Bo Garcia receives SMIKids undergraduate scholarship for 2018-2019

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Burley Smith presenting Bo Garcia with SMIKids Undergraduate Scholarship
Burley Smith presenting Bo Garcia with SMIKids Undergraduate Scholarship

Burley Smith presenting Bo Garcia with SMIKids Undergraduate Scholarship

Bryan “Bo” Garcia, a junior animal science major at Texas A&M University, is this year’s undergraduate recipient of the SMIKids Scholarship.  Bo was presented the scholarship at the 62nd Annual Southwest Meat Association Convention and Supplier’s Showcase held at the JW Marriott San Antonio Hill Country Resort, San Antonio, Texas on July 21, 2018. The SMIKids Scholarships are given by the Burley Smith family to undergraduate and graduate students at Texas A&M University interested in the meat industry.

Bo is from La Vernia, Texas and is an active member of the Department of Animal Science. Upon graduation, his goal is to obtain a Master’s degree and Ph.D. so that he can pursue a career in academia. He is a member of the 2018 Fightin’ Texas Aggie Meat Judging Team, and he is currently interning at the USDA Meat Animal Research Center in Clay Center, Nebraska. Bo also received the SMA Foundation Scholarship at the convention.

Congratulations to Bo for receiving this scholarship!

 

Chandler Steele receives SMIKids graduate scholarship for 2018-2019

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Burley Smith presenting Chandler Steele with SMIKids Graduate Scholarship
Burley Smith presenting Chandler Steele with SMIKids Graduate Scholarship

Burley Smith presenting Chandler Steele with SMIKids Graduate Scholarship

Chandler Steele, a Meat Science graduate student from Midland, Michigan, is this year’s graduate recipient of the SMIKids Scholarship. Chandler was presented the scholarship at the 62nd Annual Southwest Meat Association Convention and Supplier’s Showcase held at the JW Marriott San Antonio Hill Country Resort, San Antonio, Texas on July 21, 2018. The SMIKids Scholarships are given by the Burley Smith family to undergraduate and graduate students at Texas A&M University interested in the meat industry.

Chandler received her undergraduate degree at Oklahoma State University in 2017 where she was involved in a variety of activities. At Texas A&M University, she is a graduate teaching/research assistant where she teaches laboratories in ANSC 307, conducts research, and is involved in extension/outreach programs such as Barbecue Summer Camp, Camp Brisket, Beef 101, Beef 706, and Pork 101. Chandler has been an intern with the American Meat Science Association and Cargill Value Added Protein. She also received the SMA Foundation scholarship at the convention.

Congratulations to Chandler for receiving this scholarship.

Students receive Bob Ondrusek Memorial, SMA Hall of Honor, and SMA Foundation Scholarships at convention

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Scholarship winners: front row, Bo Garcia, Jenna Hunt, Marley Grams, Madilyn Grams, Jason Shamburger, Ciarra Gawlik, Meghan Clancy, and Macey Randig; back row, Chandler Steele, Holly Sanders, and Brogan Horton
SMA Foundation and other scholarship winners: front row, Bo Garcia, Jenna Hunt, Marley Grams, Madilyn Grams, Jason Shamburger, Ciarra Gawlik, Meghan Clancy, and Macey Randig; back row, Chandler Steele, Holly Sanders, and Brogan Horton

SMA Foundation and other scholarship winners: front row, Bo Garcia, Jenna Hunt, Marley Grams, Madilyn Grams, Jason Shamburger, Ciarra Gawlik, Meghan Clancy, and Macey Randig; back row, Chandler Steele, Holly Sanders, and Brogan Horton

Twenty students from Texas A&M University were the beneficiaries of three different scholarships presented by the Southwest Meat Association at its annual convention: the Bob Ondrusek Memorial Scholarship, the SMA Hall of Honor Scholarship, and the SMA Foundation Scholarship. These scholarships were presented at the Chairman’s Dinner and Dance on July 21, 2018 at the Southwest Meat Association’s 62nd Annual Convention and Supplier’s Showcase held at the JW Marriott San Antonio Hill Country Resort, San Antonio, Texas.

The Bob Ondrusek Memorial Scholarship, which was begun in 2000 by the SMA Foundation, is one of the greatest sources of scholarship funds for undergraduate and graduate students interested in meat science in the U.S. Bob Ondrusek left a lasting impression and impact on so many people through his business, Columbia Packing Company in Dallas, and through his charitable and personal support of the Southwest Meat Association, FFA, 4-H, and many other associations and activities.

The SMA Hall of Honor and SMA Foundation Scholarships come from donations and fundraising efforts by members. There were 33 scholarships presented including the Bob Ondrusek Memorial Scholarships.

Texas A&M University students and the scholarships they received follow:

Bob Ondrusek Memorial Scholarships

  • Macey Randig

SMA Hall of Honor Scholarships

  • Rebecca Kirkpatrick

SMA Foundation Scholarships

Undergraduate students

  • Meghan Clancy
  • Bo Garcia
  • Madilyn Grams
  • Marley Grams
  • Jenna Hunt
  • Maggie Madden
  • Kalee McCann
  • Holly Sanders
  • Jason Shamburger

Graduate students

  • Kirby Bohls
  • Kyle Caldwell
  • Dax Dittrich
  • Ciarra Gawlik
  • Micki Gooch
  • Brogan Horton
  • Chandler Steele
  • Hannah Laird
  • Hillary Martinez

Congratulations to all of the students for receiving these scholarships!

History of USDA meat grading documents uncovered

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Beef carcasses
USDA meat grading

USDA meat grading

USDA meat grading continues to be a topic of great interest for many, and our link on USDA beef grading has been our most viewed webpage for many years. Davey Griffin, while cleaning out a folder in his desk, found these two documents about the history of meat grading, one written by L.B. Burk in November, 1944, and one by an unknown author who we think was Charles E. Murphey, who was a former USDA Agricultural Marketing Service official and who began and ended his career at Texas A&M University.

Beef carcasses

Beef carcasses

We hope that these documents will be of interest to those who wish to know more about the advent and early days of USDA grading.

History of Meat Grading 1944 by LB Burk

History of Beef Grading – author unknown

Clay Eastwood receives ANSC Award for Outstanding PhD Graduate Student

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Clay Eastwood receiving Outstanding PhD Award
Clay Eastwood receiving Outstanding PhD Award

Clay Eastwood

Clay Eastwood, a PhD candidate in the Department of Animal Science at Texas A&M University, received the ANSC Award for Outstanding PhD Graduate Student, at the Animal Science Awards Banquet on Thursday, April 26, 2018. This is the first year for this award with selection criteria based on evidence of excellence in academics, research, teaching, and service/outreach.

Vice Chancellor and Dean, Mark Hussey and Clay Eastwood

Vice Chancellor and Dean, Mark Hussey and Clay Eastwood

Clay Eastwood at ICoMST in Clermont-Ferrand, France

Clay Eastwood at ICoMST in Clermont-Ferrand, France

Clay has been recognized many times for her accomplishments during her graduate program. Most recently, she received the Vice Chancellor’s Award in Excellence for Graduate Student Teaching in 2018, and she received the Dean’s Outstanding Achievement Award for Graduate Teaching in 2016. Clay was honored with the Association of Former Students Distinguished Graduate Student Award for Excellence in Teaching. In 2014, Clay received two graduate student awards: the Ronnie L. Edwards Graduate Student Teaching Award, in recognition of her important contributions as a graduate student to the undergraduate student experience, and the Z. L. Carpenter Outstanding Graduate Student Award in Meat Science, presented annually to a graduate student who demonstrates outstanding leadership skills and has contributed significantly to the Meat Science Section’s teaching, research, and extension activities. Finally, Clay received the Gamma Sigma Delta Outstanding Graduate Student Award and was inducted into the Gamma Sigma Delta International Honor Society of Agriculture.

Z.L. Carpenter and Clay Eastwood

Z.L. Carpenter and Clay Eastwood

Dr. Karen L. Butler-Purry, Associate Provost for Graduate and Professional Studies, Clay Eastwood, and Marty Holmes, Vice President, The Association of Former Students

Dr. Karen L. Butler-Purry, Associate Provost for Graduate and Professional Studies, Clay Eastwood, and Marty Holmes, Vice President, The Association of Former Students

Ashley Corona and Clay Eastwood collecting carcass data (photo by Davey Griffin)

Ashley Corona and Clay Eastwood collecting carcass data (photo by Davey Griffin)

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 University. She is currently finishing her PhD focusing on fresh meat quality, food safety, and sustainability under the guidance of Dr. Jeff Savell and Dr. Kerri Gehring in the Department of Animal Science. Clay has taught ANSC 307, Meats, and has served as a graduate teaching assistant for ANSC 437, Livestock and Meat Marketing and ANSC 117, Texas Barbecue for several semesters during her graduate career. These classes provide students with intensive hands-on learning opportunities related to their field. In addition, Clay has coached the Meat Science Quiz Bowl Team, which required her to recruit and train each team to compete nationally.

Nickelson, Emily Mahalitc, and Baylee Bessire; Back row, Clay Eastwood (coach), Ty Robertson, Micki Gooch, Jordan Hevner, Dylan Tucker, and Courtney Boykin (assistant coach)

2016 Texas A&M University Meat Science Quiz Bowl Team. Front row, Catherine Guillotte, Brogan Horton, Katy Jo Nickelson, Emily Mahalitc, and Baylee Bessire; Back row, Clay Eastwood (coach), Ty Robertson, Micki Gooch, Jordan Hevner, Dylan Tucker, and Courtney Boykin (assistant coach)

Clay Eastwood

Clay Eastwood

Clay Eastwood at the International Congress of Meat Science and Technology, Cork, Ireland

Clay Eastwood at the International Congress of Meat Science and Technology, Cork, Ireland

Congratulations to Clay for her receiving this award and for her passion for teaching, research, and extension/outreach!

Jill Jobe receives ANSC Award for Outstanding MSc Graduate Student

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Jill Jobe
Jill Jobe

Jill Jobe

Jill Jobe, a master of science candidate in the Department of Animal Science at Texas A&M University, received the ANSC Award for Outstanding MSc Graduate Student, at the Animal Science Awards Banquet on Thursday, April 26, 2018. This is the first year for this award with selection criteria based on evidence of excellence in academics, research, teaching, and service/outreach.

Jill Jobe

Jill Jobe

Jill is from Shawnee, Kansas and received her B.S. degree from the University of Missouri-Columbia before she began her graduate program at Texas A&M University working with Drs. Kerri Gehring, Jeff Savell, and Steve Smith. At the University of Missouri-Columbia, she excelled both academically and extracurricularly.

Jill Jobe

Jill Jobe

Jill has taught ANSC 307, “Meats,” laboratories and has assisted with lectures in both the regular and honors sections of the class. She has has been very active in the extension programs conducted in the department including Beef 101, Beef 706, Pork 101, Barbecue Summer Camp, Camp Brisket, Creative Sausage Making, and Youth Adventure Program. These activities require both extensive knowledge and dedication to teaching because of the wide range of experiences and interests that the people possess who attend.

Jill Jobe and Beef 101 group

Jill Jobe and Beef 101 group

Jill Jobe with Beef 101 participant

Jill Jobe with Beef 101 participant

Jill’s primary research has focused on insulin sensitivity and metabolism in bovine muscle tissue treated with beta-agonists. This research has required her to work with a wide range of activities and procedures, which has stretched her to learn more than most M.S. students are required to learn. This area is now of such interest that she wants to focus on muscle growth and fat deposition as she moves towards working on a Ph.D. after her masters.

Congratulations to Jill for receiving this wonderful award!

 

 

Harris, Laird, and Nickelson receive Carpenter Award

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Z.L. Carpenter Outstanding Graduate Student Award in Meat Science
Z.L. Carpenter Outstanding Graduate Student Award in Meat Science, Carpenter Award

Z.L. Carpenter Outstanding Graduate Student Award in Meat Science

McKensie Harris, Hannah Laird, and Katy Jo Nickelson received the Z.L. Carpenter Outstanding Graduate Student Award in Meat Science at the Animal Science Awards Banquet on Thursday, April 26, 2018. The Carpenter Award is named in honor of Dr. Zerle L. Carpenter who began his career at Texas A&M University as an assistant professor of animal science in 1962. Dr. Carpenter rose to become full professor of animal science in 1971, head of the Department of Animal Science in 1978, and director of the Texas Agricultural Extension Service (now the Texas A&M AgriLife Extension Service) in 1982. In 1988, he was named associate vice chancellor for agriculture for The Texas A&M University System. Dr. Carpenter retired in 1997 after providing leadership for the Extension Service for 15 years.

McKensie Harris leading Beef 101 group

McKensie Harris leading Beef 101 group

McKensie Harris speaking at the National Beef Quality Audit – 2016 Strategy Workshop

McKensie Harris speaking at the National Beef Quality Audit – 2016 Strategy Workshop

McKensie Harris is from Laramie, Wyoming where she received her undergraduate degree from the University of Wyoming. McKensie began her master’s work at Texas A&M University in the fall of 2015 under the direction of Jeff Savell. She served as the assistant coach of the Meat Judging Team in 2016 and as the coach of the team in 2017. McKensie led the market cow and bull phase of the National Beef Quality Audit – 2016, and conducted a study on the evaluation of postmortem aging of Texas-style beef briskets. During her time at Texas A&M University, she helped with Beef 101, Beef 706, Pork 101, Texas Aggie Processed Meats School, Barbecue Summer Camp, and various 4-H and FFA meat judging activities. McKensie served as an ANSC 307, “Meats” lab instructor and as a teaching assistant for ANSC 317. She graduated December 2017 and is now employed as a livestock extension specialist for Colorado State University.

Hannah Laird

Hannah Laird

Hannah Laird helping a participant learn to use the stuffer.

Hannah Laird helping a participant learn to use the stuffer

Hannah Laird is from Dickinson, Texas and received her undergraduate degree from Baylor University. She is working on her Ph.D. here at Texas A&M University with Rhonda Miller after receiving her M.S. degree here also. Hannah teaching activities include leading the lab for ANSC 447, “Advanced Meat Science and Technology,” and helping with lecture and labs for ANSC 487/687, “Sensory Evaluation of Foods.” She maintains, trains, and leads an experienced trained sensory panel using the Spectrum™ Descriptive Analysis Method, which conducts research on meat products such as beef, pork, lamb, and chicken, and beverages such as whiskey, coffee, and wine. Hannah also conducts research relating to color, shelf-life, and sensory effects of antimicrobial and antioxidants treatments on ground beef and chicken. She is the Sensory Society of Professionals Student Representative to the executive board, and has led various activities in Beef 101, Beef 706, Pork 101, Zoetis Beef University, Kroger Boot Camp, Texas Aggie Meat Processing School, and Creative Sausage Making. Hannah has served as a judge for the Texas Association of Meat Processors product show.

Katy Jo Nickelson discussing beef quality and yield grades for Beef 101

Katy Jo Nickelson discussing beef quality and yield grades for Beef 101

Katy Jo Nickelson working with ANSC 117, Texas Barbecue

Katy Jo Nickelson working with ANSC 117, Texas Barbecue

Katy Jo Nickelson is from Fort Worth, Texas, and she received her undergraduate degree in animal science from Texas A&M University. She began working on her M.S. degree under the direction of Kerri Gehring and Jeff Savell in the fall of 2016. Katy Jo’s teaching activities have included ANSC 307 “Meats,” ANSC 108, “General Animal Science,” and ANSC 117, “Texas Barbecue.” Katy Jo is the coach of this year’s Meat Science Quiz Bowl team, which will compete at the American Meat Science Association’s Reciprocal Meat Conference in June. Her research activities have focused on food safety/microbiology with her thesis project conducted on the presence of Salmonella in lymph nodes of cattle from the U.S. and Mexico. Katy Jo has been involved in a number of food safety and government policy activities including serving as a participant in the Domestic Crisis Strategic Response Exercise, U.S. Army War College, the research committee, MSC SCONA (Student Conference on National Affairs), and as an intern for the Agricultural and National Resources Policy Program in Washington, DC. She has been an instructor for Beef 101, Beef 706, Pork 101, Barbecue Summer Camp, Camp Brisket, and other departmental extension/outreach program throughout her program. Katy Jo will be attending the Bush School of Public Service beginning in the fall of 2018 to pursue a master’s program there.

Congratulations to McKensie, Hannah, and Katy Jo for receiving the Carpenter Award for 2017.

Scientific articles from National Beef Quality Audit – 2016

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National Beef Quality Audit – 2016
National Beef Quality Audit – 2016

National Beef Quality Audit – 2016

The National Beef Quality Audit – 2016 marks the 25th year since the original National Beef Quality Audit was conducted and represents the opportunity for the beef industry to assess factors that impact the quality, quantity, and value of cattle, carcasses, and by-products. The audit is funded by the Beef Checkoff and is managed by the National Cattlemen’s Beef Association through the Beef Quality Assurance program.

Josh Hasty, Colorado State University

Josh Hasty, Colorado State University

These are the scientific articles from this past audit, and they are open access so they are available to the public without cost. Click on the links associated with each article to go the website for the abstract or full article.

Ashley Corona and Clay Eastwood collecting carcass data (photo by Davey Griffin)

Ashley Corona and Clay Eastwood collecting carcass data (photo by Davey Griffin)

Larry Meadows, Agricultural Marketing Service, USDA, and Courtney Boykin

Larry Meadows, Agricultural Marketing Service, USDA, and Courtney Boykin

McKensie Harris and John Paterson

McKensie Harris and John Paterson

Scientific articles from the National Beef Quality Audit – 2016

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: Transportation, mobility, and harvest-floor assessments of targeted characteristics that affect quality and value of cattle, carcasses, and by-products. Transl. Anim. Sci. 1:229-238. doi:10.2527/tas2017.0029 [Translational Animal Science link]

Boykin, C. A., L. C. Eastwood, M. K. Harris, D. S. Hale, C. R. Kerth, D. B. Griffin, A. N. Arnold, J. D. Hasty, K. E. Belk, D. R. Woerner, R. J. Delmore, Jr., J. N. Martin, D. L. VanOverbeke, G. G. Mafi, M. M. Pfeiffer, T. E. Lawrence, T. J. McEvers, T. B. Schmidt, R. J. Maddock, D. D. Johnson, C. C. Carr, J. M. Scheffler, T. D. Pringle, A. M. Stelzleni, J. Gottlieb, and J. W. Savell. 2017. National Beef Quality Audit-2016: Survey of carcass characteristics through instrument grading assessments. J. Anim. Sci. 95:3003-3011. doi:10.2527/jas2017.1544 [PubMed] [Journal of Animal Science link]

Boykin, C. A., L. C. Eastwood, M. K. Harris, D. S. Hale, C. R. Kerth, D. B. Griffin, A. N. Arnold, J. D. Hasty, K. E. Belk, D. R. Woerner, R. J. Delmore, Jr., J. N. Martin, D. L. VanOverbeke, G. G. Mafi, M. M. Pfeiffer, T. E. Lawrence, T. J. McEvers, T. B. Schmidt, R. J. Maddock, D. D. Johnson, C. C. Carr, J. M. Scheffler, T. D. Pringle, A. M. Stelzleni, J. Gottlieb, and J. W. Savell. 2017. National Beef Quality Audit-2016: In-plant survey of carcass characteristics related to quality, quantity, and value of fed steers and heifers. J. Anim. Sci. 95:2993-3002. doi:10.2527/jas2017.1543 [PubMed] [Journal of Animal Science link]

Hasty, J. D., M. M. Pfeiffer, L. C. Eastwood, D. A. Gredell, C. L. Gifford, J. R. Levey, C. M. Cashman, D. R. Woerner, J. N. Martin, R. J. Delmore, W. B. Griffin, D. L. VanOverbeke, G. G. Mafi, C. A. Boykin, D. S. Hale, C. R. Kerth, D. B. Griffin, A. N. Arnold, J. W. Savell, D. L. Pendell, and K. E. Belk. 2017. National Beef Quality Audit 2016: Phase I, face-to-face interviews. Transl. Anim. Sci. 1:320-332. doi:10.2527/tas2017.0039 [Translational Animal Science link]

Harris, M. K., L. C. Eastwood, C. A. Boykin, A. N. Arnold, K. B. Gehring, 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. 2018. National Beef Quality Audit – 2016:  assessment of cattle hide characteristics, offal condemnations, and carcass traits to determine the quality status of the market cow and bull beef industry. Transl. Anim. Sci. 2:37-49. doi:10.1093/tas/txx002 [Translational Animal Science link]

Harris, M. K., L. C. Eastwood, C. A. Boykin, A. N. Arnold, K. B. Gehring, 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: Transportation, mobility, live cattle, and carcass assessments of targeted producer-related characteristics that affect value of market cows and bulls, their carcasses, and associated by-products. Transl. Anim. Sci. 1:570–584. doi:10.2527/tas2017.0063 [Translational Animal Science link]

 

 

 

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

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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

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, veal, lamb, and pork, as well as sections on poultry and processed meats. Participants will come away with an increased knowledge of center of the plate items and a personal copy of the Meat Buyer’s Guide®; for over 40 years, the authoritative Guide to meat and poultry identification.

The Texas A&M University instructors include Davey Griffin, Professor and Extension Meat Specialist, and Jeff Savell, University Distinguished Professor, Regents Professor, and E.M. “Manny” Rosenthal Chairholder. Both Griffin and Savell have extensive knowledge of anatomy, grading, and cutting procedures, which adds so much to the training and the participants’ experiences.

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

What you will learn from this course:

  • The IMPS numbering system, purchaser specified options, and a knowledge of the meat items as described by the Meat Buyers Guide.
  • How standards keep products consistent, wholesome, and fair throughout the market.
  • Common defects or inconsistencies in meat products that you should look for to prevent dissatisfied customers.
  • How value is determined for meat products and how it is affected by quality parameters.
  • The latest meat cuts, including previously undervalued muscles, and innovative menu ideas.
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

Davey Griffin talking about lamb grading Center Plate

Davey Griffin talking about lamb grading

The course is being co-hosted by the American Meat Science Association, the American Association of Meat Processors, Chicago Midwest Meat Association, Canadian Meat Council, Southwest Meat Association, and Southeastern Meat Association. COP is funded in part by the Beef Checkoff, and is co-sponsored by the Pork Checkoff, Lamb Checkoff and Merck Animal Health.

For registration details, please go to Center of the Plate Training®.

Hotel Details:
Aloft College Station
3081 University Drive East
College Station, TX 77840
1-855-811-0254

For more information, contact Ann Wells, awells@meatinstitute.org or (202) 587-4252.

Upcoming Beef 101 dates scheduled for 2018

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Mark Frenzel teaching beef cutting in Beef 101

2021 update: Anyone interested in attending future Beef 101 courses in late 2021 and 2022, please email Dr. Davey Griffin at dgriff@tamu.edu to receive advance notice of upcoming courses.

 

Mark Frenzel teaching beef cutting in Beef 101

Mark Frenzel teaching beef cutting in Beef 101

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 the Department of Animal Science at Texas A&M University at (979) 845-3935, dgriff@tamu.edu.

Clay Eastwood discussing beef carcass grading at Beef 101

Clay Eastwood discussing beef carcass grading at Beef 101

Beef 101 was first conducted in 1989 and is now held four times during the year. The workshop begins with evaluation of beef cattle to learn about how cattle are raised, fed and handled. Participants also estimate cattle parameters that will later be measured on beef carcasses. Later, participants learn about the procedures for beef carcass grading and the various premium programs now being applied to many carcasses. The consistently most positive rated activity associated with Beef 101 is conducted on the second day of the workshop. Participants are given a unique opportunity to team up in small numbers with an instructor to cut an entire side of beef into component parts. Beef anatomy, beef cut identification and component part yields and values are discussed at length during and after the day-long laboratory activity.

Ray Riley explaining beef harvest Beef 101

Ray Riley explaining beef harvest Beef 101

To round out the beef continuum from beef cattle to beef cuts to the plate, a thorough discussion of beef palatability including sampling various cuts will demonstrate how various cuts, grades and technologies may affect the eating experience of beef consumers.

Dr. Rhonda Miller teaching Beef 101

Dr. Rhonda Miller teaching Beef 101

Anyone interested in expanding their knowledge of the total beef industry. Former participants include representatives from state beef councils, national and international beef and meat associations, major communication/advertising groups, food companies (food service, retail, distributors, packers), and governmental agencies.

A maximum of 40 participants per session are accepted in order for maximum hands-on participation and interaction with faculty, staff and graduate student instructors.