(The stackable microcredential, a result of the preceding four courses)

After completing all four courses in Meat Processing (Pork Processing, Lamb and Goat Processing, Beef Processing, and HACCP) individuals will develop knowledge and skills to effectively slaughter animals, primal fabrication, retail cutting, value-added products, safety, sanitation, packaging and HACCP standards. You are competent in skills such as accuracy of cutting, knife handling, portion control, safety. 17.6 Continuing Education Units (CEU).