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Foundation to Host Training on Fundamentals of Meat Specifications

Thursday, March 26, 2015

(North American Meat Institute)

The North American Meat Institute Foundation (NAMIF) will offer Center of the Plate Training , a three-day course covering the fundamentals of meat specifications, June 2-4, 2015, at the Rosenthal Meat Science and Technology Center on the campus of Texas A&M University in College Station, Texas. COP Training provides an in-depth, first-hand look at the processes involved in converting carcasses to meat cuts commonly available in retail and foodservice establishments. The training features a detailed cutting demonstration of all the major center of the plate protein items, including beef, veal, lamb and pork, as well as sessions highlighting poultry, processed meats and seafood. Attendees also will receive a complimentary copy of the recently updated edition of The Meat Buyer's Guide , the authoritative source on meat and poultry identification in North America. To view a copy of the preliminary agenda, click here . For additional information and to register to attend the training, click here .

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