Hard Skills
AdvancedPrecision Meat CuttingThe technical ability to break down animal carcasses into specific primal, sub-primal, and retail cuts while maximizing yield and minimizing waste.
IntermediateKnife Handling and MaintenanceExpertise in using and sharpening specialized knives and steels to ensure safe, efficient, and clean cuts throughout a shift.
FoundationalHACCP and Food Safety ComplianceKnowledge and application of Hazard Analysis and Critical Control Points to prevent biological, chemical, and physical contamination.
IntermediateCarcass BreakingThe process of dividing a side or quarter of meat into smaller sections using power saws and manual tools.
IntermediateQuality Control InspectionThe ability to identify defects, bruising, or signs of disease in meat products during the processing phase.