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Dry-aged Meat Course

Dry-aged Meat Course
4 to 360 hours of 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 Differentials

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 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

Your classes are perfect. I purchased the one-year package and finally have the chance to follow several topics I'm interested in without having to switch platforms... thank you for everything you do, I've already recommended you to others...
Giulio Carlo
Giulio CarloDigital Marketing Student
I like how the lessons get straight to the point and how I can switch chapters and skip content I don't need.
Mariana Ferres
Mariana FerresPhotography Student
I like the content and the way the videos are presented and transcribed, which speeds up the process!
Luciana Alvarenga
Luciana AlvarengaNail Design Student
The platform is fast and easy to use. The variety of content and the supplementary videos really help with learning.
Giulio Carlo
Giulio CarloPrompt Engineering Student

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