Category Archives: Grow Our Economy

Beef 101 dates announced for 2015

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. 2015 Beef 101 Workshops When: May 5-7, 2015, June 23-25, 2015, and December 9-11, 2015… Read More →

Aggie Processed Meat Technology School set April 22-24, 2015 in College Station

Mark your calendars and register for the 2015 Aggie Processed Meat Technology School to be held April 22-24.  According to Dan Hale, Extension Meat Specialist at Texas A&M AgriLife Extension, based on input from past participants, the school has been expanded by one additional day.  The web site with a tentative schedule, more general information and registration information can be found at http://aggiemeatschool.blogspot.com/ When ask whom the school is directed towards Hale said, “anyone who wants to learn the basic science and art of making processed meat products should attend…. Read More →

Students participate in American Meat Science Association Student Leadership Conference

The American Meat Science Association (AMSA) Student Membership Board of Directors announced that 86 students from 13 universities attended the AMSA 2015 Student Leadership Conference in Springdale, Arkansas on March 13-14, 2015. Texas A&M University students who participated included Michael Berto, Courtney Boykin, Clay Eastwood, Hillary Henderson, Helen Kline, and Michael Yeater. Students began Friday morning, March 13, with tours of the Cryovac and a Tyson poultry processing plant. After the tours, students headed over to the Tyson Discovery Center where Tyson’s food technologists and chefs shared their… Read More →

Riley, Texas Aggie Brand Beef Jerky featured on CBS Sunday Morning, January 18, 2015

Two long-term fixtures of the Rosenthal Meat Center, Ray Riley and the nationally recognized Texas Aggie Brand Beef Jerky, were featured on the CBS Sunday Morning program on January 18, 2015. The segment was entitled Beef Jerky: Not Just a Gas Station Staple and showed footage of Ray and the Rosenthal Meat Center staff and students making jerky and Ray discussing the history of beef jerky at Texas A&M University. Texas Aggie Brand Beef Jerky burst on the national scene in 2007 when the New York Times did the… Read More →

Creative Sausage Workshop scheduled for January 16-17, 2015

Creative Sausage Making January 16 and 17, 2015 Rosenthal Meat Science and Technology Center Texas A&M University The Creative Sausage Workshop 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… Read More →

Papers presented at ICoMST 2014 in Punta Del Este, Uruguay

Kerri Gehring, Ashley Arnold, Clay Eastwood, and Jeff Savell participated in and presented papers at the 60th International Congress of Meat Science and Technology (ICoMST), which was held in Punta Del Este, Uruguay on August 17-22, 2014. Gehring and Savell presented their papers during the oral sessions, and Arnold and Eastwood presented their papers during the poster sessions. Approximately 400 attendees from countries around the world were in Uruguay for the 60th ICoMST meetings. Here are the four papers presented at the conference: Arnold, J. L., A. N…. Read More →

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 →