from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
The Dry-aged Meat Course provides hands-on, step-by-step guidance to choose top-quality beef primals, set up and operate an ageing chamber, and handle yield, trim waste, and pricing effectively. Discover ageing plans from 21 to over 60 days, safety measures for food, record-keeping, and problem-solving, along with straightforward methods to highlight value, labelling, preparation, and storage so that buyers get it and willingly pay extra.
Elevify advantages
Develop skills
- Design dry-ageing chambers: get the hang of airflow, humidity, temperature, and cleanliness.
- Maximise ageing yields: organise 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, tackle doubts, and advise on cooking techniques.
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
FAQs
Who is Elevify? How does it work?
Do the courses have certificates?
Are the courses free?
What is the course workload?
What are the courses like?
How do the courses work?
What is the duration of the courses?
What is the cost or price of the courses?
What is an EAD or online course and how does it work?
PDF Course
