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… Read More →
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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 | [email protected] 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…. 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… Read More →
Texas A&M AgriLife organizes veterinarian network, mentoring program
Leading change in veterinary response to large animal production A group of Texas A&M AgriLife faculty are establishing a rural veterinarian network to provide education and assistance with a goal of making rural veterinary practices sustainable. Many rural large animal practices are operated by older vets, and younger veterinary professionals are going to pet care because it’s… 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… Read More →
Forage webinar aims to save ranchers money
Texas A&M AgriLife Extension Service experts will host a forage webinar Aug. 21 on the reduction of winter feeding by stockpiling warm-season forages and/or planting cool-season pastures.The three-part forage webinar begins at 9:00 a.m. and ends at 6:oo p.m. The fee is $35, and the deadline to register is noon Aug. 19. Electronic copies of slides and… Read More →
State 4-H Horse Show goes on amidst pandemic
4-H is a youth development program that involves millions of children around the nation in hands-on projects in different areas. BRYAN, Texas — Despite the coronavirus, the show must go on. Over the course of six days, exhibitors from across the state will be participating in the 57th annual State 4-H Horse Show at Brazos County Expo… 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… Read More →
Be wary of fire danger when grilling, cooking outdoors
Most grill-related fires occur during summer, especially in JulyWhile grilling and outdoor cooking are among the great pleasures of summer, they also pose fire dangers. The months of May, June, July and August are the most active for grill-related fires, with July topping the list, according to the National Fire Protection Association, or NFPA. Grilling-related fires… 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… Read More →