North American Meat Institute Center of the Plate Training

Is a three-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 major center of the plate protein items: pork, beef, veal, and lamb, as well as sections on poultry, processed meats, and seafood. You’ll come away with an increased knowledge of center of the plate items and your personal copy of the NAMP Meat Buyer’s Guide; for over 40 years, the authoritative guide to meat and poultry identifications.

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Pork 101

Pork 101 is a three-day, hands-on educational opportunity to update interested participants on quality and consistency issues in the pork industry. It includes insight on value differences in swine, pork carcasses, pork primals and processed pork products due to quality variation.

Through PORK 101, you will have the chance to evaluate eight live hogs. The animals will be processed during the class with participants learning about grading, food safety and product processing. Finally, the class will make and sample processed product from the hogs including pumped loins, bacon, hams and sausage.

Anyone involved in the production, processing and marketing of pork will benefit from attending this course, including:

  • Pork producers
  • Veterinarians
  • Researchers
  • Educators
  • Pork packers
  • Meat processors
  • Retail merchandisers
  • Foodservice
  • Exporters
  • Allied industry
  • Media
  • Pharmaceutical companies
  • Breeding companies
  • Investors

Program Topics

  • Live Hog Grading and Evaluation
  • Lean Value Pricing
  • Quality Management at Slaughter
  • Slaughter Floor HACCP
  • Measuring Carcass Quality and Composition
  • Process Control Testing
  • Fresh Sausage Production
  • Pork Carcass Fabrication
  • Value Addition
  • Consistency Improvement
  • Enhanced Pork Production
  • Curing Production
  • Retail and Consumer Issues
  • Hands-On Experience
  • Hog Selection and Evaluation
  • Carcass Fabrication
  • Bacon and Ham Curing
  • Sensory Evaluation

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The program is hosted by AMSA in cooperation with the National Pork Board and sponsored by Elanco Animal Health. The program is co-sponsored by the American Society of Animal Science (ASAS), North American Meat Association (NAMA) and the Southwest Meat Association.

Iowa State University Meat Science Extension Short Courses

Meat & Poultry magazine has ranked Iowa State University’s meat science extension program first in the nation. The ranking is based on the quality and variety of workshops, conferences and short courses available for industry. Courses range from HACCP workshops to cured meat to dry and semi-dry sausage.

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