from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Dry-aged Meat Course provides hands-on, step-by-step guidance to choose the best beef primals, set up and operate an aging chamber, and handle yield, trim waste, and pricing effectively. Discover aging periods from 21 to over 60 days, safety measures for food, record-keeping, and problem-solving, along with simple explanations for value, labelling, preparation, and storage to help customers appreciate and pay top prices willingly.
Elevify advantages
Develop skills
- Design dry-aging chambers: control airflow, humidity, temperature, and cleanliness.
- Maximise aging yields: schedule processes, reduce trim loss, and set profitable prices for steaks.
- Perform expert butchery: manage, age, trim, and cut primals into shop-ready portions.
- Ensure food safety: manage risks, check critical points, and keep compliance records.
- Market dry-aged beef: highlight benefits, address concerns, and advise on cooking techniques.
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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