Meat Deboning Course
This course equips you with expert butchery techniques for deboning beef forequarters and pork legs. Covering anatomy, precise cutting steps, yield maximisation, hygiene protocols, and standard procedures, it helps achieve uniform results, cut down on waste, and drive higher profits in meat processing businesses across Kenya.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain quick, hands-on skills in beef forequarter and pork leg anatomy, detailed deboning processes, and accurate meat portioning. Master seam techniques, knife selection and care, safe workstation setup, and trim sorting for maximum value. Boost yields, standardise operations, train teams efficiently, and ensure full compliance with food safety and traceability standards.
Elevify advantages
Develop skills
- Precise deboning of beef and pork: achieve clean, efficient bone removal swiftly.
- Expert seam butchery: utilise natural muscle seams for superior yields and quality cuts.
- Optimise meat yields: sort trims effectively, bone tightly, and control portions accurately.
- Professional safety and hygiene: handle knives safely, use PPE, and follow food-safe practices.
- Lead butchery teams: develop SOPs, train juniors, and evaluate cutting standards.
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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