Hard Skills
IntermediatePrecision Meat CuttingThe ability to trim, bone, and portion meat carcasses according to specific retail or wholesale requirements.
AdvancedKnife Handling and MaintenanceExpertise in using, sharpening, and maintaining various industrial cutting tools while adhering to safety protocols.
IntermediateHACCP and Food Safety ComplianceKnowledge and application of Hazard Analysis and Critical Control Points to ensure meat is processed in a sterile environment.
AdvancedAnatomical Knowledge of LivestockUnderstanding the skeletal and muscular structure of animals to accurately identify and separate primary and secondary cuts.