Meat Deboning Course
Gain expertise in deboning beef forequarter and pork leg using professional butchery methods. The course covers anatomy, detailed cutting steps, yield improvement, safety protocols, and standard procedures to ensure consistency, minimise waste, and enhance profitability in meat processing operations.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This Meat Deboning Course offers quick, hands-on training to expertly handle beef forequarter and pork leg anatomy, perform step-by-step deboning, and achieve accurate portioning. Participants learn to utilise natural seams, choose and care for knives, set up safe and clean workstations, and manage trim effectively for maximum value. It equips you to enhance yields, standardise processes, train teams efficiently, and comply with food safety and traceability standards confidently.
Elevify advantages
Develop skills
- Precision beef and pork deboning with fast, clean techniques.
- Mastery of seam butchery for better yields and quality cuts.
- Skills in yield optimisation through trim sorting and portion control.
- Professional safety and hygiene practices including knife handling.
- Leadership in butchery team with SOPs and training juniors.
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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