Category Archives: Beef

Thousands across nation attend A&M’s annual Beef Cattle Short Course

More than 2,300 agriculture producers and ranchers from across the United States and beyond have descended upon College Station for the annual Texas A&M Beef Cattle Short Course, which began Sunday and concludes midday Wednesday. Well over 1,000 attendees filled much of A&M’s Rudder Auditorium Monday afternoon for a general session on various aspects of the beef cattle industry. Monday evening, participants enjoyed the annual Texas Aggie Prime Rib Dinner Monday afternoon’s general session featured a lively presentation on the relationship between climate change and beef cattle production, analysis… Read More →

How the barbecue boom affects you

By Patrick Graves However you spell it — barbeque, bar-b-que, bar-b-q, BBQ — Texas-style smoked meat has entered the rarefied atmosphere of cultural phenomenon. Beyond trendy, it’s now a bona fide thang, y’all. Shall We Gather at the Smoker? Worshipers queue up two hours early at lunchtime outside the modest temple that is Franklin Barbecue  in Austin. Fifty miles northeast in tiny Lexington, rustic Snow’s BBQ  has become a barbecue mecca, despite being open only on Saturday mornings and, like Franklin’s, serving until there’s none left to… Read More →

Big Country Beef Conference slated for Aug. 22 in Abilene

By Susan Himes ABILENE — Texas A&M AgriLife Extension Service will host the Big Country Beef Conference on Aug. 22 at the Taylor County Expo Center in the Big Country Hall, 1700 Texas  Highway 36, Abilene. The event will run from 8:15 a.m.-4:15 p.m., with registration and coffee starting at 7:30 a.m. Call the AgriLife Extension office of Taylor County at 325-672-6048 to register. The cost is $15 if registered before Aug. 15, or $20 at the door. Lunch is included. Three Texas Department of Agriculture continuing education units will… Read More →

Meat Perspectives: The emergence of a new favorite rib

By Kerri Gehring and Jeff Savell Barbecue around the country comes in many different forms. Pulled pork from shoulders or whole hogs, pork spare ribs and baby back ribs, sausage and brisket are familiar fare from coast to coast. One cut, however, is gaining in popularity: the beef rib. Compared to its pork counterpart, this meaty option is sometimes referred to as “brontosaurus ribs” because of its grand size and scale. Of food items shared on social media, the beef rib may be near the top because of… Read More →

Applications available for 44 Farms International Beef Cattle Academy

Beef industry professionals can apply now to be part of the Class of 2019-2020. COLLEGE STATION, Texas. – Applications are open for the 44 Farms International Beef Cattle Academy. Now in its second year, the academy offers a one-year, comprehensive online certificate program to beef industry professionals through Texas A&M AgriLife Extension. “Our inaugural class is wrapping up their learning experience, and student feedback so far has been tremendous,” says Reinaldo Cooke, program coordinator and associate professor at Texas A&M University. “We worked to develop the strongest course… Read More →

Texas A&M experts: Brisket prices rising along with demand

By Kenny Wiley Brisket prices and demand are climbing rapidly as a reflection of the Texas barbecue industry’s sustained surge, according to Texas A&M University industry experts. David Anderson, an agricultural economics professor and AgriLife Extension economist at Texas A&M, said Wednesday that he and others anticipate a record amount of total meat production in the U.S. in 2019. He said briskets, bacon, chicken wings and hamburgers have shown particular strength in recent years. “For the particular cuts of briskets, demand is really skyrocketing because of, I think, the… Read More →

Winter feeding program for beef cattle producers in Overton Aug. 16

OVERTON – A program on the reduction of winter feeding by stockpiling warm-season forage and/or planting cool-season pastures is scheduled for Aug. 16 in Overton. The event is from 9:30 a.m. to 4:30 p.m. at the Texas A&M AgriLife Research and Extension Center, 1710 N. Farm-to-Market Road 3053. The cost is $60 per person if registered by Aug. 6 and $75 per person if registered by Aug. 14. Fees include lunch and all program materials. Two Texas Department of Agriculture continuing education units, one integrated pest management and one… Read More →

Demonstrations to be featured at Texas A&M Beef Cattle Short Course

By Blair Fannin COLLEGE STATION – Fence building, brush control, live cattle handling and a carcass fabrication demonstration will be featured at the Texas A&M Beef Cattle Short Course Aug. 7 in College Station. The short course, which runs Aug. 5-7, is the largest beef educational event in the country and attracts more than 2,200 attendees annually. Capital Farm Credit is the lead sponsor. The short course features 24 sessions covering basic practices, new technologies and other important industry topics. These sessions provide participants with an opportunity to… Read More →

Barbecue Summer Camp, 2019 edition

By Jeff Savell The Barbecue Summer Camp, co-hosted by Foodways Texas and the Meat Science Program of the Department of Animal Science at Texas A&M University, was held on Friday, June 7th through Sunday, June 9th, 2019. The camp is coordinated by meat science educators, Davey Griffin, Ray Riley, and Jeff Savell, and activities were held at the Rosenthal Meat Center and O.D. Butler Animal Science Teaching, Research, and Extension Complex. This was the tenth Barbecue Summer Camp with the first one held in 2011, and two of them held in 2016. Introductions to Barbecue Summer… Read More →

Barbecue Summer Camp 2019

Video by Mark Guerrero, Texas A&M University Division of Marketing & Communications Every Summer, Texas A&M University hosts a three day intensive camp on the history, science, and best practices of Texas barbecue, in association with Foodways Texas. “As an Aggie, barbecue summer camp means coming back home,” Southside Market & Barbeque owner Bryan Bracewellsaid. “I get to come back to the place where I learned everything I know about barbecue. A lot of my education about the meat industry and barbecue, came inside this building, not only in… Read More →