The training will take place at the university in
The NAMP/AMI Center of the Plate course provides a first-hand look at how carcasses are converted into portioned items commonly traded in foodservice, restaurant, and retail businesses.
Participants will learn:
- The IMPS/NAMP numbering system, used for trade internationally, purchase specification options, and standards common to the industry.
- A knowledge of meat items as described by IMPS and by NAMP’s Meat Buyer’s Guide.
- Where meat products originate and how this affects their final use.
- Current trends in the food service industry, new menu ideas and options.
- How value is determined for different meat products and how this is affected by quality parameters.
The course will cover the main protein items: beef, veal, lamb and pork.
Course presentations will be made primarily by Steve Olson, Meat Marketing Specialist at USDA’s Agricultural Marketing Service (AMS).
Source: North American Meat Processors Association, American Meat Institute