AMIF Partners with NAMP on “Center of the Plate Training” Course at Colorado State UniversityThursday, July 10, 2008
(American Meat Institute)
The American Meat Institute Foundation is
partnering with the North American Meat
Processors Association (NAMP) to offer AMI
members “Center of the Plate Training," Aug.
5 - 7 at Colorado State University in
AMI members are encouraged to register now, as the early registration discount ends Tuesday, July 15.
The AMI/NAMP “Center of the Plate Training” course provides a first-hand look at how carcasses are converted into portioned items commonly traded in foodservice, restaurant, and retail businesses.
Participants will learn:
- The IMPS/NAMP numbering system, used for trade internationally, purchase specification options, and standards common to the industry.
- A knowledge of meat items as described by IMPS and by NAMP’s Meat Buyer’s Guide.
- Where meat products originate and how this affects their final use.
- Current trends in the food service industry, new menu ideas and options.
- How value is determined for different meat products and how this is affected by quality parameters.
The three-day course covers all the major center of the plate protein items: beef, veal, lamb, pork, and poultry and is co-sponsored by The Beef Checkoff, The Pork Checkoff, America’s Pork Producers, and The Lamb Checkoff.
Course presentations will be made primarily by Steve Olson, Meat Marketing Specialist at USDA’s Agricultural Marketing Service (AMS).
For more information about this event, go to
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