from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Meat Deboning Course provides quick, hands-on training to master beef forequarter and pork leg anatomy, step-by-step deboning techniques, and accurate portioning. You'll learn to follow seams, choose and care for knives, set up a safe and clean workstation, and sort trim for maximum value. Enhance yields, standardize processes, train your team efficiently, and confidently comply with food safety and traceability standards.
Elevify advantages
Develop skills
- Precision beef and pork deboning: quick, clean bone removal in a short professional course.
- Seam butchery mastery: follow natural lines for higher yields and premium cuts.
- Yield optimization skills: trim sorting, precise boning, and accurate portion control.
- Professional safety and hygiene: knife handling, PPE, and food-safe workflows.
- Butcher team leadership: SOPs, training juniors, and evaluating cutting performance.
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 are saying
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