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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National meat associations are seeking consumer help in urging the U.S. Departments of Agriculture and Health and Human Services to restore meat and poultry’s reputation in the final 2015 Dietary Guidelines for Americans. NAMI has launched a Change.org petition against the Dietary Guidelines Advisory Committee (DGAC) report that recommends consumers eat less red and processed […]

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