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Dry-Aged Meat Course

Dry-Aged Meat Course
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.
Workload: between 4 and 360 hours

What our students say

I was just promoted to Prison System Intelligence Advisor, and the course from Elevify was crucial for me to be the chosen one.
EmersonPolice Investigator
The course was essential to meet the expectations of my boss and the company I work for.
SilviaNurse
Very great course. Lots of rich information.
WiltonCivil Firefighter

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