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Dry-Aged Meat Course

Dry-Aged Meat Course
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.
Workload: between 4 and 360 hours

What our students say

I was just promoted to Intelligence Advisor for the Prison System, and the course from Elevify was crucial for me to be the chosen one.
EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company where I work.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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