Log in Subscribe Join Grass Roots Action

Center of the Plate Training Early Bird Deadline Wednesday

Tuesday, April 14, 2009

(American Meat Institute)

Time is running out for those wishing to register for Center of the Plate Training at the special early bird rate. Attendees must register by April 15 to receive the discounted price of $749 for members and $849 for non-members.

Center of the Plate Training, to be held May 5-7 at Texas A&M University, is a three-day course designed to teach the fundamentals of meat specifications by giving participants a first-hand look at how carcasses are converted to cuts commonly used in retail and foodservice.

The three-day course covers all the major center of the plate protein items: beef, veal, lamb, pork, and poultry.

 Participants learn:

 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 an open discussion format so participants learn from each other – so while chefs on hand share preparation ideas from cuts of meat, processors offer ideas to foodservice buyers and researchers note trends in customer purchases.

 This year, the AMI Foundation and the Southwest Meat Association (SMA) are co-hosting the event along with NAMP.

 The session is co-sponsored by The Beef Checkoff, The Pork Checkoff and America’s Pork Producers and The Lamb Checkoff. 

For more information, visit NAMP’s Web site at http://www.namp.com/, or call NAMP at 703-758-1900 ext. 103.

To be added to the mailing list for COP Training, contact Ann Wells, NAMP’s Scientific & Regulatory Affairs Director, at awells@NAMP.com

 share on facebook  share on twitter