Monthly Archives: November 2015

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

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… Read More →

2016 Introductory HACCP Courses and Beyond Basic Workshops announced

The 2016 dates for Introductory HACCP Course and Beyond Basics: HACCP Plan Improvement Workshop have been set. All courses are taught in the Kleberg Center on the campus of Texas A&M University in College Station, Texas by Kerri Gehring and Jeff Savell from the Department of Animal Science . Introductory HACCP Course March 9-10, 2016 August 31-September 1, 2016 November 30-December 1, 2016 Beyond Basics: HACCP Plan Improvement Workshop May 24-25, 2016 November 3-4, 2016 For more information, contact Tiffany Walsingham at 979-862-3643 or

Beef 101 dates announced for 2016

Beef 101 is a three-day intensive hands-on program designed for anyone who has an interest in expanding their knowledge of the total beef industry. This workshop has been conducted since 1989 and has become known as the leading educational program for basic information about the beef industry provided anywhere in the United States. Beef 101 is taught by faculty, staff, and students in the Department of Animal Science at Texas A&M University and is conducted in the Rosenthal Meat Center and the O.D. Butler Animal Science Complex. Beef 101 is… Read More →

Graduate students gain leadership skills in Beef 706

Meat Science graduate students gain valuable leadership skills by working with programs such as Beef 706. Beef 706 is sponsored by the Texas Beef Council on behalf of the Beef Checkoff, is hosted by the Department of Animal Science, and is a producer-education program where those in the beef production industry learn first-hand about the ultimate product they are producing. Each class enlists the help of graduate students to lead the cutting groups where a side of beef is cut into its wholesale parts. Graduate students hone their teaching… Read More →