Category Archives: ANSC 437

Dr. Temple Grandin visits Texas A&M University

Dr. Temple Grandin, professor of animal science at Colorado State University, noted animal handling, behavior, and welfare specialist, and an inspiration and champion for those who are autistic, visited the Department of Animal Science at Texas A&M University, from October 22-26, 2017. During her visit, she lectured in several classes, visited with faculty and students, and gave a lecture entitled, “It Takes All Kinds of Minds.” Her visit was sponsored by the E.M “Manny” Rosenthal Chair in Animal Science. Special thanks go to Dan Hale and Spencer Tindel… Read More →

Clay Eastwood receives Association of Former Students Distinguished Graduate Student Award for Excellence in Teaching

Clay Eastwood received an Association of Former Students Distinguished Graduate Student Award for Excellence in Teaching at a ceremony held in the Stark Gallery in the Memorial Student Center at Texas A&M University on Monday, April 25, 2016. Clay was one of seven doctoral students to receive a teaching award along with five doctoral students and three masters’ students who received Excellence in Research Awards. Clay is from New Braunfels, Texas and received both her Bachelor’s degree (2011) and Master’s degree (2014) in Animal Science from Texas A&M… Read More →

Savell receives Marion Teaching Award at Ag Convocation

Jeffrey W. Savell ’75, University Distinguished Professor, Regents Professor, and E.M. “Manny” Rosenthal Chairholder in the Department of Animal Science received the Gail W. and David P. Marion ’65 Teaching Award in Memory of Dr. Richard C. Potts ’45 at the Texas A&M University College of Agriculture and Life Sciences’ 60th Annual Convocation on Saturday, April 9, 2016 at the Thomas G. Hildebrand, DVM ’56 Equine Complex. The award was established by the Marion family through the Association of Former Students of Texas A&M University in memory of… Read More →

Dr. Temple Grandin visits Texas A&M University

Dr. Temple Grandin, professor of animal science at Colorado State University, noted animal handling, behavior, and welfare specialist, and an inspiration and champion for those who are autistic, visited the Department of Animal Science at Texas A&M University, from October 19-22, 2015. During her visit, she lectured in several classes, visited with faculty and students, and gave a lecture entitled, “It Takes All Minds,” to an overflowing audience. Her visit was sponsored by the E.M “Manny” Rosenthal Chair in Animal Science. Lectures Dr. Grandin lectured in two sections… Read More →

ANSC 437 marketing class enriched with guest lecturers

I began teaching ANSC 437, “Marketing and Grading in Livestock and Meat,” in the fall of 2002. When I volunteered to teach this class, I knew that I would need subject-matter assistance from many people to make it a success. Both the students and I have been blessed by having so many talented people guest lecture each semester. Rachel Cutrer from Ranch House Designs, presents a lecture on purebred and commercial livestock marketing. Each semester, Rachel gives the current marketing trends related to how best to match buyers… Read More →

Meat Science graduate students gain valuable experiences leading carcass cutting groups

Since the late 1980s, first with Beef 101, then in the 1990s with Beef 706, and then later on with Pork 101, Meat Science graduate students in the Department of Animal Science have gained valuable teaching experiences through their work as cutting instructors for these courses. In each of these programs, graduate students lead cutting groups for these programs showing participants how and where to cut beef and pork carcasses ensuring that  the quality of cutting is as good as it can be, and that appropriate safety measures… Read More →

Beef carcass yields and value demonstration in ANSC 437

Each semester in ANSC 437, “Marketing and Grading of Livestock and Meat,” Davey Griffin and I demonstrate yields and value of a beef carcass through an exercise that has been conducted for Beef 101 and Beef 706 over the years. Clay Eastwood led a group of grad students in fabricating one side of a beef carcass into subprimals, minor cuts, trimmings, bone, and fat. Weights and prices were added to a spreadsheet and values were computed. The bottom line is to see if the value of the carcass components… Read More →

Savell receives regional National Teaching Award for Food and Agriculture Sciences

WASHINGTON, DC (November 10, 2013). Dr. Jeffrey W. Savell, Regents Professor and E.M. “Manny” Rosenthal Chairholder, Holder of the Cintron University Professorship in Undergraduate Teaching Excellence, Department of Animal Science at Texas A&M University, received one of the regional National Teaching Awards for Food and Agriculture Science. The award was presented today at the 126th APLU Annual Meeting now underway in Washington, DC and honors university faculty for the use of innovative teaching methods and service to students. Sponsored by the U.S. Department of Agriculture, the American Association of… Read More →

Country of Origin Labeling in Europe

I am in Italy at the moment, and while shopping at several “supermercati” or supermarkets, I observed how the European Union was handling its version of Country of Origin Labeling. Here are some labels I took photos of, and thanks to Google Translation, I was able to determine what everything means.   Label Translation Veal, age at slaughter: up to 8 months. Born in Ireland Raised in France Slaughtered in France Sectioned in Italy Here is another label: Label Translation Veal, age at slaughter: up to 8 months…. Read More →

Dark-cutting beef

To understand “dark cutting beef,” it is necessary to understand how the bright red color of beef occurs. At death, the muscle attempts to maintain all normal activities. To do so, it must have energy in the form of ATP. To get ATP, it breaks down glycogen through postmortem glycolysis. A by-product of postmortem glycolysis is lactic acid. Lactic acid builds up in the muscle over a 16 to 24 hour period post-slaughter. A normal level of lactic acid (pH of 5.6) in the muscle will cause the… Read More →