Registration is now open for the always popular Center of the Plate (COP) 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. Presenters include: -Steve Olson, former Meat Marketing […]

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AAMP and the American Meat Science Association (AMSA) are excited to announce that the 2016 Texas A&M University PORK 101 course will be held June 1-3 in College Station, Texas. PORK 101 is hosted by AMSA in cooperation with the National Pork Board and is sponsored by Elanco Animal Health and Merck Animal Health Attendees […]

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AAMP is an international organization whose 1,300 members include meat and poultry processors, slaughterers, caterers, food service companies, wholesalers, retailers, suppliers, and consultants to the meat and poultry industry. There are 29 state, regional, and provincial associations of meat processors that are also affiliated with AAMP. The majority of our members are small and very […]

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