Hard Skills
IntermediatePrecision Knife SkillsThe ability to accurately use various hand knives to trim, debone, and portion meat according to specific weight and size requirements.
IntermediateHACCP ComplianceKnowledge and application of Hazard Analysis and Critical Control Points to ensure food safety and prevent biological or chemical contamination.
IntermediateIndustrial Equipment OperationSafely operating and maintaining meat processing machinery such as band saws, grinders, and automated slicers.
AdvancedCarcass Breakdown and DeboningThe technical process of separating primary carcasses into sub-primals and individual cuts while maximizing yield.
IntermediateQuality Control InspectionVisual and tactile assessment of meat products for defects, bruising, or abnormalities during the portioning process.