AMIF Partners with NAMP on “Center of the Plate Training” Course at Pennsylvania State UniversityTuesday, September 30, 2008
(American Meat Institute)
The American Meat
Institute Foundation (AMIF) is partnering with
the North American Meat Processors Association
(NAMP) to offer AMI members “Center of the
Plate Training," November 12-13, 2008, at
AMI members are encouraged to register now, as the early registration discount ends Friday, October 17.
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 shortened two-day course covers major center of the plate protein items: beef, veal, lamb, and pork.
Course presentations will be made primarily by Steve Olson, Meat Marketing Specialist at USDA’s Agricultural Marketing Service (AMS). One of the main objectives in the course is “to teach people how to identify variations in quality and eliminate them,” according to Olson.
Olson teaches in a lively, open discussion format so participants learn from each other. Chefs share preparation ideas for cuts of meat, processors offer ideas to food service buyers, and researchers note trends in customer purchases.
For more information about this event, go to http://www.namp.com/namp/Center_of_the_Plate_-_Penn_State.asp?SnID=1993783851share on facebook share on twitter