ESPN announcers visit Rosenthal Meat Center

Kirk Morrison, Ray Riley, and Clay Matvick
Ray Riley, center, hosts Kirk Morrison and Clay Matvick, ESPN announcers, for a tour of the Rosenthal Meat Center

Ray Riley, center, hosts Kirk Morrison and Clay Matvick, ESPN announcers, for a tour of the Rosenthal Meat Center

ESPN announcers, Clay Matvick and Kirk Morrison, and producer, Nicole Rachal, paid a visit to the Rosenthal Meat Center on Friday, November 10, 2017. Ray Riley was contacted by Rachal ahead of the Texas A&M University versus University of New Mexico football game on Saturday, November 11, 2017 for a special-interest feature for the game.

Here is the ESPN video based on the visit: No trip to Aggieland is complete without beef jerky and apple crisp

The ESPN group also got to meet Homer Robertson, current chuck wagon world champion, and eat some of his apple crisp. Robertson was on campus for ANSC 117, Texas Barbecue. The ESPN team got to sample the Rosenthal Center’s nationally recognized beef jerky and see it being manufactured, and they toured the Rosenthal Center to see some of the activities that were going on.

Clay Matvick and Kirk Morrison, ESPN announcers, sampling Texas Aggie Brand Beef Jerky

Clay Matvick and Kirk Morrison, ESPN announcers, sampling Texas Aggie Brand Beef Jerky

Ray Riley and Kirk Morrison looking over pork carcasses

Ray Riley and Kirk Morrison looking over pork carcasses

Clay Matvick, Kirk Morrison, Nicole Rachal, and Ray Riley in the sales area of the Rosenthal Meat Center

Clay Matvick, Kirk Morrison, Nicole Rachal, and Ray Riley in the sales area of the Rosenthal Meat Center

The ESPN crew wrapped up their visit learning about chuck wagons, which Robertson stated was the first food truck. Although they were full from sampling beef jerky, the crew found room for Robertson’s apple crisp, which was paired with Blue Bell Homemade Vanilla Ice Cream.

Thanks to ESPN, Clay, Kirk, and Nicole for stopping by. We hope that they come back next football season for some more food and fellowship.

Clay Matvick, Kirk Morrison, and Homer Robertson

Clay Matvick, Kirk Morrison, and Homer Robertson

Homer Robertson (right) demonstrating Dutch oven cooking to Kirk Morrison and Clay Matvick, ESPN announcers

Homer Robertson (right) demonstrating Dutch oven cooking to Kirk Morrison and Clay Matvick, ESPN announcers

Homer Robertson with Kirk Matvick and Kirk Morrison, ESPN announcers

Homer Robertson with Kirk Matvick and Kirk Morrison, ESPN announcers

Kirk Morrison, Homer Robertson, and Clay Matvick

Kirk Morrison, Homer Robertson, and Clay Matvick

Dr. Temple Grandin visits Texas A&M University

Dr. Temple Grandin lecturing in ANSC 307, "Meats"
Dr. Grandin teaching in ANSC 307, "Meats"

Dr. Grandin teaching in ANSC 307, “Meats”

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 for their planning and help with logistics during Dr. Grandin’s visit.

Spencer Tindel and Dr. Temple Grandin

Spencer Tindel and Dr. Temple Grandin

Lectures by Dr. Temple Grandin

Dr. Grandin began her time at Texas A&M University in ANSC 307, “Meats” with a lecture on “General Meat Plant Handling.” She lectured in multiple sections (Shawn Ramsey, Leslie Frenzel, and Katie Dunlap) of ANSC 107, General Animal Science entitled, “General Cattle Handling.” For ANSC 437, Marketing and Grading of Livestock and Meat, Dr. Grandin gave a lecture entitled, “Livestock Welfare Auditing.” For ANSC 447, Advanced Meat Science and Technology, Dr. Grandin discussed “Humane Stunning of Livestock.” She also gave a lecture for the combined classes of ANSC 310, “Behavior and Management of Domestic Species” and ANSC 609, “Physiology of Growth and Stress in Livestock.”

Dr. Grandin lecturing in ANSC 307, "Meats"

Dr. Grandin lecturing in ANSC 307, “Meats”

Dr. Temple Grandin

Dr. Temple Grandin

Dr. Grandin lecturing in ANSC 307, "Meats"

Dr. Grandin lecturing in ANSC 307, “Meats”

Dr. Grandin answering questions in ANSC 107 at Texas A&M University

Dr. Grandin answering questions in ANSC 107 at Texas A&M University

Dr. Grandin lecturing

Dr. Grandin lecturing

Dr. Grandin also gave some informal lectures and conducted some question and answer sessions in ANSC 402, “Explore Animal Industries,” and ANSC 351, “Current Issues in Animal Agriculture.” She also gave the Department of Animal Science Seminar, which was entitled, “Status of Animal Welfare in the United States,” and was held at the Thomas G. Hildebrand, DVM ’56 Equine Complex.

One of the special features after each lecture was the number of students who would line up to introduce themselves to Dr. Grandin and ask for a photo or autograph. She always took the time to visit with students and pose for each photo requested.

Students lining up for photographs and autographs with Dr. Grandin

Students lining up for photographs and autographs with Dr. Grandin

Visits with students

There were several opportunities for graduate and undergraduate students to have breakfast, lunch or dinner with Dr. Grandin during her stay. All of the students were thrilled to get the chance to meet with her during these times, and each one stated how special this chance to spend so much quality time with her was to them.

Dr. Temple Grandin

Dr. Temple Grandin

Dr. Temple Grandin and members of the Texas A&M University Meat Judging Team

Dr. Temple Grandin and members of the Texas A&M University Meat Judging Team

Students having lunch with Dr. Grandin

Students having lunch with Dr. Grandin

Dr. Grandin visiting with students during lunch

Dr. Grandin visiting with students during lunch

Dr. Grandin dining with students

Dr. Grandin dining with students

Dr. Grandin dining with students

Dr. Grandin dining with students

Dr. Grandin having breakfast with students

Dr. Grandin having breakfast with students

Dr. Grandin having breakfast with students

Dr. Grandin having breakfast with students

Dr. Grandin meeting with meat science grad students

Dr. Grandin meeting with meat science grad students

Dr. Grandin meeting with meat science grad students

Dr. Grandin meeting with meat science grad students

Dr. Grandin talking to grad students

Dr. Grandin talking to grad students

“It Takes All Kinds of Minds”

The major event during Dr. Grandin’s visit was her “It Takes All Kinds of Minds” presentation. Her talk focused on how we each have unique minds that allow us to perform different tasks and how when we come together as groups, we can work most efficiently. Dr. Grandin has given a version of this talk to general audiences, major corporations, and as a TED Talk, which has had over 4.4 million views to date.

Dr. Grandin during her presentation, "It Takes All Kinds of Minds"

Dr. Grandin during her presentation, “It Takes All Kinds of Minds”

Dr. Grandin during her presentation, "It Takes All Kinds of Minds"

Dr. Grandin during her presentation, “It Takes All Kinds of Minds”

Special barbecue for Dr. Grandin

Dr. Grandin loves Texas Barbecue, and we invited Russell, Misty, and Drake Roegels from Roegels Barbecue in Houston, Texas to cater a special barbecue meal for her and some of our students. Great brisket, smoked turkey, and sausage were prepared and served, and Dr. Grandin visited informally with the students during our time together.

Russell Roegels serving Roegels Barbecue to Dr. Temple Grandin

Russell Roegels serving Roegels Barbecue to Dr. Temple Grandin

Russell Roegels serving barbecue to students

Russell Roegels serving barbecue to students

Russell Roegels and Spencer Tindel slicing and serving barbecue

Russell Roegels and Spencer Tindel slicing and serving barbecue

Russell Roegels, Drake Roegels, and Misty Roegels of Roegels Barbecue, Houston, Texas with Dr. Grandin

Russell Roegels, Drake Roegels, and Misty Roegels of Roegels Barbecue, Houston, Texas with Dr. Grandin

Special thanks!

We extend a special thanks to Dr. Grandin for spending time with our faculty and students during her week with us. We are all richer from her words of wisdom and her insight into so many different topics of interest.

Dr. Temple Grandin to speak, Monday, October 23, 2017

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Dr. Temple Grandin

Dr. Temple Grandin

Dr. Temple Grandin, professor of animal science at Colorado State University, noted animal handling and welfare expert, and champion for those who are autistic, will give a lecture entitled, “It Takes All Kinds of Minds” on Monday, October 23, 2017 at 7 PM in Rudder Theatre on the campus of Texas A&M University. The lecture is sponsored by the E.M. “Manny” Rosenthal Chair in Animal Science and is free to the public. Seating is limited and will be on a first-come, first-served basis. Doors to Rudder Theatre will open at 6:30 PM.

Representatives of Dr. Grandin’s book publishers will offer many of her titles at the event. Dr. Grandin will autograph books beginning at 6:15 PM and will continue after her lecture.

Dr. Grandin received an honorary degree from Texas A&M University in August 2014, and her life was featured in the award-winning HBO film entitled, “Temple Grandin.” Dr. Grandin last visited the Department of Animal Science in 2015 for a series of lectures and small-group meetings. She will be lecturing and meeting with faculty and students in the department beginning on Monday, October 23 through Thursday, October 26, 2017.

Dr. Grandin receiving honorary degree

Dr. Grandin receiving honorary degree

Dr. Temple Granding lecturing in ANSC 107

Dr. Temple Granding lecturing in ANSC 107

For more information about Dr. Temple Grandin, please go to www.templegrandin.com. For more information about Dr. Grandin’s visit, please contact Jeff Savell at j-savell@tamu.edu or Dan Hale at dhale@tamu.edu.

Creative Sausage Making 2017 at Texas A&M

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Participants with Coolers of Sausage

Creative Sausage Making Participants with Coolers of Sausage

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.

Participants weighing spices

Participants were given basic formulation recipes and allowed to add ingredients to their individual sausage batches!

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 with additional help from Rick Fitzgerald (A.C. Legg) and Greg Mueller (World Casing Company), participants formulated their own batches of fresh and cured/smoked sausage, stuffed them in natural casings and prepared them for packaging or cooking.

Dr. Wes Osburn lending expertise during grinding

Dr. Wes Osburn lending expertise during grinding

 

Participants

Former Animal Science student and Meat Science assistant Jessica Steger attended the workshop with her coworkers. Clay Eastwood and Dr. Chris Kerth were helping as well.

 

Sausage stuffing

Kaylee Wall and Martin Wu assisting with sausage stuffing.

 

Sausage stuffing

Courtney Boykin assisting with sausage stuffing.

 

Fresh sausage made by CSM participants.

Fresh sausage made by CSM participants.

 

Students packaging each participant's product.

Students packaging each participant’s product.

Packaged sausage

Packaged sausage

 

Dr. Wes Osburn and Dr. Davey Griffin led and coordinated the program, respectively.  A tremendous group of Meat Science graduate and undergraduate students started preparing for the course earlier in the week by making example batches of each of the sausage products available for participants to make during the workshop.  Students involved included Chi-heng (Martin) Wu, Wade Hanson, Blythe Beavers, Kayley Wall, Melissa Bamsey, Hillary Martinez, Andrew Orozco, Hannah Laird, Ali Ochoa, Anderson Cabral, Adrian Ortega, Clay Eastwood, Aeriel Belk, Spencer Tindel, Adam Murray, Drew Cassens, Jill Jobe, Courtney Boykin, Madalynn Kainer and Hayden Bloomberg.  The students served as team group leaders during sausage production, they cooked the cured/smoked products in our smokehouse, packaged all of the products and did all of the cleanup during the program.

TAMU students helping with Creative Sausage Class

TAMU Meat Science graduate and undergraduate students served as instructors and aided in hosting the 2017 Creative Sausage Making class.

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

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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.

Dr. Jason Cleere assisted participants in evaluating both beef steers and cows.

Dr. Jason Cleere assisted participants in evaluating both beef steers and cows.

Dr. Wayne Morgan, President of Protein Products for Golden State Foods and former Meat Science graduate student describing cattle differences for the group.

Dr. Wayne Morgan, President of Protein Products for Golden State Foods and former Meat Science graduate student describing cattle differences for the group.

Participants began the program at the TAMU Beef Center with presentations by Dr. Jason Cleere, associate professor and Extension Beef Cattle Specialist, focused on learning more about the cattle industry.  After the presentations, they moved to the holding pens to evaluate both fed steers and cull cows.  The animals evaluated would serve as examples of both types of raw materials used in McDonald’s products.

Following the afternoon activities, the group was treated to dinner by the Texas Beef Council.  Russell Woodward, Senior Manager of Marketing at Texas Beef Council along with Jerry McPherson and Robert Hale prepared Chateau sirloin and sides for the evening meal.  Afterward, Russell led a discussion on Texas Beef Council’s role in the beef industry.  The evening ended with a round-table discussion on the day’s activities.

The second day of the program began with a discussion and demonstration on beef slaughter and processing led by Ray Riley, Manager of the Rosenthal Meat Science and Technology Center.  Following the presentation, the group watched as the animals from the day before were processed.

Ray Riley discussing beef hide value.

Ray Riley discussing beef hide value.

Ray Riley discussed beef carcass safety and HACCP at the Rosenthal Center.

Ray Riley discussed beef carcass safety and HACCP at the Rosenthal Center.

The remainder of the day centered around beef grading, anatomy and processing.  Dr. Davey Griffin led participants through discussions on beef grading and anatomy.  After lunch, participants broke up into groups and spent the afternoon grading carcasses, then fabricating them into boneless, closely trimmed subprimals and component parts.

Davey Griffin discussing beef grades of the carcasses to be fabricated.

Davey Griffin discussing beef grades of the carcasses to be fabricated.

TAMU graduate student Spencer Tindel leading beef fabrication.

TAMU graduate student Spencer Tindel leading beef fabrication.

The purple group was one of the groups cutting a "butcher's dollar" correctly!

The purple group was one of the groups cutting a “butcher’s dollar” correctly!

After a long afternoon of hands-on activities, the group was transported to “The Veranda” for an evening meal featuring our famous Texas Aggie Prime Rib, then a followup discussion of the day’s activities.  Dr. Cliff Lamb, Head, Department of Animal Science and Dr. Tom Hairgrove aided the discussions when live animal practices were the topic.

The third day featured a morning of evaluation of the data generated from the previous afternoon’s fabrication activity, followed by an opportunity to see how accurate their live estimates were when the steer and cow carcasses from the animals harvested were rolled out and evaluated.  Afterward, Dr. Morgan led a discussion summarizing the workshop and answering any follow-up questions.  Participants indicated the program was worthwhile and helped them get a better picture of the beef industry.

Texas Association of Meat Processors 31st Annual Convention

TAMP participants making fresh sausage products

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 System faculty during their educational program and to conduct their Processed Meat Product Show using university experts for the class judges.

Friday morning, the group was hosted by Ruffino Meats and Food Service where they were given a tour of their processing facility. Texas A&M University former student and plant manager Terry Wiese lead a team of “tour guides” for the event.

Terry Wiese leading their tour

Terry Wiese, Plant Manager at Ruffino Meat & Food Service led TAMP plant and supplier members on a tour of their facilities.

On Friday afternoon, Dr. Wes Osburn, Associate Professor and Associate Head for Academic Programs in the Department of Animal Science led the group through an afternoon program at the Rosenthal Meat Center on “Vegetables as Ingredients in Processed Meats.” He was aided in the discussion and hands-on demonstrations by a team of Meat Science graduate students (led by Chi-heng “Martin” Wu) and Rick Fitzgerald who works with many of the plants through his position at A.C. Legg, Inc. During the workshop, the group learned the scientific “pros and cons” of adding various ingredients to develop new products, then they had an opportunity to make variations of fresh bratwurst and then taste them before the end of the program.

Dr. Osburn Teaching

Dr. Wes Osburn teaching the science behind adding different ingredients to fresh sausage products

TAMP participants making fresh sausage products

TAMP participants making fresh sausage products

Meat Science graduate student Spencer Tindell serving finished bratwurst comparisons to participants

Meat Science graduate student Spencer Tindel serving finished bratwurst comparisons to participants

After an evening event off campus, the group gathered at the Rosenthal Meat Center on Saturday morning to enter products in the TAMP Processed Meat Product Show and to continue their educational program. Dr. David Anderson, Professor and Texas A&M Agrilife Extension Economist gave current information on pricing of raw materials and meat products followed by information on upcoming hog casing increased, potential tax savings during research and development activities and methods to save taxes during ownership succession.

While those activities were taking place, another group of faculty, staff, and  graduate students as well as TAMP supplier members, and some invited guests served as judges for the TAMP annual Processed Meat Product Show. Amanda Smith, former Meat Science graduate student who now works for HEB Foods served as the contest Superintendent for the contest which included 15 classes of products including boneless hams, commercial bacon, dry ring sausage, summer sausage, specialty summer sausage, frankfurters, smoked sausage, specialty smoked sausage, snack sticks, specialty snack sticks, fresh pork sausage, hot links, beef jerky, innovative products and a rotating class (this year it was barbecue sauce). Each class was judged for its’ individual merits and ranked by a panel of judges.  The winners in each class were then pitted against each other to determine a Best of Show product, which this year was determined to be beef jerky!

Judges included: Texas A&M University Meat Science graduate students Adam Murray, Martin Wu, Jill Jobe, Spencer Tindel, Micki Gooch, Melissa Bamsey, Hillary Martinez; Texas A&M University faculty members, Kerri Gehring, Leslie Frenzel and Dan Hale; Industry representatives Mark Frenzel (W.R. White) and Greg Mueller (World Casing Corp.); World Champion Chuckwagon Cook, Homer Robertson; Barbecue enthusiast and blogger, Scott Sandlin and Texas A&M University undergraduate student, Ty Robertson.

World Champion chuckwagon cook Homer Robertson and TAMU Meat Science graduate student Spencer Tindell judging.

World Champion chuckwagon cook Homer Robertson and TAMU Meat Science graduate student Spencer Tindel judging

Meat Science graduate students Melissa Bamsey and Hillary Martinez judging fresh pork sausage.

Meat Science graduate students Melissa Bamsey and Hillary Martinez judging fresh pork sausage.

Convention attendees get an opportunity to see how the judges ranked the products during the awards event later in the day

Convention attendees get an opportunity to see how the judges ranked the products during the awards event later in the day

After returning to the hotel from campus, TAMP members participated in a suppliers show hosted by the more than 30 supplier companies attending the event. Later in the day, the Processed Meat Product Show winners were announced. At the evening banquet, the TAMP Scholarship Committee announced that they had recently awarded a record nine $1,000 scholarships to deserving students!  The majority of the students recognized had some ties to either a TAMP plant or supplier member.  Six of the nine scholarship winners will be attending Texas A&M University this fall. The remaining students are attending Texas State Technical College, Angelo State University, and Tarleton State University.

Providing technical support before, during and after the convention were a trio of Animal Science undergraduate student assistants. Kenna Turner served as lead assistant for the event since she supports the TAMP group throughout the year.  She was aided by Kirby Bohls and Megan Finley. Without their help, the program would not have be as successful!

Kenna Turner, Kirby Bohls and Megan Finley (not pictured) worked before, during and after the TAMP convention to provided much needed support.

Kenna Turner, Kirby Bohls and Megan Finley (not pictured) worked before, during and after the TAMP convention to provided much needed support.

Papers presented at ICoMST 2017 in Cork, Ireland

Gordy Carstens, Rhonda Miller, Hannah Laird, Clay Eastwood, and Jeff Savell at the International Congress of Meat Science and Technology, Cork, Ireland
Gordon Carstens, Rhonda Miller, Hannah Laird, Clay Eastwood, and Jeff Savell at the International Congress of Meat Science and Technology, Cork, Ireland

Gordon Carstens, Rhonda Miller, Hannah Laird, Clay Eastwood, and Jeff Savell at the International Congress of Meat Science and Technology, Cork, Ireland

Rhonda Miller, Gordon Carstens, Hannah Laird, Clay Eastwood, and Jeff Savell of the Department of Animal Science at Texas A&M University participated in and presented papers at the 63rd International Congress of Meat Science and Technology (ICoMST), which was held in Cork, Ireland on August 13-18, 2017. Carstens presented his paper during the oral sessions and the rest of the papers were presented during the posters sessions. Miller also served as a panelist during the wrap-up session on the last day of the conference.

Gordon Carstens speaking at the International Congress of Meat Science and Technology, Cork, Ireland

Gordon Carstens speaking at the International Congress of Meat Science and Technology, Cork, Ireland

Gordon Carstens on animal welfare and handling panel at the International Congress of Meat Science and Technology, Cork, Ireland

Gordon Carstens on animal welfare and handling panel at the International Congress of Meat Science and Technology, Cork, Ireland

Approximately 450 attendees from countries around the world were in Ireland for the 63rd ICoMST meetings. There were 13 sessions covering topics from sustainability, production and welfare to meat safety, processing, and the effect on health.

Rhonda Miller serving on the International Congress of Meat Science and Technology conference wrap-up panel

Rhonda Miller serving on the International Congress of Meat Science and Technology conference wrap-up panel

Hannah Laird

Hannah Laird

Clay Eastwood

Clay Eastwood

Papers

Here are the five papers presented at the conference:

Eastwood, L. C., C. A. Boykin, M. K. Harris, A. N. Arnold, D. S. Hale, C. R. Kerth, D. B. Griffin, J. W. Savell, K. E. Belk, D. R. Woerner, J. D. Hasty, R. J. Delmore, Jr., J. N. Martin, T. E. Lawrence, T. J. McEvers, D. L. VanOverbeke, G. G. Mafi, M. M. Pfeiffer, T. B. Schmidt, R. J. Maddock, D. D. Johnson, C. C. Carr, J. M. Scheffler, T. D. Pringle, and A. M. Stelzleni. 2017. National Beef Quality Audit – 2016: Harvest assessments of targeted characteristics that affect quality and value of cattle, carcasses, and by-products. In: Proc. 63rd International Congress of Meat Science and Technology, Cork, Ireland. Wageningen Academic Publishers, Wageningen, the Netherlands. p. 275-276.

Laird, H. L., R. K. Miller, K. Adhikari, C. R. Kerth, and I. Chambers, E. 2017. Millennial versus non-Millennial in home consumer perceptions of beef, pork and chicken sensory attributes. In: Proc. 63rd International Congress of Meat Science and Technology, Cork, Ireland. Wageningen Academic Publishers, Wageningen, the Netherlands. p. 797-798.

Miller, R., H. Laird, K. Adhikari, I. Chambers, E., and C. Kerth. 2017. Millennial versus non-Millennial consumer perceptions of beef, pork and chicken sensory attributes. In: Proc. 63rd International Congress of Meat Science and Technology, Cork, Ireland. Wageningen Academic Publishers, Wageningen, the Netherlands. p. 784-786.

Olson, C. A., G. E. Carstens, D. S. Hale, A. D. Herring, and R. K. Miller. 2017. Temperment on feedlot arrival affects performance efficiency and carcass quality in beef cattle. In: Proc. 63rd International Congress of Meat Science and Technology, Cork, Ireland. Wageningen Academic Publishers, Wageningen, the Netherlands. p. 437-438.

Savell, J. W., C. A. Boykin, L. C. Eastwood, M. K. Harris, A. N. Arnold, D. S. Hale, C. R. Kerth, D. B. Griffin, J. D. Hasty, K. E. Belk, D. R. Woerner, R. J. Delmore, Jr., J. N. Martin, T. E. Lawrence, T. J. McEvers, M. M. Pfeiffer, D. L. VanOverbeke, G. G. Mafi, T. B. Schmidt, R. J. Maddock, D. D. Johnson, C. C. Carr, J. M. Scheffler, T. D. Pringle, A. M. Stelzleni, and J. Gottlieb. 2017. National Beef Quality Audit – 2016: Survey of carcass characteristics through instrument grading assessments. In: Proc. 63rd International Congress of Meat Science and Technology, Cork, Ireland. Wageningen Academic Publishers, Wageningen, the Netherlands. p. 281-282.

US delegation at the International Congress of Meat Science and Technology, Cork, Ireland

US delegation at the International Congress of Meat Science and Technology, Cork, Ireland

Meat Science Quiz Bowl Team claims Reserve Champion title

Texas A&M University Meat Science Quiz Bowl Team, 2017. Front row: Chelsea Cortez, Catherine Guillotte, Brogan Horton, Anna Schmidt, and Aeriel Belk. Back row: Ty Robertson, Dylan Tucker, Libby Schneider, Tyler Thompson, and Ross Thorn
Quiz Bowl; Texas A&M University Meat Science Quiz Bowl Team, 2017. Front row: Chelsea Cortez, Catherine Guillotte, Brogan Horton, Anna Schmidt, and Aeriel Belk. Back row: Ty Robertson, Dylan Tucker, Libby Schneider, Tyler Thompson, and Ross Thorn

Texas A&M University Meat Science Quiz Bowl Team, 2017. Front row: Chelsea Cortez, Catherine Guillotte, Brogan Horton, Anna Schmidt, and Aeriel Belk. Back row: Ty Robertson, Dylan Tucker, Libby Schneider, Tyler Thompson, and Ross Thorn

The Texas A&M University Meat Science Quiz Bowl Team claimed the Reserve Champion title at the American Meat Science Association Reciprocal Meat Conference held on Sunday, June 18, 2017 at Texas A&M University, College Station. Two teams were entered with one of them making it to the finals before elimination by the eventual champion, Iowa State University. This year’s competition had the most teams ever entered since the beginning of quiz bowl in the early 2000s.

Team members were Chelsea Cortez, Catherine Guillotte, Brogan Horton, Anna Schmidt, Ty Robertson, Dylan Tucker, Libby Schneider, Tyler Thompson, and Ross Thorn. The team was coached by Aeriel Belk and Dan Hale serves as the faculty coordinator for the team.

The team began twice-a-week practices in January. Members worked together to learn material, but also spent time in self study to gain the necessary knowledge and confidence to answer questions for this fast-faced competition. The time the students spent preparing for this contest exceeded what most would college classes require.

Congratulations to the members of the team for such a strong showing in this competition.

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

Davey Griffin discussing beef cuts to participants at the Center of the Plate Training sponsored by the North American Meat Institute
Davey Griffin discussing beef cuts to participants at the Center of the Plate Training sponsored by the North American Meat Institute

Davey Griffin discussing beef cuts to participants at the Center of the Plate Training sponsored by the North American Meat Institute

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 Science, Texas A&M University, provided on-campus leadership and served as the primary cutting instructor for the beef, veal, lamb, and pork portions of the program. Jeff Savell, distinguished professor of animal science, and Chris Kerth, associate professor of animal science, also helped with delivery of the program.

Davey Griffin talking about lamb grading

Davey Griffin talking about lamb grading

The North American Meat Institute conducts the Center of the Plate Training in conjunction with the American Association of Meat Processors, American Meat Science Association, Chicago Midwest Meat Association, Southwest Meat Association, South Eastern Meat Association, and Canadian Meat Council. Sponsors included the Beef Checkoff, the Pork Checkoff, the Lamb Checkoff, and Merck. Representatives from the National Cattlemen’s Beef Association, the American Lamb Board, and the National Pork Board participated in the program.

The Center of the Plate Training is conducted in a classroom environment. Over 80 participants interacted with the instructors who performed cutting demonstrations showing where the cuts came from and the numbering and nomenclature system used to describe them. The Institutional Meat Purchase Specifications (IMPS), maintained and published by the United States Department of Agriculture, are the basis for all product identification. The North American Meat Institute publishes the Meat Buyer’s Guide, which provides a pictorial description of the IMPS and is the workbook used throughout the training program.

Davey Griffin talking about anatomy at the Center of the Plate Training sponsored by the North American Meat Institute

Davey Griffin talking about anatomy at the Center of the Plate Training sponsored by the North American Meat Institute

Davey Griffin boning beef round at the Center of the Plate Training sponsored by the North American Meat Institute

Davey Griffin boning beef round at the Center of the Plate Training sponsored by the North American Meat Institute

Jim Murray, National Pork Board, and Davey Griffin, Texas A&M University demonstrating pork carcass cutting at the Center of the Plate workshop

Jim Murray, National Pork Board, and Davey Griffin, Texas A&M University demonstrating pork carcass cutting

The poultry portion of the training was conducted by members of the Agricultural Marketing Service of the United States Department of Agriculture. Richard Lawson, Samantha Rhoderick, and Don Dixon led the discussion on poultry grading, terminology, and common uses of specific poultry products.

Don Dixon, USDA, discussing poultry grading

Don Dixon, USDA, discussing poultry grading

Grading and Inspection differences in poultry

Grading and Inspection differences in poultry

Don Dixon, Central Regional Director, and Samantha Roderick, Assistant to the National Poultry Director, Agricultural Marketing Service, United States Department of Agriculture

Don Dixon, Central Regional Director, and Samantha Roderick, Assistant to the National Poultry Director, Agricultural Marketing Service, United States Department of Agriculture

Richard Lawson, National Poultry Supervisor, Agricultural Marketing Service, United States Department of Agriculture

Richard Lawson, National Poultry Supervisor, Agricultural Marketing Service, United States Department of Agriculture

The final portion of the program was a discussion of processed meats led by Chris Kerth. Kerth gave a presentation on processed meat ingredients and labeling, and he showed a variety of locally available processed meat products and the labels and marketing claims made for each.

Chris Kerth talking to participant about processed meat ingredients and labeling

Chris Kerth talking to participant about processed meat ingredients and labeling

One of the label claims used for the Center of the Plate processed meat discussion by Chris Kerth

One of the label claims used for the Center of the Plate processed meat discussion by Chris Kerth

Chris Kerth and Davey Griffin discussing processed meat label claims and ingredients

Chris Kerth and Davey Griffin discussing processed meat label claims and ingredients

Texas A&M University has hosted the Center of the Plate Training since 2005, and we appreciate the opportunity to work with the North American Meat Institute on this program each year.

Students participate in Southwest Meat Association Annual Convention

Bo Garcia, Micki Gooch, Clay Eastwood, and Drew Cassens
Bo Garcia, Micki Gooch, Clay Eastwood, and Drew Cassens at the Southwest Meat Association Convention and Suppliers Showcase

Bo Garcia, Micki Gooch, Clay Eastwood, and Drew Cassens at the Southwest Meat Association Convention and Suppliers Showcase

A number of undergraduate and graduate students from the Department of Animal Science at Texas A&M University participated in the Southwest Meat Association Annual Convention and Suppliers Showcase held at the Hyatt Regency Hill Country Resort in San Antonio, Texas, July 19 to 22, 2017. Kirby Bohls and Jill Jobe served as student assistants for the convention. Faculty members Ray Riley, Davey Griffin, Leslie Frenzel, and Jeff Savell also were at the convention.

Bo Garcia and Leslie Frenzel

Bo Garcia and Leslie Frenzel

All of the students helped represent the department at the Suppliers Showcase answering questions about the meat science program and giving out goodies. As usual, the Texas Aggie Brand jerky and snack sticks were hits.

Many of the students received the Bob Ondrusek Memorial, SMA Hall of Honor, and SMA Foundation scholarships at the convention. In addition, the opportunity to network during the convention and to hear the presentations by key industry leaders were great benefits to them attending.

Front row: Jill Jobe, McKensie Harris, Spencer Tindel, Clay Eastwood, Micki Gooch, Katy Jo Nickelson, and Kirby Bohls; Back row: Anna Schmidt, Bo Garcia, Drew Cassens, Adam Murray, Marc Vogelsang, and Hannah Laird

Front row: Jill Jobe, McKensie Harris, Spencer Tindel, Clay Eastwood, Micki Gooch, Katy Jo Nickelson, and Kirby Bohls; Back row: Anna Schmidt, Bo Garcia, Drew Cassens, Adam Murray, Marc Vogelsang, and Hannah Laird