Pork 101™ grading exercise

Register today for the next American Meat Science Association’s (AMSA) PORK 101™ to be held in May 21-23, 2019 at Texas A&M University in College Station, TX. PORK 101 is hosted by AMSA in cooperation with the National Pork Board and is sponsored by Merck Animal Health.

Jeff Savell instructing pork cutting

Attendees will experience firsthand the swine industry from live animal production through finished pork products. The course concludes with the attendees preparing and sampling products from pork carcasses including pumped loins, bacon, hams, and sausage.

Attendees will have the opportunity to learn about the value differences in swine, pork carcasses, pork primals and processed pork products from meat science faculty and AMSA members at each university.

Hillary Martinez and Leslie Frenzel leading Pork 101 cutting group

PORK 101 is co-sponsored by the American Association of Meat Processors (AAMP), North American Meat Institute (NAMI), Southeastern Meat Association (SEMA),and the Southwest Meat Association (SMA). Registration for AMSA members and other partnering organizations is $825. Non-member registration is $975. Companies or organizations sending more than one person to the course are eligible for a discount! Space is limited for each course so make sure to register soon!

For more information or questions regarding PORK 101, please go online or contact Deidrea Mabry dmabry@meatscience.org.