Meat+Poultry - May 2018 - 120

Center of the
Plate Training®
TEXAS A&M UNIVERSIT Y

June 5-7, 2018
College Station | Te
xas

Sign up now at

meatinstitute.org

CENTER OF THE PLATE TRAINING®

CO-SPONSORED BY:

COURSE INSTRUCTORS:
Dr. Davey Griffin, Professor, Extension Meat Specialist,
Meat Science Section, Department of Animal Science,
Texas A&M University
Dr. Jeff Savell, University Distinguished Professor,
Meat Science, & E.M. "Manny" Rosenthal Chair
in Animal Science, Texas A&M University
Richard Lawson, National Poultry Supervisor, USDA/AMS
Dr. Chris Kerth, Associate Professor, Meat Science,
Texas A&M University
And, representatives from producer group organizations

What students are saying:
"Great course that a variety of people can learn from whether you've been in the business two months or 20 years."
- Richard Tufton, Verde Farms
"Extremely satisfied, a very informative,
densely-packed course."
- Elizabeth Liu, Crowd Cow

WHO CAN BENEFIT FROM THIS COURSE?
Anyone involved in the buying and selling of meat
products- from meat processors to foodservice
distributors to retailers and restaurants.

®
Funded by the Beef Checkoff

is a three-day course designed to teach you the fundamentals of meat specifications by giving you a first-hand
look at how carcasses are converted to cuts commonly
used in retail and foodservice. It's a lively learning experience that 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. You'll come away with an increased
knowledge of center of the plate items and your personal
copy of the latest edition of the Meat Buyer's Guide®; for
over 40 years, the authoritative Guide to meat and poultry
identification.

What you will learn
from this course:
The IMPS numbering system,
purchaser specified options,
and a knowledge of the meat
items as described by the Meat
Buyer's Guide.
* How standards keep products
consistent, wholesome, and fair
throughout the market.
* Common defects or inconsistencies
in meat products that you should
look for to prevent dissatisfied
customers.

Dr. Davey Griffin &
Dr. Jeff Savell

* How value is determined for meat products
d t and
dh
how it iis
affected by quality parameters.
* The latest meat cuts, including previously undervalued muscles,
and innovative menu ideas.

Register at
meatinstitute.org

Registration Discounts
for 4 or more.



http://www.meatinstitute.org http://www.meatinstitute.org

Meat+Poultry - May 2018

Table of Contents for the Digital Edition of Meat+Poultry - May 2018

Meat & Poultry Red Book - 2018
Suppliers Directory
Buyers Guide
Industry Associations
Classifieds
Meat+Poultry - May 2018 - Meat & Poultry Red Book - 2018
Meat+Poultry - May 2018 - Meat & Poultry Red Book - 2018
Meat+Poultry - May 2018 - 2
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Meat+Poultry - May 2018 - Suppliers Directory
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Meat+Poultry - May 2018 - Buyers Guide
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Meat+Poultry - May 2018 - Industry Associations
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Meat+Poultry - May 2018 - Classifieds
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2022
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternative-trends-and-technology-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
https://digital.meatpoultry.com/sosland/mp/-meatpoultry-december-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-october-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternatives-may-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2021
https://digital.meatpoultry.com/sosland/mp/2021_02_01
https://digital.meatpoultry.com/sosland/mp/2021_01_01
https://digital.meatpoultry.com/sosland/mp/2020_12_01
https://digital.meatpoultry.com/sosland/mp/2020_11_01
https://digital.meatpoultry.com/sosland/mp/2020_10_01
https://digital.meatpoultry.com/sosland/mp/2020_09_01
https://digital.meatpoultry.com/sosland/mp/2020_08_01
https://digital.meatpoultry.com/sosland/mp/2020_07_01
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https://digital.meatpoultry.com/sosland/mp/2019_12_01
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https://digital.meatpoultry.com/sosland/mp/2019_07_11
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https://digital.meatpoultry.com/sosland/mp/2019_02_01
https://digital.meatpoultry.com/sosland/mp/2019_01_01
http://digital.meatpoultry.com/sosland/mp/2018_12_01
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http://digital.meatpoultry.com/sosland/mp/2018_09_01
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https://www.nxtbook.com/sosland/mp/2018_02_01
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http://digital.meatpoultry.com/sosland/mp/2005_11_01
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