Centre of the Plate Training® Plus is an expanded two-and-a-half-day course offered at a special reduced rate. Taught primarily by internationally recognized meat expert Steve Olson, Meat Marketing Specialist at the U.S. Department of Agriculture, 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 also will work with the Beef Information Centre to better understand the quality and safety aspects of Canadian beef, as well as to learn information on merchandising beef and adding value. You’ll come away with an increased knowledge of Centre of the Plate items and your personal copy of NAMP’s Meat Buyer’s Guide™, the authoritative guide to meat identification for over 40 years.

This specially enhanced course is conducted by the North American Meat Processors Association and the Beef Information Centre, and it is co-sponsored by the American Meat Institute Foundation, Canadian Meat Business magazine, and the Canadian Meat Council.

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.