Pork 101™ will be held at Texas A&M University, May 22-24, 2018

Posted on by
Pork 101™ grading exercise
Pork 101™ grading exercise

Pork 101™ grading exercise

Texas A&M University will again host one of the PORK 101™ workshops on May 22-24, 2018. 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 sponsored by Merck 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 (SMA).

Jeff Savell instructing pork cutting

Jeff Savell instructing pork cutting

Pork 101™ Program Description

Pork 101™ includes insight on value differences in swine, pork carcasses, pork primals and processed pork products due to quality variation. Participants will have the chance to evaluate eight live hogs, which will be processed during the class with participants learning about grading, food safety and product processing. The class will make and sample processed product from the hogs including pumped loins, bacon, hams and sausage.

Date & Location

Tuesday, May 22 – Thursday, May 24, 2018
Texas A&M University, College Station, Texas

Daily Schedule
Tuesday: 7:30 am -6:00pm
Wednesday: 7:30am – 8:00pm
Thursday: 7:30am – noon

Registration

Registration for AMSA, AAMP, NAMI, SEMA, and SMA members is $825. Non-member registration is $975. AMSA student registration is $325. For AAMP, NAMI, SEMA, and SMA members please complete the registration form and fax the completed form to 1-888-205-5834 to receive the member discount.

Please contact Jen Persons jpersons@meatscience.org for questions or more information on additional courses.

Click here to register.

Click here to download the PDF registration brochure!

Meat Science presentation at Aggie Mom Camp

Posted on by
Davey Griffin addressing the Aggie Mom Camp participants
Davey Griffin addressing the Aggie Mom Camp participants

Davey Griffin addressing the Aggie Mom Camp participants

Meat Science faculty, Davey Griffin, Ray Riley, and Jeff Savell, and undergraduate students, Libby Schneider and Jazmin Guerra, gave a presentation and demonstration about the Meat Science program to the Aggie Mom Camp on Saturday, February 3, 2018 at the AgriLife Center at Texas A&M University. Topics covered included the history of meat science, the teaching activities including the meat judging program, ANSC 307, Meats, and ANSC 117, Texas Barbecue, research activities including graduate student training, the Extension activities including programs such as Beef 101, Pork 101, Camp Brisket, Barbecue Summer Camp, and the Rosenthal Meat Center, especially highlighting the retail sales area, the nationally renowned Texas Aggie Beef Jerky, and the Texas Aggie Prime Rib. In addition to the update on the Meat Science program, the participants had two other presentations, which focused on the horticulture and coffee research programs.

Here is an excerpt about Aggie Mom Camp:

Every year since 1994, the Federation of TAMU Mothers’ Clubs has held Aggie Mom Camp in Aggieland. The goal of the event is similar to that of the camps for our Aggies. The Federation hopes to have experienced Aggie Moms help new Aggie Moms with the transition as their child leaves home to attend Texas A&M University and to introduce them to the wonderful traditions of A&M. Aggie Mom Camp is also a great weekend for the experienced Aggie Mom.

Aggie Mom Club welcome

Aggie Mom Club welcome

Dr. Mark Hussey, Vice Chancellor and Dean, College of Agriculture and Life Sciences, welcoming Aggie Mom Camp to AgriLife Center

Dr. Mark Hussey, Vice Chancellor and Dean, College of Agriculture and Life Sciences, welcoming Aggie Mom Camp to AgriLife Center

The 200 Aggie Moms were welcomed to the AgriLife Center by Dr. Mark Hussey, Vice Chancellor and Dean, College of Agriculture and Life Sciences. The Aggie Moms were divided into three groups for the rotations to learn about the programs.

Jeff Savell talking about the Meat Science program at Texas A&M University

Jeff Savell talking about the Meat Science program at Texas A&M University

Aggie Mom Camp participants

Aggie Mom Camp participants

Davey Griffin talking about the major high priced cuts of beef

Davey Griffin talking about the major high priced cuts of beef

Ray Riley answering questions

Ray Riley answering questions

Davey Griffin fielding questions with Ray Riley, Libby Schneider, and Jazmin Guerra

Davey Griffin fielding questions with Ray Riley, Libby Schneider, and Jazmin Guerra

In addition to a slide presentation about the Meat Science program, Davey Griffin led the discussion about the major cuts of beef and where they came from. But the real star of the show was the Texas Aggie Prime Rib. Prime rib was prepared at the Rosenthal Meat Center and brought to the AgriLife Center for the Aggie Mom’s to sample. Without question, the prime rib was a hit.

Aggie Mom Camp participants lining up for prime rib

Aggie Mom Camp participants lining up for prime rib

Jazmin Guerra and Libby Schneider serving prime rib to the Aggie Mom Camp participants

Jazmin Guerra and Libby Schneider serving prime rib to the Aggie Mom Camp participants

Grad students provide leadership to Beef 101 program

Posted on by
Chandler Steele

Beef 101 began in 1989, and from the start, graduate students have played an important role in the success of this program. This is especially evident on day 2 where the participants are assigned to cutting groups, and the grad students lead these groups describing where the cuts are to be made, answering questions about where certain cuts come from, and guidance is given to help preserve the value of the cuts while ensuring the safety of everyone involved when knives and saws are being used. Hundreds of graduate students have worked with Beef 101 over all of these years, and their leadership  is so appreciated by the participants and the Texas A&M University faculty and staff.

These are photos of the graduate students who were leading the cutting groups from the Beef 101 program in January, 2018. Here they are working with their groups talking about beef carcass grading and discussing the factors involved in quality and yield grading. Thanks to the current students for being so good at what they do.

Clay Eastwood at Beef 101

Clay Eastwood

Chandler Steele

Chandler Steele

Baylee Bessire

Baylee Bessire

Jill Jobe

Jill Jobe

Spencer Tindel talking about beef yield grading at Beef 101

Spencer Tindel talking about beef yield grading

Becca Kirkpatrick and Baylee Bessire

Becca Kirkpatrick and Baylee Bessire

Katy Jo Nickelson determining the size of a beef ribeye

Katy Jo Nickelson determining the size of a beef ribeye

Brogan Horton

Brogan Horton

Clay Eastwood discussing beef carcass grading

Clay Eastwood discussing beef carcass grading

Becca Kirkpatrick

Becca Kirkpatrick

 

2018 Creative Sausage Making Course at TAMU

Posted on by
Creative Sausage Making participants with their sausage in TAMU coolers
Creative Sausage Making participants with their sausage in TAMU coolers

Creative Sausage Making participants with their sausage in TAMU coolers

The fifth 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 12-13, 2018 at the Rosenthal Meat Center.  Thirty participants, representing barbecue companies, foodservice distributors, retailers, chefs and backyard enthusiasts came to learn sausage production from start to finish.

Dr. Osburn teaching the lecture portion of CSM.

Dr. Osburn teaching the lecture portion of CSM.

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 additional technical support from Rick Fitzgerald (A.C. Legg), participants formulated their own batches of both fresh and cured/smoked sausage from a list of different sausage choices, stuffed them in natural casings and prepared them for packaging or cooking.

Meat Science graduate students Martin Wu and Brogan Horton (in white coats) helped each participant formulate, grind, and stuff their products

Dr. Osburn and Hillary Martinzez assisting

Dr. Osburn and Hillary Martinez assisting

Jacob Valenta and his group seasoning and getting ready to stuff fresh sausage.

Jacob Valenta and his group seasoning and getting ready to stuff fresh sausage.

Hannah Laird helping a participant learn to use the stuffer.

Hannah Laird helping a participant learn to use the stuffer.

Wade Hanson helping during fresh sausage manufacturing

Wade Hanson helping during fresh sausage manufacturing

Jill Jobe assisting with grinding

Jill Jobe assisting with grinding

Kayley Wall supervising during batch formulation

Kayley Wall supervising during batch formulation

Room full of sausage makers!

Room full of sausage makers!

Kathy Modrow assisting with fresh sausage products.

Kathy Modrow assisting with fresh sausage products.

Rick Fitzgerald with A.C. Legg helping students.

Rick Fitzgerald with A.C. Legg has volunteered to come each year of Creative Sausage Making to provide technical ingredient expertise as well as his excellent sausage-making experience. Thank you Rick!

This team of successful sausage makers included Dr. David Reed and former TAMU students Janell Plochek, and Jeff and Katherine Chalkley - great job!

This team of successful sausage makers included (l-r) Dr. David Reed, former TAMU students Janell Plochek (’92), and Jeff (’99) and Katherine Chalkley (’00) – great job!

 

Fresh sausage made by CSM participants.

Fresh sausage made by CSM participants.

Student assistants cooked/smoked (when needed) and packaged each participants products for them to take home and enjoy.

Student assistants cooked/smoked (when needed) and packaged each participants products for them to take home and enjoy.

After the sausage was made, the students assisting with the program took over.  They made sure that each participant’s product was properly labeled, then the fresh sausage was chilled and packaged.  The cured/smoked products were hung on sticks, placed on a smokehouse truck and cooked in the smokehouse at the Rosenthal Meat Center.  After cooking and chilling, the products were packaged, matched with each person’s fresh sausage and placed in individual Texas A&M coolers for distribution.

Starting off Day 2, Dr. Matt Taylor and his students led the class through some practical ways to maintain food safety as they take their newly developed sausage making skills back home.

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.  The products that they made were sampled during the last day of the program to give participants a better idea of what to expect from their own products when they got back home.

It takes a great deal of help and service to make workshops a success.  Students involved in making products, leading groups, cleaning the lab and helping with all the behind-the-scenes activities included Chi-heng (Martin) Wu, Sam Annor, Kourtney Daniels, Eric Hamilton, Wade Hanson,  Jill Jobe and Brogan Horton, Hannah Laird, Hillary Martinez, Kathy Modrow, Lokesh Motanam, Katy Jo Nickelson, Cassie Peña, Jacob Valenta, Kayley Wall, Caleb Wong de la Rosa, Hayden Blumberg, Jordan Hevner, Kenna Turner and Kirby Bohls.

Some of the TAMU Meat Science Graduate and Undergraduate students that worked behind the scenes and served as group leaders for the Creative Sausage Making class.

Some of the TAMU Meat Science Graduate and Undergraduate students that worked behind the scenes and served as group leaders for the Creative Sausage Making class. (l-r front): Cassie Peña, Martin Wu, Jill Jobe and Brogan Horton, (l-r back): Hillary Martinez, Kathy Modrow, Jacob Valenta, Kayley Wall, Wade Hanson, Eric Hamilton and CalebWong de la Rosa.

 

Clay Eastwood receives Vice Chancellor’s Award in Excellence for Graduate Student Teaching

Posted on by
Vice Chancellor and Dean, Mark Hussey and Clay Eastwood
Vice Chancellor and Dean, Mark Hussey and Clay Eastwood

Vice Chancellor and Dean, Mark Hussey and Clay Eastwood

Clay Eastwood received the Vice Chancellor’s Award in Excellence for Graduate Student Teaching at a ceremony at the AgriLife Center on Tuesday, January 9, 2018. This award recognizes graduate students for their outstanding contribution to the undergraduate teaching program at Texas A&M University.

Clay Eastwood showing how to saw

Clay Eastwood showing how to saw

Clay has been recognized many times for her outstanding teaching. Most recently, 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.

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 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 pursuing a Ph.D. 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.

Z.L. Carpenter and Clay Eastwood

Z.L. Carpenter and Clay Eastwood

Congratulations to Clay for her receiving this award and for her passion for teaching undergraduates at Texas A&M University.

ESPN announcers visit Rosenthal Meat Center

Posted on by
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

Posted on by
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

Posted on by
AgriLife Logo
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

Posted on by
AgriLife Logo
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

Posted on by
AgriLife Logo

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.