Category Archives: Texas A&M AgriLife Extension

Pork 101™ will be held at Texas A&M University, May 21-23, 2019

Register today for the next American Meat Science Association’s (AMSA) PORK 101™ to be held in May 21-23, 2019 at Texas A&M University in College Station, TX. PORK 101 is hosted by AMSA in cooperation with the National Pork Board and is sponsored by Merck Animal Health. Attendees will experience firsthand the swine industry from live animal production through finished pork products. The course concludes with the attendees preparing and sampling products from pork carcasses including pumped loins, bacon, hams, and sausage. Attendees will have the opportunity to… Read More →

2019 Introductory HACCP Courses and Beyond Basics Workshops announced

The 2019 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 20-21-2019 September 4-5, 2019 December 10-11, 2019 Registration: https://secure.touchnet.com/C21490_ustores/web/product_detail.jsp?PRODUCTID=5280 Beyond Basics: HACCP Plan Improvement Workshop May 7-8, 2019 November 6-7, 2019 Registration: https://secure.touchnet.com/C21490_ustores/web/product_detail.jsp?PRODUCTID=5281 For more information, contact Tiffany Walsingham at 979-862-3643 or twalsingham@tamu.edu.

2019 Creative Sausage making Course at Texas A&M

The sixth annual Creative Sausage Making class was held on January 11-12, 2019 at the Rosenthal Meat Center. CSM is a joint venture between  the Meat Science Section of the Department of Animal Science at Texas A&M University and Texas A&M AgriLife Extension Service.   Thirty participants, representing barbecue companies, foodservice distributors, retailers, chefs and backyard enthusiasts came to learn sausage production from start to finish. During the program, participants learned the science of basic sausage production, differences in casing types, sausage cooking/smoking and food safety.  With the assistance of Meat Science graduate students and… Read More →

Center of the Plate Training®, June 5-7, 2018

The North American Meat Institute has announced that the Center of the Plate Training® will be held at the Rosenthal Meat Center, Texas A&M University, College Station, Texas, June 5-7, 2018. Center of the Plate Training® is a three-day course designed to teach the fundamentals of meat specifications by giving a first-hand look at how carcasses are converted to cuts commonly used in retail and foodservice. It is a lively learning experience that includes a detailed cutting demonstration of all the major center of the plate protein items: beef,… Read More →

Upcoming Beef 101 dates scheduled for 2018

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… Read More →

Pork 101™ will be held at Texas A&M University, May 22-24, 2018

Texas A&M University will again host one of the PORK 101™ workshops on May 22-24, 2018. PORK 101™ is a three-day, hands-on experience designed to update participants on quality and consistency issues in the pork industry. The program is hosted by the American Meat Science Association (AMSA) in cooperation with the National Pork Board and sponsored by Merck Animal Health. PORK 101™ is co-sponsored by the American Association of Meat Processors (AAMP), American Society of Animal Science (ASAS), North American Meat Institute Foundation (NAMIF) and the Southwest Meat… Read More →

Meat Science presentation at Aggie Mom Camp

Meat Science faculty, Davey Griffin, Ray Riley, and Jeff Savell, and undergraduate students, Libby Schneider and Jazmin Guerra, gave a presentation and demonstration about the Meat Science program to the Aggie Mom Camp on Saturday, February 3, 2018 at the AgriLife Center at Texas A&M University. Topics covered included the history of meat science, the teaching activities including the meat judging program, ANSC 307, Meats, and ANSC 117, Texas Barbecue, research activities including graduate student training, the Extension activities including programs such as Beef 101, Pork 101, Camp… Read More →

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… Read More →

2018 Creative Sausage Making Course at TAMU

The fifth annual Creative Sausage Making class, a joint venture between  the Meat Science Section of the Department of Animal Science at Texas A&M University and Texas A&M AgriLife Extension Service, was held on January 12-13, 2018 at the Rosenthal Meat Center.  Thirty participants, representing barbecue companies, foodservice distributors, retailers, chefs and backyard enthusiasts came to learn sausage production from start to finish. During the program, participants learned the science of basic sausage production, differences in casing types, sausage cooking/smoking and food safety.  With the assistance of Meat Science graduate students and faculty, and… Read More →

Creative Sausage Making 2017 at Texas A&M

The fourth annual Creative Sausage Making class, a joint venture between  the Meat Science Section of the Department of Animal Science at Texas A&M University and Texas A&M AgriLife Extension Service, was held on January 13-14, 2017 at the Rosenthal Meat Center.  Thirty participants, representing barbecue companies, foodservice distributors, retailers, corporate chefs and backyard enthusiasts came to learn sausage production from start to finish. During the program, participants learned the science of basic sausage production, differences in casing types, sausage cooking/smoking and food safety.  With the assistance of Meat Science graduate students and faculty,… Read More →