Hard Skills
IntermediateCarcass Grading StandardsThe ability to classify lamb carcasses based on muscle conformation, fat cover, and physiological maturity according to regulatory benchmarks.
IntermediateFood Safety and Sanitation (HACCP)Knowledge of hygiene protocols and hazard control points to prevent biological, chemical, or physical contamination during the grading process.
BeginnerMeat Anatomy IdentificationUnderstanding the biological structure of lamb to accurately identify specific primal cuts and detect physiological abnormalities.
IntermediateSensory Evaluation TechniquesThe use of sight and touch to assess meat characteristics such as marbling, lean color, and fat firmness.
BeginnerData Recording and ReportingThe systematic documentation of grading results and weight measurements into digital or manual production logs.