- 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
Hours per week
35
Indicative hours
08:00-16:00
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 intensive week introduces participants to the foundations of modern slaughterhouse management. The course connects theory and hands-on practice to ensure animal welfare, high meat quality, and safe production. Participants work directly in slaughterhouse facilities to understand each step from animal handling to hygiene and quality control.
Designed for butchers, production staff, and educators who want to strengthen their knowledge of slaughter processes, food safety, and HACCP management.
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