Meat Processing Level 1

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About Course

Calling All African Agri-Champions! 

Aspiring Entrepreneurs, Butchery Workers, Farmers, and Business Owners – transform your passion for meat into profit with “Meat Processing Level 1”!

This course is your gateway to:

  • Farmers: Add value to your livestock by mastering processing techniques (sausages, cured meats!) and tap into premium markets.

  • Butchery Workers: Upgrade your skills, learn advanced methods, and boost your career or start your own venture.

  • Aspiring Entrepreneurs: Launch or grow your meat business with hands-on training in production, branding, and financial planning.

  • Existing Business Owners: Scale your operations, improve quality, and dominate local and regional markets.

  • Beginners & Intermediate Learners: Gain practical, step-by-step skills – no experience needed!

Why wait?
Unlock the secrets of hygiene, value addition, and entrepreneurship tailored to Africa’s unique opportunities. Whether you’re working from your home, farm, or small business, this course equips you with tools to thrive in Africa’s booming meat industry.

Enroll now – turn your meat into meals, your skills into success, and your vision into a thriving enterprise!

Join today and carve your path in the meat processing revolution! 

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What Will You Learn?

  • Master the Basics of Meat Processing: Gain a solid foundation in the principles of meat processing, including understanding different cuts of meat, effective handling practices, and the importance of maintaining hygiene standards to ensure product quality and safety.
  • Processing Techniques: Discover the art of curing, smoking, and sausage-making to enhance flavor and preserve meats. You will learn the "5 Hows" How to make Polony; How to make Boerewors Sausage; How to make Hungarian Sausage; How to Smoke Fish; How to Smoke Chicken.
  • Explore Preservation Techniques: Learn about traditional and modern preservation methods such as curing, smoking, and refrigeration, and discover how to apply these techniques to extend the shelf life of meat products while enhancing flavor and texture.
  • Quality Control and Assurance: Develop skills in implementing quality control measures to ensure that all products meet regulatory standards and customer expectations, thereby building trust and a strong reputation in the marketplace.
  • Sustainability & Ethics: Understand sustainable practices and ethical considerations in meat sourcing and processing.
  • Equipment Familiarity: Learn to select, use, and care for essential butchery tools and equipment.
  • You will gain a skill set that can help your earn money.
  • You will understand how agribusiness works.

Course Content

Introduction to Meat Processing Level 1

  • Introduction to Agribusiness
    10:37
  • The Meat Value Chain
  • Value Addition Through Meat Processing
    16:12

Embracing the Entrepreneur in You
Being an entrepreneur isn’t about having a lot of money, it’s about using what you have to create something useful and profitable. Whether you’re starting with 1kg of meat or an idea in your notebook, the mindset you build now will shape your success.

Principles of Meat Processing Technology
Great meat processing isn’t just about flavor, it’s about safety, science, and structure. Understanding how meat reacts to temperature, bacteria, and handling is what separates good producers from great ones. When your customers trust your hygiene and consistency, your business will grow.

Equipment Used in Meat Processing
Digital scale, meat grinder, bowl cutter, sausage filler, wrapper; functions, use, cleaning & maintenance

Standard Practices in Meat Processing
Covering hygiene protocols, food safety, quality control, and pH/temperature management

Sausage Making – Boerewors Sausage
This section teaches learners how to prepare and produce boerewors, a traditional Southern African fresh sausage made with beef or a mix of beef and pork, combined with spices. The focus is on:Product qualityAccurate measurementConsistency in taste and textureHygiene and customer-ready packagingLearners will also develop the foundation to cost and sell the product confidently.

Sausage Making – Hungarian/Russian Sausage
A more advanced sausage style that involves stronger flavors, tighter spice blends, and often a smoking or drying step depending on your variation.

Sausage Making – Polony Making
A smoother, cooked product that requires precision but has mass-market appeal.

Cured and Smoked Meats
You will master traditional and modern methods for smoking chicken and fish, as well as light curing.

Course Summation
Small scale processing, employment pathways, setting up a butchery, business scaling tips

Final Recap

Starter Action Plan: My First Meat Product

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