Tag Archives: Jeff Savell

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 →

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 →

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 →

Meat Perspectives: The emergence of a new favorite rib

By Kerri Gehring and Jeff Savell Barbecue around the country comes in many different forms. Pulled pork from shoulders or whole hogs, pork spare ribs and baby back ribs, sausage and brisket are familiar fare from coast to coast. One cut, however, is gaining in popularity: the beef rib. Compared to its pork counterpart, this meaty option is sometimes referred to as “brontosaurus ribs” because of its grand size and scale. Of food items shared on social media, the beef rib may be near the top because of… Read More →

Barbecue Summer Camp, 2019 edition

By Jeff Savell The Barbecue Summer Camp, co-hosted by Foodways Texas and the Meat Science Program of the Department of Animal Science at Texas A&M University, was held on Friday, June 7th through Sunday, June 9th, 2019. The camp is coordinated by meat science educators, Davey Griffin, Ray Riley, and Jeff Savell, and activities were held at the Rosenthal Meat Center and O.D. Butler Animal Science Teaching, Research, and Extension Complex. This was the tenth Barbecue Summer Camp with the first one held in 2011, and two of them held in 2016. Introductions to Barbecue Summer… 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 →

Food diversity studies give Aggies taste of different cultures, religions

Writer: Paul Schattenberg, 210-859-5752, paschattenberg@ag.tamu.edu Contacts: Dr. Jeff Savell, 979-845-3992, j-savell@tamu.edu Ray Riley, 979-845-5651, r-riley@tamu.edu Dr. Mian Riaz, 979-845-2774, mnriaz@tamu.edu Dr. Stephen Talcott, 979-862-4056, stalcott@tamu.edu COLLEGE STATION – Students at Texas A&M University in College Station are getting a taste of other cultures by learning about diverse foods, including those considered “fitting and proper” for various religious and ethnic groups. “Kosher and halal are terms that apply to foods deemed acceptable to and properly prepared for adherents to Jewish and Muslim faiths, respectively,” said Dr. Jeff Savell, distinguished professor of animal science, Texas… Read More →

Continued demand for Texas barbecue fueling beef consumption

Media contact: Blair Fannin, 979-845-2259, b-fannin@tamu.edu Contacts: Dr. Jeff Savell, 979-845-1541, j-savell@tamu.edu Dr. David Anderson, 979-845-4351, danderson@tamu.edu COLLEGE STATION – Continued strong demand for Texas barbecue will help fuel the need for steady supplies of beef in 2019, according to a Texas A&M AgriLife Extension Service livestock economist. “I definitely think barbecue demand is driving the demand for beef,” said Dr. David Anderson, who gave an outlook presentation on a variety of meats on barbecue restaurant menus at the Fifth Annual Texas Barbecue Town Hall Meeting recently at Texas A&M University in… 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 →