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AMIF Partners on Center of the Plate Training at Texas A&M in June; Registration Now Open

Monday, April 2, 2012

(American Meat Institute)

AMIF is partnering with the North American Meat Processors Association on its flagship Center of the Plate (COP) Training Course at Texas A&M University, which will be held June 12-14, 2012.  Registration is now open.  This course combines the resources of one of the top meat science programs in country with the Center of the Plate program developed by NAMP and led by Steve Olson, NAMP’s Standards and Specifications Advisor and former specialist with the USDA Agricultural Marketing Service.

The most in-depth of the COP Courses offered, the course demonstrations show the breakdown of full carcasses of beef, pork, lamb, and veal into the cuts commonly sold in retail and foodservice that are featured in the NAMP Meat Buyer’s Guide.  Class participants learn about industry standards, purchasing options, factors affecting variations of quality, how value can be determined, and the latest cuts being merchandised in the industry.

Register now as this will be the only Center of the Plate Training held in 2012. AMI members will receive a discounted members-only registration fee.

The course is co-sponsored by the Beef Checkoff, the Pork Checkoff, the Lamb Checkoff, and Merck.  The course is being co-hosted by NAMP, AMIF, the National Meat Association, the American Association of Meat Processors, the American Meat Science Association, the Chicago Midwest Meat Association, the Southwest Meat Association, and the Southeast Meat Association.

For more information and to register, go to http://www.namp.com/ or contact Ann Wells at awells@namp.com.

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