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Center of the Plate Training

  • Dates: 18 – 20 Jun, 2019

From Carcass to Cuts: Learn Grading & Standards at Center of the Plate Training

Center of the Plate Training is a 2.5-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.

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. More information is online!  

 

June 18-20, 2019
Aloft College Station
College Station, TX

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