AAMP - American Association of Meat Processors

06/21/2024 | News release | Distributed by Public on 06/21/2024 13:57

Space available for AAMP pre-convention short course at UNL

Space available for AAMP pre-convention short course at UNL

Join us at the University of Nebraska-Lincoln Loeffel Meat Lab as we get "Back to the Basics and Into the Future" of meat processing on July 31.
AAMP's pre-convention bus tour is sold out, but we have some availability for a one-day meat processing short course and demonstration at the University of Nebraska-Lincoln! This event will take place on Wednesday, July 31.

Join us at the University of Nebraska-Lincoln Loeffel Meat Lab as we get "Back to the Basics and Into the Future" of meat processing. This 1-day short course will integrate the fundamentals of meat processing as well as innovative cutting and processing techniques aimed at appealing to today's modern consumers. The day begins at 7:00 AM, when the buses leave the Hilton Omaha and take attendees to UNL for an 8:00 Welcome. UNL Instructors and other industry experts have developed a series of sessions for the "Back to the Basics and Into the Future" short course. They include:
  • Beef Cutting Demo: A Modern Take on A Classic Method: Demonstrate cutting methods that allow for efficient processing, innovative cuts, and portioned sizes that consumers have come accustomed to in recent years.
  • Pork Cutting Demo: Cutting for the Convenient Consumer: Demonstrate whole pork fabrication with special focus on creating value added alternatives to large cuts such as Hams, Picnics, and Boston Butts.
  • Marination Demo: Adding flavor, value, and new consumers: Demonstrate fundamental marination principles and techniques as well as incorporate more modern approaches such as sous vide
  • Bold Burgers: Flavor Trends and Added Ingredients: This session will focus on flavor development with emphasis on using seasonings and add ingredients aimed at creating bold burgers for both beef and pork patties.
  • Ten-deer-loin: Whole Muscle Cuts from the Entire Carcass: Demonstrate how to make whole muscle cuts from beef, pork, and deer meat trim utilizing unique processing and formulation methods. Double the amount of back strap, whole muscle deer bacon, low-cost steaks and fajitas, and more will be produced in a hands-on demonstration.
Convention attendees who are interested in registering for the Day at the University of Nebraska-Lincoln can go register here: https://www.aamp.com/aamp-convention

Reminder, pre-registration for AAMP's convention ends on June 28, so don't wait too long! If you miss out on pre-registration, you will miss out on our Wednesday pre-convention activities and will have to wait in line to register on August 1.