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Early Registration Ends Friday for 2018 Center of the Plate Training®

Thursday, May 3, 2018

(North American Meat Institute)

Early registration ends this Friday, May 4, for the 2018 Center of the Plate (COP) Training®, scheduled to take place June 5-7, in College Station, Texas. The three-day course will cover the fundamentals of meat specifications and attendees will be offered 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 also features detailed cutting demonstrations of all the major center of the plate protein items, including beef, veal, lamb and pork, as well as sessions highlighting poultry and processed meats. Attendees will receive a copy of the Meat Buyer's Guide® , the authoritative guide to meat and poultry identification.

The American Association of Meat Processors, American Meat Science Association, Chicago Midwest Meat Association, Canadian Meat Council, Southwest Meat Association and Southeastern Meat Association are co-hosting the course with the Meat Institute. For more information, click here .

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