Butchery Course
Develop expert butchery techniques: precisely break down beef and pork primals, optimise yields, manage cold chain and temperatures, ensure worker safety, cut waste, and operate a hygienic, efficient cutting floor compliant with strict market standards. This course equips you with practical skills for professional meat handling and processing success.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain confident and efficient butchery skills through this targeted course on primal cuts, detailed beef and pork cutting guides, yield calculations, and waste minimisation. Master temperature controls, cold chain management, tool safety protocols, sanitation standards, workspace layout, and record-keeping to enhance product quality, consistency, and profitability in meat processing operations.
Elevify advantages
Develop skills
- Optimise yield and reduce waste using proven butchery calculations to increase profits quickly.
- Break down beef and pork into high-yield primals and subprimals following clear step-by-step plans.
- Maintain cold chain integrity and safety with accurate temperature monitoring and proper knife handling.
- Perfect trimming, boning, and portioning for superior product presentation and higher margins.
- Set up efficient, clean, HACCP-compliant cutting workstations for smooth operations.
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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