Secondary processing
The agents involved in the secondary processing of meat undertake further preparation to produce a product ready for sale by the retailer or caterer to the final consumer. This includes:
		1. 2. 3. 4.	Catering butchery – the production of portion-controlled packs and cuts meeting the specifications of the foodservice/catering trade (e.g. hotels, restaurants, hospitals, schools, works canteens). Retail packing – the production of ready packaged and labelled meat for sale in supermarkets. Prepared meats and recipe products – the production of uncooked meat products such as burgers, sausages or reformed products, ready to cook convenience meats, breaded and coated products, with flavourings or seasonings. Manufacturing – the cooking, curing, drying/smoking or canning of products; the preparation of foods and ready meals for which meat is an ingredient
These companies will obtain meat for processing (usually deboned primal cuts or minced and diced product) from a variety of sources. This sector uses a great deal of imported product, particularly beef and pig meat.
Nationally an estimated 46% of beef, over 14% of sheep meat and almost 78% of pig meat (45% pork and 33% bacon) is eaten as a processed (value added) product, therefore the secondary processing sector is extremely important.
The fastest growing sector of the convenience market has been that of chilled food products, especially ready meals. The output of ready meals has grown as the eating structure of the market has changed from ‘meat centred’ to ‘dish centred’ meals. Other new products in the manufactured, recipe product and prepared meats categories have met the demand for part-meal solutions. Many of the new products provide a ready prepared part of the full meal, whilst fresh cuts of meat are still regarded as having to have more done to them before they are ready for cooking.
Today all plants not licensed as abattoirs, cutting plants or under the minced meat and meat preparations definition, have to be registered unless they supply only to the final consumer. Enforcement of these regulations is currently the responsibility of the local council’s Environmental Health Officers (EHOs) and municipal authorities in whose area the plant/shop is located. The exception to this is where plants are combined with a slaughterhouse, cutting plant or cold store as they must then be licensed by the Food Standards Agency (FSA).
For more information: Publications, services and websites FSA Food Industry Regulation and Legislation FSA various Labelling Guidance notes Labelling and Composition of Meat Products Guidance Notes Chartered Institute of Environmental Health British Retail Consortium Standards FSA Guidance notes on Approval and Licensing BMPA Meat Industry Guide BMPA Standards for Certification