4 to 360 hours of flexible workload
valid certificate in your country
What Will I Learn?
The Meat Deboning Course gives you fast, practical training to master beef forequarter and pork leg anatomy, step-by-step deboning, and precise portioning. Learn to use seams, select and maintain knives, organize a safe, hygienic workstation, and sort trim for value. Improve yields, standardize procedures, train staff effectively, and meet food safety and traceability requirements with confidence.
Elevify Differentials
Develop Skills
- Precision beef and pork deboning: fast, clean bone-out in a short pro course.
- Seam butchery mastery: follow natural lines for higher yields and top cuts.
- Yield optimization skills: trim sorting, tight boning, and accurate portion control.
- Pro-level safety and hygiene: knife handling, PPE, and food-safe workflows.
- Butcher team leadership: SOPs, training juniors, and assessing cutting performance.
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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