Tag 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 →

Checkoff study: Beef maintains its favorable tenderness ratings

Beef Tenderness Survey Executive SummaryFavorable tenderness ratings for beef steaks, which have improved significantly since 1990, have remained steady over the past five years, recent research shows. This quality retention has occurred despite environmental and financial challenges that could have derailed its progress. The beef checkoff-funded 2015/2016 National Beef Tenderness Survey was conducted at Texas A&M University, which has surveyed beef tenderness regularly since 1990. “Despite some challenges over the past ten years, including drought, fluctuating supply and rising input costs, the tenderness of the beef being produced… 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 →

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 →

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 →

Grass-fed conference draws multi-state crowd

Sixty-six participants from four states gathered on the campus of Texas A&M University May 26 and 27 to learn about grass-fed beef production. Held annually since 2012, the conference covered a variety of topics related to grass-fed beef, including an overview of the U.S. beef industry, forage production practices specific for grass-fed beef and a review of genetics and biological types best suited for grass-fed beef. Most grass-fed beef enterprises are “never ever” when it comes to antibiotic use. Biosecurity and illness prevention are huge in any retained… 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 →