Category Archives: Meat

Camp Brisket attracts legends of Texas barbecue

Writer: Blair Fannin, 979-845-2259, b-fannin@tamu.edu Contact: Dr. Jeff Savell, 979-845-3992, j-savell@tamu.edu COLLEGE STATION – There was no shortage of beef nor legends of Texas barbecue at Camp Brisket held recently at Texas A&M University in College Station. Expert pitmasters from all over Texas gathered to teach backyard barbecue enthusiasts and restaurateurs how to better prepare Texas-style barbecue brisket. Because of the high demand, the event now enrolls participants through a lottery system. Camp Brisket is a partnership between Foodways Texas and the meat science section of the department… Read More →

U.S. decline in meat protein consumption raises concern for Texas A&M scientist

Meat from animals critical for good health and development Writer: Blair Fannin, 979-845-2259, b-fannin@tamu.edu Contact: Dr. Guoyao Wu, 979-845-1541, g-wu@tamu.edu COLLEGE STATION – A 14 percent decline in U.S. consumer meat consumption over the past decade has caused alarm with one Texas A&M AgriLife scientist who warns the effects could be dire for overall human health and child development. Dr. Guoyao Wu, distinguished professor in the department of animal science at Texas A&M University, said U.S. consumers have been overwhelmed with misinformation about protein and fats in meats,… Read More →

Producing the right calf to fit the market key to capturing premiums

Writer: Blair Fannin, 979-845-2259, b-fannin@tamu.edu BRENHAM – Though cattle prices have come down from historic highs, there are still ways for beef cattle producers to capture more dollars for their calves by adding value at the ranch, according to experts at the 45th South Central Texas Cow-Calf Clinic in Brenham. Several hundred beef producers from Washington, Brazos, Austin, Burleson, Fayette, Harris, Lee and Waller counties took part in the day-long program hosted by the Texas A&M AgriLife Extension Service and surrounding beef and forage county committees. Dr. Dan… Read More →

Grill the experts at BBQ town hall meeting

Writer: Jake Walker, jake.walker@theeagle.com Barbecue experts at Texas A&M are having a special Texas Barbecue Town Hall meeting in December for pitmasters and restaurant owners to learn the economic forecast and other factors that will affect their businesses going forward. The meeting will be at the Kleberg Animal and Food Sciences Center and the Rosenthal Meat Center. Speakers include David Anderson, a Texas A&M AgriLife Extension Service livestock economist who will provide an update on livestock and meat markets, and Kerri Gehring, associate professor of animal science and… Read More →

Health benefits of beef brisket discussed at Texas A&M Beef Cattle Short Course

Writer: Blair Fannin, 979-845-2259, b-fannin@tamu.edu COLLEGE STATION – Texas barbecue is famous for beef brisket and as a bonus for barbecue fans, it has many healthful traits, said Dr. Stephen Smith, Texas A&M AgriLife Research scientist. Ground beef produced from the brisket contains high levels of oleic acid, which increases levels of HDL or good cholesterol in humans, Smith told beef producers at the recent 62nd Texas A&M Beef Cattle Short Course held at Texas A&M University in College Station. That’s good news as the popularity of Texas… Read More →

Dr. Rhonda K. Miller Awarded 2016 American Society of Animal Science Meats Research Award

Contact: Kim Schoonmaker, 217-356-9050 ext. 4, kims@asas.org Dr. Rhonda K. Miller has been named the recipient of the 2016 American Society of Animal Science (ASAS) Meats Research Award by the ASAS during its annual meeting this week in Salt Lake City, Utah. Dr. Miller grew up on a livestock/crop operation in Holyoke, CO and earned her B.S., M.S., and Ph.D. from Colorado State University. She conducted her Ph.D. research at the U.S. Agricultural Research Service Meat Animal Research Center in Clay Center, NE. Dr. Miller was Director of… Read More →

Youth program to be offered at Texas A&M Beef Cattle Short Course

Writer: Blair Fannin, 979-845-2259, b-fannin@tamu.edu Contact: Dr. Jason Cleere, 979-845-6931, jjcleere@tamu.edu COLLEGE STATION – Youth can learn more about the beef industry, including a virtual tour of a feedlot and packing operations, during a special hands-on program held in conjunction with the Texas A&M Beef Cattle Short Course on Aug. 1-2 at Texas A&M University in College Station. The youth program will feature a variety of educational sessions, ranging from beef evaluations and grading, beef fabrication and a grilling activity, said Dr. Jason Cleere, conference coordinator and Texas… Read More →

AMSA announces 2016 Texas A&M Pork 101 course

Writer: Michael Fielding, mfielding@meatingplace.com Contact: Deidrea Mabry, dmabry@meatscience.org The 2016 Texas A&M University Pork 101 course will be held June 1-3 in College Station, Texas.  Hosted by the American Meat Science Association (AMSA) in cooperation with the National Pork Board, the course will include live hog grading; lean value pricing; fresh sausage production; value addition; and curing. Attendees will participate in the selection, evaluation and fabrication of their pork carcasses. They’ll also learn the importance of hog handling, grading and food safety. The course concludes with the attendees… Read More →

Barbecue town hall meeting attracts owners, pitmasters to Texas A&M

Meat price outlook, carcass grading, cuts discussed Writer: Blair Fannin, 979-845-2259, b-fannin@tamu.edu Contact: Dr. Jeff Savell, 979-845-3992, j-savell@tamu.edu COLLEGE STATION – Low corn prices are helping to produce more pounds of meat, whether it’s beef, pork or chicken, according to a Texas A&M AgriLife Extension Service economist. That’s good news for barbecue restaurant owners who continue to purchase and smoke thousands of pounds of meat to satisfy a growing demand for Texas barbecue. As a whole, meat prices are coming down from 2014 levels, especially beef, said Dr…. Read More →

Texas A&M University to host AMSA’s 2017 Reciprocal Meat Conference

COLLEGE STATION — Texas A&M University has been chosen by the American Meat Science Association (AMSA) to host the organization’s 70th annual Reciprocal Meat Conference (RMC) scheduled for June 18-21, 2017. RMC serves as the annual meeting of AMSA and features an interactive program tailored to share research findings and seek solutions to new and existing industry concerns. RMC brings together more than 1,000 meat scientists from nearly twenty countries around the world.  Attendees are members of academia, government and industry as well as undergraduate and graduate students… Read More →