Pork 101™ will be held at Texas A&M University, May 22-24, 2018

Pork 101™ grading exercise

Pork 101™ grading exercise

Texas A&M University will again host one of the PORK 101™ workshops on May 22-24, 2018. PORK 101™ is a three-day, hands-on experience designed to update participants on quality and consistency issues in the pork industry. The program is hosted by the American Meat Science Association (AMSA) in cooperation with the National Pork Board and sponsored by Merck Animal Health.

PORK 101™ is co-sponsored by the American Association of Meat Processors (AAMP), American Society of Animal Science (ASAS), North American Meat Institute Foundation (NAMIF) and the Southwest Meat Association (SMA).

Jeff Savell instructing pork cutting

Jeff Savell instructing pork cutting

Pork 101™ Program Description

Pork 101™ includes insight on value differences in swine, pork carcasses, pork primals and processed pork products due to quality variation. Participants will have the chance to evaluate eight live hogs, which will be processed during the class with participants learning about grading, food safety and product processing. The class will make and sample processed product from the hogs including pumped loins, bacon, hams and sausage.

Date & Location

Tuesday, May 22 – Thursday, May 24, 2018
Texas A&M University, College Station, Texas

Daily Schedule
Tuesday: 7:30 am -6:00pm
Wednesday: 7:30am – 8:00pm
Thursday: 7:30am – noon


Registration for AMSA, AAMP, NAMI, SEMA, and SMA members is $825. Non-member registration is $975. AMSA student registration is $325. For AAMP, NAMI, SEMA, and SMA members please complete the registration form and fax the completed form to 1-888-205-5834 to receive the member discount.

Please contact Jen Persons jpersons@meatscience.org for questions or more information on additional courses.

Click here to register.

Click here to download the PDF registration brochure!

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