Hard Skills
IntermediateCarcass Breaking and FabricationThe process of dividing animal carcasses into primal and sub-primal cuts using specialized tools and power saws.
IntermediateHACCP ComplianceAdherence to Hazard Analysis and Critical Control Points protocols to prevent biological, chemical, and physical hazards during meat processing.
EntryKnife Sharpening and MaintenanceThe ability to maintain a razor-sharp edge on various cutting tools and sanitize them according to plant sanitation standards.
AdvancedYield OptimizationMaximizing the amount of usable meat harvested from a carcass while minimizing waste and unnecessary fat trim.
EntryPoultry Evisceration and PreparationThe removal of internal organs and the preparation of poultry for secondary processing, packaging, or direct sale.