Center of the Plate Training Convenes This WeekMonday, June 1, 2015
(North American Meat Institute)
The North American Meat Institute Foundation's "Center of the Plate" (COP) Training will take place this week, 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 is a three-day course covering the fundamentals of meat specifications and provides an in-depth, first-hand look at the processes involved in converting carcasses to meat cuts commonly available in retail and foodservice establishments. This represents the first training following the release of the updated Institutional Meat Purchase Specifications (IMPS) and the new Meat Buyer's Guide . 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 Meat Buyer's Guide , the authoritative source on meat and poultry identification in North America.
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