The Southeastern Meat Associaton

The Southeastern Meat Association (SEMA) is an organization of persons, firms or corporations who are meat and/or poultry packers, processors or distributors, and firms furnishing services or supplies to the packers, processors and distributors. Member companies represent the top meat producers and suppliers in the Southeast.

SEMA strives to provide networking, partnership and educational opportunities to its members to ensure the success of all its 300 member companies. The annual convention provides an excellent opportunity to learn and network with others in the meat industry.

Increase Your Knowledge of Meat Cuts and Specifications
June 18-20, 2019
Aloft College Station
College Station, TX

Beef, Veal, Pork, Poultry and Processed Meats -

Learn about the fundamentals of meat specifications at COP 2019

Center of the Plate Training is a lively learning experience that includes a detailed cutting demonstration of all the major center of the plate protein items: beef, veal, lamb, and pork, as well as sections on poultry and processed meats.

WHAT WILL YOU LEARN?

The IMPS numbering system, purchasing options, and a knowledge of the meat items as described by the eighth edition Meat Buyers Guide.
How standards keep products consistent, wholesome, and fair throughout the market.
Common defects or inconsistencies in meat products that you should look for to prevent dissatisfied customers.
How value is determined for meat products and how it is affected by quality parameters.
The latest meat cuts, including previously undervalued muscles.

COURSE INSTRUCTORS

Dr. Davey Griffin, Professor, Extension Meat Specialist, Meat Science Section, Department of Animal Science, Texas A&M University
Dr. Jeff Savell, University Distinguished Professor, Meat Science, & E.M. “Manny” Rosenthal Chair in Animal Science, Texas A&M University
Richard Lawson, National Poultry Supervisor, USDA/AMS
Representatives from producer group organizations.

WHO CAN BENEFIT FROM THIS COURSE?

This class will benefit anyone involved in the buying and selling of meat products- from meat processors to foodservice distributors to retailers and restaurants. Class information can benefit purchasing agents, sales team, product development personnel and others looking to increase their knowledge of meat cuts and specifications.

ONLINE REGISTRATION

NextGen Family Business Workshop

June 25-26, 2019
Hyatt Regency Indianapolis
Indianapolis, IN

Is your family business ready for the next generation of leadership?

North American Meat Institute in conjunction with the Foundation for Meat & Poultry Research & Education, is offering an opportunity to train the next generation of family business employees alongside other family businesses in the meat & food industry.

This unique educational and networking event will give family business employees a look at the complexities involved in running successful family business and will hit on critical topics such as:

The stages of family business
Communications and conflict resolution
Responsible ownership
Personal development
... and more.

This interactive workshop will provide a mix of large group presentations and discussions, small group projects, and individual work plans. Attendees will have the opportunity to learn from The Family Business Consulting Group’s expert instructors as well as each other’s experiences for maximum benefit.

ONLINE REGISTRATION

Basic HACCP Training

Registration: http://animal.ifas.ufl.edu/HACCP/

The program is designed to provide the attendee with a working knowledge of HACCP and its supporting programs. The information will be presented by certified instructors in short, concise lectures. In addition, within small working groups, the attendees will actually develop a HACCP plan and present it to the class for discussion and critique. Upon successful completion of the course, the attendee will be registered with the International HACCP Alliance and recognized as completing a HACCP training program.

Light morning and afternoon snacks, as well as lunch,during the the two day training period are included in the registration. A Basic HACCP manual will be provided.

Basic HACCP Training, Kissimmee, FL
Wednesday, January 16, 2019 at 8:00 AM - Thursday, January 17, 2019 at 2:00 PM (EDT)
Florida Cattlemen's Association
800 Shake Rag Road
Kissimmee, FL 34744

Basic HACCP Training, Miami, FL
Wednesday, May 15, 2019 at 8:00 AM - Thursday, May 16, 2019 at 2:00 PM (EDT)
Crowne Plaza Miami International Airport
950 NW 42nd Avenue (LeJeune Road)
Miami, FL 33126

Basic HACCP Training, Gainesville, FL
Wednesday, August 7, 2019 - Thursday, August 8, 2019
University of Florida Beef Teaching Unit
3721 SW 23rd Street
Gainesville, FL 32608