Beef 101 is a three-day intensive hands-on program designed for anyone who has an interest in expanding their knowledge of the total beef industry. This workshop has become known as the leading educational program for basic information about the beef industry provided anywhere in the United States. Beef 101 has been conducted for the past 26 years in the Texas A&M University Department of Animal Science facilities and is currently offered three times yearly.
2015 Beef 101 Workshops
Where: On the campus of Texas A&M University, College Station
Who: 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.
Cost: $650 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.
Topics Covered: The Beef 101 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.
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.
Contact: For more information on Beef 101, contact Davey Griffin, professor and extension meat specialist, or Dan Hale, professor and extension meat specialist, with the Department of Animal Science at Texas A&M University at (979) 845-3934, firstname.lastname@example.org or email@example.com.