Hard Skills
IntermediateIndustrial Meat SawingThe precision operation of high-speed circular or band saws to portion large carcasses or primal cuts into specific retail or wholesale segments.
AdvancedFood Safety and Hygiene (HACCP)Adherence to Hazard Analysis and Critical Control Points and sanitation protocols to prevent microbial contamination and cross-contamination.
IntermediateAnatomical KnowledgeDeep understanding of animal physiology to correctly identify bone structures, joints, and muscle groups for efficient and accurate cutting.
IntermediateOccupational Health and Safety (OHS)The application of safety measures including the use of personal protective equipment (PPE) like chainmail gloves and adherence to lockout/tagout procedures.
BasicEquipment Maintenance and SharpeningRoutine maintenance, honing, and sharpening of manual knives and power saw blades to ensure efficiency and safety.