Category Archives: In the News

Legacy of Texas ranching on display at Bush Library

The George Bush Presidential Library and Museum’s latest exhibit celebrates the importance of ranchers and their place in Texas history. The Legacy of Ranching: Preserving the Past, Embracing the Future showcases Texas ranches and highlights how they’ve changed over time. The exhibit, which opened March 2, will be on display in the Ansary Gallery until Jan. 8. Warren Finch, the director at the George Bush Library and Museum, said the museum not only worked with ranching museums from across the state to put the exhibit together, but a… Read More →

This man should have died, but unusual infusions saved his life

Bacteriophages or phages, are viruses that infect bacteria. These organisms are abundant in the environment and are a major predator of bacteria in natural systems.  Because phages naturally infect and kill bacteria, there is considerable interest in using them as antimicrobials to control bacterial populations, particularly pathogenic bacteria. Here at Texas A&M University, we have the Center for Phage Technology. Dr. Jason Gill, assistant professor in the Department of Animal Science, is the associate director of the CPT. For more information, visit the CPT website: https://cpt.tamu.edu/. Writer: Marlene Cimons Tom… Read More →

“The Legacy of Ranching” exhibit opens at George Bush Presidential Library

COLLEGE STATION, Tex. (KBTX) – Ranching played a crucial part in the history of Texas and continues to shape the state today. There’s a new exhibit at the George Bush Presidential Library that celebrates the legacy of ranching. There are opportunities to learn about the legendary King Ranch, the history of branding, and more. “There’s also hides of different animals that are here and they can feel them and they get to guess which one it is. There’s interactive media as well, like a barbecue exhibit section there… Read More →

New year, old pests: Fever tick and screwworm

Writer: Dr. Joe Paschal, 361-265-9203, j-paschal@tamu.edu The fever tick Far south, along the Rio Grande on the U.S. and Mexican border, there is a reminder of one of the most successful livestock parasite eradication programs in the U.S., if not the world – the USDA Fever Tick Eradication Program. This program began in 1906 by the forerunner of USDA’s Animal and Plant Health Inspection Service (APHIS), although limited efforts to control parasites began 20 years earlier. Its purpose was to remove the ticks that carried cattle fever babesiosis, caused… 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 →

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 →

World “healthy wagyu beef” expert for 2016 conference

Dr Stephen Smith, a highly regarded research scientist and Regents Professor in animal science at Texas A&M, will be at the the 2016 Wagyu National Conference in May to explain his findings that heavily marbled long-grainfed Wagyu beef contains ‘extraordinary’ amounts of the monounsaturated ‘healthy’ oleic fatty acid. The 2016 Conference runs from May 2 to 4 at Crowne Plaza, Hunter Valley. Registrations forms will be available soon on www.wagyu.org.au. Oleic acid is abundant in olive oil and its presence in beef increases with marbling content and days… Read More →

Algae Could be the Key to Climate-Friendly Meat

By: Natasha Geiling In December of 2015, nearly 200 nations met in Paris and agreed to hold global temperature increase well below 2 degrees Celsius. The agreement was widely lauded as an important first step in averting the catastrophic consequences of climate change, but came with its own set of caveats. For the world to truly stall temperature rise well below 2 degrees Celsius, every nation would need to make massive changes to their energy, transportation, and manufacturing sectors in the coming decades. Renewable energy would need to be… Read More →

Feedyard Foodie visits Aggieland

COLLEGE STATION — Anne Burkholder, also known as the Feedyard Foodie, and her daughter Megan visited Texas A&M and the Department of Animal Science this September to share her agriculture story and encourage others to do the same. Burkholder, a Nebraska feedyard operator and author of the Feedyard Foodie blog, is known for her consumer outreach and as an advocate for beef. In 2014 she was awarded the Beef Magazine’s Trailblazer Award and in 2013 was voted to Vance Publishing’s 40 under 40 in Agriculture. You can read… Read More →

“BBQ with Franklin” episode features Texas A&M’s Beef 101

COLLEGE STATION — Aaron Franklin, host of the television show “BBQ with Franklin,” visited Texas A&M University and featured a segment on Beef 101 in this season’s episode nine called “Pickin’ Beef,” which aired this July on PBS. Aaron participated in Beef 101 several years ago and came back to campus to show his audience what he learned about the cuts of beef, especially those from the rib section, which are quite popular in the barbecue scene these days. This episode included an overview of the anatomy by… Read More →