4 to 360 hours of flexible workload
certificate valid in your country
What Will I Learn?
The Meat Deboning Course provides quick, hands-on training to master the anatomy of beef forequarter and pork leg, step-by-step deboning techniques, and accurate portioning. You will learn to utilise natural seams, choose and care for knives, set up a safe and clean workstation, and sort trim for maximum value. Enhance yields, standardise processes, train your team efficiently, and comply with food safety and traceability standards confidently.
Elevify Advantages
Develop Skills
- Precision beef and pork deboning: quick, neat bone removal in a concise professional course.
- Seam butchery expertise: trace natural lines for better yields and premium cuts.
- Yield improvement abilities: trim classification, precise boning, and exact portion management.
- Professional safety and hygiene: proper knife use, personal protective equipment, and food-safe practices.
- Butchery team management: standard operating procedures, guiding 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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