| Title | Principles of butchery | |
| Level | 3 | |
| Credit value | 3 | |
| Learning Outcomes | Assessment Criteria | |
| The learner will: | The learner can: | |
| 1. Understand butchery methods and use of cutting specifications | 1.1 Explain why preferences or requirements can affect the way meat and poultry are butchered in a business, including; | |
| · National | ||
| · Regional | ||
| · Organisational | ||
| · Customer | ||
| 1.2 Clarify the significance of continental butchery methods and how they differ from traditional UK butchery methods | ||
| 1.3 Explain how to interpret and make suggestions for the improvement of cutting specifications for meat or poultry. | ||
| 2. Understand quality factors and the assessment of costs and prices | 2.1 Explain how the quality of butchery practice affects the value of meat and poultry cuts and products | |
| 2.2 Summarise how the following factors affect flavour, tenderness and colour of meat and poultry; | ||
| · age and sex at slaughter | ||
| · conformation or features of species | ||
| · carcase age | ||
| · fat content | ||
| 2.3 Explain how to assess wholesale costs and pricing of meat and poultry, including; | ||
| · Carcases | ||
| · Quarters | ||
| · Specific cuts and portions | ||
| 2.4 Explain how to assess retail costs and pricing of meat and poultry, including; | ||
| · Specific cuts and portions | ||
| · Meat and poultry products | ||
| 2.5 Explain the purpose and use of the meat purchasing guide. | ||
| 3. Understand the classification/grading system and the inspection of meat and poultry | 3.1 Explain the meat and poultry classification/ grading systems used in the UK and EU | |
| 3.2 Summarise the factors determining the classification/grade of meat and poultry carcases | ||
| 3.3 Explain what the purpose of Meat Hygiene Inspection is in meat processing plants and how it is carried out | ||
| 3.4 Describe the regulatory standards relating to the removal of Specified Risk Material and Animal By-products. | ||
| 4. Understand carcase handling and treatment in butchery | 4.1 Explain why it is important for a specific post slaughter carcase temperature to be achieved before butchery can be carried out | |
| 4.2 Clarify the importance of traceability, animal passports and trained hunter tags to carcase butchery | ||
| 4.3 Explain how the method of slaughter of wild game affects how it can be butchered | ||
| 4.4 Explain what cold shortening is, what causes it and its affect on carcase meat quality | ||
| 4.5 Describe what the optimum carcase chilling rate is and its affect on carcase weight loss, yield and economic value. | ||
| Additional information about the unit | ||
| This unit supports workforce and/or vocational development for those who need to know the principles of butchery, in the meat and poultry sector or in a learning environment. | ||
| Unit purpose and aim(s) | The unit is designed for use primarily by butchers, meat operatives, managers and others who need this underpinning knowledge to carry out workplace activities. It is also designed for those who plan to enter the food and drink industry or employees who wish to expand on their existing knowledge and understanding. The aim of the unit is to assess underpinning knowledge and understanding to recognised National Occupational Standards. | |
| Unit expiry date | Dec-15 | |
| Details of the relationship between the unit and relevant national occupational standards or other professional standards or curricula (if appropriate) | This unit of assessment relates directly to Improve Sector Performance Standard (approved as National Occupational Standard) knowledge unit | |
| MP.153K Principles of butchery. | ||
| Assessment requirements or guidance specified by a sector or regulatory body (if appropriate) | This unit is designed to assess the underpinning knowledge and understanding of learners in the workplace context, for understanding the principles of butchery. It can be assessed on or off the job. | |
| The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding. | ||
| The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements. | ||
| Support for the unit from a SSC or appropriate other body (if required) | Improve Food & Drink Skills Council | |
| Location of the unit within the subject/sector classification system | 04 Engineering and Manufacturing Technologies | |
| Name of the organisation submitting the unit | Improve on behalf of Awarding Organisation Forum | |
| Availability for use | Shared | |
| Unit available from | Dec-10 | |
| Unit guided learning hours | 24 | |
| Unit Category | Underpinning Knowledge (UK) | |
| Unit Reference | MP.153.2K | |
| RITS Reference | A/502/8057 | |