Tag Archives: Davey Griffin

History of USDA meat grading documents uncovered

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… Read More →

Scientific articles from 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. These are the scientific articles from this past audit, and they are open access so they are available to the public without… Read More →

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

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,… Read More →

Upcoming Beef 101 dates scheduled for 2018

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… Read More →

Meat Science presentation at Aggie Mom Camp

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… Read More →

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

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. Participants began the program at the TAMU Beef Center… Read More →

Texas Association of Meat Processors 31st Annual Convention

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… Read More →

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

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… Read More →

Students participate in Southwest Meat Association Annual Convention

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. All of the students helped represent the department at the Suppliers Showcase answering questions about… Read More →

Center of the Plate Training®, August 1-3, 2017

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, August 1-3, 2017. 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’s a lively learning experience that includes a detailed cutting demonstration of all the major center of the plate protein items: beef, veal,… Read More →