Hard Skills
IntermediatePrecision Knife HandlingThe ability to use specialized butcher knives and tools to make accurate, clean cuts on meat carcasses according to specification.
AdvancedCarcass Breakdown KnowledgeDeep understanding of bovine anatomy to identify and separate the brisket from the chuck and plate effectively.
IntermediateFood Safety and HACCP ComplianceStrict adherence to Hazard Analysis and Critical Control Points protocols to prevent cross-contamination and ensure meat is safe for consumption.
BasicOccupational Health and Safety (OHS)Proficiency in using personal protective equipment such as chainmail gloves and aprons, and following safety protocols for power saws and sharp tools.
IntermediateQuality Control InspectionThe ability to identify defects, bruising, or contamination in the meat during the cutting process.