Category Archives: Meat

Prime rib – it’s what’s for Christmas dinner!

Nothing quite says Merry Christmas in Texas like a prime rib served as the main dish of your Christmas meal! When it comes time to prepare your prime rib this holiday season, be sure to reference Texas A&M AgriLife Extension Service’s Path to the Plate’s tips and tricks to ensure that the meat is cooked thoroughly and properly. With beef production being the largest sector of the agriculture industry in Texas, it is both fitting and appropriate that prime rib act as the centerpiece of the Christmas meal…. Read More →

Ground beef offered at The 12th Can Food Pantry through Cactus Cares

Texas A&M’s Rosenthal Meat Science and Technology Center provides link between donation, need By Kay Ledbetter 806-677-5608 | skledbetter@ag.tamu.edu A unique partnership on the Texas A&M University campus is “beefing up” protein offerings at the campus food bank to ensure no student, staff or faculty member has to study or work on an empty stomach. During this COVID-19 pandemic, more and more people are facing financial difficulty and finding themselves among the more than 40 million people nationwide who are considered food insecure. The Texas A&M Department of Animal Science, Cactus… Read More →

Stopping SARS-CoV-2 along the farm-to-plate supply chain

Texas A&M AgriLife-led study tracking down cause, transmission of coronavirus in food processing From live cattle entering a packing plant to the consumer’s kitchen table, a Texas A&M AgriLife-led research project aims to develop an accurate way to predict potential contamination with SARS-CoV-2, the virus that causes COVID-19, throughout the food supply chain. Sapna Chitlapilly Dass, Ph.D., a meat science research assistant professor in the Texas A&M College of Agricultural and Life Sciences Department of Animal Science, will lead the two-year, $1 million U.S. Department of Agriculture National Institute of Food and Agriculture… Read More →

Meat Perspectives: Ground beef basics

By Jeff Savell and Kerri Gehring Ground beef remains one of the most popular forms of beef consumed in the United States. Some estimates report that up to 65% of all beef consumed is in the form of ground beef. It is one of our go-to foods, and we are reminded of this during the COVID-19 pandemic as well as other times where economic or other situations have us staying at home and wanting something easy to prepare and comforting to eat. Continuing cyclical interests in various iterations… Read More →

From the Ground Up: Cattle Are Good for the Environment

BRYAN, Texas (KBTX) -There is a storyline companies offering plant-based meat substitutes are pushing that suggests beef production is harming our environment. There is science that refutes that storyline. Ron Gill is a Texas A&M AgriLife Extension professor and livestock specialist. “We’ve got to make sure that we pitch beef production in the light that it really should be. It’s a tool to manage our environment, improve our soil health, and improve the environmental health of the nation. It’s a great tool to do that with. Gill stresses… Read More →

Third-annual 44 Farms International Beef Cattle Academy begins in September

New this year: $100,000 in scholarships The 44 Farms International Beef Cattle Academy, IBCA, isn’t Animal Science 101, and the students aren’t roaming the campus. The unique advanced beef education immersion program offered by Texas A&M University is developing beef industry leaders for tomorrow from around the world. “What the students learn is very unique in terms of content and not something you find in regular animal science programs,” said Reinaldo Cooke, Ph.D., program coordinator and associate professor in the Department of Animal Science at Texas A&M University. “Our students learn… Read More →

Meat Perspectives: Behind the burn

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 smoke simply does not deliver the eating experience of “real” barbecue. Heated debates have ensued over what region has the best barbecue and arguments have been fueled over whether using sauce on barbecue… 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 with Cactus Feeders presents. “Receiving the Cactus Feeders Scholarship is a great honor and an outstanding opportunity for me. The internship will supplement my education and training from Dr. Tedeschi by exposing me to… 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 the number of producers looking into this option. “It is just astronomical the number of inquiries we’re getting about starting a plant, getting these cattle through the system and just serving customers as… Read More →

Texas A&M AgriLife Study Targets Contamination Hotspots In Food Processing

By Kay Ledbetter, Texas A&M AgriLife Communications Understanding foodborne pathogen pathways will lead to greater food safety. Food safety through a greater understanding of the contamination “hotspots” in our food supply chain, particularly meat, is a priority for a new Texas A&M AgriLife Research study. Sapna Chitlapilly Dass, a meat science research assistant professor in the Texas A&M University College of Agricultural and Life Sciences’ Department of Animal Science, said her study aims to identify the hotspots of contamination in the food processing industry. Her goal is to determine how and where… Read More →