4 to 360 hours of flexible workload
certificate valid in your country
What Will I Learn?
The Dry-Aged Meat Course provides hands-on, step-by-step guidance to choose suitable beef primals, set up and operate an ageing chamber, and handle yield, trim loss, and pricing effectively. Discover ageing timelines from 21 to over 60 days, food safety measures, record-keeping, and problem-solving, along with straightforward methods to communicate value, labelling, cooking, and storage so that customers get it and are glad to pay top dollar.
Elevify Advantages
Develop Skills
- Design dry-ageing chambers: get the hang of airflow, humidity, temperature, and cleanliness.
- Maximise ageing yields: schedule wisely, cut down on trim loss, and price steaks for profit.
- Carry out expert butchery: manage, age, trim, and cut primals into retail portions.
- Ensure food safety: manage risks, check critical control points, and keep compliance records.
- Market dry-aged beef: highlight its worth, tackle doubts, and advise on cooking techniques.
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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