Hard Skills
IntermediateKnife ProficiencyThe ability to use specialized knives and cutting tools to trim fat, skin, and bones from meat with minimal waste and high accuracy.
IntermediateFood Safety ComplianceAdherence to Hazard Analysis and Critical Control Points (HACCP) and hygiene protocols to prevent contamination and ensure consumer safety.
IntermediateCarcass Anatomy KnowledgeIn-depth understanding of the skeletal and muscular structure of livestock or poultry to identify primal and subprimal cuts.
BasicOccupational Health and SafetyKnowledge of safety protocols regarding sharp equipment, PPE usage, and ergonomic movements to prevent workplace injury.
IntermediateVisual Quality ControlThe skill of inspecting meat for defects, discoloration, or foreign objects during the trimming process.
BasicEquipment MaintenanceBasic skills in sharpening knives and maintaining cutting machinery such as band saws or slicers.