Tag Archives: Steve Smith
Smith, Forrest receive 2017 Vice Chancellor’s Awards in Excellence
Writer: Blair Fannin, 979-845-2259, b-fannin@tamu.edu COLLEGE STATION – Vice Chancellor’s Awards in Excellence honors were presented to several statewide faculty and staff of Texas A&M AgriLife during a ceremony Jan. 9 on the Texas A&M University campus in College Station. The awards, established in 1980, recognize the commitment and outstanding contributions of faculty and staff across Texas A&M AgriLife. “These awards represent the highest level of achievement for our organization,” said Dr. Mark Hussey, vice chancellor and dean of agriculture and life sciences at Texas A&M. “They recognize a… Read More →
What Makes Wagyu Beef Smell So Good? Science Explains
Writer: Greta Jochem, NPR For about $150 per pound, dedicated carnivores and food connoisseurs alike can get their forks on a luxury: Wagyu beef. Its trademark marbled flesh and soft texture have launched the meat into caviar-like status. And because its fat has a melting point lower than the average human body temperature, it melts in your mouth. The vast majority of the beef comes from Japanese Black cattle. Part of its allure is the smell — a unique sweet, coconut-like aroma. New research from the Journal of Agricultural and Food… Read More →
Grainfed v grassfed: End the beef biffo, says prof
Writer: Jamie-Lee Oldfield US meat scientist Stephen Smith says he knows grainfed beef can actually be better for your health than grassfed beef. But he says the focus should not be on competition between sectors within the beef industry, but rather promoting the health benefits of red meat to the wider community. “I do have a bias towards grainfed, because our data keeps saying the same thing, that if you eat a constant fat level that grainfed gives you a better health profile, but grassfed isn’t bad for… Read More →