If there is any one thing that really makes barbecued meats so delicious and popular, it is the special contribution that smoke plays during the cooking process. Terms such as “slow-smoked meats” or “hickory-smoked ribs” are just two examples of phrases that often make carnivores start salivating in anticipation of eating barbecue. Cooking meat without… Read More →
Department Updates
Three animal science graduate students recognized for their outstanding achievements
Due to the COVID-19 pandemic, like many other groups, the Department of Animal Science was unable to hold our annual awards ceremony. Regardless, awards were still given to several outstanding individuals. Luiz Fernando Dias Batista was named the 2020 Outstanding Master’s Student, Nicky Oosthuizen was named the 2020 Outstanding Doctoral Student and Rafael Martinez was… Read More →
Virtual Texas A&M Beef Cattle Short Course set for Aug. 3-5
The annual Texas A&M Beef Cattle Short Course is going virtual this year due to COVID-19 restrictions. While it may be hard to ‘virtually’ eat the famous prime rib dinner associated with the event, the educational aspect will still be provided as it has been for the past 65 years to ranchers who need basic… Read More →
Be wary of fire danger when grilling, cooking outdoors
Most grill-related fires occur during summer, especially in JulyWhile grilling and outdoor cooking are among the great pleasures of summer, they also pose fire dangers. The months of May, June, July and August are the most active for grill-related fires, with July topping the list, according to the National Fire Protection Association, or NFPA. Grilling-related fires… Read More →
So you want to build a slaughter plant?
In light of the recent increase in retail beef prices and decrease in cattle prices, many cattle producers have expressed interest in starting up small beef processing facilities that do not undercut the rancher and provide consistent prices for consumers. Davey Griffin, Texas A&M professor and Extension meat scientist, said he has been amazed at… Read More →
D’Souza awarded inaugural Cactus Feeders scholarship and internship
The Texas A&M University Department of Animal Science is proud to recognize Genevieve D’Souza as the inaugural recipient of the 2020 Cactus Feeders Scholarship. As a recipient of this newly formed award, D’Souza will have the opportunity to complete an internship with Cactus Feeders. The department is excited about the possibilities that this new partnership… Read More →
From the Ground Up: Pandemic Strengthens Demand for Custom Processing
By Todd Carroll BRYAN, Texas (KBTX) – Over the last few years there has been a rising demand among some consumers to buy locally produced food and that has given Farmers’ Markets and Farm Share programs a boost. The Covid-19 outbreak that slowed down the big meat processors in the U.S. has fueled even more demand… Read More →
Texas Crop and Weather Report – June 30, 2020
Joe Paschal, Ph.D., AgriLife Extension livestock specialist, Corpus Christi, said livestock are entering a period he calls the “summer slump,” where weight gains and body condition scores can dip as animals deal with the heat and declining forage quality. Paschal and Jason Banta, Ph.D., AgriLife Extension beef cattle specialist, Overton, said cattle in much of… Read More →
44 Farms International Beef Cattle Academy application now open
The 44 Farms International Beef Cattle Academy is accepting applications for its 2020-2021 online certification program. Applications for this comprehensive certificate program, through Texas A&M AgriLife Extension, open June 20 and are due August 15. “We’ve developed the strongest course offerings paired with industry-leading experts, and we anticipate our third program year to build on… Read More →
From the Ground Up: Ground Beef Demand Surges During Pandemic
BRYAN, Texas (KBTX) -It’s safe to say that most of us have eaten more at home than normal during the outbreak of the coronavirus and that has been challenging for some folks that just don’t cook a lot. But, apparently ground meat doesn’t intimidate inexperienced cooks like some meat cuts do. “We have turned into… Read More →