Category Archives: Meat

Food safety tips when grilling, cooking outdoors

Proper cleaning is key to avoiding foodborne illness from grate to plate Cleaning grill grates, keeping a clean workspace, and properly storing and preparing meats are all important to maintaining food quality and avoiding foodborne illness, said Texas A&M AgriLife Extension Service experts A clean grate is a great start Davey Griffin, Ph.D., AgriLife Extension meat specialist in the Department of Animal Science of Texas A&M University, said cleaning the grill grate is not as simple a proposition as it may seem. “A lot of people think scraping the grate clean with… Read More →

Mom was right about not touching slime; researchers looking at pathogens in food facilities

By Coral Beach on June 9, 2020 New research underway seeks to determine how and where bacteria hide in food processing plants so that they can be eliminated, to the benefit of public health and the bottom line of food companies. The project involves scientists at Texas A&M, Stanford University, and the USDA’s Agricultural Research Service U.S. Meat Animal Research Center’s pilot meat processing facility in Clay Center, NE. Their work has the backing of a $479,000 grant from the U.S. Department of Agriculture (USDA). While the project… Read More →

Meat Perspectives: Here today, gone tomorrow

By Jeff Savell and Kerri Gehring COLLEGE STATION, TEXAS — For those in the beef industry, the fact that beef is larger and heavier than it was in the past is not breaking news. Cattle are heavier, making carcasses weigh more. Subprimals are larger and heavier, making retail cuts larger. This trend began about 40 years ago, and we do not know where it will end. However, we do know that developing effective merchandising strategies to help retail and foodservice channels deal with how best to market beef is… Read More →

6th Texas Barbecue Town Hall Meeting held

By: Dr. Jeff Savell Pitmasters and owner/operators from some of the leading barbecue establishments throughout Texas participated in the sixth Texas Barbecue Town Hall Meeting, which was held at the AgriLife Center and the Rosenthal Meat Center on Monday, December 9, 2019. About 60 people were in attendance, and participants received updates on livestock and meat markets for beef, pork, chicken, and turkey by David Anderson, professor and extension economist, Department of Agricultural Economics, Texas A&M University, tips about effective marketing from Rachel Cutrer, Ranch House Designs, and a beef… Read More →

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 →