Co-sponsored Courses

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Dates & Location: August 1-3, College Station, Texas

index.phpDon’t miss this year’s Center of the Plate Training, a three-day course covering the fundamentals of meat specifications. Attendees will be offered an in-depth, first-hand look at the processes involved in converting carcasses to meat cuts commonly available in retail and foodservice establishments.

This course will use the 8th edition of the Meat Buyer’s Guide® (MBG), which was fully updated and released in conjunction with the USDA Agricultural Marketing Service Institutional Meat Purchase Specification (IMPS) just 2 years ago. The IMPS and MBG describe and depict the standards most commonly used in the industry, and this course will help attendees understand specific meat cuts and the ways they are utilized for consumers.

The training features a detailed cutting demonstration of all the major center of the plate protein items, including beef, veal, lamb and pork, as well as sessions highlighting poultry and processed meats.

The course is being co-hosted by the American Association of Meat Processors, American Meat Science Association, Chicago Midwest Meat Association, Canadian Meat Council, Southwest Meat Association and Southeastern Meat Association. COP is funded in part by the Beef Checkoff, and is co-sponsored by the Pork Checkoff, Lamb Checkoff and Merck Animal Health.

Click here for registration and additional information.

Hotel Details:
Aloft College Station
3081 University Drive East
College Station, TX 77840

For more information,
contact Ann Wells.



September 6-7, Rosemont, IL

Registration Now Open!

This annual conference provides valuable insights for beef processors seeking to improve food safety programs and stay ahead of government regulations.

NEW this year: A portion of the conference will be industry-only, allowing for more candid discussion among packers, processors, and suppliers about some of the most challenging issues regarding lotting, interventions, and microbiological independence. Don’t miss this opportunity for open dialogue with your peers!

As always, this conference will bring together experts from industry, FSIS, and the top meat science academic institutions to share their knowledge on the most current beef safety issues.

Click here for registration and additional information.

For information on exhibit and sponsorship opportunities, contact Jim Goldberg at or 202-587-4206.

PORK 101

Pork 101PORK 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 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).

Dates & Locations

Program Description

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
  • food service
  • 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 Animal Care and Handling Conference for the Food Industry is the leading animal welfare educational opportunity for meat companies, their customers and those involved in the production and management of livestock and meat products. This important conference has doubled in size since it was launched in 1999 – testament to the increasing significance of animal care and handling in the meat industry.

There will be a pre-conference transportation workshop Wednesday, October 18, 2017 for an additional fee.

Dates & Locations

  • October 19-20, 2017 – Kansas City, MO

Program Description

With the meat and poultry industry processing 33 million cattle, 113 million hogs, 2.1 million sheep and lamb, and 248 million turkeys in 2012, animal handling issues are vitally important to our industry and the success of our businesses. From in-depth instruction by species to “big picture” sessions that address key strategies for managing the changing needs and trends, including the impact of consumer expectation on animal welfare, the Animal Care and Handling Conference for the Food Industry offers instruction at a range of levels from leading academic and industry experts.

Click here to register or learn more.