from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This hands-on Butcher Training helps you gain practical skills in setting up a safe workspace, keeping hygiene, and using protective gear. It then shows you how to carefully break down pork and beef carcasses, spot the main parts, and cut them into useful retail pieces. You will learn good ways to package, label, store, and manage the cold chain, along with cutting waste, improving yields, and stopping cross-contamination to raise product quality, follow rules, and make daily work smoother in any meat business.
Elevify advantages
Develop skills
- Hygienic shop setup: learn to use protective gear, arrange workstations, and follow cleaning routines.
- Pork fabrication: break down main parts into high-yield retail cuts with little waste.
- Beef carcass breakdown: spot main parts and cut them into profitable, ready-for-customer portions.
- Cold chain and receiving: check meat, confirm temperatures, and keep product quality safe.
- Packaging and labeling: vacuum-seal, date, and mark cuts for safe and clear retail sale.
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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