Butcher Course
This course equips you with essential butchery skills, from receiving carcasses to preparing retail cuts. You will learn safe workspace setup, detailed pork and beef fabrication, packaging and labelling techniques, hygiene practices, and strategies for optimising yields. Ideal for improving quality, profitability, and efficiency in butcher operations across Kenya.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on skills in setting up safe workspaces, maintaining hygiene, and using PPE. Master breaking down pork and beef carcasses, identifying primals, and cutting them into valuable retail portions. Learn proper packaging, labelling, storage, cold chain management, waste minimisation, yield maximisation, and preventing cross-contamination to enhance product quality, ensure compliance, and streamline operations in meat businesses.
Elevify advantages
Develop skills
- Hygienic shop setup: master PPE, workstation layout, and sanitation routines.
- Pork fabrication: break primals into high-yield retail cuts with minimal waste.
- Beef carcass breakdown: identify primals and cut profitable, customer-ready portions.
- Cold chain and receiving: inspect meat, verify temps, and protect product quality.
- Packaging and labeling: vacuum-pack, date, and code cuts for safe, clear retail sale.
Suggested summary
Before starting, you can change the chapters and 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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