Welcome to the Introduction to Value-Added Meat Processing micro-credential. This course provides a practical foundation in transforming standard cuts of meat into products that offer greater customer appeal and increased profitability.

Value adding plays an important role in modern retail and food service environments. By enhancing flavour, presentation, convenience, and perceived quality, meat products can command premium prices while delivering clear value to customers. This course explores how thoughtful processing techniques can improve product desirability, support business growth, and maintain food quality and safety.

By the end of this micro-credential, you will be able to:

• Describe value adding and its purpose within meat processing and retail contexts

• Identify recipes suitable for value-added products that enhance appeal and profitability

• Explain the use and meaning of marinades, stuffings, forcemeats, coatings, glazes, and pastries

• Discuss the effect of value adding on shelf life and product quality

• Apply appropriate storage practices for value-added meat products

This micro-credential is suitable for butchers, meat processors, apprentices, and food service professionals seeking to strengthen their product development skills and improve commercial outcomes.

Build practical knowledge, enhance product range, and support sustainable profitability through effective value-added meat processing.