This oneofakind manual has been used by culinary schools across the country to teach future chefs the closely guarded secrets of the meat business. Over 50% of a restaurants food cost is meat "center of the plate." There are answers and selling formulas to 137 questions about the meat products every foodservice operation uses on a daily basis. Once you complete this course you will wonder how you ever got along without this valuable information. The information in this course is easy to read, easy to understand and most importantly, easy to implement. It is good for veterans as well as someone new to the industry. Information that is not available anywhere at any price. "In my opinion your center of the plate manual is even more valuable to a sales person than the meat buyers guide." Bob Wells, Director of Foodservice Marketing "Excellent program. Had a huge impact on our entire sales team. I highly recommend this program." Dean Crawford, Director of Marketing Here are 5 reason center of the plate is so important: 1  Over 50% of your customers food cost is center of the plate.  Most operators build their reputation on their center of the plate theme.  Steak House, BBQ, Seafood, Chicken, etc. 2  In every 40 accounts there is between 3 and 6 million dollars in center of the plate products being purchased. 3  For every case of green beans purchased, which contains 120 portions, there are 120 portions of meat also being purchased, usually at 10 times the gross profit dollars.  4  Many sales people shy away from selling center of the plate and miss out on many opportunities.  5  To be a primary supplier for any foodservice operator you must have their center of the plate business.   Here are the 10 categories covered in the Center of the Plate course... Boxed Beef 1 Why do some beef cuts go up while other go down? 2 What meats are not required to be USDA inspected? 3 The percent of difference between a 3/4 and 4/5 yield? 4 Is the yield grade required on boxed beef products? 5 How do the Branded Beef programs get higher prices? 6 How many grades of USDA Choice are there? 7 Which is a better product; a no roll or a select? 8 What happens during the aging process? 9 What 5 cuts make up 90% of foodservice beef? 10 What does it cost an operator to cut their own meats? Portion Cut Steaks 11 What are eight advantages of portion cut steaks? 12 What is the yield on a 20 lb cooked inside? 13 How do you determine the cost of an 8 oz rib eye steak? 14 How do you determine the cost of an 8 oz top butt? 15 How do you determine the cost of an 8 oz NY strip? 16 Does P S M O mean Peeled Side Muscle Off or On? 17 Is a USDA Select tender as good as a USDA Choice? 18 Why should you avoid market pricing a menu? 19 What is a good portion size for a lunch steak? 20 Are properly frozen steaks as good as fresh? 21 Difference between a ground beef & pure beef patty? 22 How does PDCB & PDBT effect ground beef prices? 23 What temperature does ground beef have to be cooked? 24 Under what conditions can you eat a rare steak? Fresh pork 25 How are your pork prices determined? 26 How does the changing pork market effect prices? 27 How much should a true baby back rib weigh? 28 The difference between a spare rib & St Louis rib? Hams 29 What are the best quality hams made from? 30 What is a tumbler used for when processing hams? 31 How can you tell the quality level of a ham? 32 The price difference between 29% and 25% ham? 33 The difference between a flat and a buffet ham? Bacon 34 What is the difference between # 1 and # 2 bacon? 35 How can you have better quality bacon & lower cost ? 36 What is a good way to save money on bacon? 37 What is the best bacon for a nursing home? 38 What is the best way to sell precooked bacon? 39 The difference between round bacon & Canadian? 40 Difference between Canadian and Canadian style bacon? Sausage 41 How did the different types of sausages get their names? 42 The difference between Genoa and hard salami? 43 How much profit from selling 200 hot dogs per day? 44 How much profit selling 250 deli sandwiches per day? 45 How is whole hog sausage processed? 46 What does the term trimming sausage refer to? 47 Difference between pure pork and breakfast sausage? Chicken 48 The difference between an A & B grade chicken? 49 Is there any difference between a wog and a shell? 50 How important is portion control on a chicken breast? 51 How can you get 1 free chicken with each 5 you buy? Turkey 52 What factors determine the value of turkey breast? 53 Where is a good place to sell turkey lunch meats? Seafood 54 What does the term Aquaculture refer to? 55 What parasites are found in fresh fish? 56 What does the term Belly Burn refer to? 57 What is sodium tripollyphosphate used for? 58 What causes a fish fillet to fall apart on the grill? 59 What is glaze used for when processing seafood? 60 What does the term ratpaking mean? 61 What causes fish fillets to