Meat Cutting Course
Acquire expert butchery techniques through this course, covering knife selection, safe workstation setup, hygiene practices, yield optimisation, and precise portioning for beef, pork, lamb, and poultry. Deliver uniform, high-quality cuts that boost profitability for retail and foodservice sectors, ensuring safety and efficiency throughout.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
Gain step-by-step skills in this Meat Cutting Course to establish clean workstations, use knives safely, follow hygiene and cold chain protocols. Master portioning beef, pork, lamb, and poultry to exact weights, thicknesses, and customer requirements, while maximising yields by converting bones, fat, and trimmings into valuable products and minimising waste.
Elevify advantages
Develop skills
- Precise meat portioning to specific weights, thicknesses, and customer needs.
- Safe and efficient knife sharpening, maintenance, and handling.
- Expert breakdown of primal cuts from beef, pork, lamb, and poultry.
- Effective yield management and waste reduction for higher profits.
- Strict adherence to food safety, hygiene, and contamination prevention.
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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