Registration is open now for the North American Meat Processor’s Associations flagship Center of the Plate Training® I course, June 12 – 14 at Texas A&M University in College Station, TX.
Register now as this will be the only Center of the Plate Training I course in 2012.
Benefit from 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.
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®.
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.
The course is co-sponsored by the Beef Checkoff, the Pork Checkoff, the Lamb Checkoff, and Merck.
In addition, the course is being co-hosted by the American Association of Meat Processors, the American Meat Institute Foundation, the American Meat Science Association, the National Meat Association, the Chicago Midwest Meat Association, the Southwest Meat Association, and the Southeast Meat Association.
For more information, go to www.namp.com or contact NAMP’s Ann Wells at awells@namp.com.
Source: North American Meat Processros Association
