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Recent Posts
- Introductory HACCP: Developing and Implementing HACCP Plans workshop to be held at Texas A&M University May 22 -23, 2024
- 2021 Center of the Plate Training held at Texas A&M University
- October, the start of dark cutting beef season
- 2020 Introductory HACCP Courses and Beyond Basics Workshops announced
- 2019 Center of the Plate Training held at Texas A&M University
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Rosenthal Meat Center
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Category Archives: Workshops
Aggie Processed Meat Technology School set April 22-24, 2015 in College Station
Mark your calendars and register for the 2015 Aggie Processed Meat Technology School to be held April 22-24. According to Dan Hale, Extension Meat Specialist at Texas A&M AgriLife Extension, based on input from past participants, the school has been expanded by one additional day. The web site with a tentative schedule, more general information and registration information can be found at http://aggiemeatschool.blogspot.com/ When ask whom the school is directed towards Hale said, “anyone who wants to learn the basic science and art of making processed meat products should attend…. Read More →
Pork 101 scheduled at Texas A&M University on May 19-21, 2015
The American Meat Science Association (AMSA) is excited to announce that the 2015 PORK 101 courses will be held May 19-21 at Texas A&M University in College Station, Texas and October 19-21 at Iowa State University, in Ames, Iowa. PORK 101 is hosted by 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 Association… Read More →
Riley, Skinner receive departmental staff award | Animal Science
By Olivia Norton ’16 COLLEGE STATION – The Department of Animal Science held its annual Christmas Luncheon and Awards Ceremony on Dec. 4 at the Thomas G. Hildebrand, DVM ’56 Equine Complex. Faculty, staff, retirees, graduate students and student workers gathered for a prime rib and pork tenderloin meal, gift basket giveaways and departmental awards. The 2014 Outstanding Support Staff Award was presented to Ray Riley and Amber Skinner. Riley is the manager of the Rosenthal Meat Science and Technology Center. In this position, he is responsible for… Read More →
Creative Sausage Workshop scheduled for January 16-17, 2015
Creative Sausage Making January 16 and 17, 2015 Rosenthal Meat Science and Technology Center Texas A&M University The Creative Sausage Workshop was developed by the processed meats experts at Texas A&M AgriLife after numerous requests for a basic sausage course that would allow a “first timer” to be successful, or a “seasoned” veteran to pick up some new tips. The hands-on workshop will engage participants in important aspects of sausage making from meat selection, ingredients, casings, stuffing, equipment, processing and final finished product. Participants will manufacture their own… Read More →
Aggie Commercial Steer Camp held on July 28-29, 2014
The second annual Aggie Commercial Steer Camp was held at the Rosenthal Meat Center on July 28-29, 2014 at Texas A&M University. This extension education program is geared towards youth involved in Texas Commercial Steer Shows. The program covered a wide range of topics within two days to better help youth and parents learn about purchasing steers and the management of raising a commercial steer project also while providing contest preparation activities. Officials from the Houston Livestock Show & Rodeo™, San Antonio Stock Show and Rodeo, and Texas… Read More →
Beef 101 workshop for June 24-26, 2014 completed
The second Beef 101 of the year was completed on June 24-26, 2014. This year marks the 25th anniversary of Beef 101, and another full crowd was in attendance. One of the key features of Beef 101 is the cutting day. Below are some photos showing graduate students and faculty in action leading the groups through the beef fabrication exercise.
Pork 101™ held at Texas A&M University, May 20-22, 2014
The American Meat Science Association Pork 101™ was held at Texas A&M University on May 20-22, 2014 with a great group of participants from around the country. Below is the agenda for the program along with some photos depicting different aspects of the activities that go on during this three-day program. Thanks to graduate students, Mark Frenzel, Leslie Frenzel, Lindsey Mehall, Crystal Waters, Helen Kline, Hillary Henderson, Michael Berto, Clay Eastwood, Michael Yeater, Dhafer Ibrahim, and Tanner Luckemeyer, and undergraduate students, Emery Kunze, Emily Mahalitc, Courtney Boykin, and… Read More →
25th anniversary of Beef 101 kicks off with May class
The first Beef 101 was held at Texas A&M University in 1989 at the request of the Texas Beef Council to help its staff better understand the product that it was responsible to market. Word spread about the program, and beef council staff from other states requested that another program be held the next year. As more people learned about Beef 101, yearly classes were conducted until finally, for some time now, we now have three classes a year. Beef industry personnel from every facet and from all… Read More →
2015 Introductory HACCP Courses and Beyond Basic Workshops announced
The 2015 dates for Introductory HACCP Course and Beyond Basics: HACCP Plan Improvement Workshop have been set. All courses are taught in the Kleberg Center at Texas A&M University in College Station, Texas. Introductory HACCP Course April 8-9, 2015 September 2-3, 2015 December 2-3, 2015 Beyond Basics: HACCP Plan Improvement Workshop May 12-13, 2015 November 5-6, 2015 For more information, contact Tiffany Walsingham at 979-862-3643 or twalsingham@tamu.edu.
AMSA Pork 101 to be held at Texas A&M University, May 20-22, 2014
The next AMSA PORK 101 will be held May 20-22, 2014 at Texas A&M University. PORK 101 is hosted by AMSA in cooperation with the National Pork Board. For a course outline and to register for PORK 101 please visit: http://www.pork101.org. PORK 101 attendees will learn about the value differences in swine, pork carcasses, pork primals and processed pork products from meat science faculty and AMSA members at Texas A&M University. A hands-on course, it’s designed to give people the opportunity to participate in the selection, evaluation and fabrication… Read More →