Hard Skills
IntermediateKnife Handling and SharpeningProficiency in using and maintaining various cutting tools to ensure clean, precise cuts of meat while maintaining safety standards.
IntermediateHACCP and Food Safety ComplianceUnderstanding and adhering to Hazard Analysis and Critical Control Points protocols to ensure meat is safe for consumption and free from contaminants.
IntermediateCarcass Breakdown and TrimmingSkill in removing fat, bones, and gristle from carcasses to produce specific cuts of meat according to customer specifications.
EntryPhysical Stamina and DexterityThe ability to perform repetitive, high-precision manual tasks in cold environments over long periods.
IntermediateOccupational Health and Safety (OHS)Adhering to safety protocols to prevent cuts, strains, and repetitive motion injuries common in industrial meat processing.