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AMIF Partners with NAMP on “Center of the Plate Training” Course at Pennsylvania State University

Tuesday, 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 Pennsylvania State University, State College, Pennsylvania.


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 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=1993783851

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