Category Archives: Meat

U.S. Food Safety Is No Accident

In addition to good stewardship practices that are utilized by food producers, retailers, and restaurants there is a very sophisticated food regulatory system that puts hurdles in place to insure that or country’s food supply continues to be the safest in the world. Dan Hale is a Professor and Texas A&M Agrilife Meat Specialist. “First of all, it’s in the farmer or ranchers interest to produce healthy, safe, happy animals, for example. Or to do the best job that they can with their land and resources so that… Read More →

Steele named president of American Meat Science Association student board

The American Meat Science Association student membership recently elected its 2018-2019 Student Board of Directors, including naming Chandler Steele, of Texas A&M University, president. Steele grew up in Central Michigan on her family’s farm raising and showing livestock. She is currently pursuing a master of science degree in animal science with a focus in meat science and food safety at Texas A&M University under the guidance of Dr. Jeff Savell and Dr. Kerri Gehring. Steele completed her bachelor of science degree in animal science with an emphasis in… Read More →

The Art and Science of Grilling Steak

The grilling season is in full swing and we decided to talk with a meat scientist about what it takes to have a good steak grilling experience. What we found was that good tasting beef is both a science and an art. The scientific part is picking the right cut. The art part is what you do with it once you take it home. Dan Hale is a Professor and Texas A&M Agrilife Meat Specialist. “You want to pick a steak that’s at least medium in tenderness or… Read More →

AMSA honors Dr. Davey Griffin with the 2018 AMSA Intercollegiate Meat Judging Meritorious Service Award

AMSA has announced that Dr. Davey Griffin is the recipient of the 2018 Intercollegiate Meat Judging Meritorious Service Award.  The award is sponsored by Food Safety Net Services and Agri-West International.  Dr. Griffin will be honored at a special awards banquet at the AMSA 71st Reciprocal Meat Conference on Tuesday, June 26, 2018 in Kansas City, MO. Dr. Davey Griffin attended Texas A&M University where he received his B.S. in 1978, M.S. in 1981, and Ph.D. in 1989. Dr. Griffin judged on the Texas A&M University Meat Judging… Read More →

The Top 4 lessons learned at Camp Brisket

By: Jeff Savell, 979-845-3992, j-savell@tamu.edu & Kerri Gehring, 979-862-3254, kbgehring@tamu.edu COLLEGE STATION, Texas –  Camp Brisket, a joint venture between Foodways Texas and Texas A&M Univ., has evolved since the inaugural event held in 2013, to what is now an always sold-out, dream-come-true annual opportunity for pit masters of all experience levels to immerse themselves in beef. It is a great companion to the annual Barbecue Summer Camp, which has also developed a cult-like following and has drawn hundreds of attendees from around the country to Texas A&M. As… Read More →

Ranchers learn about the injection-site blemishes, value of beef carcass

Writer: Blair Fannin, 979-845-2259, b-fannin@tamu.edu Contact: Dr. Joe Paschal, 361-265-9203, joe.paschal@ag.tamu.edu FORT WORTH – A team of Texas A&M AgriLife Extension Service specialists demonstrated how much injection–site blemishes can diminish the value of high-end cuts from the beef carcass at the recent Texas and Southwestern Cattle Raisers Association Convention in Fort Worth. Dr. Joe Paschal, AgriLife Extension livestock specialist from Corpus Christi, was joined by Dr. Dan Hale, AgriLife Extension meat specialist, and Dr. Tom Hairgrove, AgriLife Extension beef cattle veterinarian and food animal specialist, both from College Station, who… Read More →

Aging at home

By Dr. Jeff Savell and Dr. Kerri Gehring COLLEGE STATION, Texas – Over the past two decades, there has been an increased interest in the dry- aging process driven primarily from restaurateurs and retailers seeking unique ways to market their product. While there have been several scientific and review articles about dry aging during this time period, dry aging is still considered more of an art form where parameters have been developed mostly through trial and error rather than scientific or technical methods. Because of the great interest… Read More →

Experts: Use safe practices when processing, cooking feral hogs

Parasites, such as hookworms can be found in feral hogs Writer: Blair Fannin, 979-845-2259, b-fannin@tamu.edu Contacts: Dr. Tom Hairgrove, 979-845-5419, tbhairgrove@tamu.edu Dr. Tom Craig, 979-845-3414, thomas.craig@tvmdl.tamu.edu Dr. Dan Hale, 979-845-3935, dhale@tamu.edu COLLEGE STATION – With a proliferation of feral hogs in Texas, control measures such as trapping and hunting can yield the rewards of good table fare. However, feral hogs can carry  parasites, such as hookworms, and experts advise to use safe cooking practices before consuming the meat. “Feral hogs are destructive in nature and their daily patterns include both feeding and fighting,”… Read More →

Camp Brisket helps novice pitmasters feed masses

Writer: Blair Fannin, 979-845-2259, b-fannin@tamu.edu Contact: Dr. Jeff Savell, 979-845-3992, j-savell@tamu.edu COLLEGE STATION – Nothing beats good brisket and Texas barbecue, but smoking brisket on a barbecue pit can be a daunting task for the novice. “I love barbecuing in general, but the brisket is a very intimidating cut of beef,” said David Nelson of Austin, who attended Camp Brisket recently at Texas A&M University in College Station. The program attracted more than 60 attendees who entered a lottery system and won a ticket to the two-day event that organizers… Read More →

Meat Judging Team completes successful semester

Writer: Dr. Leslie Frenzel Members of the 2017 Fightin’ Texas Aggie Meat Judging Team recently completed their intercollegiate meat judging careers. This is a proud moment for each of them because they have dedicated their hearts and souls to competing on a national stage to represent themselves and Texas A&M University for a demanding 15 months. While balancing their academics, practice, family, and social lives, the team was tenacious enough to finish an extremely successful competitive year as only one of three teams to finish in the top… Read More →