WASHINGTON – The American Meat Institute Foundation (AMIF) is partnering with the North American Meat Processors Association (NAMP) to offer AMI members the course “Center of the Plate Training," being held Aug. 5 through 7 at Colorado State University in Fort Collins, Colo.

The AMI said that members are encouraged to register now since early registration ends on July 15.

The course provides training on how carcasses are converted into portioned items used in the foodservice, restaurant, and retail businesses.

Among the items on the course are the IMPS/NAMP numbering system, knowledge of meat items as described by IMPS and by NAMP’s Meat Buyer’s Guide, trends in the food service industry and how the value of meat is determined.

The course covers all the major protein items: beef, veal, lamb, pork, and poultry and is co-sponsored by The Beef Checkoff, The Pork Checkoff, America’s Pork Producers, and The Lamb Checkoff. 

For more information about this event, go to http://www.meatami.com/ht/display/EventDetails/i/39964/pid/219.


Source: American Meat Institute