Hard Skills
IntermediateIndustrial Band Saw OperationThe proficient use of high-speed power saws to divide meat carcasses and large primals into specific cuts while following strict safety protocols.
AdvancedCarcass Breaking and FabricationThe skill of dismantling animal carcasses into primal, sub-primal, and retail-ready cuts based on industry standards.
IntermediateHACCP and Food Safety ComplianceKnowledge and application of Hazard Analysis and Critical Control Points to ensure meat remains uncontaminated and safe for consumption.
IntermediateKnife Sharpening and Steel MaintenanceMaintaining the sharpness and integrity of manual cutting tools to ensure clean cuts and reduce operator fatigue.
BasicWorkplace Safety and PPE AdherenceConsistent use of protective gear such as chainmail gloves, aprons, and hearing protection to mitigate hazards in a high-risk environment.
IntermediateQuality Control InspectionVisually assessing meat cuts for defects, proper fat-to-lean ratios, and adherence to grade specifications.