Category: Workshops
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Grad students provide leadership to Beef 101 program
Beef 101 began in 1989, and from the start, graduate students have played an important role in the success of this program. This is especially evident on day 2 where the participants are assigned to cutting groups, and the grad students lead these groups describing where the cuts are to be made, answering questions about…
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2018 Creative Sausage Making Course at TAMU
The fifth annual Creative Sausage Making class, a joint venture between the Meat Science Section of the Department of Animal Science at Texas A&M University and Texas A&M AgriLife Extension Service, was held on January 12-13, 2018 at the Rosenthal Meat Center. Thirty participants, representing barbecue companies, foodservice distributors, retailers, chefs and backyard enthusiasts came to learn sausage production from start…
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Creative Sausage Making 2017 at Texas A&M
The fourth annual Creative Sausage Making class, a joint venture between the Meat Science Section of the Department of Animal Science at Texas A&M University and Texas A&M AgriLife Extension Service, was held on January 13-14, 2017 at the Rosenthal Meat Center. Thirty participants, representing barbecue companies, foodservice distributors, retailers, corporate chefs and backyard enthusiasts came to learn sausage production from…
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Feed Our World, Grow Our Economy, Improve Our Health, Protect Our Environment, Quality and Consistency, Sustainability, Uncategorized, Workshops
GSF/McDonald’s Specialized Beef 101 at Texas A&M
At the request of Golden State Foods, Texas A&M Department of Animal Science and Texas A&M AgriLife Extension Hosted a specialized Beef 101 program for members of the McDonald’s Corporation and their beef suppliers on August 15-17. Dr. Wayne Morgan, President of Protein Products for Golden State Foods collaborated with Dr. Davey Griffin, professor and Extension…
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Texas Association of Meat Processors 31st Annual Convention
The Texas Association of Meat Processors (TAMP) held their 31st annual convention in College Station, August 10-12, 2017. TAMP members are primarily the small and very small meat plants around Texas and their associated suppliers. Dr. Davey Griffin, professor and Extension Meat Specialist serves as the director of the association through a cooperative agreement with…
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2017 Center of the Plate Training held at Texas A&M University
The 2017 Center of the Plate Training, sponsored by the North American Meat Institute, was held at the Rosenthal Meat Center at Texas A&M University on August 1-3, 2017. The Center of the Plate Training is designed for purchasers and sellers of meat and poultry to better understand the nomenclature and utilization of cuts for…
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Center of the Plate Training®, August 1-3, 2017
The North American Meat Institute has announced that the Center of the Plate Training® will be held at the Rosenthal Meat Center, Texas A&M University, College Station, Texas, August 1-3, 2017. Center of the Plate Training® is a three-day course designed to teach the fundamentals of meat specifications by giving a first-hand look at how carcasses…
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Creative Sausage Making workshop to be held January 13-14, 2017
The next session of Creative Sausage Making is scheduled for January 13-14, 2017. Registration for the seminar, led by our resident sausage expert, Dr. Wes Osburn, is now open through our Texas A&M AgriLife Extension registration online system. To be sure that the program allows for hands-on sausage manufacturing opportunities, the workshop is limited to the…
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Poultry 201 to be held at Texas A&M University, October 25-27, 2016
Our colleagues in poultry science are hosting Poultry 201, October 25-27, 2016 at Texas A&M University. Go to the Poultry 201 page <www.poultry101.com/poultry201.html> for details. Poultry 201 is an in-depth workshop that covers all aspects of marination and batter and breading systems for poultry products. Topics will include meat chemistry, functional ingredients used, marination methods,…
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Aggie Processed Meat Technology School to be held April 20-22, 2016
The Aggie Processed Meat Technology School will be held on the campus of Texas A&M University, College Station, on April 20-22, 2016. The school is hosted by the Department of Animal Science, Texas AgriLife Extension Service in partnership with the Southwest Meat Association, Texas Association of Meat Processors, and the North American Meat Institute. Details…
