Meat Institute Staff Attends 2016 Cattle Industry Convention
NAMI President and CEO Barry Carpenter and Senior Vice President of Legislative Affairs Pete Thomson attended the 2016 Cattle Industry Convention and National Cattlemen’s Beef Association (NCBA) Trade Show, held January 27-29, in San Diego, California.
Register and Reserve Housing Now for the 2016 Beef Industry Safety Summit
Registration and the hotel block are now open for the 2016 Beef Industry Safety Summit, scheduled to take place March 1-3, 2016, in Austin, Texas.
Annual Meat Conference Convenes in Three Weeks
The 2016 Annual Meat Conference (AMC) hosted by NAMI and the Food Marketing Institute is quickly approaching and will take place February 21-23 at the Gaylord Opryland Resort and Convention Center in Nashville, Tennessee.
Meat Institute Holds Annual Awards Ceremony and Luncheon at 2016 IPPE
Atlanta, Ga.- The North American Meat Institute (NAMI) yesterday honored industry leaders at its inaugural Annual Awards Ceremony and Luncheon at the 2016 International Production and Processing Expo (IPPE) in Atlanta, Georgia...
Do You Wash Your Meat Before Cooking? Newest Meat MythCrusher Explains Why You Shouldn’t
Washington, D.C. —It’s an old wives’ tale that just won’t die: the idea that you should wash your meat and poultry before cooking it. In the newest Meat MythCrusher video, the North American Meat Institute (NAMI) and American Meat Science Association (AMSA) seek to finally put it to rest, as Jonathan Campbell, Ph.D., meat extension specialist at Penn State University, explains the reasons why washing meat and poultry before cooking it is a poor food safety practice.
NAMI Scholarship Foundation Announces Availability of 2016-2017 Academic Year Scholarship Applications
Washington, DC- The North American Meat Institute (NAMI) Scholarship Foundation today announced the availability of its 2016-2017 undergraduate scholarship applications. High-performing college sophomores, juniors and seniors attending accredited four-year colleges or universities who are enrolled in an approved animal, meat or food science degree or culinary arts program are encouraged to apply.