Category Archives: Meat

Meat Judging Team returned home with high honors from MSA American Royal Meat Judging Contest

The Department of Animal Science Meat Judging Team brought home high honors from the AMSA American Royal Meat Judging Contest on Oct. 13, 2019. They beat ten teams with a score of 4074 points to win the contest. Following TAMU, Kansas State University was second, Texas Tech University third, Colorado State University fourth, and the University of Illinois fifth. In addition to winning the contest, Brenyn Burkholder of Boerne, Texas, placed third individually, and Kaylee Greiner of Christiansburg, Va, placed sixth individually. Additional members of the 2019 Meat… Read More →

Anderson, Cutrer highlight Texas Barbecue Town Hall meeting, December 9, 2019

By Jeff Savel The Texas Barbecue Town Hall meeting, a one-day event dedicated to those involved in the commercial barbecue business, will be held at Texas A&M University, College Station, Texas on Monday, December 9, 2019. This meeting will be hosted by the Meat Science program of the Department of Animal Science and will be held in the Kleberg Animal and Food Science Center and the Rosenthal Meat Center. “This is the sixth year for the Town Hall meeting. We have had great turnouts at our previous meetings, and we look forward to hosting… 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 →

Texas FFA honors Griffin and Riley with Honorary Lone Star Degree

Dr. Davey Griffin & Ray Riley were awarded honorary lone star degrees by the Texas FFA Association at their annual convention, held in Fort Worth on July 15-19, 2019. Each year, the association honors those who have rendered meritorious service to agricultural education and the FFA. Each year, local chapters honor school officials, local business owners, farmers, parents and alumni to receive the honorary chapter degree. However, a select few are chosen to receive the highest degree of honorary membership which can be bestowed at the state level… Read More →

Increased Oversight for Antibiotic Use

By Todd Carroll When the first antibiotic, penicillin, was developed in 1929, discussions began about different bacteria being able to become resistant to the drug. Those discussions continue today for the different antibiotics used to treat human beings as well as animals, and the FDA is now talking about increasing the oversight that veterinarians have in the use of antibiotics to treat animals. Thomas Hairgrove is a Texas A&M AgriLife Extension veterinarian. “There’s a five-year plan that FDA’s talking about and one of the things in that five-year… Read More →

AgriLife Extension grass-fed beef conference May 30-31

By Blair Fannin COLLEGE STATION – The popular grass-fed beef conference is scheduled May 30-31 and will provide a comprehensive look at grass-fed beef production and marketing opportunities in Texas, according to organizers. This Texas A&M AgriLife Extension Service conference provides in-depth instruction and is hosted on the Texas A&M University campus in College Station. “There will also be information and demonstrations presented on carcass fabrication and determining beef cutout value. Overall, this program allows attendees to take home a lot of information and put it to work.”“This… Read More →

BBQ and Business

By Steven Mancillas The Business & BBQ Professional Development Wisdom Workshop united two very different parts of campus – the Business Honors program and the Meat Science group in the Department of Animal Science. The event highlighted three unique elements that characterize the Mays Business School experience: passion, culture, and community. To begin, in the Business Honors program, a Professional Development event serves to foster the growth of students both personally and professionally. A majority of the events consist of meeting with industry leaders (Mays Leadership Forum), hearing… Read More →

Meat Perspectives: Demystifying soft bellies

By Jeff Savell and Kerri Gehring Quality is a point of discussion, and sometimes debate, in the pork industry. Like beauty, quality sometimes lies in the eyes of the beholder and may differ between the producer, processor and consumer. Quality of lean typically relates to muscle color, texture/firmness, marbling, pH, overall functionality, tenderness and flavor. Attributes that are associated with fat quality frequently include color, texture, firmness, oxidative stability, odor and flavor. Both lean and fat quality are important to the success of the pork industry. Fat quality… Read More →

Agriculture experts discuss future of meat production at Texas A&M summit

By Kenny Wiley Agriculture experts from across the country and Brazos Valley-area producers and academics gathered inside the Texas A&M Hotel and Conference Center Monday for a wide-ranging summit on the meat production industry and related fields. Richard Teague, a Texas A&M AgriLife range ecologist, and Dan Hale, a meat specialist at A&M, were among more than a dozen speakers at Raising Meat: A New Food Economy Summit. Kimberly Ratcliff, the manager of Caney Creek Ranch  in Freestone County, spoke on experiences of ranchers and producers of color…. Read More →

Cattle production offers sound environmental ‘hoof print’

By Jennifer M. Latzke The proposed “Green New Deal” has thrown a lot of focus onto cattle lately—a plan that would limit cattle production to an extent in an effort to curb their greenhouse gas “hoof print.” But recently released research quantifies the role cattle play in the natural carbon cycle, and how they serve an upcycling purpose in turning feedstocks into higher value protein that humans can eat Baseline measurements Al Rotz is an an agricultural engineer with the U.S. Department of Agriculture’s Ag Research Service and… Read More →