Hard Skills
IntermediatePrecision Knife SkillsThe ability to use and maintain specialized knives to accurately remove bones from meat cuts while ensuring clean separations.
IntermediateMeat Anatomy and Primal IdentificationComprehensive knowledge of beef carcass structure to identify, separate, and trim specific muscle groups and cuts.
IntermediateFood Safety and HACCP ComplianceStrict adherence to hygiene standards and Hazard Analysis and Critical Control Points protocols to prevent meat contamination.
AdvancedYield OptimizationThe technique of maximizing the amount of sellable meat recovered from a carcass through precise trimming and deboning.
FundamentalOccupational Health and Safety (OHS)Proficiency in using personal protective equipment such as chainmail gloves and aprons, and following safety protocols for saws and hooks.