Hard Skills
IntermediatePrecision Meat CuttingThe ability to accurately cut, bone, and trim carcasses into retail or wholesale portions using manual and electric tools.
AdvancedFood Safety and HygieneKnowledge and application of sanitation standards, HACCP principles, and cross-contamination prevention.
BasicEquipment MaintenanceRoutine cleaning and sharpening of knives, saws, and grinders to ensure safety and performance.
IntermediateInventory and Stock ManagementTracking incoming carcasses, managing shelf-life, and performing stock rotation to ensure freshness.
BasicVisual MerchandisingArranging meat products in display cases to be aesthetically pleasing and compliant with labeling laws.