Category Archives: In the News

Consumer prejudices affect willingness to pay for beef

Study finds consumers don’t know what they want until they taste it Writer: Kerry Halladay, kerry@wlj.net Preconceived notions about food can drastically change a consumer’s mind. Offer a young child broccoli to eat and they might reject it. Offer that same child “little trees” and they might suddenly enjoy it. The same apparently holds true for consumers and beef. A recent study by eight Texas A&M University researchers published in the Journal of Animal Science looked at consumer’s stated desires and willingness to pay for beef based on production… Read More →

Texas barbecue at the head of the class

Writer: Bob Sims, bsims@sosland.com Students at Texas A&M Univ. marvel at the sight of a carcass being broken down in the classroom. Sometime in the mid-2000s, Jeff Savell began to leaf through the only book at a Harry and David’s while he and his wife, Jackie, were shopping. The book, “Legends of Texas Barbecue Cookbook,” by Robb Walsh, interested Savell and he bought it. “I read through it and enjoyed the recipes, as well as the stories that Robb wrote,” Savell says. “I didn’t think anything about it,… Read More →

World “healthy wagyu beef” expert for 2016 conference

Dr Stephen Smith, a highly regarded research scientist and Regents Professor in animal science at Texas A&M, will be at the the 2016 Wagyu National Conference in May to explain his findings that heavily marbled long-grainfed Wagyu beef contains ‘extraordinary’ amounts of the monounsaturated ‘healthy’ oleic fatty acid. The 2016 Conference runs from May 2 to 4 at Crowne Plaza, Hunter Valley. Registrations forms will be available soon on www.wagyu.org.au. Oleic acid is abundant in olive oil and its presence in beef increases with marbling content and days… Read More →

Algae Could be the Key to Climate-Friendly Meat

By: Natasha Geiling In December of 2015, nearly 200 nations met in Paris and agreed to hold global temperature increase well below 2 degrees Celsius. The agreement was widely lauded as an important first step in averting the catastrophic consequences of climate change, but came with its own set of caveats. For the world to truly stall temperature rise well below 2 degrees Celsius, every nation would need to make massive changes to their energy, transportation, and manufacturing sectors in the coming decades. Renewable energy would need to be… Read More →

Feedyard Foodie visits Aggieland

COLLEGE STATION — Anne Burkholder, also known as the Feedyard Foodie, and her daughter Megan visited Texas A&M and the Department of Animal Science this September to share her agriculture story and encourage others to do the same. Burkholder, a Nebraska feedyard operator and author of the Feedyard Foodie blog, is known for her consumer outreach and as an advocate for beef. In 2014 she was awarded the Beef Magazine’s Trailblazer Award and in 2013 was voted to Vance Publishing’s 40 under 40 in Agriculture. You can read… Read More →

“BBQ with Franklin” episode features Texas A&M’s Beef 101

COLLEGE STATION — Aaron Franklin, host of the television show “BBQ with Franklin,” visited Texas A&M University and featured a segment on Beef 101 in this season’s episode nine called “Pickin’ Beef,” which aired this July on PBS. Aaron participated in Beef 101 several years ago and came back to campus to show his audience what he learned about the cuts of beef, especially those from the rib section, which are quite popular in the barbecue scene these days. This episode included an overview of the anatomy by… Read More →

The Five Freedoms of Cattle

Writer: Ron Gill, 979-845-5705, rgill@ag.tamu.edu Animal welfare is a topic of a lot of discussion across the livestock industries. One philosophy regarding welfare management and oversight centers on a concept of five freedoms livestock under our care should be granted. Now, one could argue about the term “freedoms” and what that might imply, but when a closer look is taken of these freedoms, one realizes it is a pretty good list of what managers of livestock should strive to provide. The Five Freedoms are: Freedom from thirst, hunger… Read More →

Alltech Young Scientist award winners hope to make ‘a world of difference’

LEXINGTON, Ky. – Xiaoqiu (Churchill) Wang, a graduate student in the Department of Animal Science at Texas A&M, is the graduate student winner in the 10th annual Alltech Young Scientist (AYS) program, the largest global contest of its kind that rewards scientific genius and experimental application in agri-science. Students were challenged to submit research studies that demonstrate a keen awareness of science and its applications for improving the future of the world, specifically through agriculture. Wang is pursuing a doctorate degree in physiology of reproduction working under the… Read More →

Low-stress cattle handling is not low-pressure cattle handling

Writer: Burt Rutherford, 806-353-8528, brutherford@beef-mag.com “We spend a lot of time with cattle in a feedyard. But we don’t necessarily spend the right time with the right cattle.” That’s how Ron Gill, program leader for the Texas AgriLife Extension Service, started out a cattle handling training session for feedyard cowboys recently. Gill’s training session on low-stress cattle handling was part of a Beef Quality Assurance (BQA) certification training for feedyard cowboys sponsored by the Texas Cattle Feeders Association. In Gill’s opinion, backed by experience when he owned a preconditioning… Read More →

Article highlights meat science educational program

The April 2015 issue of Meat & Poultry Magazine features an article titled “Aggie-Style meat education” and highlights industry education offered through workshops, courses and camps hosted by the meat science section in the Department of Animal Science. Writer Kimberlie Clyma writes, “In 1989, the Texas Beef Council was looking for a way to educate its staff about the beef industry. The council was responsible for marketing beef, but many members of the staff didn’t really understand the process of how beef got from farm to fork. It… Read More →