Course Details
The course is designed for teachers educating students about meat evaluation and processes, including teachers with little or no experience, as well as those looking to advance their current practices and knowledge. Participants who complete this workshop will acquire the skills and knowledge required to assess carcase and product quality in accordance with workplace or customer specifications.
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Course Information
The course is designed for teachers who are educating students about meat evaluation and processes.
The two-day workshop comprises of theory and butcher shop visits to gain an understanding of:
- Carcase terminology
- Retail cut identification
- Primal identification
- Assessment of carcase quality
- Assessment of carcase yield
- Primal assessment
- Butcher engagement and expectations
The course comprises of specific learning and engagement methods, including retail to primal relationship worksheets, circle judging, understanding the importance of making the place and taking the cut, the question grid, kahoots, retail samples and flash cards.
Successful participants will be issued with a Statement of Attainment for the nationally recognised unit of competency: AMPR302 Assess carcase or product quality.
Training is supported by Meat & Livestock Australia.
Participants are required to:
- Bring a mobile phone to take photos
- Wear clean, enclosed footwear
- Have long hair tied back
- Remove loose jewellery
Please note that smoking and vaping will not be tolerated.
UPCOMING CLASS DATES:
Bookings are essential at least 7 days before the course date. Enrolments will be closed once each workshop reaches 10 participants, so you must enrol early to secure your place!
- Course dates TBA. You are welcome to register your interest below and we will contact you once dates are confirmed.
**Please complete your registration using the button above and then complete the form below in the COST section to pay for your course.
Alternatively please call our office on 02 6884 8812 to discuss other methods of payment.**
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Units
AMPR302 Assess carcase or product quality
Assessment will comprise of:
- A written knowledge examination
- An observation of correct hygiene practices in a workplace environment
- A practical assessment of sorting meat cuts into forequarter and hindquarter categories and other workplace requirements.
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Cost
$525 + GST per participant for the two-day workshop.
- Full payment is required upfront prior to the workshop dates
- No refunds will be given for failure to attend the course
- Enrolment is not confirmed until full payment is received.
Training is supported by Meat & Livestock Australia.
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Delivery
Interactive face-to-face workshop run over two days from 9:00am to 4.30pm each day.
Trainer: Lachlan James
Lachlan James (B. Rural Sci Hons, Grad Dip Ed, Cert III Agriculture, Cert IV Training and assessment)
Lachlan obtained a Bachelor of Rural Science with Honours in Meat Science and Genetics, before undertaking intensive meat and carcase evaluation education with Colorado State University. On returning to Australia, Lachlan has been employed in secondary education for 24 years, in roles of Science, Agriculture, Chemistry and Primary Industries teaching. Throughout this time he has had extensive experience in the understanding and selection of cattle for carcase competitions and student education in meat judging (ICMJ). This has included coaching many schools ICMJ teams to be awarded Champion Overall team at Wingham, Scone, Casino and Gympie ICMJ competitions, and Champion ID team at 7 consecutive competitions. Lachlan is passionate about the value that meat processing, carcase evaluation and competition can have to student engagement in the cattle and meat industry.
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Benefits
Key Benefits
- Ability to assess carcase and product quality
- Comptency to educate students about meat evaluation and processes
- Undertake training with a quality trainer with over 24 years of experience.