flexible workload from 4 to 360h
valid certificate in your country
What will I learn?
The Dry-aged Meat Course provides hands-on, step-by-step guidance to pick the best beef primals, set up and manage an ageing chamber, and handle yield, trim waste, and pricing with assurance. You'll learn ageing plans from 21 to over 60 days, food safety measures, record-keeping, and problem-solving, along with simple ways to describe the value, labelling, cooking, and storage so that customers get it and gladly pay the higher prices.
Elevify advantages
Develop skills
- Design dry-ageing chambers: get the hang of airflow, humidity, temperature, and cleanliness.
- Maximise ageing yields: arrange schedules, cut down on trim loss, and set profitable prices for steaks.
- Carry out expert butchery: manage, age, trim, and divide primals into shop-ready cuts.
- Ensure food safety: manage risks, check critical points, and keep records for compliance.
- Market dry-aged beef: describe its worth, handle doubts, and advise on cooking techniques.
Suggested summary
Before starting, you can change the chapters and 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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