Tulare Meat Locker & Sausage Co.

06/23/2026

Have you signed up for our annual Convention, taking place in Milwaukee on July 9-11? If you haven't, the early-bird registration ends this Friday, June 26. After that day, the cost for registration and event tickets increases, so don't delay -- register today!

For convention details, ACMC information and registration for processor, allied, student and associate members, click here: https://aamp.com/page/convention

For non-exhibiting suppliers who are interested in walking the show, please contact us at [email protected] for further details.

06/22/2026

06/21/2026

As we wrap up the First Annual AAMP Continuing Education (ACE) Meat Processing Course, we want to extend our sincere gratitude to everyone who attended, participated, and helped make this event such a tremendous success.
Thank you to the industry professionals, processors, educators, students, and supporters who joined us and contributed to an engaging and meaningful learning experience. Your enthusiasm, questions, insights, and commitment to advancing the meat processing industry created an atmosphere of collaboration and growth that exceeded our expectations.
A special thank you goes to our instructors, sponsors, partners, and volunteers whose expertise, dedication, and hard work made this course possible. Your willingness to share knowledge and invest in the future of our industry is deeply appreciated.
Hosting the inaugural ACE Meat Processing Course was an exciting milestone, and we are grateful to everyone who helped make it a memorable and impactful event. The connections made, knowledge shared, and passion demonstrated throughout the course reaffirm the importance of continuing education and professional development within our industry.
Thank you for being part of this first chapter. We look forward to building on this success and welcoming you back for future ACE programs!

06/18/2026

🔥 LEVEL UP YOUR PROCESSING SKILLS THIS SUMMER 🔥

The American Association of Meat Processors is bringing hands-on education directly to the industry with the new AAMP Continuing Education (ACE) Processing Courses in California!

This is NOT a conference or PowerPoint presentation. These 2-day intensive courses are designed for processors who want real-world, hands-on training from Hall-of-Fame AAMP members and industry leaders.

Attendees will:
• Participate in live product production
• Learn advanced processing techniques
• Gain valuable knowledge for their own operations
• Enjoy the products made during class meals
• Take home a detailed course syllabus packed with practical information

Topics include:
• Marination techniques
• Flavored sausage production
• Bowl chopper applications
• Cutting tests & meat evaluation
• Boneless ham production
• Non-meat ingredients
• Fermented vs. non-fermented snack sticks
• Smokehouse operations
…and much more!

📍 Course Dates:
June 19-20 — Tulare, CA
August 7-8 — Davis, CA

💲 Cost: $250 per person
✅ Available exclusively to AAMP members
⚠️ Limited registration spots available

If you are not yet an AAMP member, you’ll need to join before registering.

Scan the QR code in the graphic or visit:
AAMP ACE Processing Courses https://aamp.com/page/aceprocessing

05/23/2026

05/22/2026

THE AMERICAN ASSOCIATION OF MEAT PROCESSORS is offering a new hands-on meat processing course designed to give processors an opportunity to increase their knowledge in different types of processing through hands on education. The course will be taught by fellow processors and industry experts who understand the intricacies of producing quality, profitable products. Attendees will produce products as a group, and then we will eat them each day as part of our meals.

Topics to be covered in this 2-day class include:

Marination of Products, with and without phosphates
Flavored Sausage: Product development & the best ingredients to use
Using a bowl chopper: Making hot dogs, luncheon loaves, large diameter deli products and more
Cutting tests on cuts of meat
Sectioned and formed boneless ham
Non-meat ingredients in your products
Fermented vs. Non Fermented Snack sticks
Smokehouse Operations
Registration is $250 and is limited to AAMP members only.After registering, you will be redirected to a page with two hotel options You may stay at any hotel, but transportation will be provided to and from these selected hotels. REGISTER NOW: https://aamp.com/events/EventDetails.aspx?id=2056048&group=

05/22/2026

THE AMERICAN ASSOCIATION OF MEAT PROCESSORS is offering a new hands-on meat processing course designed to give processors an opportunity to increase their knowledge in different types of processing through hands on education. The course will be taught by fellow processors and industry experts who understand the intricacies of producing quality, profitable products. Attendees will produce products as a group, and then we will eat them each day as part of our meals.

Topics to be covered in this 2-day class include:

Marination of Products, with and without phosphates
Flavored Sausage: Product development & the best ingredients to use
Using a bowl chopper: Making hot dogs, luncheon loaves, large diameter deli products and more
Cutting tests on cuts of meat
Sectioned and formed boneless ham
Non-meat ingredients in your products
Fermented vs. Non Fermented Snack sticks
Smokehouse Operations
Registration is $250 and is limited to AAMP members only.After registering, you will be redirected to a page with two hotel options You may stay at any hotel, but transportation will be provided to and from these selected hotels. REGISTER NOW: https://aamp.com/events/EventDetails.aspx?id=2056048&group=