Category Archives: Workshops

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 →

GSF/McDonald’s Specialized Beef 101 at Texas A&M

At the request of Golden State Foods, Texas A&M Department of Animal Science and Texas A&M AgriLife Extension Hosted a specialized Beef 101 program for members of the McDonald’s Corporation and their beef suppliers on August 15-17.  Dr. Wayne Morgan, President of Protein Products for Golden State Foods collaborated with Dr. Davey Griffin, professor and Extension Meat Specialist to coordinate the event with a schedule designed to help participants get a snapshot of the beef industry from start to finish. Participants began the program at the TAMU Beef Center… Read More →

Texas Association of Meat Processors 31st Annual Convention

The Texas Association of Meat Processors (TAMP) held their 31st annual convention in College Station, August 10-12, 2017.  TAMP members are primarily the small and very small meat plants around Texas and their associated suppliers. Dr. Davey Griffin, professor and Extension Meat Specialist serves as the director of the association through a cooperative agreement with the Department of Animal Science and the Texas A&M AgriLife Extension Service. The association holds its annual convention in College Station every-other-year to have an opportunity to learn from the Texas A&M University… Read More →

2017 Center of the Plate Training held at Texas A&M University

The 2017 Center of the Plate Training, sponsored by the North American Meat Institute, was held at the Rosenthal Meat Center at Texas A&M University on August 1-3, 2017. The Center of the Plate Training is designed for purchasers and sellers of meat and poultry to better understand the nomenclature and utilization of cuts for the foodservice and retail sectors. Ann Wells, Director, Education and Workforce Development, North American Meat Institute, is the coordinator of the program, and Davey Griffin, professor and Extension meat specialist, Department of Animal… Read More →

Center of the Plate Training®, August 1-3, 2017

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, August 1-3, 2017. 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’s a lively learning experience that includes a detailed cutting demonstration of all the major center of the plate protein items: beef, veal,… Read More →

Creative Sausage Making workshop to be held January 13-14, 2017

The next session of Creative Sausage Making is scheduled for January 13-14, 2017. 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. This workshop is for those who wish to increase their knowledge and/or gain experience in sausage making. … Read More →

Poultry 201 to be held at Texas A&M University, October 25-27, 2016

Our colleagues in poultry science are hosting Poultry 201, October 25-27, 2016 at Texas A&M University. Go to the Poultry 201 page <www.poultry101.com/poultry201.html> for details. Poultry 201 is an in-depth workshop that covers all aspects of marination and batter and breading systems for poultry products. Topics will include meat chemistry, functional ingredients used, marination methods, cooking methods and equipment use/maintenance. The organizers and administrators of Poultry 201 are Christine Alvarado, Texas A&M University, Casey Owens, University of Arkansas, and Shelly McKee, USAPEEC. Source: Poultry 201…Marination, batter and breading.

Aggie Processed Meat Technology School to be held April 20-22, 2016

The Aggie Processed Meat Technology School will be held on the campus of Texas A&M University, College Station, on April 20-22, 2016. The school is hosted by the Department of Animal Science, Texas AgriLife Extension Service in partnership with the Southwest Meat Association, Texas Association of Meat Processors, and the North American Meat Institute. Details of the school can be found at http://aggiemeatschool.blogspot.com. What Participants Will Learn? By attending the Aggie Processed Technology Meat School, you will discover both the science and the art of making processed meat products. The… Read More →

Pork 101 to be held at Texas A&M University

Texas A&M University will again host one of the PORK 101™ workshops on June 1 through 3, 2016. 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 is sponsored by Elanco 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 →

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 →