from 4 to 360h flexible workload
certificate valid in your country
What will I learn?
The Meat Deboning Course provides quick, hands-on training to master beef forequarter and pork leg anatomy, step-by-step deboning, and accurate portioning. Learn to follow seams, choose and care for knives, set up a safe, hygienic workstation, and sort trim for value. Boost yields, standardise procedures, train staff efficiently, and comply with food safety and traceability standards confidently.
Elevify advantages
Develop skills
- Precise beef and pork deboning: quick, clean bone removal in a short professional course.
- Seam butchery expertise: trace natural lines for better yields and premium cuts.
- Yield improvement abilities: trim sorting, close boning, and exact portion management.
- Professional safety and hygiene: knife use, PPE, and food-safe processes.
- Butchery team management: SOPs, mentoring juniors, and evaluating cutting skills.
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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Course in PDF
