Category Archives: Areas of Dedication

Clay Eastwood receives SMIKids graduate scholarship for 2017-2018

Clay Eastwood, a Meat Science graduate student from New Braunfels, Texas, is this year’s graduate recipient of the SMIKids Scholarship. Clay was presented the scholarship at the 61st Annual Southwest Meat Association Convention and Supplier’s Showcase held at the Hyatt Regency Hill Country Resort, San Antonio, Texas on July 19-22, 2017. The SMIKids Scholarships are given by the Burley Smith family to undergraduate and graduate students at Texas A&M University interested in the meat industry. Clay is from New Braunfels, Texas and received both her Bachelor’s degree (2011)… Read More →

Students receive Bob Ondrusek Memorial, SMA Hall of Honor, and SMA Foundation Scholarships

Twenty-one students from Texas A&M University were the beneficiaries of three different scholarships presented by the Southwest Meat Association at its annual convention: the Bob Ondrusek Memorial Scholarship, the SMA Hall of Honor Scholarship, and the SMA Foundation Scholarship. These scholarships were presented at the Chairman’s Dinner and Dance on July 22, 2017 at the Southwest Meat Association’s 61st Annual Convention and Supplier’s Showcase held at the Hyatt Regency Hill Country Resort, San Antonio, Texas. The Bob Ondrusek Memorial Scholarship, which was begun in 2000 by the SMA… Read More →

Aggie faculty contribute to Lawrie’s Meat Science, 8th edition

Three faculty members in the Department of Animal Science at Texas A&M University provided chapters to the newly revised, Lawrie’s Meat Science, Eighth edition. Rhonda Miller, Kerri Gehring, and Jeff Savell each wrote chapters working with Dr. Fidel Toldrá, the editor of this edition, to complete the publication process. Professor Ralston Lawrie was a world-renown meat scientist and wrote multiple editions of “Meat Science” during his life. The first edition was published in 1966, and eventually editions were published in at least Spanish, German, Japanese, and Russian languages…. Read More →

Center of the Plate Training®, August 1-3, 2017

The North American Meat Institute has announced that the Center of the Plate Training® will be held at the Rosenthal Meat Center, Texas A&M University, College Station, Texas, August 1-3, 2017. Center of the Plate Training® is a three-day course designed to teach the fundamentals of meat specifications by giving a first-hand look at how carcasses are converted to cuts commonly used in retail and foodservice. It’s a lively learning experience that includes a detailed cutting demonstration of all the major center of the plate protein items: beef, veal,… Read More →

Belk and Boykin receive Carpenter Award

Aeriel Belk and Courtney Boykin, M.S. students in the Meat Science Section in the Department of Animal Science at Texas A&M University, received the Z.L. Carpenter Outstanding Graduate Student Award in Meat Science on Friday, March 10, 2017. The award is named in honor of Dr. Zerle L. Carpenter who began his career at Texas A&M University as an assistant professor of animal science in 1962. Dr. Carpenter rose to become full professor of animal science in 1971, head of the Department of Animal Science in 1978, and director of… Read More →

Students participate in Tyson Foods Beyond Fresh Meat short course

Tyson Foods, Inc., hosted the first annual Beyond Fresh Meat short course in Springdale, Arkansas, February 3-5, 2017. This course offered a unique opportunity for both undergraduate and graduate students to learn about product formulation, research and development, and sensory evaluation. Meat Science grad students Courtney Boykin, Drew Cassens, Wade Hanson, Hillary Martinez, Spencer Tindel, and Kayley Wall participated in the short course. Friday afternoon began with a welcome reception for participants that was followed by discussions about raw materials, functional ingredients, and batter and breading systems. Saturday morning started by… Read More →

Boykin, Eastwood, and Harris present at National Beef Quality Audit workshop

Texas A&M University graduate students, Courtney Boykin, Clay Eastwood, and McKensie Harris, presented the initial findings of their research at the National Beef Quality Audit 2016 Strategy Workshop, which was held December 13-15, 2016 at the National Cattlemen’s Beef Association offices in Centennial, Colorado. This is the 25th anniversary of the first National Beef Quality Audit, and the strategy workshop is a key component of the audit where representatives from the beef industry, trade associations, and government agencies come together to develop the strategies that will be used… Read More →

2015/2016 National Beef Tenderness Survey executive summary

The Executive Summary of the latest National Beef Tenderness Survey is now available at the National Cattlemen’s Beef Association Beef Research website (www.beefresearch.org). This survey has been conducted about every five years since the early 1990s, and the findings this year show that the palatability of beef is still performing well compared to the last two surveys. The survey was led by meat scientists in the Department of Animal Science at Texas A&M University with collaboration from meat scientists from Texas Tech University, University of Florida, Oklahoma State… Read More →

Creative Sausage Making workshop to be held January 13-14, 2017

The next session of Creative Sausage Making is scheduled for January 13-14, 2017. Registration for the seminar, led by our resident sausage expert, Dr. Wes Osburn, is now open through our Texas A&M AgriLife Extension registration online system. To be sure that the program allows for hands-on sausage manufacturing opportunities, the workshop is limited to the first 30 registrants, so please go ahead and get your registration completed as soon as possible. This workshop is for those who wish to increase their knowledge and/or gain experience in sausage making. … Read More →

Meat Judging Reunion, May 6-7, 2017

The Department of Animal Science announces the Texas A&M University Meat Judging Reunion, May 5-6, 2017. Mark your calendars and look for more information about this event next spring.