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Recent Posts
- Introductory HACCP: Developing and Implementing HACCP Plans workshop to be held at Texas A&M University May 22 -23, 2024
- 2021 Center of the Plate Training held at Texas A&M University
- October, the start of dark cutting beef season
- 2020 Introductory HACCP Courses and Beyond Basics Workshops announced
- 2019 Center of the Plate Training held at Texas A&M University
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Seminars and Workshops
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Rosenthal Meat Center
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Companion websites
Tag Archives: Southeastern Meat Association
2021 Center of the Plate Training held at Texas A&M University
The 2021 Center of the Plate Training, sponsored by the North American Meat Institute, was held at the Rosenthal Meat Center at Texas A&M University on July 20-22, 2021. The Center of the Plate Training is designed for purchasers and sellers of meat and poultry to better understand the nomenclature and utilization of cuts for the foodservice and retail sectors. Ann Wells, Director, Education and Workforce Development, North American Meat Institute, is the coordinator of the program, and Davey Griffin, professor and Extension meat specialist, Department of Animal… Read More →
2019 Center of the Plate Training held at Texas A&M University
The 2019 Center of the Plate Training, sponsored by the North American Meat Institute, was held at the Rosenthal Meat Center at Texas A&M University on June 18-20, 2019. The Center of the Plate Training is designed for purchasers and sellers of meat and poultry to better understand the nomenclature and utilization of cuts for the foodservice and retail sectors. Ann Wells, Director, Education and Workforce Development, North American Meat Institute, is the coordinator of the program, and Davey Griffin, professor and Extension meat specialist, Department of Animal… Read More →
Pork 101™ will be held at Texas A&M University, May 21-23, 2019
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. 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… Read More →
Center of the Plate Training®, June 5-7, 2018
The North American Meat Institute has announced that the Center of the Plate Training® will be held at the Rosenthal Meat Center, Texas A&M University, College Station, Texas, June 5-7, 2018. Center of the Plate Training® is a three-day course designed to teach the fundamentals of meat specifications by giving a first-hand look at how carcasses are converted to cuts commonly used in retail and foodservice. It is a lively learning experience that includes a detailed cutting demonstration of all the major center of the plate protein items: beef,… Read More →