from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Meat Deboning Course provides quick, hands-on training to master the anatomy of beef forequarter and pork leg, step-by-step deboning techniques, and accurate portioning. You'll learn to follow seams, choose and care for knives, set up a safe and clean workstation, and sort trim for maximum value. Enhance yields, standardise processes, train your team well, and confidently comply with food safety and traceability standards.
Elevify advantages
Develop skills
- Precision beef and pork deboning: quick, clean bone removal in a short professional course.
- Seam butchery mastery: follow natural lines for better yields and premium cuts.
- Yield optimisation skills: sorting trim, precise boning, and accurate portion control.
- Professional safety and hygiene: proper knife handling, PPE use, and food-safe practices.
- Butcher team leadership: developing SOPs, training juniors, and evaluating cutting performance.
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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