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 suitable 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 methods to describe the benefits, labelling, preparation, and preservation so that buyers appreciate and willingly pay higher costs.
Elevify advantages
Develop skills
- Design dry-aging chambers: master airflow, humidity, temperature, and sanitation.
- Optimize aging 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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