Foundation for Meat & Poultry Research & Education Center of the Plate Training® (COP) sessions bring together some of the top experts and species organizations to teach food industry professionals the best and most profitable uses for beef, pork, lamb, veal and poultry, as well as processed meats and seafood. This three day course is 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. This event draws approximately 90 attendees.
Aloft College Station
1150 University Drive East
College Station, TX 77840
For more information/registration, click here: https://www.meatinstitute.org/index.php?ht=d/sp/i/110818/pid/110818