2015 Aggie Commercial Steer Camp held July 27-28, 2015

Jason Cleere discussing cattle in pens at Aggie Commercial Steer Camp
Jason Cleere discussing cattle in pens at Commercial Steer Camp

Jason Cleere discussing cattle in pens at Aggie Commercial Steer Camp

The 2015 Aggie Commercial Steer Camp was held on the campus of Texas A&M University on July 27-28, 2015. The camp was hosted by Texas A&M AgriLife Extension and the Department of Animal Science and sponsored by The Texas Beef Council, San Antonio Stock Show and Rodeo®, and Houston Livestock Show and Rodeo. There were 85 participants who learned a great deal about all aspects of preparing livestock for the commercial steer shows, and instruction was aided by 18 show officials, past participants, and committee members from the major shows.

Here is the program for the Aggie Commercial Steer Camp:

Monday, July 27, 2015 – Beef Cattle Center

  • Live finished steer and carcass yield and quality grading basics – Dan Hale
  • Live finished commercial steer evaluation exercise – Jason Cleere
  • Ultrasound demonstration – Casey Worrell
  • Animal Science as a major – Leslie Frenzel
  • Practical consideration for raising commercial steers: Selecting calves, hosting, health – Jason Cleere
  • Optimal nutrition for commercial steers – Jason Banta
  • A, B, Cs of BQA – Jason Banta
  • Overview of commercial steer contests around Texas
    • Karl Hengst, Managing Director, Livestock Competitions, Houston Livestock Show and Rodeo™
    • Taylor Steward, Livestock Coordinator and Brady Ragland, Livestock Director, San Antonio Stock Show & Rodeo
    • Texas Cattle Feeders Association – Dawson Pittrich and Don Pittrich, Past Participants
  • Parent and participant share – Don Dittrich and Dawson Dittrich
Jason Banta showing the intestinal tract of a steer

Jason Banta showing the intestinal tract of a steer

Casey Worrell describing the process of ultrasounding cattle

Casey Worrell describing the process of ultrasounding cattle

Tuesday, July 28, 2015 – Rosenthal Meat Center

  • Preparing yourself and your cattle for the contest – Stephen A. Mahalitc, Don Dittrich, Dawson Dittrich, Corrie Rittle, Lucas Little, Show committee members and past participants
  • Packing plant tour
  • Beef Check-off – Jason Bagley, Texas Beef Council
  • Review carcasses from previous day’s market steer evaluation – Dan Hale
  • Carcass fabrication and retail cut identification – Davey Griffin

 

2015 Houston Livestock Show and Rodeo™ steer, barrow, lamb, and goat carcass results | AggieMeat

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Kate McCarthy, Andrew Fry, Leslie Frenzel, and Cameron Olson

Kate McCarthy, Andrew Fry, Leslie Frenzel, and Cameron Olson

The 2015 Houston Livestock Show and Rodeo™ steer, barrow, lamb, and goat carcass contest results are listed below:

2015 Houston Livestock Show and Rodeo™ Carcass Contest – Steers

2015 Houston Livestock Show and Rodeo™ Carcass Contest – Barrows

2015 Houston Livestock Show and Rodeo™ Carcass Contest – Lambs

2015 Houston Livestock Show and Rodeo™ Carcass Contest – Goats

Source: 2015 Houston Livestock Show and Rodeo™ steer, barrow, lamb, and goat carcass results | AggieMeat

Article highlights meat science educational program | Animal Science

AgriLife Logo
meat-poultryThe April 2015 issue of Meat & Poultry Magazine features an article titled “Aggie-Style meat education” and highlights industry education offered through workshops, courses and camps hosted by the meat science section in the Department of Animal Science.
Writer Kimberlie Clyma writes, “In 1989, the Texas Beef Council was looking for a way to educate its staff about the beef industry. The council was responsible for marketing beef, but many members of the staff didn’t really understand the process of how beef got from farm to fork. It approached Texas A&M University, which is know as having one of the country’s top meat science collegiate programs, and requested a special program to educate its staff on the basics of the beef industry — and Beef 101 was born.”

Source: Article highlights meat science educational program | Animal Science

Hillary Henderson receives SMIKids Graduate Scholarship for 2015-2016

Hillary Henderson
Hillary Henderson

Hillary Henderson

Hillary Henderson, a Meat Science graduate student from Alvin, Texas, is this year’s graduate recipient of the SMIKids Scholarship. Hillary was presented the scholarship at the 59th Annual Southwest Meat Association Annual Convention held at the JW Marriott San Antonio Hill Country Resort & Spa, July 22-25, 2015. The SMIKids Scholarships are given by the Burley Smith family to undergraduate and graduate students at Texas A&M University interested in the meat industry.

Hillary received her undergraduate degree in Animal Science from Texas A&M University and worked in private industry before she returned to begin her graduate degree. Hillary also has received the Bob Ondrusek Memorial Scholarship for 2014-2015 and the Bob Ondrusek Memorial Scholarship for 2015-2016.

Meat Science faculty and students participate in SMA Convention, 2015

Leslie Frenzel, Clay Eastwood, and Mark Frenzel at SMA Supplier's Showcase exhibit
Leslie Frenzel, Clay Eastwood, and Mark Frenzel at SMA Supplier's Showcase exhibit

Leslie Frenzel, Clay Eastwood, and Mark Frenzel at SMA Supplier’s Showcase exhibit

The 59th Annual Convention of the Southwest Meat Association was held at the JW Marriott San Antonio Hill Country Resort & Spa, July 22-25, 2015, and several Meat Science faculty and students were in attendance making new connections or reconnecting with meat industry leaders, helping with the convention, or receiving scholarships including the Bob Ondrusek Memorial Scholarship, the SMIKids Scholarship, and the SMA Foundation Graduate Scholarship. Dr. Gary Smith, visiting professor of animal science, also presented two talks at the convention, and Davey Griffin provided photographic services capturing highlights of the convention’s events.

Dr. Gary Smith

Dr. Gary Smith

Meat Science had a table-top exhibit at the Supplier’s Showcase event on Friday, July 24th where people could come by and visit with the faculty and students regarding the teaching, research, and extension programs of the department.

Ray Riley, Clay Eastwood, and Drew Cassens

Ray Riley, Clay Eastwood, and Drew Cassens

Clay Eastwood, McCalley Cunningham, and Wayne Morgan

Clay Eastwood, McCalley Cunningham, and Wayne Morgan

Kayla Hendricks, Lexus Weinheimer, and Leslie Frenzel

Kayla Hendricks, Lexus Weinheimer, and Leslie Frenzel

Karen, Katy Jo, and Nick Nickelson

Karen, Katy Jo, and Nick Nickelson

Jim Ondrusek, Leslie Frenzel, and Cathy Ondrusek

Jim Ondrusek, Leslie Frenzel, and Cathy Ondrusek

Leslie Frenzel, McCalley Cunningham, and Jeff Savell

Leslie Frenzel, McCalley Cunningham, and Jeff Savell

McCalley Cunningham, Crystal Waters, and Clay Eastwood

McCalley Cunningham, Crystal Waters, and Clay Eastwood

Three undergraduate students, Madalynn Kainer, Micki Gooch, and Baylee Bessire, served as student workers at the convention. Madalynn also has been serving as a student intern for the Southwest Meat Association this summer.

Madalynn Kainer, Micki Gooch, and Baylee Bessire, student workers at SMA Convention

Madalynn Kainer, Micki Gooch, and Baylee Bessire, student workers at SMA Convention

 

Hannah Laird receives SMA Foundation Graduate Scholarship

Jim Ondrusek and Hannah Laird, recipient of SMA Foundation Scholarship
Jim Ondrusek and Hannah Laird, recipient of SMA Foundation Scholarship

Jim Ondrusek and Hannah Laird, recipient of SMA Foundation Scholarship

Hannah Laird, Meat Science graduate student from Dickinson, Texas, received this year’s SMA Foundation graduate scholarship, which was presented to her at the 59th Annual Southwest Meat Association Convention held at the JW Marriott San Antonio Hill Country Resort & Spa, July 22-25, 2015. Hannah is working in the sensory analysis area, and has an undergraduate degree from Baylor University.

Bob Ondrusek Memorial Scholarship Recipients, 2015-2016

Bob Ondrusek Memorial Scholarship recipients, 2015-2016
Bob Ondrusek Memorial Scholarship recipients, 2015-2016

Bob Ondrusek Memorial Scholarship recipients, 2015-2016

The Bob Ondrusek Memorial Scholarship, which was begun in 2000 by the SMA Foundation, is the greatest source of scholarship funds for undergraduate and graduate students interested in meat science in the U.S. Bob Ondrusek left a lasting impression and impact on so many people through his business, Columbia Packing Company in Dallas, and through his charitable and personal support of the Southwest Meat Association, FFA, 4-H, and many other association and activities.

This year’s Bob Ondrusek Memorial Scholarships were presented on July 24, 2015 at the Southwest Meat Association’s 59th Annual Convention held at the JW Marriott San Antonio Hill Country Resort & Spa, San Antonio, Texas. Recipients from Texas A&M University were:

Graduate students
  • Drew Cassens
  • Courtney Boykin
  • Aeriel Belk
  • Clay Eastwood
  • McKensie Harris
  • Hillary Henderson
  • Crystal Waters
Undergraduate students
  • McCalley Cunningham
  • Micki Gooch
  • Kline Jones
  • Madalynn Kainer
  • Shelby Schiefelbein
Madalynn Kainer, Micki Gooch, and McCalley Cunningham

Madalynn Kainer, Micki Gooch, and McCalley Cunningham

Hillary Henderson, Drew Cassens, and Courtney Boykin

Hillary Henderson, Drew Cassens, and Courtney Boykin

McKensie Harris and Aeriel Belk

McKensie Harris and Aeriel Belk

Crystal Waters and Clay Eastwood

Crystal Waters and Clay Eastwood

Stephen Smith named ASAS Fellow in Research | Animal Science

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Posted on July 18, 2015 by Courtney Coufal

Stephen B. Smith

Stephen B. Smith

ORLANDO, FLA. – Dr. Stephen Smith, regents professor in the Department of Animal Science, has been named a Fellow in the Research category of the American Society of Animal Science. He was honored during the society’s annual meeting held July 12-16 in Orlando, Fla.

Smith obtained a bachelor’s degree from California State College, Bakersfield, and a doctorate degree from the University of California, Davis.

Smith began his professional career at the U.S. Meat Animal Research Center in 1979 and joined the faculty at Texas A&M University in 1983. He has collaborated with scientists in the U.S., Japan, Australia, South Korea, and China to document the regulation of the deposition and composition of bovine adipose tissue.

Smith is a member of the American Meat Science Association, the American Society of Animal Science and the American Society for Nutrition. He served as Editor-in-Chief for the Journal of Animal Science and received the Young Animal Scientist Award, Animal Growth and Development Award, and Award in Meats Research from the American Society of Animal Science as well as the Regents Professor and Faculty Fellow Award from Texas A&M University.

Smith continues to profoundly impact the field of animal science, both in terms of research contributions and graduate education of students who are now considered leaders in animal agriculture.

Smith and his wife, Dana, have a daughter, Ellen, and two sons, Ethan and Evan.

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Source: Stephen Smith named ASAS Fellow in Research | Animal Science

Beef 706 held at Sul Ross State University, June 29-30, 2015

Participants and instructors at the Beef 706 program at Sul Ross University
Participants and instructors at the Beef 706 program at Sul Ross University

Participants and instructors at the Beef 706 program at Sul Ross University

A Beef 706 program was conducted at Sul Ross State University, Alpine, Texas, June 29-30, 2015. About 20 cattle producers, primarily from the Far West Texas region, participated in the program. Beef 706 is sponsored by the Texas Beef Council as a way to increase the knowledge of the end-products of beef production for farmers, ranchers, and other key people involved in the Texas beef business.

Instructors for this Beef 706 program were Dan Hale, Davey Griffin, Bruce Carpenter, and Clay Eastwood from the Department of Animal Science, Texas A&M University, Paul Will and Todd Sharron from the Department of Animal Science, Sul Ross State University, and Jason Bagley, Senior Manager, Beef Quality and Exports, Texas Beef Council.

Clay Eastwood and cutting group

Clay Eastwood and cutting group

Jason Bagley discussing shoulder clod fabrication

Jason Bagley discussing shoulder clod fabrication

Davey Griffin checking weights

Davey Griffin checking weights

Dan Hale with cutting group

Dan Hale with cutting group

Clay Eastwood showing round boning techniques

Clay Eastwood showing round boning techniques

 

 

Bloomin’ Brands Beef 101 program held July 14-17, 2015

Kyle Pfeiffer discussing beef cuts

Key research and development, procurement, and other personnel from Bloomin’ Brands, Inc. participated in a customized Beef 101 program, July 14-17, 2015. The program was sponsored by Standard Meat Company and conducted by the faculty and students of the Department of Animal Science at Texas A&M University. Bloomin’ Brands restaurant concepts include Outback Steakhouse®, Carrabba’s Italian Grill®, Bonefish Grill®, and Fleming’s Prime Steakhouse & Wine Bar.

The participants arrived on campus on Tuesday, July 14th and were treated to an overview of the process of making the award-winning, nationally recognized Texas Aggie Brand Beef Jerky.

Ray Riley slicing beef rounds for jerky

Ray Riley slicing beef rounds for jerky

Ray Riley describing beef jerky manufacturing

Ray Riley describing beef jerky manufacturing

Ray Riley talking about beef jerky production

Ray Riley talking about beef jerky production

That night, the group dined at Kreuz Market in Bryan, Texas and got a chance to have a guided tour of the pits by pit master, Marco Oglesby.

The next day, the participants received an overview of beef harvest and food safety procedures at the Rosenthal Meat Center led by Ray Riley with harvesting procedures performed by center employees and graduate students. Joe Pascal, Extension Beef Cattle Specialist with Texas A&M AgriLife Extension, gave an overview of the beef cattle industry, and Rhonda Miller, Professor of Animal Science, discussed beef cattle growth and factors affecting leanness.

Mark Frenzel at the hind-leg transfer station

Mark Frenzel at the hind-leg transfer station

Drew Cassens splitting beef carcass

Drew Cassens splitting beef carcass

Ray Riley describing beef slaughter process

Ray Riley describing beef slaughter process

Helen Kline removing spinal cord

Helen Kline removing spinal cord

The afternoon program consisted of a beef carcass grading systems overview by Dan Hale, and a lecture on beef carcass anatomy by Davey Griffin.

The next day, the participants were assigned to groups and were led in a carcass cutting exercise led by Meat Science Section faculty and graduate students.

Dan Hale discussing beef grading

Dan Hale discussing beef grading

Groups getting ready to cut

Groups getting ready to cut

Dan Hale leading beef grading demonstration

Dan Hale leading beef grading demonstration

Grading beef

Grading beef

Courtney Boykin describing how to use the saw

Courtney Boykin describing how to use the saw

Drew Cassens (left) and Michael Berto (right)

Drew Cassens (left) and Michael Berto (right)

Hillary Henderson showing breaking point between chuck/brisket/foreshank and rib/plate

Hillary Henderson showing breaking point between chuck/brisket/foreshank and rib/plate

John Li sawing across the vertebrae

John Li sawing across the vertebrae

Mark Frenzel describing how to cut the forequarter

Mark Frenzel describing how to cut the forequarter

Clay Eastwood leading cutting group

Clay Eastwood leading cutting group

Jeff Savell showing the deep pectoral muscle

Jeff Savell showing the deep pectoral muscle

Lindsey Mehall boning the chuck

Lindsey Mehall boning the chuck

Courtney Boykin cutting beef

Courtney Boykin cutting beef

Hillary Henderson and Kyle Pfeiffer

Hillary Henderson and Kyle Pfeiffer

Jeff Savell (right) observing Clay Eastwood preparing beef clod for removal

Jeff Savell (right) observing Clay Eastwood preparing beef clod for removal

At the end of the day, Davey Griffin and Kyle Pfeiffer, Director of Science & Research Development, Standard Meat Company, led a demonstration of the preparation and evaluation of beef value cuts.

Davey Griffin describing beef value cut

Davey Griffin describing beef value cut

Kyle Pfeiffer discussing beef top sirloin cut

Kyle Pfeiffer discussing beef top sirloin cut

Kyle Pfeiffer discussing beef cuts

Kyle Pfeiffer discussing beef cuts

Davey Griffin talking about beef cuts

Davey Griffin talking about beef cuts

The last day, Rhonda Miller led a sensory evaluation that featured discussions on aging, grading feeding, freezing, cooking methods, and grades. The final presentation was led by Davey Griffin who showed the participants the carcass cutout comparisons and the factors that drove yields and values.

The participants departed with a better understanding of beef, where it comes from, what drives value, and what makes it such a demanded product at Bloomin’ Brand restaurants.