Hard Skills
AdvancedMeat Fabrication and Primal CuttingThe technical skill of breaking down pork carcasses into primary cuts and further into retail-ready portions like chops, roasts, and ribs.
IntermediateKnife Handling and Tool MaintenanceProficiency in using and sharpening specialized butchery tools including boning knives, cleavers, and electric saws.
IntermediateFood Safety and HACCP ComplianceKnowledge of Hazard Analysis and Critical Control Points to ensure meat is handled, stored, and processed without contamination.
AdvancedYield OptimizationThe ability to trim meat efficiently to maximize the amount of sellable product while minimizing waste from fat and bone.
IntermediateInventory Management and RotationMonitoring stock levels and applying FIFO (First In, First Out) principles to ensure freshness and reduce spoilage.