NAMI's Center of Plate In-Person Training

  • Dates: 20 – 22 Jul, 2021

From Carcass to Cuts

Learn Grading & Standards at Center of the Plate Training

July 20-22, 2021 | College Station, TX



From meat processors to foodservice distributors to retailers and restaurants, don't miss your chance to attend this year's Center of the Plate Training, in-person, July 20-22 at Texas A&M University.


This course is designed to teach you and your team 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 including beef, veal, lamb, and pork, as well as sections on poultry and processed meats.



Note: This is a face-to-face event,in order to attend, you must agreeto the Code of Conduct. Learn about all of the safety precautions we are taking to keep our event safe.

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