-MEAT Accreditation Beef Boning Room Standards Officer training.

What do I do if I need to cancel my booking?
Please contact AUS-MEAT immediately to avoid any cancellation fees. Full payment is required no later than 5 days prior to the commencement of training.
A 50% cancellation fee will apply on cancellations received less than 10 working days prior to commencement of training.
NO refunds are given for cancellations received less than 5 working days prior to the commencement of training.
Any transfers between courses will incur a $100 fee on each instance.

What your course fees cover
Your courses fees paid cover the following items

  1. Course tuition
  2. Facility hire
  3. Workbooks and assessments
  4. Morning tea and lunch
  5. Issue of certificate

Who should attend?

  • Persons wishing to gain more knowledge of beef primal cuts and specifications.
  • Prospective Standards Officer in an AUS-MEAT Accredited Boning Room

English is not my first language! Will I have problems?
All AUS-MEAT training courses are presented in English. A sound understanding of the English language is required. All workbooks and assessments are conducted in English. If required, the use of dictionaries or tablets are acceptable.
For any additional or special requirements please contact AUS-MEAT on (07) 3361 9200 to discuss what support services are available.

How will you be assessed?
During the course participants will be required to complete three (3) assessments. The first will include an Evidence Logbook, this will assess participants on all the concepts covered throughout the duration of the course. The second assessment will require participants to identify a minimum of 30 beef primal cuts against the Handbook of Australian Meat. The final assessment will incorporate a series of theory questions with the ability to assess a beef product against a customer specification.

Participants will be directly involved in demonstration and explanation of:

  • Beef Product descriptions
  • Cutting lines
  • Detecting and recording defects
  • Achieving maximum yields and returns
  • Specifications and verification
  • Basic anatomy

Assessment 1 – Product Name
You will be asked to write the correct product name for 30 Beef primals. You will be expected to correctly spell the product name. Only correctly spelt names will be awarded a mark. You will have 30 seconds per product in which to write the product name on the answer sheet.
The pass mark is 90%, which means that you must allocate the correctly spelt name to 27 of the 30 products.
If you are not successful in this assessment at the first attempt on Day 3 of the course, you may attempt this assessment again on Day 4.

Assessment 2 – Product Description
You will be asked to answer five questions for each of 20 items; some of the questions are multiple choice type questions.
For each Product Item there is a specification describing some aspect of the product. The questions can cover any of the following – cutting lines, major muscle content, points of specification, measurements such as length of “tail” and fat depth (using a metal ruler) and product defects such as foreign muscles, incorrect cutting lines or incorrect trimming to specification.

Issue of Certificates
At the successful completion of this course, you will be issued with a Statement of Attainment.

The Unit of Competency issued is:

AMPQUA412 – “Specify beef product using AUS-MEAT language”

This unit sits within AMP40222 Certificate IV in Meat Processing qualification.

This Unit is a pre-requisite for AUS-MEAT Accreditation Beef Boning Room Standards Officer training.

What are the course hours?

Monday - Please arrive by:12:30pm
Course Commences at:1:00pm
Tuesday - Thursday:8:00am - 4:00pm
Friday 8:00am - 12:00pm (Roughly)

Do I need to bring anything?
You will need to bring the following to the course:

  • Closed in comfy footwear
  • you should have a clean white coat for each day of the course, (White coats available if you don't have access to any)
  • we recommend warm clothing as most of the sessions will be in a chilled training room.
Entry Requirements
There are no Pre-requisites for this course.

At the course:

  • The success of the course rests largely with you!
  • Reviewing the day’s material each evening is essential to reinforce the content of the course.
  • There will be revision exercises set for each evening so you will need to set aside time to carry this out (approx. 1 hour per evening).
  • It is crucial that you do not have any other commitments during the course so that you can
  • focus completely on the material covered.
Suggested preparations before attending the course: 
  • Examine product at your workplace; ensure yourself that you can recognise product before coming to the course.
  • Refer to the Handbook of Australian Meat (HAM).
  • Discuss course content with your AUS-MEAT Auditor. They may be available to provide some pre-course training.
  • At least thirty products will be assessed at the course.
  • These may include any of the Primal Cuts
Before the course starts, you should be able to describe: 
  1. Anatomical directions, e.g. dorsal, ventral, lateral, medial, cranial, caudal, proximal and distal.
  2. Correct product names including the correct spelling, e.g. Striploin, Tenderloin, Eye Round,etc.
  3. Skeletal system, name and position of the major bones, e.g. humerus, Femur, scapula vertebrae, etc.