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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 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.
Workload: between 4 and 360 hours

What our students say

I was just promoted to Intelligence Advisor of 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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