Hard Skills
IntermediateCarcass Breakdown and DeboningThe technical process of splitting carcasses into primal cuts and removing bones from meat using specialized knives and saws.
IntermediatePrecision Meat TrimmingThe removal of excess fat, skin, and connective tissue to meet specific product grades and customer specifications.
AdvancedFood Safety and HACCP ComplianceStrict adherence to Hazard Analysis and Critical Control Points protocols to prevent contamination and ensure biological safety.
IntermediateIndustrial Knife Handling and SharpeningThe expert use of various meat-cutting blades and the maintenance of blade edges using steels or sharpening stones.
BasicOccupational Health and Safety (OHS) ComplianceKnowledge and application of safety protocols, including the correct use of personal protective equipment like chainmail gloves and aprons.
IntermediatePoultry Evisceration and PreparationThe specialized process of removing internal organs and preparing poultry carcasses for further processing or packaging.