Category Archives: Quality and Consistency

Branding Beef, for Certified Angus Beef, it’s all about the flavor | Cowboys and Indians

By José R. Ralat It began with a sad cut of beef. At least that’s the story. The year was 1975 and Ohio rancher Harold Etling was unhappy with his steak dinner. As he put down his knife and fork, he realized things needed to change. The problem, in Etling’s opinion, had to do with labels. At the time, the USDA grading scale was, in descending order, Prime, Choice, and Good (now known as Select). The grades were based on the marbling of the meat, with the general… 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 →

Gary Smith rejoins Texas A&M animal science faculty | AgriLife Today

Contact: Courtney Coufal, 979-249-6301, cacoufal@tamu.edu COLLEGE STATION — Dr. Gary Smith has rejoined the Texas A&M University department of animal science as a visiting professor in College Station. Smith previously worked at Texas A&M as professor from 1969-1982 and head of the department of animal science from 1982-1990.In addition, effective July 1, Smith also serves as a visiting professor in animal science and advisor to the president at Colorado State University, where he previously served as a university distinguished professor emeritus and occupied the Monfort Endowed Chair in… Read More →

Graduate students compete/present at Reciprocal Meat Conference poster session

Seven Meat Science graduate students presented their research work at the poster session of the American Meat Science Association Reciprocal Meat Conference held in Madison, Wisconsin, June 15-18, 2014. Two graduate students, Rachel Glascock and Clay Eastwood, participated in the Poster Competition. The other graduate students, Terri Blackmon, Sarah Chu, Hannah Laird, Tanner Luckemeyer, and Michael Yeater, participated in the general poster sessions. These are the titles and authors of the posters. Please contact the authors for additional information regarding the research presented at the conference. Blackmon, T.,… 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 →

Beef fit for a Queen…literally!

I am spending two weeks traveling through England learning more about its production, marketing, merchandising, and sustainability programs for the meat industry. One great tour was of Aubrey Allen, one of the top-end butchers here in the United Kingdom, and most importantly, the butcher who received the Royal Warrant to Her Majesty The Queen, as suppliers of meat, poultry, and game. This warrant took effect on January 1, 2013 resulting from the company supplying the Royal Household at Buckingham Palace, Windsor Castle, Sandringham, and Her Majesty’s other private… Read More →

Window of Acceptability: A 25-year look back

This is the 25th anniversary of one of the most important and significant contributions that Dr. H. Russell Cross and I may have ever made to the livestock and meat industries: the development of the “Window of Acceptability.” This window not only helped demonstrate the amount of fat in meat necessary for tenderness and flavor, but also helped established upper limits so that current-day dietary guidelines for fat intake could be met. The “Window of Acceptability” was part of a presentation we made on “The Role of Fat… Read More →

Line of fat observed in New York Strip Steaks

We received a request to answer the question why there was a line of fat sometimes present in beef strip steaks. A customer of a meat purveyor had requested a credit for this “defect,” and this is the photo that was sent to us to help answer why this line of fat was present. Gatlan Gray, then graduate teaching/research assistant in our program, prepared this response to this question. The line of fat that is sometimes seen in a few New York strip steaks or beef top loin… Read More →

Dr. Ashley Arnold appointed as Research Assistant Professor

Dr. Ashley (Haneklaus) Arnold has been appointed as Research Assistant Professor in the Department of Animal Science at Texas A&M University effective September 1, 2013 under the supervision of Drs. Kerri Harris and Jeff Savell. Dr. Arnold has been involved with the Meat Science program as a student and staff member, and in her new role, she will assist faculty in securing external funding for meat science and food safety research by way of writing grants, conducting research, managing projects, finalizing reports, presenting data at professional meetings, and… Read More →

Discolored edges on beef briskets | Texas Barbecue

Discolored edges on beef briskets Posted by Jeff Savell at Texas Barbecue It is not uncommon these days to pick up a vacuum packaged brisket at a grocery store and see a discolored edge on it.  This discoloration may be subtle or it may be quite distinct and is usually gray or brown, which contrasts with the purple color of the meat in the vacuum package (the meat will turn red when removed from the package and exposed to oxygen). The reason for this discoloration is that this… Read More →