Tag Archives: Aggie Processed Meat School

Aggie Processed Meat Technology School set April 22-24, 2015 in College Station

Mark your calendars and register for the 2015 Aggie Processed Meat Technology School to be held April 22-24.  According to Dan Hale, Extension Meat Specialist at Texas A&M AgriLife Extension, based on input from past participants, the school has been expanded by one additional day.  The web site with a tentative schedule, more general information and registration information can be found at http://aggiemeatschool.blogspot.com/ When ask whom the school is directed towards Hale said, “anyone who wants to learn the basic science and art of making processed meat products should attend…. Read More →

Aggie Processed Meat Technology School, April 24-25, 2014

  Plans are set for the 2014 Aggie Processed Meat Technology School. By attending the Aggie Processed Meat Technology School, you will discover both the science and the art of making processed meat products. The first day will focus on what you should consider when choosing the meat products and other ingredients to include in the processed meat item. That afternoon, participants will learn the art of making sausage and cured and whole muscle products. Then, the next day experts will demonstrate cooking, smoking, and thermal processing considerations…. Read More →

Aggie Processed Meat School, April 25-26, 2013

Contacts: Blair Fannin, 979-845-2259, b-fannin@tamu.edu Courtney Coufal, 979-845-1542, cacoufal@tamu.edu COLLEGE STATION – A workshop on making processed meat products is scheduled for April 25-26 on the campus of Texas A&M University in College Station. Hosted by the Texas A&M AgriLife Extension Service and the department of animal science, the Aggie Processed Meat school will engage participants on the important aspects of meat processing from raw material and ingredients through the manufacturing procedures and the finished product, according to organizers. The school is being held in partnership with the Southwest Meat… Read More →