The Center of the Plate Training® is a 2.5-day course designed to teach you the fundamentals of meat specifications by giving you a first-hand look at how carcasses convert to cuts commonly used in retail and food service. A lively learning experience, attendees will see first-hand detailed cutting demonstrations of all the major center of the plate protein items: beef, veal, lamb, and pork, as well as sections on poultry, processed meats, and nutrition. You'll come away with an increased knowledge of the center of the plate items and your personal copy of the Meat Buyer's Guide®; for over 40 years, the authoritative guide to meat and poultry identification.