WASHINGTON – The North American Meat Processors Association (NAMP) and the American Meat Institute (AMI) announced Wednesday that they are partnering to bring Center of the Plant Training to Penn State University.

The training will take place at the university in State College, Penn. on Nov. 12 and 13. It is reportedly the first time the event has been held in northeastern United States.

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).

For more information about this event, visit AMI’s website at www.meatami.com or NAMP’s website at www.NAMP.com.

Source: North American Meat Processors Association, American Meat Institute