Convention Schedule
Please note this schedule is tentative and subject to change.
Thursday Preconvention Workshop-Sharpen your skills and elevate your craft in this hands-on Beef/Pork Fabrication Workshop
| Pre-Convention Workshop-Beef and Pork Fabrication | 1-5pm | TBD | Sharpen your skills and elevate your craft in this hands-on Beef/Pork Fabrication Workshop built exclusively for butchers. This intensive class dives straight into practical cutting, focusing on precision, yield improvement, and mastering today’s most in-demand specialty cuts. |
| President’s Reception | 7pm | Ramada-Across the Road from Premier Center | Drinks & Hors d’oeuvres Sponsored Social |
Friday
Denny Sanford Premier Center
| Event | Time | Location | Details |
| Registration/Product Check In | 8- 11 a.m. | Main Hall-Denny Sanford Premier Center | See the SDAMP booth to register and check your product in as well as pick up your convention packet |
| Supplier Set Up | 8am- 2 p.m. | Denny Sanford Ballroom | Suppliers can begin setting up their booths in the main ballroom |
| Continuing Education | 9-11 a.m. | Denny Sanford Rooms 6-10 | SD Animal Industry Board |
| Labeling for Profit: Does you Label Pop and Sell Itself? | 11-12pm | Denny Sanford Rooms 6-10 | Learn how to create labels that not only meet regulatory requirements but also attract attention, build trust, and drive sales. This session will show you how smart design, color choice, and clear messaging can turn your label into one of your most powerful marketing tools. |
| Sampling of Products/Free light Lunch/Question and Answers | 12-1pm | Denny Sanford Rooms 6-10 | Round Table Discussion |
| Profit Packs: How to Build Meat Gift Boxes that make you Money | 1-2pm | Denny Sanford Rooms 6-10 | Discover how to design, price, and package meat gift boxes that maximize profit while showcasing your brand’s quality and craftsmanship. This session will walk you through product selection, presentation strategies, and seasonal or year-round offerings that keep customers coming back. |
| Recurring Revenue: Subscription Meat Boxes | 2-3pm | Denny Sanford Rooms 6-10 | Learn how to create profitable subscription meat boxes that generate steady, predictable income month after month. This class covers pricing, packaging, customer retention, and the operational systems needed to keep your subscription program running smoothly. |
| SD Beef Council | 3-3:30pm | Denny Sanford Rooms 6-10 | |
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Class: SD Pork Council |
3:30-4pm | Denny Sanford Rooms 6-10 | |
| Exhibit Hall Open | 4 – 6 p.m. | Ballroom | Join us in the Exhibit Hall to explore the newest and most innovative equipment, software, seasonings, packaging materials, sanitation solutions, and labeling tools designed specifically for meat processors. Connect with industry-leading vendors, see products in action, and enjoy a free keg sponsored by our exhibitors as you discover game-changing tools to boost efficiency, quality, and profitability in your plant. |
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PBR Bull Bash Unleash the Beast |
Meet in front of the Denny Sanford Rooms 6-10 7:15pm PBR Starts at 7:45 |
Get ready for an unforgettable night as we take the SDAMP experience beyond the convention floor. Join us for PBR: Unleash the Beast—and don’t forget to wear your SDAMP T-shirts to show your pride and stand out in the crowd! |
If you are Not Attending the PBR Event, Dinner is on your own tonight. Enjoy!
Saturday
Denny Sanford Premiere Center
| Event | Time | Location | Details |
| Registration | 8- 10 a.m. | Main Hall -Denny Sanford Rooms 6-10 | |
| Bull Session | 8-9am | Denny Sanford Rooms 6-10 | Join us for the Bull Session, an open-floor forum where processors can ask anything and everything—from technical challenges to business strategy—and get real answers. An expert panel of speakers, along with your fellow processors, will be on hand to share insights, solutions, and practical advice drawn from real-world experience |
| Modern Meat Plant Technology | 9:00 – 9:30 a.m. | Denny Sanford Rooms 6-10 | This class focuses on the software and digital tools that streamline operations, improve traceability, and support custom-exempt plants as well as USDA-inspected processing. Learn how modern systems can elevate efficiency, compliance, and profitability as your plant grows |
| Stay Sharp! The Art of a Sharp Knife | 9:30 – 10:00 a.m. | Denny Sanford Rooms 6-10 | Learn the fundamentals of knife sharpening, maintenance, and proper edge care to improve safety, precision, and efficiency in your daily processing. This hands-on class will teach techniques and tools that keep your blades performing at their best, cut after cut. |
| Supplier Meeting | 9:30 – 9:45 a.m. | Convention Hall/Ballroom | In Front of the North Central Booth |
| Product Judging | 9-12pm | A heartfelt thank-you to all of our suppliers who generously donated products for the Product Show Room—your support helps showcase the best our industry has to offer. We also extend our sincere appreciation to the SDSU Judging Team for their hard work, expertise, and dedication in making this event a success. | |
| Exhibit Hall Open | 10:00 a.m. – 12:00 p.m. | Denny Sanford Rooms Ballroom | Step into the Exhibit Hall to see the latest and greatest innovations shaping the future of meat processing—from cutting-edge equipment and software to seasonings, packaging, sanitation, and labeling solutions. It’s the perfect opportunity to meet top suppliers, discover new technologies, and find tools that can elevate your plant’s efficiency and profitability |
| Lunch | 12:00- 1:00 p.m. | Denny Sanford Rooms Ballroom | Must Have a Ticket |
|
Board Meeting Election of New Board Members |
12:30 -1:00 p.m. | Denny Sanford Rooms Ballroom | We invite you to stay for the annual SDAMP Board Meeting, where your voice and ideas truly make a difference. Being part of this organization means helping shape the future of our industry, so bring your suggestions, share what matters to your plant, and let your board know how they can best support you. |
| Fat Camp | 1-1:30pm | Denny Sanford Rooms 6-10 |
Claire Pioske is the 11 year old daughter of Tom and Gabrielle Pioske. Claire was inspired to start her own business using a product that is typically disposed of. Beef tallow or suet. A natural born entrepreneur, Claire launched her tallow business during a blizzard with the hopes of making a couple of hundred dollars before Christmas but quickly discovered the demand and benefits of her product. Don't let her age fool you. this young lady loves an audience and is looking forward to sharing how you can turn a product that you are currently paying to get rid of into a sweet little slush fund for you or your kids.
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| Jerky Mastery Clas From Raw Beef to Ready-to-Sell Product | 1:30-3pm | Denny Sanford Rooms 6-10 | This comprehensive, hands-on class walks you through every step of producing high-quality jerky—from choosing the right cuts and slicing techniques to proper marination, drying, and smoking methods. You’ll also learn essential food safety practices, packaging and labeling requirements, pricing strategies, shelf-life considerations, and how to troubleshoot common production issues. Perfect for processors looking to elevate quality, consistency, and profitability. |
| Pet Food Production Class: Turning Trim, Off-Cuts & Offal Into High-Value Products | 3-4pm | Denny Sanford Rooms 6-10 | Learn how to turn low-value trim, off-cuts, and offal into profitable pet food products that meet safety, nutritional, and regulatory expectations. This class covers ingredient selection, cooking methods, acceptable additives, and recipe development, along with packaging and pricing strategies to help you expand your product line. Discover how to reduce waste, increase margins, and create products your customers’ pets will love. |
| Social Hour | 5:00 p.m. | DSPC Ballroom | |
| Banquet | 6:00 p.m. | Ballroom | Dinner/AAMP Update/Scholarship Winners/Product Show Winners |
Thank you to everyone who attended—your participation and energy are what make this event so valuable year after year. Our board works hard to provide meaningful classes and resources that help you grow, improve efficiency, and make your business more profitable. We invite you to continue the momentum by joining us at the American Association of Meat Processors Convention in Milwaukee, Wisconsin, July 9–11, where even more industry insights and opportunities await.
A heartfelt thank-you to all of our suppliers for your hard work, support, and generous sponsorships that make this convention possible. Your commitment to our industry and to SDAMP plays a vital role in the success of this event, and we truly couldn’t do it without you.