Butcher Course
This comprehensive course equips you with professional butchery skills, starting from receiving carcasses to preparing retail-ready cuts. You will learn safe workspace setup, detailed pork and beef carcass breakdown, precise packaging and labelling, stringent hygiene practices, and yield optimisation strategies to enhance product quality, profitability, and operational efficiency in any butcher shop or meat processing facility.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain hands-on expertise in creating safe workspaces, maintaining hygiene standards, and using protective gear. Master the art of breaking down pork and beef carcasses accurately, identifying primal cuts, and fabricating them into valuable retail portions. Acquire skills in effective packaging, labelling, storage management, and cold chain protocols, along with techniques to minimise waste, maximise yields, and prevent cross-contamination for superior product quality, regulatory adherence, and streamlined operations in meat processing units.
Elevify advantages
Develop skills
- Hygienic workspace preparation: expertly handle PPE, organise workstations, and follow sanitation protocols.
- Pork cutting techniques: dissect primals into optimal retail cuts while reducing waste significantly.
- Beef carcass processing: recognise primals and fabricate customer-preferred portions for maximum profit.
- Cold chain management and inspection: check meat quality, monitor temperatures, and ensure product integrity.
- Packaging and labelling proficiency: apply vacuum sealing, dating, and coding for safe retail distribution.
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.What our students say
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