By: Dr. Jeff Savell

Rachel Cutrer, Ranch House Designs, presenting at the Texas Barbecue Town Hall Meeting

Pitmasters and owner/operators from some of the leading barbecue establishments throughout Texas participated in the sixth Texas Barbecue Town Hall Meeting, which was held at the AgriLife Center and the Rosenthal Meat Center on Monday, December 9, 2019.

Jeff Savell welcoming participants to Texas Barbecue Town Hall Meeting

About 60 people were in attendance, and participants received updates on livestock and meat markets for beef, pork, chicken, and turkey by David Anderson, professor and extension economist, Department of Agricultural Economics, Texas A&M University, tips about effective marketing from Rachel Cutrer, Ranch House Designs, and a beef grading and beef cutting demonstration by Davey Griffin and Ray Riley.

Texas Barbecue Town Hall Meeting participants

The meeting was sponsored by the E.M. “Manny” Rosenthal Chair in the Department of Animal Science at Texas A&M University, and Davey Griffin, Ray Riley, and Jeff Savell served as hosts with assistance from students, Sarah Bludau, Ayleen Gonzalez, Caitlyn Harmon, Brogan Horton, Lauren Lee, Steven Mancillas, Sterling Pieniazek, Addie Rankin, Brittany Shipp, Trent Stolowski, and Wilsey Wendler. Special thanks to Kelly Yandell for coming to the meeting, visiting with folks, and taking and sharing photos.

David Anderson gave a market update and shared with the participants what was going on in the beef, pork, turkey, and chicken markets. Anderson stated that the beef market remains strong, but the pork, turkey, and chicken markets are showing both high supplies and weaker demand. Factors such as African Swine Fever will continue to play a role on the worldwide supply of pork.

David Anderson, Texas A&M University

Iowa Market Hog Report shown by David Anderson

Rachel Cutrer

Rachel Cutrer gave some interesting points about how to effectively market your barbecue business. She gave great examples using some of the barbecue establishments at the meeting about good use of logos and colors, websites and social media, and email lists.

Rachel Cutrer, Ranch House Designs

Rachel Cutrer’s Branding Foundation

Example of logos at Texas Barbecue Town Hall Meeting

Rachel Cutrer presenting about the importance of websites at the Texas Barbecue Town Hall Meeting

Lunch by Brotherton’s Black Iron Barbecue and Daniel Vaughn

Thanks to John Brotherton, Brotherton’s Black Iron Barbecue and Daniel Vaughn for preparing fajitas and pork for lunch.We greatly appreciate everyone who helped prepare and serve the lunch for the town hall meeting.

Lunch provided by Brotherton’s Black Iron Barbecue. There was time before and after lunch for visiting with old friends and making new friendships. Thanks to Kelly again for taking some of these great photos.

The Desert Oak Barbecue folks

Ingrid Marrero and Randy Evans, H-E-B True Texas BBQ

Chad Wootan and Terry Wootan, Cooper’s Old Time Pit Bar-B-Que with Ray Riley (center)

Tootsie Tomanetz, Snow’s BBQ, and Brett Boren, Brett’s Backyard Bar-B-Q

Steven and Kristen Rossler, Rossler’s Blue Cord Barbecue

Brett Boren, Brett’s Backyard Bar-B-Que, and Wayne Mueller, Louis Mueller Barbecue

John Sanford, B-B-Q on the Brazos; Tootsie Tomanetz, Snow’s BBQ; and Bryan McLarty, 407BBQ

Rachel Cutrer, Tootsie Tomanetz, and Bryan Bracewell

Lance and Boo Eaker, Eaker Barbecue

Tootsie Tomanetz, Snow’s BBQ, and Bryan Bracewell, Southside Market & Barbeque

Beef grading and beef cutting demonstrations

After lunch, the participants moved over to the Rosenthal Meat Center for a demonstration of beef carcass quality and yield grading and for a beef top sirloin cut-out demonstration. Davey Griffin and Ray Riley led this exercise and answered questions about both topics.

Davey Griffin talking about beef grading

Davey Griffin discussing beef quality grading

Ray Riley

Davey Griffin and Lance Eaker

Ray Riley showing beef marbling levels

Davey Griffin cutting beef

We thank everyone who came to the town hall meeting, and we look forward to working with the the great folks who prepare Texas Barbecue.

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Via source: Tamu Agriculture and Life Sciences | 6th Texas Barbecue Town Hall Meeting held

For more information regarding news from the Department of Animal Science, College of Agriculture and Life Sciences, Texas A&M University, please contact Kaitlyn Arnold at kaitlyn.arnold@tamu.edu or (979) 845-1542.