The Zoetis Beef University program — sponsored by Zoetis Animal Health and conducted at Texas A&M University, College Station — was held on October 23-25, 2013. Key Zoetis Animal Health management and sales representatives along with key beef and dairy producers from around the U.S. were participants in this hands-on workshop, and faculty and staff of the Department of Animal Science were involved in providing instruction.
Key topics included live and carcass evaluation and selection by Jason Cleere and Dan Hale; carcass fabrication with teams led by Davey Griffin, Chris Kerth, Jeff Savell, Ashley Arnold, Leslie Frenzel, Crystal Waters, Helen Kline, Mark Frenzel, and Dan Hale; tenderness and flavor discussions led by Jeff Savell and Rhonda Miller; cattle and feed yard information by Dan Hale; and boxed beef cutout by Davey Griffin.
Events were held at the Beef Cattle Center, G. Rollie White Visitor’s Center, Kleberg Animal and Food Science Center, and the Rosenthal Meat Center. The first evening, a Texas Barbecue meal was prepared by Jeff Savell, Ray Riley, and company, and the second night, the participants were served the famous Aggie Prime Rib prepared by Davey Griffin at the Rosenthal Meat Center.