4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
The Dry-aged Meat Course provides practical, step-by-step training to select ideal beef primals, design and operate an ageing chamber, and manage yield, trim loss, and pricing with confidence. Learn ageing schedules from 21 to 60+ days, food safety controls, recordkeeping, and troubleshooting, plus clear ways to explain value, labelling, cooking, and storage so customers understand and happily pay premium prices.
Elevify advantages
Develop skills
- Design dry-ageing chambers: master airflow, humidity, temperature, and sanitation.
- Optimise ageing yields: plan schedules, trim loss, and profitable steak pricing.
- Execute pro butchery: handle, age, trim, and portion primals into retail cuts.
- Safeguard food safety: control hazards, monitor CCPs, and document compliance.
- Sell dry-aged beef: explain value, answer objections, and guide cooking methods.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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