Fresh Meat Preparations for Butcher Shop Assistants Course
This course equips butcher shop assistants with essential skills for fresh meat preparation, covering cut selection, fat management, grinding, mixing, forming of burgers and sausages, cold chain control, hygiene practices, accurate labelling, and safe cooking advice to elevate product quality, ensure safety, and build lasting customer confidence in a professional New Zealand butchery setting.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Enhance your fresh meat handling skills through this targeted course on safe and efficient preparation methods. You'll learn proper cold chain management, storage, and display techniques, along with setting up and maintaining hygienic work areas. Gain expertise in grinding, mixing, forming, portioning, and packaging burgers and sausages, selecting appropriate cuts and fat ratios, and providing customers with precise labelling, allergen information, and cooking instructions to foster trust and loyalty.
Elevify advantages
Develop skills
- Safe fresh meat handling: control cold chain, storage, and hygienic display.
- Professional sausage and burger preparation: grind, mix, portion, stuff, and form expertly.
- Intelligent meat selection: pick cuts, balance fat levels, and optimise cost-quality ratio.
- Hygienic workflow organisation: set up zones, tools, and cleaning to prevent cross-contamination.
- Precise labelling for butcher shops: provide accurate details, allergen warnings, and cooking guidance.
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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