Clay Eastwood receives Dean’s Outstanding Achievement Award for Graduate Teaching

Clay Eastwood with Vice Chancellor and Dean, Mark Hussey
Clay Eastwood with Vice Chancellor and Dean, Mark Hussey

Clay Eastwood with Vice Chancellor and Dean, Mark Hussey

Clay Eastwood received the Dean’s Outstanding Achievement Award for Graduate Teaching at a ceremony at the AgriLife Center on Thursday, September 29, 2016. This award recognizes graduate students in the College of Agriculture and Life Sciences for their outstanding contribution to teaching undergraduates.

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 has coached the Meat Science Quiz Bowl Team, which required her to recruit and train each team to compete nationally.

Bessire, and Dylan Tucker; Back row, Courtney Boykin (assistant coach), Katy Jo Nickelson, Micki Gooch, Jordan Hevner, Emily Mahalitc, Brogan Horton, and Clay Eastwood (coach)

2016 Texas A&M University Meat Science Quiz Bowl Team. Front row, Ty Robertson, Catherine Guillotte, Baylee Bessire, and Dylan Tucker; Back row, Courtney Boykin (assistant coach), Katy Jo Nickelson, Micki Gooch, Jordan Hevner, Emily Mahalitc, Brogan Horton, and Clay Eastwood (coach)

Most recently, Clay received the Association of Former Students Distinguished Graduate Student Award for Excellence in Teaching. 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.

Congratulations to Clay for her receiving this award and for her passion for teaching undergraduates at Texas A&M University.

Brogan Horton receives NAMI scholarship

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North American Meat Institute NAMIThe NAMI Scholarship Foundation announced the recipients of its 2016-2017 undergraduate scholarship awards. Nine high-performing undergraduate students received a combined total of $27,000 to pursue degrees in animal, meat and food science, or in a culinary arts program.

Brian Klopf received the Frank DeBenedetti Memorial Scholarship to continue his studies in food science at Iowa State University. Brogan Horton, who is majoring in animal science at Texas A&M; University, received the John Duyn award, while Kiersten Scott, an animal and meat science major at Texas Tech University, earned the Florence Smith Powers scholarship. Austin Hunt was awarded the Al Piccetti scholarship to pursue his bachelor of science in animal science and agricultural business at Colorado State University. Monique A. Allen received the Robert Hatoff “Center of the Plate” Memorial Scholarship to advance her studies in culinary sustainability at Kennesaw State University.

Meanwhile, Jeananne Mosher, animal science major at Colorado State University; Cole Perkins, animal and meat science major at Texas Tech University; Morgan Weinrich, animal science major at Colorado State University; and Luke Fuerniss, animal science major at Colorado State University each received NAMI Undergraduate Scholarships.

The award recipients also received funding to attend the Meat Institute Annual Meeting and Outlook Conference, scheduled to take place September 27-29, 2016, in Washington, DC. Each year, the NAMI Scholarship Foundation awards scholarships to eligible sophomores, juniors and seniors attending accredited four-year colleges or universities who are enrolled in an approved animal, meat or food science degree or culinary arts program.

Source: North American Meat Institute

Breakfast with the Fightin’ Texas Aggie Meat Judging Team

Breakfast with the Fightin' Texas Aggie Meat Judging Team, September 10, 2016
Breakfast with the Fightin' Texas Aggie Meat Judging Team, September 10, 2016

Breakfast with the Fightin’ Texas Aggie Meat Judging Team, September 10, 2016

Come have breakfast with the Fightin’ Texas Aggie Meat Judging Team at 9 AM on Saturday, September 10, 2016 before the Texas A&M University versus Prairie View A&M University football game at 11 AM that day.

Breakfast will be held at the Rosenthal Meat Center on campus. Come meet the meat judgers, read reasons, and provide inspiration as the team prepares for the upcoming fall trips.

Contact Drew Cassens at 817-713-4263 or drew.cassens15@tamu.edu for more details.

AMSA honors Dr. Wesley Osburn as the 2016 AMSA Processing Award Winner | Animal Science

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Dr. Larry Hand '80 of Smithfield Foods and Dr. Wes Osburn (photo by Davey Griffin)

Dr. Larry Hand ’80 of Smithfield Foods and Dr. Wes Osburn (photo by Davey Griffin)

The American Meat Science Association has announced that Dr. Wesley Osburn, Associate Professor of Animal Science at Texas A&M University, is the recipient of the 2016 Meat Processing Award. The award is sponsored by Smithfield Foods, Inc. Dr. Osburn was honored at a special awards banquet at the AMSA 69th Reciprocal Meat Conference on Tuesday, June 21, 2016 in San Angelo, Texas.

Dr. Wesley N. Osburn, Associate Professor in the Department of Animal Science at Texas A&M University, has a passion for all things related to meat processing—whether it is in the classroom helping students learn about this fascinating aspect of the meat industry, in the research and development laboratory making new products, or in the field helping manufacturers improve their processes or to solve some problem—making him one of the top educators in this area.

Dr. Osburn is a master teacher who brings to the classroom a tremendous knowledge of processed meats based on both scientific principles and extensive practical applications. He has taught a wide variety of courses at Michigan State University and Texas A&M University, and he provides a great background to his students so that they not only understand fundamental aspects of processed meats, but also understand how to implement these in commercial settings.

Source and the remaining of the article: AMSA honors Dr. Wesley Osburn as the 2016 AMSA Processing Award Winner | Animal Science

Dr. Rhonda K. Miller Awarded 2016 American Society of Animal Science Meats Research Award | Animal Science

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Dr. Rhonda K. Miller receiving the American Society of Animal Science Meats Research Award

Dr. Rhonda K. Miller receiving the American Society of Animal Science Meats Research Award

Contact: Kim Schoonmaker, 217-356-9050 ext. 4, kims@asas.org

Dr. Rhonda K. Miller has been named the recipient of the 2016 American Society of Animal Science (ASAS) Meats Research Award by the ASAS during its annual meeting this week in Salt Lake City, Utah.

Dr. Miller grew up on a livestock/crop operation in Holyoke, CO and earned her B.S., M.S., and Ph.D. from Colorado State University. She conducted her Ph.D. research at the U.S. Agricultural Research Service Meat Animal Research Center in Clay Center, NE. Dr. Miller was Director of Research for Monfort, Inc. and developed over 300 meat products. She joined the Department of Animal Science at Texas A&M University in 1988 as an Assistant Professor. As a Professor in Meat Science, Dr. Miller teaches undergraduate and graduate courses in Meat and Sensory Science and is Director of the Sensory Testing Facility. Her research has focused on pre- and post-harvest factors affecting the palatability and quality of red meat, development of automated grading technology, and the use of non-meat ingredients to improve meat quality. Currently, she is examining consumer attitudes and acceptance of beef flavor. She has published 118 journal articles, 60 extension publications, 148 abstracts, 8 book chapters, trained 60 graduate students, and obtained $10 million in grant dollars. She is active in the ASAS and is president-elect of the American Meat Science Association.

The ASAS Meats Research Award stimulates research excellence in meat science. The research upon which the award is based is either basic or applied research in any phases of meat science and published in the 10 years immediately preceding the award. The ASAS Meats Research Award is sponsored by Elanco Animal Health.

The ASAS is a professional organization that serves more than 6,000 students, animal scientists, and producers around the world.

Source: Dr. Rhonda K. Miller Awarded 2016 American Society of Animal Science Meats Research Award | Animal Science

Courtney Boykin receives SMIKids graduate scholarship for 2016-2017

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Courtney Boykin and Burley Smith; SMIKids Scholarship

Courtney Boykin and Burley Smith

Courtney Boykin, a Meat Science graduate student from Pflugerville, Texas, is this year’s graduate recipient of the SMIKids Scholarship. Courtney was presented the scholarship at the 60th Annual Southwest Meat Association Annual Convention and Supplier’s Showcase held at the Hyatt Regency Lost Pines Resort at Cedar Creek, Texas on July 27-30, 2016. 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.

Courtney received her undergraduate degree in Animal Science from Texas A&M University and is working on her master’s program. Courtney has received the Bob Ondrusek Memorial Scholarship for 2015-2016 and coached this year’s Texas A&M University Meat Science Quiz Bowl Team.

Students attend Southwest Meat Association 60th Convention

Katy Jo Nickelson, Clay Eastwood, McKensie Harris, and Micki Gooch at the Southwest Meat Association Supplier's Showcase
Katy Jo Nickelson, Clay Eastwood, McKensie Harris, and Micki Gooch at the Southwest Meat Association Supplier's Showcase

Katy Jo Nickelson, Clay Eastwood, McKensie Harris, and Micki Gooch at the Southwest Meat Association Supplier’s Showcase

Students from the Department of Animal Science at Texas A&M University participated in the 60th Annual Convention and Supplier’s Showcase of the Southwest Meat Association, which was held at the Hyatt Regency Lost Pines Resort at Cedar Creek, Texas on July 27-30, 2016. Adam Murray and Dylan Tucker served as student assistants at the convention, and Kenna Turner is serving as a summer intern for the Southwest Meat Association. Jillian Milopoulos and Jessica Humphrey from Texas Tech University were the other students who assisted at the convention.

Student workers at Southwest Meat Association convention: Dylan Tucker, Jillian Milopoulos, Kenna Turner, Jessica Humphrey, and Adam Murray

Student workers at Southwest Meat Association convention: Dylan Tucker, Jillian Milopoulos, Kenna Turner, Jessica Humphrey, and Adam Murray

McKensie Harris and Katy Jo Nickelson visiting with Southwest Meat Association members

McKensie Harris and Katy Jo Nickelson visiting with Southwest Meat Association members

Many of the students in attendance were there to receive scholarships. Bob Ondrusek Memorial Scholarships were awarded to graduate students, Aeriel Belk, Drew Cassens, Clay Eastwood, McKensie Harris, Hillary Henderson, and Katy Jo Nickelson, and to undergraduate students, Bryan “Bo” Garcia, Micki Gooch, Jordan Hevner, Madalynn Kainer, and Emily June Kelley. The SMIKids Graduate Student Scholarship was awarded to Courtney Boykin. Baylee Bessire assisted with the table top exhibit for the Supplier’s Showcase used to promote the activities of the department.

Association Annual Convention: Adam Murray, Hillary Henderson, Micki Gooch, Baylee Bessire, McKensie Harris, Clay Eastwood, Courtney Boykin, Aeriel Belk, Katy Jo Nickelson, and Drew Cassens

Grad students at Southwest Meat Association Annual Convention: Adam Murray, Hillary Henderson, Micki Gooch, Baylee Bessire, McKensie Harris, Clay Eastwood, Courtney Boykin, Aeriel Belk, Katy Jo Nickelson, and Drew Cassens

 

Bob Ondrusek Memorial Scholarship Recipients, 2016-2017

Texas A&M University Bob Ondrusek Memorial Scholarship recipients for 2016-2017: Bryan "Bo" Garcia, McKensie Harris, Micki Gooch, Aeriel Belk, Madalynn Kainer, Jim Ondrusek and grandson, Jordan Hevner, Clay Eastwood, Hillary Henderson, Emily June Kelley, Katy Jo Nickelson, and Drew Cassens (photo courtesy of Davey Griffin)
Texas A&M University Bob Ondrusek Memorial Scholarship recipients for 2016-2017: Bryan "Bo" Garcia, McKensie Harris, Micki Gooch, Aeriel Belk, Madalynn Kainer, Jim Ondrusek and grandson, Jordan Hevner, Clay Eastwood, Hillary Henderson, Emily June Kelley, Katy Jo Nickelson, and Drew Cassens (photo courtesy of Davey Griffin)

Texas A&M University Bob Ondrusek Memorial Scholarship recipients for 2016-2017: Bryan “Bo” Garcia, McKensie Harris, Micki Gooch, Aeriel Belk, Madalynn Kainer, Jim Ondrusek and grandson, Jordan Hevner, Clay Eastwood, Hillary Henderson, Emily June Kelley, Katy Jo Nickelson, and Drew Cassens (photo courtesy of Davey Griffin)

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 associations and activities.

This year’s Bob Ondrusek Memorial Scholarships were presented on July 30, 2016 at the Southwest Meat Association’s 60th Annual Convention held at the Hyatt Regency Lost Pines Resort, Cedar Creek, Texas. Recipients from Texas A&M University were:

Graduate students
  • Aeriel Belk
  • Drew Cassens
  • Clay Eastwood
  • McKensie Harris
  • Hillary Henderson
  • Katy Jo Nickelson
Undergraduate students
  • Kirby Bohls
  • Bryan “Bo” Garcia
  • Micki Gooch
  • Jordan Hevner
  • Madalynn Kainer
  • Emily June Kelley
  • Emily Mahalitc
  • Tyler Roberts

Congratulations to all of the Bob Ondrusek Memorial Scholarship recipients!

Meat Science Quiz Bowl Team competes at Reciprocal Meat Conference in San Angelo, Texas

Bessire, and Dylan Tucker; Back row, Courtney Boykin (assistant coach), Katy Jo Nickelson, Micki Gooch, Jordan Hevner, Emily Mahalitc, Brogan Horton, and Clay Eastwood (coach)
Bessire, and Dylan Tucker; Back row, Courtney Boykin (assistant coach), Katy Jo Nickelson, Micki Gooch, Jordan Hevner, Emily Mahalitc, Brogan Horton, and Clay Eastwood (coach)

2016 Texas A&M University Meat Science Quiz Bowl Team. Front row, Ty Robertson, Catherine Guillotte, Baylee Bessire, and Dylan Tucker; Back row, Courtney Boykin (assistant coach), Katy Jo Nickelson, Micki Gooch, Jordan Hevner, Emily Mahalitc, Brogan Horton, and Clay Eastwood (coach)

The Texas A&M University Quiz Bowl Team competed at the American Meat Science Association Reciprocal Meat Conference at the Angelo State University, San Angelo, Texas on Sunday, June 19, 2016. Two four-member teams went deep in the double-elimination tournament before they were eliminated. The team was selected in May from a group of students who  first attended a Quiz Bowl information meeting in January, 2016.

Nickelson, Emily Mahalitc, and Baylee Bessire; Back row, Clay Eastwood (coach), Ty Robertson, Micki Gooch, Jordan Hevner, Dylan Tucker, and Courtney Boykin (assistant coach)

2016 Texas A&M University Meat Science Quiz Bowl Team. Front row, Catherine Guillotte, Brogan Horton, Katy Jo Nickelson, Emily Mahalitc, and Baylee Bessire; Back row, Clay Eastwood (coach), Ty Robertson, Micki Gooch, Jordan Hevner, Dylan Tucker, and Courtney Boykin (assistant coach)

Members of the 2016 team were Baylee Bessire, Muleshoe, Texas; Micki Gooch, Celina, Texas; Catherine Guillotte, Palestine, Texas; Jordan Hevner, Adkins, Texas; Brogan Horton, Larkspur, Colorado; Emily Mahalitc, Eagle Lake, Texas; Katy Jo Nickelson, Fort Worth, Texas; Ty Robertson, Granbury, Texas; Dylan Tucker, Ferris, Texas. The team was coached by Clay Eastwood with assistance from Courtney Boykin. Dan Hale serves as the faculty coordinator for the team.

4-H Grilling and Smoking Workshop held June 9, 2016

Jerry McPherson, Texas Beef Council, talking to 4-H 4-H Grilling and Smoking Workshop participants
Jerry McPherson, Texas Beef Council, talking to 4-H 4-H Grilling and Smoking Workshop participants; 4-H Grilling/Smoking Workshop

Jerry McPherson, Texas Beef Council, talking to 4-H Grilling and Smoking Workshop participants

The first 4-H Grilling and Smoking Workshop was held at the Rosenthal Meat Center on June 9, 2016. The workshop was coordinated by Davey Griffin with assistance from Dan Hale, Chris Kerth, and Jeff Savell from the Department of Animal Science. Lisa Fritz and Amanda Smith from H-E-B and Victoria Pilger, Jason Bagley, and Jerry McPherson from Texas Beef Council led some of the activities of the workshop. There were about 40 4-H members and adult leaders in attendance.

Beef and pork anatomy overview

The workshop began with Davey Griffin giving an overview of beef and pork anatomy using carcasses and skeletons to describe where the chops, steaks, and roasts come from.

The participants were divided into three groups so that they could rotate through these stations.

Carcass grading and cutting demonstration

This demonstration was led by Davey Griffin, Dan Hale, Jason Bagley, Drew Cassens, and McKensie Harris. Focus was to learn more about the different grades of meat and what cuts may work best for grilling or smoking.

Drew Cassens, McKensie Harris, Davey Griffin, and Jason Bagley discussing the various cuts of meat

Drew Cassens, McKensie Harris, Davey Griffin, and Jason Bagley discussing the various cuts of meat

Davey Griffin showing various cuts of beef

Davey Griffin showing various cuts of beef

Seasoning cuts for maximum eating satisfaction

This demonstration was led by Lisa Fritz, Amanda Smith, Victoria Pilger, Adam Murray, Aeriel Belk, and Hillary Henderson. Focus was to learn what flavors and speaks work with what cuts, marination versus dry rubs and others. Participants seasoned their own steaks to cook for lunch.

Lisa Fritz and Amanda Smith, H-E-B, discussing different types of seasonings and marinades

Lisa Fritz and Amanda Smith, H-E-B, discussing different types of seasonings and marinades

Lisa Fritz, H-E-B, discussing different seasonings

Lisa Fritz, H-E-B, discussing different seasonings

Cooking styles, cooking equipment, and fuel and smoke

This outside demonstration was led by Jeff Savell, Chris Kerth, and Katy Jo Nickelson. Focus was to discuss the difference between grilling and smoking, what kind of equipment to use for each, charcoal versus wood, and smoke.

Chris Kerth and Katy Jo Nickelson discussing different types of grilling and smoking

Chris Kerth and Katy Jo Nickelson discussing different types of grilling and smoking

Weber Smokey Mountain Cooker™ Smoker 22" and offset smokers mounted on trailers

Weber Smokey Mountain Cooker™ Smoker 22″ and offset smokers mounted on trailers

Weber Performer® Premium used for direct or indirect cooking

Weber Performer® Premium used for direct or indirect cooking

Steak grilling exercise

Jerry McPherson led the grilling session where participants lit their grills and cooked the flat iron steaks they prepared during the seasoning session. Between the time the charcoal was lit and ready to go, Davey Griffin discussed food safety guidelines and proper use of thermometers including how to check them for accuracy.

Jerry McPherson, Texas Beef Council, discussing how to light the grill; 4-H Grilling/Smoking Workshop

Jerry McPherson, Texas Beef Council, discussing how to light the grill

Placing charcoal in the grill

Placing charcoal in the grill

Jerry McPherson, Texas Beef Council, showing how to light the grill

Jerry McPherson, Texas Beef Council, showing how to light the grill

Victoria Pilger, Texas Beef Council, helping participants light grill

Victoria Pilger, Texas Beef Council, helping participants light grill

4-H Grilling and Smoking Workshop participants cooking steaks

4-H Grilling and Smoking Workshop participants cooking steaks

Checking internal temperature of steak

Everyone enjoyed the flat iron steaks. The steaks and sides were furnished by the Texas Beef Council and thanks to them for their support. Thanks also to Lisa Fritz and Amanda Smith from H-E-B for providing the seasonings and leading their sessions.