flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
The Speciality Meat Cuts Course provides clear, step-by-step training to break down beef, pork, lamb, and goat primals into profitable speciality portions while adhering to strict food safety standards. Learn anatomy, tool maintenance, yield optimisation, offcut utilisation, labelling, pricing, and merchandising to design high-value cuts, impress chefs and customers, and increase revenue with confident, efficient production.
Elevify advantages
Develop skills
- Precision primal breakdown: master fast, accurate beef, pork, lamb/goat cutting.
- Speciality cut design: create high-yield, chef-ready steaks, roasts, and medallions.
- Trim and offcut profit: turn bones and scraps into stocks, grinds, and value adds.
- Food-safe butchery: apply pro hygiene, tool safety, and cold-chain control daily.
- Retail and chef merchandising: label, price, and present cuts that sell quickly.
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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