flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
The Dry-aged Meat Course provides hands-on, step-by-step guidance to choose the best beef primals, set up and operate an ageing chamber, and handle yield, trim waste, and pricing with assurance. Discover ageing plans from 21 to over 60 days, food safety measures, record-keeping, and problem-solving, along with straightforward methods to describe value, labelling, cooking, and storage so that customers grasp it and gladly pay the higher prices.
Elevify advantages
Develop skills
- Design dry-ageing chambers: control airflow, humidity, temperature, and cleanliness.
- Maximise ageing yields: schedule plans, reduce trim loss, and set profitable steak prices.
- Perform expert butchery: manage, age, trim, and cut primals into shop-ready portions.
- Ensure food safety: manage risks, check critical points, and record adherence.
- Market dry-aged beef: highlight value, address concerns, and advise on cooking techniques.
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
Your lessons are perfect. I purchased the one-year package and finally have the opportunity to follow various topics of my interest without needing to change platforms... I thank you for everything you do, I've already recommended you to other people...

Giulio CarloDigital Marketing Student
I like how the lessons are straight to the point and how I can change chapters and skip content I don't need.

Mariana FerresPhotography Student
I like the content and the way videos are presented and transcribed, which speeds up the process!

Luciana AlvarengaNail Design Student
The platform is fast, simple to use. The diversity of content and complementary videos help a lot with learning.

André FelipePrompt Engineering Student
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