Hard Skills
IntermediateCarcass BreakingThe process of dividing animal carcasses into primal and sub-primal cuts using specialized hand tools and power equipment.
AdvancedHACCP and Food Safety ComplianceAdhering to Hazard Analysis and Critical Control Point systems to prevent biological, chemical, and physical contamination.
IntermediatePrecision Knife HandlingThe expert use and maintenance of various knives to trim, skin, and de-bone meat with minimal loss.
IntermediateLivestock Stunning and SlaughteringExecuting humane dispatching techniques for livestock according to animal welfare regulations and religious requirements.
AdvancedMeat Grading and SortingEvaluating the quality, marbling, and weight of meat to categorize it for different market segments.
Soft Skills
FoundationalPhysical Resilience and StaminaThe capacity to perform repetitive manual tasks in cold, damp, and physically demanding environments for long shifts.
FoundationalOccupational Health and Safety (OHS) AwarenessIdentifying and mitigating risks associated with heavy machinery, slippery floors, and sharp instruments.