4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
The Meat Deboning Course provides rapid, hands-on training to master beef forequarter and pork leg anatomy, step-by-step deboning, and accurate portioning. Learn to utilise seams, choose and care for knives, set up a safe, hygienic workstation, and sort trim for value. Enhance yields, standardise procedures, train staff efficiently, and comply with food safety and traceability standards confidently.
Elevify advantages
Develop skills
- Precision beef and pork deboning: swift, clean bone removal in a concise professional course.
- Seam butchery expertise: follow natural lines for greater yields and superior cuts.
- Yield optimisation abilities: trim sorting, precise boning, and exact portion control.
- Professional safety and hygiene: knife management, PPE, and food-safe processes.
- Butcher team management: SOPs, instructing juniors, and evaluating cutting standards.
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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