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Center of the Plate Training


Increase Your Knowledge of Meat Cuts and Specifications

June 5-7, 2018
Texas A&M University
College Station, TX


Online Registration Now Open

Registration Form

Schedule

Brochure


Sponsorship Rate Card

For more information regarding sponsorship opportunities please contact Jim Goldberg at 202-587-4206 or jgoldberg@meatinstitute.org



Learn the Fundamentals of Meat Specifications

Center of the Plate Training® is a three-day course designed to teach you the fundamentals of meat specifications by giving you a first-hand look at how carcasses are converted to cuts commonly used in retail and foodservice. It’s a lively learning experience that includes a detailed cutting demonstration of all the major center of the plate protein items: beef, veal, lamb, and pork, as well as sections on poultry and processed meats. You’ll come away with an increased knowledge of center of the plate items and your personal copy of the Meat Buyer’s Guide®; for over 40 years, the authoritative Guide to meat and poultry identification.


Who Should Attend:

This class will benefit anyone involved in the buying and selling of meat products- from meat processors to foodservice distributors to retailers and restaurants. Class information can benefit purchasing agents, sales team, product development personnel and others looking to increase their knowledge of meat cuts and specifications.


Location:

Hotel Details:

Aloft College Station
1150 University Drive East
College Station, TX 77840
$115/night, breakfast voucher included

For reservations, call 1-855-811-0254 and ask for the “Center of the Plate” room block. The cut-off date for reserving rooms in the block is May 4, 2018.

You may also use this linking for booking online within the block: https://www.starwoodmeeting.com/Book/CenterofthePlate


Special Accommodations

All NAMI and Foundation for Meat & Poultry Research & Education educational programs are accessible to persons with disabilities. Please let us know your needs in advance if you require special accommodations or auxiliary aids. Please contact us for more information.


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