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
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