- Forside
- International
- Cutting and Deboning
Cutting and Deboning
A one-week course focused on precision cutting, deboning, and yield optimization in meat production.
Course information
Schools
Price
Course fee, standard price: 1200 EUR
Course fee, partnership price: 900 EUR
Dates
15 - 19 Jun 2026
Qualifies as
Erasmus+ course
Levels
Basic level
Cutting and deboning
This hands-on course builds professional competence in the essential techniques of cutting and deboning pig carcasses. Participants learn to handle tools safely, work ergonomically, and follow international specifications for export and retail markets.
Through guided practice in the cutting room, participants refine their technical accuracy while applying LEAN principles to improve efficiency, consistency, and profitability.
Ideal for butchers, production staff, and educators seeking to strengthen their technical and economic understanding of meat production.
Topics covered
- Tool maintenance, sharpening, and ergonomics
- Primal cutting of pig carcasses for export and retail
- Deboning of primals and trimming for different market specifications
- Yield optimization and profitability calculations
- Quality control and uniform production standards
- Application of LEAN principles in the cutting room
Learning outcomes
- Use and maintain cutting tools effectively and safely
- Perform primal cutting and deboning according to market specifications
- Apply yield calculations to optimize profitability
- Ensure consistent quality and standardized output
- Implement LEAN production principles in daily operations
- Work efficiently within hygiene and safety standards