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 pick the best beef primals, set up and manage an aging chamber, and handle yield, trim waste, and pricing with assurance. You will learn aging plans from 21 to over 60 days, food safety measures, record-keeping, and problem-solving, along with simple ways to explain the value, labelling, cooking, and storage so that customers get it and gladly pay the extra cost.
Elevify advantages
Develop skills
- Design dry-aging chambers: master airflow, humidity, temperature, and sanitation.
- Optimise 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 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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