from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Dry-aged Meat Course provides hands-on, step-by-step guidance to choose top beef primals, set up and operate an aging chamber, and handle yield, trim waste, and pricing effectively. Discover aging timelines from 21 to over 60 days, safety measures, record-keeping, and problem-solving, along with straightforward methods to communicate value, labeling, cooking, and storage so customers get it and gladly pay top dollar.
Elevify advantages
Develop skills
- Design dry-aging chambers: master airflow, humidity, temperature, and sanitation.
- Optimize aging yields: plan schedules, trim loss, and profitable steak pricing.
- Execute pro butchery: handle, age, trim, and portion primals into retail cuts.
- Safeguard food safety: control hazards, monitor CCPs, and document compliance.
- Sell dry-aged beef: explain value, answer objections, and guide cooking methods.
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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