flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
The Meat Deboning Course provides quick, hands-on training to master beef forequarter and pork leg anatomy, step-by-step deboning, and accurate portioning. Learn to follow seams, choose and care for knives, set up a safe and clean workstation, and sort trim for best value. Boost yields, standardise processes, train your team well, and handle food safety and traceability with ease.
Elevify advantages
Develop skills
- Precision beef and pork deboning: quick, neat bone removal in a short professional course.
- Seam butchery mastery: follow natural lines for better yields and quality cuts.
- Yield optimisation skills: sorting trim, close boning, and precise portion control.
- Professional safety and hygiene: safe knife use, protective gear, and food-safe practices.
- Butcher team leadership: standard procedures, training juniors, and evaluating cutting skills.
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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