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Dry-Aged Meat Course

Dry-Aged Meat Course
from 4 to 360h flexible workload
valid certificate in your country

What will I learn?

The Dry-aged Meat Course gives you practical, step-by-step training to select ideal beef primals, design and run an aging chamber, and manage yield, trim loss, and pricing with confidence. Learn aging schedules from 21 to 60+ days, food safety controls, recordkeeping, and troubleshooting, plus clear ways to explain value, labeling, cooking, and storage so customers understand and happily pay premium prices.

Elevify advantages

Develop skills

  • Design dry-aging chambers: master airflow, humidity, temperature, and sanitation.
  • Optimize 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 the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.
Workload: between 4 and 360 hours

What our students say

I was just promoted to Intelligence Advisor for the Prison System, and the course from Elevify was crucial for me to be chosen.
EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company where I work.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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