Hard Skills

• Meat cutting
• Primal and sub-primal breakdown
• Portion control
• Carcass fabrication
• Deboning
• Trimming and boning
• Grinding and sausage making
• Steak and roast cutting
• Poultry fabrication
• Seafood and fish filleting
• Custom cutting to order
• Yield optimization
• Knife sharpening and maintenance
• Merchandising meat cases
• Product labeling and pricing

Technical Proficiencies

• Meat saw operation
• Band saw safety
• Meat grinder operation
• Slicer operation
• Vacuum sealing equipment
• Scale and labeling systems
• Point-of-sale (POS) systems
• Inventory management systems
• Temperature monitoring tools
• Cutting tables and block maintenance

Food Safety & Compliance

• Food safety and sanitation
• HACCP procedures
• USDA regulations
• Health department compliance
• Cross-contamination prevention
• Allergen awareness
• Cold chain management
• Safe meat handling
• Cleaning and sanitizing protocols
• Quality control inspections

Soft Skills

• Customer service
• Product knowledge and recommendations
• Team collaboration
• Time management
• Attention to detail
• Physical stamina
• Communication skills
• Reliability and punctuality
• Problem solving
• Workplace safety awareness

Industry Knowledge

• Meat species and cuts identification
• Retail meat standards
• Butchery terminology
• Portion costing and pricing
• Waste reduction
• Inventory rotation (FIFO)
• Seasonal and promotional displays
• Organic and specialty meats
• Halal and kosher handling awareness

Certifications & Training

• ServSafe Food Handler
• ServSafe Manager
• Food safety certification
• Meat cutting apprenticeship
• Butcher training program
• OSHA safety training

Action Verbs

• Cut
• Trimmed
• Deboned
• Prepared
• Fabricated
• Portioned
• Packaged
• Inspected
• Maintained
• Sanitized
• Advised
• Merchandised
• Monitored
• Optimized
• Coordinated