Hard Skills
IntermediateCarcass Breaking and DeboningThe technical ability to disassemble animal carcasses into primary and secondary cuts while efficiently removing bones.
IntermediateHACCP and Food Safety ComplianceKnowledge and application of Hazard Analysis and Critical Control Points to ensure meat is processed in a sterile environment.
BeginnerKnife Handling and Tool MaintenanceMastery of various butchery knives and saws, including the ability to sharpen and maintain equipment for optimal performance.
IntermediatePrecision TrimmingThe removal of fat, connective tissue, and skin according to specific customer or product grade requirements.
IntermediateOperation of Industrial Saws and GrindersSafe operation of power equipment such as band saws, meat grinders, and hydraulic cutters.