Hard Skills
IntermediateHide Removal ProficiencyThe ability to manually or mechanically separate animal skins or pelts from carcasses with precision to avoid meat contamination or hide damage.
AdvancedKnife Sharpening and HandlingMastery of specialized cutting tools, including the ability to maintain blade edges and execute safe, efficient cuts in a high-volume environment.
IntermediateFood Safety and Sanitation (HACCP)Strict adherence to Hazard Analysis and Critical Control Point protocols to prevent cross-contamination between the external hide and the meat.
IntermediateLivestock Anatomy KnowledgeUnderstanding the physiological structure of animals to accurately locate joints, muscle seams, and connective tissues during the skinning process.
BasicPersonal Protective Equipment (PPE) ComplianceThe disciplined use of safety gear such as chainmail gloves, aprons, and eye protection to mitigate hazards associated with sharp tools and biological materials.