Category Archives: Grow Our Economy

Pork 101™ held at Texas A&M University, May 20-22, 2014

The American Meat Science Association Pork 101™ was held at Texas A&M University on May 20-22, 2014 with a great group of participants from around the country. Below is the agenda for the program along with some photos depicting different aspects of the activities that go on during this three-day program. Thanks to graduate students, Mark Frenzel, Leslie Frenzel, Lindsey Mehall, Crystal Waters, Helen Kline, Hillary Henderson, Michael Berto, Clay Eastwood, Michael Yeater, Dhafer Ibrahim, and Tanner Luckemeyer, and undergraduate students, Emery Kunze, Emily Mahalitc, Courtney Boykin, and… Read More →

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 →

2015 Introductory HACCP Courses and Beyond Basic Workshops announced

The 2015 dates for Introductory HACCP Course and Beyond Basics: HACCP Plan Improvement Workshop have been set.  All courses are taught in the Kleberg Center at Texas A&M University in College Station, Texas. Introductory HACCP Course April 8-9, 2015 September 2-3, 2015 December 2-3, 2015 Beyond Basics: HACCP Plan Improvement Workshop May 12-13, 2015 November 5-6, 2015 For more information, contact Tiffany Walsingham at 979-862-3643 or twalsingham@tamu.edu.

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 →

Aggie Processed Meat Technology School, April 24-25, 2014

  Plans are set for the 2014 Aggie Processed Meat Technology School. By attending the Aggie Processed Meat Technology School, you will discover both the science and the art of making processed meat products. The first day will focus on what you should consider when choosing the meat products and other ingredients to include in the processed meat item. That afternoon, participants will learn the art of making sausage and cured and whole muscle products. Then, the next day experts will demonstrate cooking, smoking, and thermal processing considerations…. Read More →

Beef 101 dates announced for 2014

Beef 101 is a three-day intensive hands-on program designed for anyone who has an interest in expanding their knowledge of the total beef industry. This workshop has become known as the leading educational program for basic information about the beef industry provided anywhere in the United States. Beef 101 has been conducted for the past 20 years in the Texas A&M University Department of Animal Science facilities and is currently offered three times yearly. 2014 Beef 101 Workshops When: May 13-15, 2014, June 24-26, 2014 and December 3-5, 2014… Read More →

Meat Science graduate students gain valuable experiences leading carcass cutting groups

Since the late 1980s, first with Beef 101, then in the 1990s with Beef 706, and then later on with Pork 101, Meat Science graduate students in the Department of Animal Science have gained valuable teaching experiences through their work as cutting instructors for these courses. In each of these programs, graduate students lead cutting groups for these programs showing participants how and where to cut beef and pork carcasses ensuring that  the quality of cutting is as good as it can be, and that appropriate safety measures… Read More →

Beef carcass yields and value demonstration in ANSC 437

Each semester in ANSC 437, “Marketing and Grading of Livestock and Meat,” Davey Griffin and I demonstrate yields and value of a beef carcass through an exercise that has been conducted for Beef 101 and Beef 706 over the years. Clay Eastwood led a group of grad students in fabricating one side of a beef carcass into subprimals, minor cuts, trimmings, bone, and fat. Weights and prices were added to a spreadsheet and values were computed. The bottom line is to see if the value of the carcass components… Read More →

Beyond Basics HACCP Plan Improvement Workshop held on November 6-7, 2013

The Beyond Basics: HACCP Plan Improvement Workshop was held on November 6-7, 2013 in the Kleberg Animal and Food Science Center at Texas A&M University in College Station, Texas. Participants from the United States and Canada brought their HACCP plans, other food safety documents, and plenty of questions to the workshop. The workshop was led by Kerri Harris, Ashley Arnold, and Jeff Savell, faculty members in the Department of Animal Science. Participants at the workshop evaluated their process flow charts, hazard analyses, critical control points, critical limits, monitoring… 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 →