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Professional Butcher Course

Professional Butcher Course
from 4 to 360h flexible workload
certificate recognized by the MEC

What will I learn?

Master the art of butchery with our Professional Butcher Course, tailored for aspiring and experienced butchers in Ireland. Delve into crucial skills such as sourcing top-notch Irish meat, assessing freshness specific to local standards, and perfecting cutting techniques favoured within the Irish butchery tradition. Improve your presentation skills to showcase quality and visual appeal in a retail environment familiar to Irish customers. Learn to organise an efficient workstation, uphold strict hygiene standards aligned with Irish regulations, and continuously refine your skills through ongoing learning and self-assessment. Enhance your butchery expertise with practical, high-quality training directly relevant to the Irish market.

Elevify advantages

Develop skills

  • Master precise cutting: Achieve clean, accurate cuts specific to popular Irish meat cuts for optimal quality.
  • Enhance presentation: Arrange meat attractively for Irish retail, enhancing visual appeal for local customers.
  • Source quality meat: Identify and select top-grade Irish meat breeds and cuts for superior results.
  • Ensure hygiene: Maintain high sanitisation standards in butchery practices, adhering to Irish food safety regulations.
  • Optimise workstation: Set up efficient, organised workspaces for productivity, tailored to Irish butchery layouts.

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.
Workload: between 4 and 360 hours

What our students say

I was just promoted to Prison System Intelligence Advisor and the course from Elevify was crucial in my selection.
EmersonPolice Investigator
The course was essential in meeting my boss's and the company's expectations.
SilviaNurse
Very excellent course. Lots of valuable information.
WiltonCivil Firefighter

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