North American Meat Association offers exciting new Center of the Plate Training® program

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NAMA Center of the Plate Training® sessions bring together some of the top experts and species organizations to teach food industry people the best and most profitable use of each beef, pork, lamb, veal and poultry cut. Upcoming dates include Center of the Plate Training® Plus at the Banff Centre in Alberta, Canada on April 3-May 2, 2013, and Center of the Plate Training® at Texas A&M University in College Station, Texas, USA on June 4-6, 2013.

North American Meat Association (NAMA) and Canada Beef, Inc. are offering an exciting new course that will combine a beef-cattle tour with NAMA’s well-known Center of the Plate Training® program.

The course will start on Tuesday, April 30th, with an industry tour of a feedyard and a cattle ranch in Alberta, Canada. Attendees will spend the next day-and-a-half (May 1-2) at the Banff Centre, where they will be educated on meat cutting and specifications by NAMA Standards and Specifications Advisor Steve Olson. A former USDA Meat Marketing Specialist, Olson will perform cutting demonstrations of beef, pork, lamb, and veal.

In addition, Chef Michael Allemeier – Certified Chef de Cuisine and Culinary Instructor at the Southern Alberta Institute of Technology – will be conducting innovative recipe demonstrations with the cuts.

The group will be taught the basics of cattle production and feeding, as well as the IMPS/NAMP numbering system, purchase specification options, and how standards keep products consistent, wholesome, and fair throughout the market. The latest meat cuts will be demonstrated, as will new menu ideas for the foodservice and retail industries.

More than a sponsor for this event, Canada Beef, Inc. (http://www.canadabeef.ca) is NAMA’s Vision and Education Partner. The organization representing the marketing and promotion of Canadian cattle and beef, Canada Beef, Inc. works closely with NAMA on a variety of North American beef industry issues.

Center of the Plate Training® Plus is being co-sponsored by Merck Animal Health. Canadian Meat Business is the media sponsor.

The course is also co-hosted by the American Association of Meat Processors, American Meat Institute Foundation, American Meat Science Association, Canadian Meat Council, Chicago Midwest Meat Association, Southeastern Meat Association, and Southwest Meat Association.

Register by March 28th, and receive $50 off the course fee for Center of the Plate Plus! Registration information available at http://meatassociation.com/events/center-of-the-plate-training. The $50 off special is only available until March 28th, so register today to ensure your spot. In addition, NAMA offers a “Buy 3, Get 1 Free” Registration special for companies who register multiple attendees.

Registration is also now open for NAMA’s flagship Center of the Plate Training® at Texas A&M University, which will be held June 4-6. For more information, go to http://www.meatassociation.com.

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Jeremy Russell
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