Hard Skills
AdvancedMeat FabricationThe technical process of breaking down whole carcasses or primal cuts into sub-primal and retail-ready portions such as steaks, roasts, and chops.
IntermediateFood Safety and HACCP ComplianceApplying Hazard Analysis and Critical Control Points (HACCP) principles to prevent foodborne illnesses through proper temperature control and sanitation.
IntermediateKnife Skills and Tool MaintenanceExpertise in handling and sharpening various knives and specialized tools like bandsaws and meat grinders safely and effectively.
AdvancedYield Management and CostingCalculating the percentage of sellable product versus waste to determine the profitability of specific cuts and animal weight.
IntermediateInventory ControlMonitoring stock levels of meat products and ordering supplies to prevent stockouts or excessive spoilage.