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2024 Convention




Thursday April 4

12-1:00                 Registration at Ramkota Best Western Hotel—Main Hall Outside of Rushmore Room

1-3om                   Preconvention Workshop-Rushmore Room                        Christina Baker, SDSU

Judges on Judging.  This workshop will teach you what judges are looking for when judging your show  product.  They will tell you what the score cards mean and how to make adjustments for the next year.  Consumers initially purchase with their eyes.  We will be helping you make your retail product look like show product from the product to the label to placement in your case.  This will be an interactive workshop.


4-5                          Charcuterie Class                                                                Catered By Karen A

We will be learning how to construct a Charcuterie table and then eating the items when we are finished.  This is a great class for anyone that does catering or would like to add something special to highlight their smoked products.


5:30-8                    Hospitality Room Open / Presidents Reception-Across from Lincoln Room

Open Bar compliments of our Convention Sponsors.  Upon purchasing the Thursday Dinner Ticket, we will be eating the Charcuterie made during the last class.

Friday April 5


8am-11                 Registration/Product Show Registration—Main Hall Outside of Rushmore Room

8am-2pm             Suppliers Can Set Up at Convention Hall—Rushmore Room

9-11am                 Continuing Education—Lincoln Room                        SD Animal Industry Board

11-12                     SD Apprentice Grant Money Available—                  SD Department of Labor

The SD Department of Labor has Grant Money available for Apprenticeships.  Stop by this class to see what it entails and how to apply

12:00-12:30         SDSU Grant                                                                           Christina Bakker

South Dakota State University was awarded an Extension Risk Management Education grant through the USDA. This grant will allow Dr. Bakker and her team will be creating a manual and video series to guide processors in fabricating newer cuts as well as provide information to share with consumers about value based substitutions, cooking instructions, and other information. This session will be an open discussion to provide feedback on processor needs of what information to incorporate into the materials. 

12:30-1                 LUNCH

There will be a free lunch provided in the hospitality room. 


1-2                          BACTERIA: The Good, the Bad, and the Ugly       Rick Reams, RJ’S Meats and Sausage

                                An In Depth Look into Fermented Sausages with Samples to Try


2-3                          MULTIPLE PERSONALITIES IN THE WORKPLACE                    Heather Gessner

This will be an interactive seminar focusing on how to find out what type of personality your employees are and where they will excel in your business.



3:00-3:30              Unlocking Potential with Updated USDA and FSIS Guidelines        Mason Kansas State

Mason is working on his master project at Kansas State University.  He will be working with you to find out how your business has been  affected by the new FSIS and USDA guidelines.



3:30-4                    AAMP Internship Program                           Chris Young, AAMP Executive Director

AAMP’s Internship program provides opportunities for students and for recent graduates to gain additional knowledge and experience in the meat industry.  Both internship and full-time job opportunities are available at local businesses across the United States


4-6                          EXHIBIT HALL OPEN –Rushmore Room

Open bar thanks to our Convention Sponsors-Please tell them thank you when you see them


6:30-8pm             HOSPITALITY ROOM OPEN-Across from Lincoln Room—Alcohol is only allowed in the Hospitality Room, please do not take it into the hallway or the hotel can stop us from serving alcohol

Saturday April 6


8-10       Registration —Main Hall Outside of Rushmore Room

8-9          RETAIL VIRTUAL TOUR—Lincoln Room                                      Tom Gross, Fairbanks, AK

                Tommy G’s Meats, Fairbanks Alaska-

Today more than ever, small businesses cannot afford to charge the same as large retail stores.  This seminar will teach you how to set up your retail space above and beyond the large chain stores.  It will teach you different ways to set yourself apart so you are able to charge for the services you provide.

9-10       Bull Session

This is the time to ask anything you want to ask.  Do you want to know what everyone is charging for pricing?  Do you want to know how to make a certain sausage?  Do you have a problem with an inspection issue and need help?  Any questions you have can be asked at this session.

9:30-10 Supplier Meeting—Convention Hall /Rushmore Room

10-12     Product Show Judging at Wall Meats—Thank you to Adam Rhody and SDSU students

10-12     EXHIBIT HALL OPEN-Rushmore Room

Please Thank all of our suppliees and especially our convention Sponsors


12-1pm Lunch   Catered/Hospitality Room-Across from Lincoln Room

The Black Hills—Garden salad with ranch dressing, crispy fried chicken, potato salad, dixie coleslaw, campfire baked beans, buttered corn & sweet dinner roll.

12:30     Annual Board Meeting and Election of Officers

                This will be done during the lunch. 


1-2          SLAUGHTER PROCESSING VIRTUAL TOUR   Justin Morehouse, The Meathouse

               The Meathouse, Andover, SD

This seminar will teach you… will also focus on how to bridge the language barrier gaps that can come with migrant workers.


3-4          PRODUCTION VIRTUAL TOUR                                                     TBA

This seminar will teach you the possibilities that are out there if you would like to just do one thing and do lots of it.



5:00        Happy Hour

6:00       Banquet/AAMP Update/Awards/Scholarship—Rushmore Room

The banquet will Roast Pork Loin with blackberry BBQ Sauce, Chicken Breast with marsala crimini mushroom sauce, Honey Pepper Salmon with bearnaise, house salad, chef’s choice of potato, seasonal vegetables and rolls with butter sauce.  For desert we will have the cobbler and ice cream station.

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