Grad students provide leadership to Beef 101 program

Beef 101 began in 1989, and from the start, graduate students have played an important role in the success of this program. This is especially evident on day 2 where the participants are assigned to cutting groups, and the grad students lead these groups describing where the cuts are to be made, answering questions about where certain cuts come from, and guidance is given to help preserve the value of the cuts while ensuring the safety of everyone involved when knives and saws are being used. Hundreds of graduate students have worked with Beef 101 over all of these years, and their leadership  is so appreciated by the participants and the Texas A&M University faculty and staff.

These are photos of the graduate students who were leading the cutting groups from the Beef 101 program in January, 2018. Here they are working with their groups talking about beef carcass grading and discussing the factors involved in quality and yield grading. Thanks to the current students for being so good at what they do.

Clay Eastwood at Beef 101

Clay Eastwood

Chandler Steele

Chandler Steele

Baylee Bessire

Baylee Bessire

Jill Jobe

Jill Jobe

Spencer Tindel talking about beef yield grading at Beef 101

Spencer Tindel talking about beef yield grading

Becca Kirkpatrick and Baylee Bessire

Becca Kirkpatrick and Baylee Bessire

Katy Jo Nickelson determining the size of a beef ribeye

Katy Jo Nickelson determining the size of a beef ribeye

Brogan Horton

Brogan Horton

Clay Eastwood discussing beef carcass grading

Clay Eastwood discussing beef carcass grading

Becca Kirkpatrick

Becca Kirkpatrick

 

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