NAMI offers Center of the Plate training

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A limited number of spots are still available for the August seminar.
WASHINGTON – The North American Meat Institute (NAMI) is still accepting registrations for its August Center of the Plate Training at Texas A&M Univ. Center of the Plate Training is a three-day course designed to teach the fundamentals of meat specifications by providing a first-hand look at how carcasses are converted to commonly used retail and foodservice cuts. The course also addresses facts such as value, variations of quality, muscle application and more.

The class, which will be held Aug. 1-3 at Texas A&M’s Rosenthal Meat Science and Technology Center, is open to anyone in the meat industry – specifically those involved in the buying and selling of meat products including those involved in purchasing, marketing, product development, brand or product management, quality assurance and chefs.

The 2 ½-day seminar includes a detailed cutting demonstration of all the major center of the plate protein items: beef, veal, lamb and pork, as well as sections on poultry and processed meats. Attendees will come away with an increased knowledge of center of the plate items and a copy of NAMI’s Meat Buyer’s Guide.

The course is 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. Center of the Plate is funded in part by the Beef Checkoff and is co-sponsored by the Pork Checkoff, Lamb Checkoff and Merck Animal Health.

Limited spots are available for the training; for more information, go to the Events tab on

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