Meat Science Workshops

Aggie Processed Meat School – This workshop engages participants in important aspects of meat processing from raw materials and ingredients to manufacturing procedures and finished product. Each participant will obtain a better understanding of each segment of a processed meat production system.

Beef 101 – This three-day intensive hands-on program is offered three times a year at Texas A&M University. It is designed for anyone who has an interest in expanding their knowledge of the total beef industry. This is the leading education program for basic information about the beef industry provided anywhere in the U.S.

Beef 706 – Several Beef 706 seminars are held throughout the year. Each session of Beef 706 involves approximately 30 key invited leaders from various segments of the beef industry, who are provided the opportunity to learn about the importance of producing a more consistent and high quality product though a series of hands-on lessons presented by various meat science faculty, staff and graduate students.

HACCP Training Courses – Several HACCP training courses are offered throughout the year by the meat science section and the International HACCP Alliance. Both introductory and advanced courses are available.

NAMP/AgriLife Extension Center of the Plate Workshop – A dynamic course designed to teach the fundamentals of meat cutting and identification, and the proper use of those cuts in a retail or foodservice environment.

Pork 101 – A three-day, hands-on experience designed to update participants on quality and consistency issues in the pork industry.

Rosenthal Lecture Series – The Rosenthal Lecture Series, held each fall, is designed to bring together meat industry representatives with the meat science academic group at Texas A&M University to hear presentations on current topics and to share information and form linkages.

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