This training provides entrepreneurs and producers who wish to take part in the meat production chain with sectoral knowledge and practical skills. It offers the opportunity to ensure quality, efficiency, and profitability throughout the process from livestock farming to the meat market.

This program is designed for professional development purposes. The certificate obtained does not substitute for MYK authority certificates in trainings where MYK certification is mandatory.

Training Content

• Fundamental Concepts in Red Meat Production

  Definition of meat, types, livestock farming, and general structure of the production process.

• Livestock Farming and Breed Selection

  Evaluation of animal species such as cattle, sheep, and goats in terms of meat yield.

• Animal Feeding and Health Management

  Feeding techniques, ration preparation, disease prevention, and vaccination programs.

• Pre- and Post-Slaughter Processes

  Animal transportation, pre-slaughter stress management, and slaughterhouse practices.

• Carcass Evaluation and Meat Quality

  Meat yield, carcass classification, and sensory and chemical properties of meat.

• Cold Chain and Meat Preservation Methods

  Storage of meat without spoilage, cooling, freezing, and transportation conditions.

• Legal Regulations and Meat Safety

  Food safety standards, legislation, labeling, and traceability practices.

• Marketing Strategies and Economic Analysis

  Introducing meat products to the market, pricing, target markets, and profitability.

The training is open to institutional collaborations (package for institution/company legal entities), and individual applications are not accepted. The training content can be reorganized according to your institutional participant profile and needs. As a result of mutual discussions, the scope and method of the training (face-to-face / online) are determined and the relevant processes are completed. In case of mutual agreement, the date, time, and location of the training are planned in line with the availability of your institution’s participants and our instructors.