Aggie Processed Meat School, April 25-26, 2013

Meat Processing SchoolContacts: Blair Fannin, 979-845-2259,

Courtney Coufal, 979-845-1542,

COLLEGE STATION – A workshop on making processed meat products is scheduled for April 25-26 on the campus of Texas A&M University in College Station.

Hosted by the Texas A&M AgriLife Extension Service and the department of animal science, the Aggie Processed Meat school will engage participants on the important aspects of meat processing from raw material and ingredients through the manufacturing procedures and the finished product, according to organizers.

The school is being held in partnership with the Southwest Meat Association, North American Meat Association and Texas Association of Meat Processors.

“This workshop is designed for those directly involved in processed meat production as well as those who work in quality control, business management, public relations and marketing who could benefit from an overview of how processed meat products are made and the how’s and why’s of the process,” said Dr. Dan Hale, AgriLife Extension meat specialist. “Participants will obtain a better understanding of each step of a processed meat production system.”

Topics include choosing the meat products and other ingredients in the processed meat item, the art of making sausage, the production of whole-muscle processed meat items and how to evaluate the finished product for quality and safety. Participants also will be led through a product evaluation, similar to when products are evaluated during competitions.

Instructors include faculty from AgriLife Extension and the department of animal science as well as key meat industry leaders.

Early registration is $285 per participant through April 5 and $350 after. Registration closes on April 19. Attendance is limited to 60 people so attendees are encouraged to register soon, Hale said.  To register online, go tohttp://agriliferegister  and enter “meat” into the keyword search.

For more information, contact Hale at, call 979-845-2053 or visit


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