NAMP - North American Meat Processors Association

Click here to order the new Meat Buyer's Guide, posters and notebook charts

Haga clic aquí para ordenar la nueva Guía de Compradores de Carne, pósters y tablas de cuaderno

Join NAMP now and get the 35% Members Only discount. Click Here for Membership

For 35% NAMP Member Discount, order from Members Only section of Web site. Password required.

Center of the Plate Training

Center of the Plate Training® is taught primarily by internationally recognized meat expert Steve Olson, retired Meat Marketing Specialist at the U.S. Department of Agriculture and now serving as Standards and Specifications Advisor for NAMP. It’s a dynamic course designed to teach you the fundamentals of meat cutting and identification, and the proper use of those cuts in a retail or foodservice environment.

You’ll come away with an increased knowledge of Center of the Plate items and your personal copy of the updated 2010 edition of the Meat Buyer’s Guide®, the authoritative guide to meat identification for over 40 years.

What You Will Learn From This Course:
• Where meat items originate and how this affects their final use.
• How value is determined for different meat products and how this is affected by quality parameters.
• The IMPS/NAMP numbering system, purchase specification options, and standards common to the industry.
• The importance of standards and how they 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 or unpleasant dining experiences.
• New menu ideas for the foodservice industry, and new options for retail.

^{Our next event is a special day-and-a-half session September 23-24, 2010 at Kendall College in Chicago, IL.}For more information, click here
To register, click here

To discuss a special Center of the Plate Training program developed for your company or trade association, contact Sabrina Moore at smoore@namp.com or +1 703.758.1900 ext. 101.