Description
Typology of meat parts in terms of nutrients, handling processes, way of cutting and managing, and preparations and ingredients that potentiate the taste.
Alternative labels
typology of a meat part
types of meat parts
varieties of meat parts
kinds of meat parts
meat parts typology
categories of meat parts
Skill type
knowledge
Skill reusability level
sector-specific
Relationships with occupations
Essential knowledge
Typology of meat parts is an essential knowledge of the following occupations:
Meat preparations operator: Meat preparations operators prepare fresh meat with ingredients such as spices, herbs or additives in order to make ready-for-sale meat preparations.
Prepared meat operator: Prepared meat operators process meat either by hand or using meat machines such as meat grinding, crushing or mixing machines. They perform preservation processes such as pasteurising, salting, drying, freeze-drying, fermenting and smoking. Prepared meat operators strive to keep meat free from germs and other health risks for a longer period than fresh meat.
Optional knowledge
Typology of meat parts is optional for these occupations. This means knowing this knowledge may be an asset for career advancement if you are in one of these occupations.
References
- Typology of meat parts – ESCO
