2021 update: Anyone interested in attending future Beef 101 courses in late 2021 and 2022, please email Dr. Davey Griffin at email@example.com to receive advance notice of upcoming courses.
Beef 101, the three-day intensive hands-on program conducted at Texas A&M University and designed for anyone who has an interest in expanding their knowledge of the total beef industry, has three dates scheduled for the rest of 2018:
May 15-17, 2018
August 28-30, 2018
December 5-7, 2018
Cost: $675 per person
How to Register: Register online at https://agriliferegister.tamu.edu (key word – beef 101).
For help with registration, call AgriLife Conference Services at (979) 845-2604.
For more information on Beef 101, contact Davey Griffin, professor and extension meat specialist with the Department of Animal Science at Texas A&M University at (979) 845-3935, firstname.lastname@example.org.
Beef 101 was first conducted in 1989 and is now held four times during the year. The workshop begins with evaluation of beef cattle to learn about how cattle are raised, fed and handled. Participants also estimate cattle parameters that will later be measured on beef carcasses. Later, participants learn about the procedures for beef carcass grading and the various premium programs now being applied to many carcasses. The consistently most positive rated activity associated with Beef 101 is conducted on the second day of the workshop. Participants are given a unique opportunity to team up in small numbers with an instructor to cut an entire side of beef into component parts. Beef anatomy, beef cut identification and component part yields and values are discussed at length during and after the day-long laboratory activity.
To round out the beef continuum from beef cattle to beef cuts to the plate, a thorough discussion of beef palatability including sampling various cuts will demonstrate how various cuts, grades and technologies may affect the eating experience of beef consumers.
Anyone interested in expanding their knowledge of the total beef industry. Former participants include representatives from state beef councils, national and international beef and meat associations, major communication/advertising groups, food companies (food service, retail, distributors, packers), and governmental agencies.
A maximum of 40 participants per session are accepted in order for maximum hands-on participation and interaction with faculty, staff and graduate student instructors.