flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Build confident, efficient skills with this focused course covering primal anatomy, step-by-step cutting plans for beef and pork, yield calculation, and waste reduction. Learn temperature targets, cold-chain controls, and safety protocols for tools and equipment, plus sanitation, layout, and recordkeeping practices that improve product quality, consistency, and profitability in any meat processing operation.
Elevify advantages
Develop skills
- Yield and waste control: apply pro butchery formulas to boost profit fast.
- Beef and pork breaking: follow step plans for high-yield primals and subprimals.
- Cold-chain and safety: keep meat in spec with precise temps and safe knife use.
- Trim, boning and portioning: refine cuts for premium appearance and margin.
- Cutting floor setup: design clean, efficient, HACCP-ready workstations quickly.
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 workloadWhat our students say
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