Hard Skills
AdvancedPrecision Meat CuttingThe ability to use specialized knives and power tools to accurately portion animal carcasses into specific retail or wholesale cuts.
IntermediateFood Safety and HACCP ComplianceKnowledge and application of Hazard Analysis and Critical Control Points to ensure meat is handled, stored, and processed hygienically.
IntermediateInventory and Yield ManagementCalculating the amount of usable meat obtained from a carcass and managing stock levels to minimize spoilage.
IntermediateEquipment Maintenance and SharpeningThe routine cleaning, sanitizing, and sharpening of knives, band saws, and grinders to maintain safety and efficiency.