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Recent Posts
- Introductory HACCP: Developing and Implementing HACCP Plans workshop to be held at Texas A&M University May 22 -23, 2024
- 2021 Center of the Plate Training held at Texas A&M University
- October, the start of dark cutting beef season
- 2020 Introductory HACCP Courses and Beyond Basics Workshops announced
- 2019 Center of the Plate Training held at Texas A&M University
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Rosenthal Meat Center
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Companion websites
Category Archives: Sustainability
GSF/McDonald’s Specialized Beef 101 at Texas A&M
At the request of Golden State Foods, Texas A&M Department of Animal Science and Texas A&M AgriLife Extension Hosted a specialized Beef 101 program for members of the McDonald’s Corporation and their beef suppliers on August 15-17. Dr. Wayne Morgan, President of Protein Products for Golden State Foods collaborated with Dr. Davey Griffin, professor and Extension Meat Specialist to coordinate the event with a schedule designed to help participants get a snapshot of the beef industry from start to finish. Participants began the program at the TAMU Beef Center… 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 →
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 →
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 →