Register now for the North American Meat Institute Foundation’s Center of the Plate Training

The North American Meat Institute Foundation (NAMIF) will offer its popular Center of the Plate (COP) Training®, a three-day course covering the fundamentals of meat specifications, June 2-4, 2015, at the Rosenthal Meat Science and Technology Center on the Campus of Texas A&M University in College Station, Texas. Attendees will be offered an in-depth, first-hand look at the processes involved in converting carcasses to meat cuts commonly available in retail and foodservice establishments.

“This is the foremost training course for those involved in the buying and selling of meat products, from meat processors and foodservice distributors to retailers and restaurants,” said NAMI President and CEO Barry Carpenter. “The expertise of the speakers and presenters is unmatched, and participants will leave the training with an enhanced understanding of meat cuts and specifications.”

Presenters include Steve Olson, former meat marketing specialist at USDA’s Agricultural Marketing Service (AMS); Davey Griffin, Ph.D., professor and extension meat specialist at Texas A & M University; Richard Lawson, National Poultry Supervisor at USDA’ AMS; and representatives from producer group organizations.

The training features a detailed cutting demonstration of all the major center of the plate protein items, including beef, veal, lamb and pork, as well as sessions highlighting poultry, processed meats and seafood. Attendees also will receive a complimentary edition of the recently updated Meat Buyer’s Guide, the authoritative source on meat and poultry identification in North America.

The course is being co-hosted by the American Association of Meat Processors, American Meat Science Association, Chicago Midwest Meat Association, Canadian Meat Council, Southwest Meat Association and Southeastern Meat Association. COP is funded in part by the Beef Checkoff, and is co-sponsored by the Pork Checkoff, Lamb Checkoff and Merck Animal Health.

Accommodations and Registration:
Hilton Garden Inn College Station
3081 University Drive East
Bryan, TX 77802
Reservations: 979-703-7919

Mention the group code: “NAMI Center of the Plate Training,” by May 4 to receive the special group rate of $129 per night. Hotel reservations must be cancelled by May 18 to receive a full refund.

For additional information about the education sessions, please contact NAMI Director of Education and Workforce Development Ann Wells at 202/587-4252 or awells@meatinstitute.org. For registration information, contact NAMI Director of Meetings and Conference Services Sabrina Moore at 202/587-4204 or smoore@meatinstitute.org.

Source: NAMI

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