4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
The Meat Deboning Course provides quick, hands-on training to master beef forequarter and pork leg anatomy, step-by-step deboning, and accurate portioning. Learn to follow seams, choose and care for knives, set up a safe and hygienic workstation, and sort trim for best value. Boost yields, standardise processes, train your team well, and confidently meet food safety and traceability standards.
Elevify advantages
Develop skills
- Precision beef and pork deboning: quick, clean bone removal in a short professional course.
- Seam butchery expertise: trace natural lines for better yields and premium cuts.
- Yield improvement techniques: sorting trim, close boning, and precise portion control.
- Professional safety and hygiene: safe knife use, PPE, and food-safe practices.
- Butcher team management: standard procedures, training juniors, and evaluating cutting skills.
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 say
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