Category Archives: Workshops

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 →

Beef 706 programs to be held January 14-15 and 16-17, 2014

  Beef 706 at Texas A&M University, Beef Quality Management, will be holding two sessions in January: Session 1 on January 14-15, 2014 and Session 2 on January 16-17, 2014. The program is sponsored by the Texas Beef Council and is conducted by the faculty, staff, and students in the Department of Animal Science at Texas A&M University. Here is the agenda for the one-and-a-half-day program. First morning program Introduction and purpose — Jason Bagley Evaluation of beef carcasses — Dan Hale Live cattle evaluation — Jason Cleere… 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 →

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 →

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 →

‘Creative’ sausage workshop draws participants from across U.S. | AgriLife Today

October 29, 2013 Attendees learn more about the finer points of making good sausage Writer: Blair Fannin, 979-845-2259, b-fannin@tamu.edu COLLEGE STATION – Making good sausage was the focus of Texans and out-of-state enthusiasts at a recent “creative” sausage workshop held at Texas A&M University. Hosted by the department of animal science at Texas A&M, attendees went home with a wealth of knowledge about making their own sausage, according to organizers. “We took each of the participants through the grinding and mixing process, teaching them how to make sausage… 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 →

2014 NAMA Center of the Plate Training® to be held at Texas A&M University, June 3-5, 2014

The North American Meat Association (NAMA) has announced its 2014 Center of the Plate Training® to be held at the Rosenthal Meat Center at Texas A&M University on June 3-5, 2014. Registration will be open in January, 2014. For more details, please go to http://meatassociation.com/events/center-of-the-plate-training on the NAMA website.