Clay Eastwood receives Association of Former Students Distinguished Graduate Student Award for Excellence in Teaching

Dr. Karen L. Butler-Purry, Associate Provost for Graduate and Professional Studies, Clay Eastwood, and Marty Holmes, Vice President, The Association of Former Students
Dr. Karen L. Butler-Purry, Associate Provost for Graduate and Professional Studies, Clay Eastwood, and Marty Holmes, Vice President, The Association of Former Students

Dr. Karen L. Butler-Purry, Associate Provost for Graduate and Professional Studies, Clay Eastwood, and Marty Holmes, Vice President, The Association of Former Students

Clay Eastwood received an Association of Former Students Distinguished Graduate Student Award for Excellence in Teaching at a ceremony held in the Stark Gallery in the Memorial Student Center at Texas A&M University on Monday, April 25, 2016. Clay was one of seven doctoral students to receive a teaching award along with five doctoral students and three masters’ students who received Excellence in Research Awards.

Association of Former Students Distinguished Graduate Student Award recipients

Association of Former Students Distinguished Graduate Student Award recipients

Clay is from New Braunfels, Texas and received both her Bachelor’s degree (2011) and Master’s degree (2014) in Animal Science from Texas A&M University. She is currently pursuing a Ph.D. focusing on fresh meat quality, food safety, and sustainability under the guidance of Dr. Jeff Savell and Dr. Kerri Gehring in the Meat Science Section of the Department of Animal Science. Clay has taught ANSC 307, Meats, and has served as a graduate teaching assistant for ANSC 437, Livestock and Meat Marketing and ANSC 117, Texas Barbecue for several semesters during her graduate career. These classes provide students with intensive hands-on learning opportunities related to their field. In addition, Clay coaches the Meat Science Quiz Bowl Team, which requires her to recruit and train each team to compete nationally.

Front row: Drew Cassens, David-Elias Bayona, Mitch Rando, and Andrew Fry. Back row: Clay Eastwood, Hillary Henderson, Ashley Corona, Emily Mahalitc, Courtney Boykin, Brogan Horton, Kaylee McIntosh, and Helen Kline

Texas A&M University Meat Science Quiz Bowl Team — Front row: Drew Cassens, David-Elias Bayona, Mitch Rando, and Andrew Fry. Back row: Clay Eastwood, Hillary Henderson, Ashley Corona, Emily Mahalitc, Courtney Boykin, Brogan Horton, Kaylee McIntosh, and Helen Kline

In 2014, Clay received two graduate student awards: the Ronnie L. Edwards Graduate Student Teaching Award, in recognition of her important contributions as a graduate student to the undergraduate student experience, and the Z. L. Carpenter Outstanding Graduate Student Award in Meat Science, presented annually to a graduate student who demonstrates outstanding leadership skills and has contributed significantly to the Meat Science Section’s teaching, research, and extension activities. Clay has a passion for students and their success, and she strives to be not only a teacher, but a role model and mentor to them.

Savell receives Marion Teaching Award at Ag Convocation

AgriLife Logo
David Marion, Jeff Savell, and Whitney Green, Marion Teaching Award (photo by Dan Lineberger)

David Marion, Jeff Savell, and Whitney Green, Vice President of Programs, COALS Student Council (photo by Dan Lineberger)

Jeffrey W. Savell ’75, University Distinguished Professor, Regents Professor, and E.M. “Manny” Rosenthal Chairholder in the Department of Animal Science received the Gail W. and David P. Marion ’65 Teaching Award in Memory of Dr. Richard C. Potts ’45 at the Texas A&M University College of Agriculture and Life Sciences’ 60th Annual Convocation on Saturday, April 9, 2016 at the Thomas G. Hildebrand, DVM ’56 Equine Complex. The award was established by the Marion family through the Association of Former Students of Texas A&M University in memory of Dr. Potts to recognize a faculty member in the College of Agriculture and Life Sciences who teaches and mentors freshmen and sophomore students and is an effective communicator. Recipients of the award are selected by the members of the College of Agriculture and Life Sciences Student Council.

Savell has taught thousands of students in ANSC 307, “Meats” and ANSC 437, “Marketing and Grading of Livestock and Meats” over many years, but it was his work with freshmen in ANSC 117, “Texas Barbecue” that was mentioned most prominently at the award ceremony. “Texas Barbecue” has been taught with Ray Riley for seven years now and was designed as way for freshmen to make the transition from high school to college more easily through the small-class environment. Last year, Savell served as a Namesake for Fish Camp where he had a chance to work with over 150 new Aggies.

Dr. Richard Potts ’45 was a respected administrator and faculty member in the College of Agriculture and Life Sciences who contributed to the success of Texas A&M University. He loved and respected his students like his own children, knowing that sometimes they just needed someone to talk to. Dr. Potts was a great mentor to David Marion, who benefited greatly from Dr. Potts mentorship during his time as a student at Texas A&M University, and the award was begun in 2012 by his family as a tribute to Dr. Potts.

Texas A&M hosts workout for meat judging teams

Going over specifications
Going over specifications during workout

Going over specifications

The Rosenthal Meat Center hosted its annual workout on Friday, March 4, 2016 ahead of the Houston Livestock Show and Rodeo’s Intercollegiate Meat Judging Contest. This practice is an annual activity, and the Rosenthal Meat Center has hosted this workout as one of the longest running activities in its history. Ray Riley and Davey Griffin along with graduate and undergraduate students and staff set up the workout, and meat judging teams from all over the country stopped by before heading to Houston for the meat judging contest on Saturday, March 5, 2016.

Here are a few photos of the students, coaches, and products available for practice. Good luck to the contestants, and please feel free to come back to visit the Rosenthal Meat Center again in the future.

Judging lamb carcasses at workout

Judging lamb carcasses

Placing hams at workout

Placing hams

Meat judging team members going over specifications at workout

Meat judging team members going over specifications

Beef specifications at workout

Beef specifications

Pork specifications at workout

Pork specifications

Judging lamb and pork carcasses at workout

Judging lamb and pork carcasses

Aggie Processed Meat Technology School to be held April 20-22, 2016

Meat Processing School
Meat Processing School

Aggie Processed Meats Technology School

The Aggie Processed Meat Technology School will be held on the campus of Texas A&M University, College Station, on April 20-22, 2016. The school is hosted by the Department of Animal Science, Texas AgriLife Extension Service in partnership with the Southwest Meat Association, Texas Association of Meat Processors, and the North American Meat Institute. Details of the school can be found at http://aggiemeatschool.blogspot.com.

What Participants Will Learn?

By attending the Aggie Processed Technology Meat 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. The second day, attendees will participate in demonstrations regarding making sausage and cured and whole muscle products. On the final day experts will demonstrate cooking, smoking, and thermal processing considerations. Finally, participants will learn about ways to evaluate the finished product for quality and safety.

Who Should Attend?

Anyone who wants to learn the basic science and art of making processed meat products. Including people who are directly involved in processed meat production as well as others in your company (such as quality control, business management, public relations and marketing personnel) who need a thorough overview of how processed meat products are made and the how’s and why’s of the process.

Registration Deadline

The early deadline to register is April 7, 2016 and registration will close April 15, 2016. Enrollment is limited to 45 people.

Registration Fee

Covers a light breakfast, breaks, lunch and dinner (day 2), conference materials and supplies, a thumb-drive with conference-related information, facility use fees and speaker costs. Early registration for the Aggie Processed Meat School will be $595 per participant through April 7, 2016. After this date, the registration fee will be $695.

Registration closes on April 15, 2016 or when the maximum number of participants is reached.

Registration

Register online at https://agriliferegister.tamu.edu/Meat or you can also register by calling 979-845-2604. Credit Cards accepted.

Workshop Cancellation Policy and Refund

All requests for refunds are subject to a $75 processing fee. Refunds will be issued if notification is received prior to April 15, 2016. After this date there will be no refund.

Conference Hotel Room Block

We have reserve a block of rooms at the brand new Aloft College Station, 1150 University Drive East, College Station, TX 77840 t. 979-704-6400. The rate is $114 plus tax and the room will include a breakfast voucher for each morning.

The block will stay open until March 28, 2016 so I encourage you to call as soon as possible.

A Texas A&M shuttle will pick up and drop off registrants at this location each day.

Ground Transportation at Airport

If you notify Dan Hale (dhale@tamu.edu) we will pick you up at the College Station Airport. There is also taxi service at the airport.

Transportation In College Station and Parking

During the School there will be a van that will take participants from the Hotel to the School on the Texas A&M University Campus. Parking on campus in pay spots is permitted. If you park on campus, you will have to pay $12-15/day to park in the back of Lot 74 across from the Rosenthal Meat Science and Technology Center. There is an on-site pay station for these spots. All parking citations are the sole responsibility of the participant and the conference organizers will not be able to nullify any fines incurred during your stay.

Proper Attire

Participants will be in the meat processing area which could be as cold as 35ºF. Long pants and closed-toed shoes are required by all participants. A sweatshirt is recommended. Jewelry, watches, gum, and tobacco products will not be allowed in the meat processing facility.

Questions

Questions should be directed to Dan Hale at dhale@tamu.edu or call 979-587-9245.

Pork 101 to be held at Texas A&M University

Hillary Henderson and Leslie Frenzel leading Pork 101 cutting group
Hillary Henderson and Leslie Frenzel leading Pork 101 cutting group

Hillary Henderson and Leslie Frenzel leading Pork 101 cutting group

Texas A&M University will again host one of the PORK 101™ workshops on June 1 through 3, 2016. PORK 101™ is a three-day, hands-on experience designed to update participants on quality and consistency issues in the pork industry. The program is hosted by the American Meat Science Association (AMSA) in cooperation with the National Pork Board and is sponsored by Elanco Animal Health.

PORK 101™ is co-sponsored by the American Association of Meat Processors (AAMP), American Society of Animal Science (ASAS), North American Meat Institute Foundation (NAMIF) and the Southwest Meat Association (SMA).

Program Description

Pork 101™ includes insight on value differences in swine, pork carcasses, pork primals and processed pork products due to quality variation. Participants will have the chance to evaluate eight live hogs, which will be processed during the class with participants learning about grading, food safety and product processing. The class will make and sample processed product from the hogs including pumped loins, bacon, hams and sausage.

Date & Location

Wednesday, June 1 – Friday, June 3, 2016
Texas A&M University, College Station, Texas

Daily Schedule
Wednesday: 10:00am -6:00pm
Thursday: 7:30am – 8:00pm
Friday: 7:30am – noon

Registration

Registration for AMSA, AAMP, ASAS, NAMI and SMA members is $800. Non-member registration is $950. AMSA student registration is $300. For AAMP, ASAS, NAMI and SMA members please complete the registration form and fax the completed form to 1-888-205-5834 to receive the member discount. Will be posted soon!

For more information or questions regarding PORK 101™ please visit: http://www.meatscience.org/events-education/pork-101 or contact Deidrea Mabry.

Hillary Henderson receives Edwards Teaching Award

Hillary Henderson
Hillary Henderson

Hillary Henderson

Hillary Henderson, a M.S. student in Meat Science in the Department of Animal Science at Texas A&M University, was one of three students who received the Ronnie L. Edwards Graduate Student Teaching Award at the department’s Christmas Dinner and Award’s Ceremony on December 17, 2015. Hillary is from Alvin, Texas, and she received her undergraduate degree in animal science at Texas A&M University.

Winners of the Ronnie L. Edwards Graduate Teaching Award with members of the Edwards family

Winners of the Ronnie L. Edwards Graduate Teaching Award with members of the Edwards family

Hillary is a lab instructor in ANSC 307 “Meats” and serves as the graduate assistant for ANSC 117 “Texas Barbecue.” While teaching what all is involved in ANSC 307 would be enough to qualify most graduate students for this award, Hillary has excelled in leading ANSC 117, “Texas Barbecue,” for the past two years. ANSC 117 is the course for incoming freshmen designed to help them with the transition from high school to college. It is a one-hour course, but for all of the steps that are involved from the weekly planning meeting to the cooking and preparation of each week’s food and finally to interacting with 28 freshmen and all of the teaching assistants during the class each Friday afternoon, it is much more than that. Hillary’s teaching ratings and comments from students speak to her excellence in all that she does with students. Hillary also has served as an assistant coach for the Texas A&M University Meat Science Quiz Bowl Team.

Hillary Henderson preparing guacamole for ANSC 117, Texas Barbecue

Hillary Henderson preparing guacamole for ANSC 117, Texas Barbecue

Hillary helps with the many activities associated with the extension/outreach/public service program at the university. She provides great leadership for programs such as Beef 101, Beef 706, Pork 101, Barbecue Summer Camp, Camp Brisket, and Creative Sausage Making. Hillary is currently working on the National Beef Tenderness Survey for her master’s thesis.

Hillary Henderson

Hillary Henderson

The Ronnie L. Edwards Graduate Teaching Award was created in remembrance of Dr. Edwards, who served as associate head for the Department of Animal Science and spent more than two decades working with graduate students. One of his major activities was coordinating the teaching assistantships for the department, helping to ensure the best graduate teachers possible for the courses taught.

 

Meat Science Quiz Bowl informational meeting

Front row: Drew Cassens, David-Elias Bayona, Mitch Rando, and Andrew Fry. Back row: Clay Eastwood, Hillary Henderson, Ashley Corona, Emily Mahalitc, Courtney Boykin, Brogan Horton, Kaylee McIntosh, and Helen Kline
Front row: Drew Cassens, David-Elias Bayona, Mitch Rando, and Andrew Fry. Back row: Clay Eastwood, Hillary Henderson, Ashley Corona, Emily Mahalitc, Courtney Boykin, Brogan Horton, Kaylee McIntosh, and Helen Kline

Texas A&M University Meat Science Quiz Bowl Team — Front row: Drew Cassens, David-Elias Bayona, Mitch Rando, and Andrew Fry. Back row: Clay Eastwood, Hillary Henderson, Ashley Corona, Emily Mahalitc, Courtney Boykin, Brogan Horton, Kaylee McIntosh, and Helen Kline

Howdy!

It’s that time of year! We are seeking ambitious undergraduate students interested in participating in the Intercollegiate Meat Science Quiz Bowl Competition. The event is hosted annually by the American Meat Science Association (AMSA) at the Reciprocal Meat Conference (RMC), which will be held at Angelo State University in San Angelo, Texas on June 19-22, 2016. The competition seeks to facilitate interaction among students from different universities, stimulate student’s desire to accumulate and retain knowledge, and to provide a forum for universities to engage in friendly competition.

If you are interested in Meat Science, and are looking for a fun and challenging way to increase your knowledge base, please consider signing up. There will be an informational meeting at 5:30 PM, Wednesday, February 3, 2016 in the Rosenthal Meat Center Room 100. Pizza and drinks will be provided. Please contact Clay Eastwood (leastwood@tamu.edu) for more information. Dr. Dan Hale (dhale@tamu.edu) is the Meat Science faculty coordinator for the team.

The Meat Science Quiz Bowl Team is a fun and encouraging way to learn about all topics associated with Meat Science. The team is comprised of undergraduate students who are interested in a competitive knowledge-based forum on Meat Science topics. The team begins practice during the spring semester in the evenings, two to three times a week. As the competition gets closer, the team may practice more.

Yeater and Waters receive Carpenter Award

Michael Yeater and Crystal Waters, 2015 recipients of Carpenter Award
Michael Yeater and Crystal Waters, Carpenter Award winners

Michael Yeater and Crystal Waters, Carpenter Award winners

Michael Yeater and Crystal Waters, Ph.D. students in the Meat Science Section in the Department of Animal Science at Texas A&M University, received the Z.L. Carpenter Outstanding Graduate Student Award in Meat Science at the department’s Christmas Dinner and Awards Ceremony on December 17, 2015. The award is named in honor of Dr. Zerle L. Carpenter who began his career at Texas A&M University as an assistant professor of animal science in 1962. Dr. Carpenter rose to become full professor of animal science in 1971, head of the Department of Animal Science in 1978, and director of the Texas Agricultural Extension Service (now the Texas A&M AgriLife Extension Service) in 1982. In 1988, he was named associate vice chancellor for agriculture for The Texas A&M University System. Dr. Carpenter retired in 1997 after providing leadership for the Extension Service for 15 years.

Michael is from Coahoma, Texas and is working on his Ph.D. under Wes Osburn. He has been involved in a variety of teaching activities including ANSC 667, Industrial Processed Meat Operations, ANSC 689, Quality Food Systems, as well as guest lectures in a number of undergraduate and graduate classes. Michael has conducted or assisted with many different research projects during his time here at Texas A&M including those related to quality, shelf-life, and safety. His work in helping with Aggie Meat Processing Technology School, Creative Sausage Making, Pork 101, Texas Association of Meat Processors Pre-Convention Processing Workshop, and serving as a product show judge at the Texas Association of Meat Processors Convention and the Wisconsin Association of Meat Processors show his commitment to extension/outreach/public service efforts of the university.

Crystal is from Fort Bragg, California and is working on her Ph.D. under Rhonda Miller and Jeff Savell. Crystal’s teaching activities have included serving as a lab instructor and teaching assistant in ANSC 117, Texas Barbecue; ANSC 307, Meats; ANSC 447, Advanced Meat Science; ANSC 337, Meat Merchandising; ANSC 317, Meat Selection, Evaluation, and Grading, and working with the Meat Judging Team serving as assistant coach in 2013 and as the coach of the 2014 Reserve National Champion Team. Crystal was recognized for her outstanding teaching by receiving the Ronnie L. Edwards Graduate Student Teaching Award in 2014. Her research activities include various quality and product development projects, and her extension/outreach/public service activities include Beef 101, Beef 706, Pork 101, 4-H Ambassador Program, Aggie Processed Meat School, Creative Sausage Making, Camp Brisket, Barbecue Summer Camp, Grassfed Beef Conference, and as a Product Show Judge for the Texas Association of Meat Processors Convention.

Congratulations to Michael and Crystal for receiving the Carpenter Award for 2015.

Riley receives Vice Chancellor Award in Excellence

Cindy Riley, Ray Riley, Julianne Riley, and Patrick Frenzel (photo by Davey Griffin)
Cindy Riley, Ray Riley, Julianne Riley, and Patrick Frenzel (photo by Davey Griffin)

Cindy Riley, Ray Riley, Julianne Riley, and Patrick Frenzel (photo by Davey Griffin)

Ray Riley ’79, manager of the Rosenthal Meat Center and longtime member of the Department of Animal Science at Texas A&M University, received the Vice Chancellor’s Award in Excellence for Technical and Programmatic Staff for 2015 at a ceremony at the AgriLife Center on January 14, 2016. The Vice Chancellor’s Awards in Excellence were established in 1980 and recognize the commitment and outstanding contributions of faculty and staff across Texas A&M AgriLife.

Clayton Riley, Alyssa Riley, and Ray Riley

Clayton Riley, Alyssa Riley, and Ray Riley

Ray was commended for his work in coordinating all production and compliance activities at the Rosenthal Center including slaughtering, fabrication, processing, and meat inspection. In addition, he was praised for the work he does to manage the retail sales and center’s teaching research, and extension/outreach programs make the Rosenthal Center such a key factor in so much that happens in the department.

Ray Riley grading a beef carcass

Ray Riley grading a beef carcass

In addition to his management skills, Ray was recognized for his teaching accomplishments. For over 30 years, he has served as the substitute lecturer and laboratory coordinator in ANSC 307, Meats, and he developed and teaches ANSC 337, Meat Merchandising each spring. In 2009, Ray and Jeff Savell began teaching what is now called ANSC 117, Texas Barbecue, a course designed to help freshmen make the transition from high school to college more easily. The number of student workers who have come through the Rosenthal Center over the years has given Ray the opportunity to mentor and develop many future and current industry leaders. His work with the Texas A&M University Meat Judging Team and his mentorship of meat science graduate students show his dedication to the development of students.

Alec Lucas and Ray Riley

Alec Lucas and Ray Riley

Ray Riley and Jeff Savell with ANSC 117, Texas Barbecue class, 2015

Ray Riley and Jeff Savell with ANSC 117, Texas Barbecue class, 2015

One supporter stated this:

“From a research standpoint, Ray makes sure that the Rosenthal Center is well equipped and ready to go for any research needs we may have. This is especially important as we conduct a tremendous amount of research using this facility. In addition, Ray’s contributions to our extension/public service efforts at the Rosenthal Center are equally important in all that we do. Truly, Ray’s influence is so widespread because of his many different teaching. research, and extension activities, and our department, college, and university are well served because of his devotion to everything he does.”

Congratulations to Ray for receiving this very prestigious award!

Creative Sausage Making workshop scheduled for January 15-16, 2016

Creative Sausage Making 2014 workshop participants
Creative Sausage Making

Creative Sausage Making

The next session of Creative Sausage Making is scheduled for January 15-16, 2016. Registration for the seminar, led by our resident sausage expert, Dr. Wes Osburn, is now open through our Texas A&M AgriLife Extension registration online system.

To be sure that the program allows for hands-on sausage manufacturing opportunities, the workshop is limited to the first 30 registrants, so please go ahead and get your registration completed as soon as possible.

We are still negotiating with a couple of the local hotels for our room block, so we will be sending that information along with the schedule of events to all registrants soon. For travel plans, the workshop will follow a similar schedule to previous years, beginning early on the 15th and finishing early afternoon on the 16th.

Creative Sausage Making 2014 workshop participants

Creative Sausage Making 2014 workshop participants

Come join the team here at Texas A&M University to learn the basics of sausage manufacturing and be able to take home some of your work to share with friends and family!  For more information, please contact Dr. Davey Griffin at dgriff@tamu.edu or  979-845-3935.