Ukraine, Zaporizhzhia

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"Professional"

— Learn how to carve carcasses with The Butcher

- Individual training from zero to pro

- In the meat shop with a mentor

- Pork, beef, chicken in one course

- Free of charge we provide 1-2 carcasses per day for cutting

- Revealing all the secrets

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Butcher professional - meat deboner - 7 days

Personal schedule:

Number of classes: 7

Duration: 3 hours

Document: certificate in ukrainian and english

РАЗВЕРНИТЕ ОПИСАНИЕ
Butcher courses individually in practice from scratch to a professional in Zaporozhye - 7 days.

Training takes place on the basis of the meat shop in Kyiv, which has all the necessary equipment, inventory, as well as carcasses for cutting (no need to pay for carcasses). You will cut carcasses (1-3 per day) under the guidance of a professional butcher who will reveal many secrets of the work from the inside. After completing the training, you are guaranteed to be able to cut meat carcasses on your own, which you will pass during the course, train yourself to cut quickly and efficiently. And also learn the subtleties of cutting. Learn to confidently work with a knife and all the features of its sharpening.

Schedule of training is selected individually, within the framework of the work schedule of the meat shop from morning to 14:00-15:00, an accelerated / intensive training course is also possible (check with the manager).

The Butcher will alternate the theoretical and practical parts during one lesson, you will constantly act, acquire practical skills and study the theoretical part at the same time.
You will be told and shown all the subtleties of cutting and you will definitely succeed!

They will answer everything: “what if?”, “what to replace it with?”, “but I haven’t butchered (la) before and I didn’t succeed, why?” and many other questions that have accumulated in the process of learning or home experiments.
At each lesson you get an information block and a practical skill that guarantees your professional growth!

The teacher will teach you not only to butcher carcasses, but also to cut meat from the bone, clean the veins, cut into certain types for sale: steak and so on, cut into small pieces, organize a workplace, accept goods, carry out procurement, control storage periods, and also carry out rediscounts. If you want to work as a butcher and make money with it, the course "Enhanced Professional Butcher" - 14 lessons is also suitable for you.

You will acquire all the necessary knowledge and skills in cutting to work in meat shops, and you will also be able to find a job abroad. We can train anyone without experience and provide assistance in finding employment abroad in England ($3000 + knowledge of English), Ireland ($1800 without English). A promising profession that can be mastered in 7-14 days and successfully start earning.

With basic knowledge, you will realize your creativity in a new butcher profession or in opening your own butcher shop.

It's time to act - call/register! You will definitely succeed!

PROGRAM

Expand the program to select a course


PRACTICAL COURSES
Practical course on cutting meat. For anyone starting from scratch who doesn't know how to debone meat at all.

INDIVIDUALIZED TRAINING PROGRAM
The program can be adjusted.
PRACTICAL COURSE

1. CLASS

1.1 Familiarization with the equipment and the purpose of the equipment. Answers on questions.

1.2 Working with knives, types of knives: for rolling, for trimming.

1.3 The structure of pig and beef.

THEORY ALTERNATS WITH PRACTICE DURING THE CLASS.

1.4 The teacher cuts up a part of the pig, the shoulder blade shows everything in practice. Answers current questions.

1.5 The student cuts the shoulder of a pig under the guidance and supervision of the teacher.

1.6 The teacher cuts up a piece of beef, the shoulder blade shows everything in practice. Answers current questions.

1.7 The student cuts a beef shoulder under the guidance and supervision of the teacher.

1.8 Boning. The student lives a shoulder of pork and beef with the teacher. Examines the size and thickness of cut pieces of meat.

2. LESSON

THEORY ALTERNATS WITH PRACTICE DURING THE CLASS.

2.1 The teacher cuts up a part of a pig, the back part shows everything in practice. Answers current questions.

2.2 The student cuts the hindquarters of a pig under the guidance and supervision of the teacher.

2.3 The teacher cuts the back of beef and shows everything in practice. Answers current questions.

2.4 The student cuts the rear end of beef under the guidance and supervision of the teacher.

2.5 Boning. The student lives the hindquarters of the pig and beef with the teacher. Study the size and thickness of the cut pieces of meat.

3. LESSON

THEORY ALTERNATS WITH PRACTICE DURING THE CLASS.

3.1 The teacher cuts the butt end of a pig and shows everything in practice. Answers current questions.

3.2 The student cuts the butt end of a pig under the guidance and supervision of the teacher.

3.3 The teacher cuts up the cut side of beef and shows everything in practice. Answers current questions.

3.4 The student cuts the cut side of beef under the guidance and supervision of the teacher

3.5 Boning. The student lives the butt of the pig and beef with the teacher. Study the size and thickness of the cut pieces of meat.

4. LESSON

THEORY ALTERNATS WITH PRACTICE DURING THE CLASS.

4.1 The teacher cuts the neck of a pig and shows everything in practice. Answers current questions.

4.2 The student cuts the neck of a pig under the guidance and supervision of the teacher.

4.3 The teacher cuts the neck of beef and shows everything in practice. Answers current questions.

4.4 The student cuts the neck of beef under the guidance and supervision of the teacher

4.5 Boning. The student lives the neck of the pig and beef with the teacher. Study the size and thickness of the cut pieces of meat.

5. CLASS

Complete cutting of the carcass from start to finish. The vein of the carcass.

6. CLASS

Complete cutting of the carcass from start to finish. The vein of the carcass. Work on mistakes.

7. CLASS

Independent cutting of pork and beef carcasses, bringing the skill to perfection.

DOCUMENT
“Certificate” in ukrainian and english.

INDIVIDUALIZED TRAINING PROGRAM
The program can be adjusted.
PRACTICAL COURSE

1.2 LESSON

1 Familiarization with equipment and purpose of equipment. Answers on questions.

2 Working with knives, types of knives: for rolling, for trimming.

3 The structure of pig and beef.

THEORY ALTERNATS WITH PRACTICE DURING THE CLASS.

4 The teacher cuts up a part of a pig, the shoulder blade shows everything in practice. Answers current questions.

5 A student cuts a pig's shoulder under the guidance and supervision of a teacher.

6 The teacher cuts up a piece of beef, the shoulder blade shows everything in practice. Answers current questions.

7 A student cuts a beef shoulder under the guidance and supervision of a teacher.

8 Boning. The student lives a shoulder of pork and beef with the teacher. Examines the size and thickness of cut pieces of meat.

3.4 LESSON

THEORY ALTERNATS WITH PRACTICE DURING THE CLASS.

1 The teacher cuts up part of a pig, the back part shows everything in practice. Answers current questions.

2 A student cuts the hindquarters of a pig under the guidance and supervision of a teacher.

3 The teacher cuts the back of beef and shows everything in practice. Answers current questions.

4 The student cuts the rear end of beef under the guidance and supervision of the teacher.

5 Boning. The student lives the hindquarters of the pig and beef with the teacher. Study the size and thickness of the cut pieces of meat.

5.6 LESSON

THEORY ALTERNATS WITH PRACTICE DURING THE CLASS.

1 The teacher cuts the butt end of a pig and shows everything in practice. Answers current questions.

2 A student cuts the butt end of a pig under the guidance and supervision of a teacher.

3 The teacher cuts the cut side of beef and shows everything in practice. Answers current questions.

4 A student cuts a cut of beef under the guidance and supervision of a teacher

5 Boning. The student lives the butt of the pig and beef with the teacher. Study the size and thickness of the cut pieces of meat.

7.8 LESSON

THEORY ALTERNATS WITH PRACTICE DURING THE CLASS.

1 The teacher cuts the neck of a pig and shows everything in practice. Answers current questions.

2 A student cuts the neck of a pig under the guidance and supervision of a teacher.

3 The teacher cuts the neck of beef and shows everything in practice. Answers current questions.

4 The student cuts the neck of beef under the guidance and supervision of the teacher

5 Boning. The student lives the neck of the pig and beef with the teacher. Study the size and thickness of the cut pieces of meat.

9,10 CLASS

1 Technology for preparing various types of sausages.

2 Complete cutting of the carcass from start to finish. The vein of the carcass.

11,12 CLASS

1 Practical preparation of various types of sausages.

2 Complete cutting of the carcass from start to finish. The vein of the carcass. Work on mistakes.

13,14 CLASS

Independent cutting of pork and beef carcasses, bringing the skill to perfection.

DOCUMENT
“Certificate” in ukrainian and english.

WHAT OUR STUDENTS SAY ABOUT THE COURSE:

It is very important for us that you get what you came to us for!

VIDEO REVIEWS


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All review stories

Konstantin

I passed it for myself because I love cooking meat! The sauce recipes are great. Fast marinades (recipes) are just as cool as slow ones.


Andrey

Super! I recommend it, everything is in practice!!!.


Vladimir

After the course I became better at cooking meat and fish on the grill.


Anatoly

The course is fun.


Sergey

Took a course for work. I’m already working as a barbecuer in a restaurant!


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YOUR BENEFITS

➤ you can earn money after taking the course

➤ the robot is not boring

➤ the possibility of trying to cross the border

➤ you can try to open your cave

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