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 will learn to follow natural seams, choose and care for knives, set up a safe and clean workstation, and sort trim for maximum value. Enhance yields, standardize processes, train your team efficiently, and comply with food safety and traceability standards confidently.
Elevify advantages
Develop skills
- Precision beef and pork deboning: achieve fast, clean bone removal in a short professional course.
- Seam butchery mastery: follow natural lines for better yields and superior cuts.
- Yield optimization skills: sort trim, perform tight boning, and control portions accurately.
- Professional safety and hygiene: handle knives safely, use PPE, and follow food-safe workflows.
- Butcher team leadership: develop SOPs, train juniors, and evaluate 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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