Category Archives: Feed Our World

25th anniversary of Beef 101 kicks off with May class

The first Beef 101 was held at Texas A&M University in 1989 at the request of the Texas Beef Council to help its staff better understand the product that it was responsible to market. Word spread about the program, and beef council staff from other states requested that another program be held the next year. As more people learned about Beef 101, yearly classes were conducted until finally, for some time now, we now have three classes a year. Beef industry personnel from every facet and from all… Read More →

AMSA Pork 101 to be held at Texas A&M University, May 20-22, 2014

The next AMSA PORK 101 will be held May 20-22, 2014 at Texas A&M University.  PORK 101 is hosted by AMSA in cooperation with the National Pork Board. For a course outline and to register for PORK 101 please visit: http://www.pork101.org. PORK 101 attendees will learn about the value differences in swine, pork carcasses, pork primals and processed pork products from meat science faculty and AMSA members at Texas A&M University. A hands-on course, it’s designed to give people the opportunity to participate in the selection, evaluation and fabrication… Read More →

Ground beef from grass-fed and grain-fed cattle: Does it matter? « Department of Animal Science

This is an article by Dr. Stephen Smith prepared for the Department of Animal Science ANSC Monthly stating his thoughts about the healthfulness of grass- versus grain-fed beef. JWS By Stephen B. Smith, Ph.D. Regents Professor, Department of Animal Science The internet is awash in websites proclaiming the nutritional benefits of ground beef from grass-fed cattle. However, researchers in the Department of Animal Science at Texas A&M University have published the only two research studies that actually compared the effects of ground beef from grass-fed cattle and traditional,… Read More →

5 Of The Tastiest Aggie Foods | TAMUtimes

Five great foods including Texas Aggie Beef Jerky from an article in today’s TAMUtimes!  JWS Over the years, researchers across Texas A&M and The Texas A&M University System have cultivated and fine-tuned countless varieties of grains, fruits, vegetables and meats. By focusing these projects on creating high-quality, efficient, economical and environmentally-sound products, Texas A&M has left its mark across the food industry, on everything from carrots to salsa. While there have been numerous foods created and developed by Aggie researchers, here’s a rundown of five of the tastiest…. Read More →

Beef Sustainability 101 program held for McDonald’s Corporation and suppliers

Beef Sustainability 101 was held on July 9-10, 2013 at the request of McDonald’s Corporation and some of its suppliers to help key members of the McDonald’s Corporation beef supply chain better understand beef production, processing, value, and sustainability. The workshop was conducted by faculty and students from the Department of Animal Science, along with key beef industry members who provided their insight into production and marketing issues facing the beef industry. Welcomes, introductions, and overviews of expectations were giving by Jessica Droste Yagan, Rickette Collins, Rob Cannell,… Read More →

Zoetis Beef University, October 23-25, 2013

The Zoetis Beef University program — sponsored by Zoetis Animal Health and conducted at Texas A&M University, College Station — was held on October 23-25, 2013. Key Zoetis Animal Health management and sales representatives along with key beef and dairy producers from around the U.S. were participants in this hands-on workshop, and faculty and staff of the Department of Animal Science were involved in providing instruction. Key topics included live and carcass evaluation and selection by Jason Cleere and Dan Hale; carcass fabrication with teams led by Davey… Read More →

Three Aggies awarded travel grants to International Livestock Congress, Calgary

Three students from the Department of Animal Science at Texas A&M University were among 20 international students to attend the student program as bursary recipients at this year’s International Livestock Congress – Calgary held in Calgary, Canada on July 10, 2013.  The students were Clay Eastwood, a graduate student pursuing her M.S. degree in Animal Science, and Cameron Olson and Jessie Hoffman, who are pursuing their undergraduate degrees in Animal Science. The congress, which focused on promoting the beef industry, was an opportunity for students to meet and network with beef industry… Read More →

Creative Sausage Making workshop scheduled Oct. 11-12 at Texas A&M | AgriLife Today

More information about the Creative Sausage Making workshop. Writer: Blair Fannin, 979-845-2259, b-fannin@tamu.edu Contact: Dr. Davey Griffin, 979-845-3935, dgriff@tamu.edu COLLEGE STATION – A Creative Sausage Making workshop is scheduled Oct. 11-12 at the Rosenthal Meat Science and Technology Center at Texas A&M University in College Station. The workshop will teach the basics of sausage making and is open to both beginning and novice sausage makers. “This hands-on workshop will engage participants  in important aspects of sausage making from meat selection, ingredients, casings, stuffing, equipment, processing and final finished… Read More →

Creative Sausage Making workshop scheduled for October 11-12, 2013

Creative Sausage Making, to be held on at the Rosenthal Meat Center on the campus of Texas A&M University on October 11th-12th, 2013, was developed by the processed meats experts at Texas A&M AgriLife after numerous requests for a basic sausage course that would allow a “first timer” to be successful, or a “seasoned” veteran to pick up some new tips. The hands-on workshop will engage participants in important aspects of sausage making from meat selection, ingredients, casings, stuffing, equipment, processing and final finished product. Participants will manufacture their own sausages (smoked and fresh sausage) and have an opportunity to take… Read More →

Beef producers improve meat quality | ASAS Taking Stock

Beef producers improve meat quality by Laci Jones The National Beef Quality Audit recently published their findings from the 2011 audit in the Journal of Animal Science. The new NBQA shows that producers have improved beef cattle genetics and management. Compared with previous audits, the researchers across the United States found more black-hided cattle, less mud and manure on their hides and more cattle that were individually identified. “Each audit has revealed interesting and important information to cattle producers and others in the beef industry. Most importantly, the… Read More →