MEAT+POULTRY - April 2015 - (Page 56)

I N D U S T R Y E D U C AT I O N AGGIE-STYLE meat education BY K I M B E R L I E C LYM A | KCLYM A@ SOSL A N D.CO M Texas A&M has spent years supporting the industry with its meat workshops, courses and camps 56 I n 1989, the Texas Beef Council was looking for a way to educate its staff about the beef industry. The council was responsible for marketing beef, but many members of the staff didn't really understand the process of how beef got from farm to fork. It approached Texas A&M Univ., which is known as having one of the country's top meat science collegiate programs, and requested a special program to educate its staff on the basics of the beef industry - and Beef 101 was born. Word quickly spread about the program and the following year, representatives from other state beef councils requested to attend. The popularity continued to grow as yearly Beef 101 classes were held at A&M. Today, members of the meat industry worldwide have the option of attending the three-day intensive hands-on Beef 101 course offered each year at the university now four times a year in May, June, September and December. "For land-grant universities [like Texas A&M], service, outreach and extension is a major part of what we do," says Jeffrey Savell, Regents Professor and EM "Manny" Rosenthal Chairholder in the Dept. of Animal Science at Texas A&M. "These workshops have become a vital part of our work with the industry." Each Beef 101 workshop begins with MEAT+ POULTRY | 04.15 | www.meatpoultry.com evaluation of beef cattle to learn about how cattle are raised, fed and handled. Participants also estimate live cattle parameters that will later be measured on beef carcasses they will encounter in the fabrication laboratory. Later, participants learn about the procedures for beef-carcass grading and the various premium programs now being applied to many carcasses. The most popular activity in the workshop is conducted on the second day of the course. Participants are given the unique opportunity to team up with other classmates and an instructor to cut an entire side of beef into component parts. Beef anatomy, beef-cut identification and component part yields and values are discussed at length during and after the day-long laboratory activity. To round out the education on beef from farm to fork, instructors lead a thorough discussion of beef palatability including sampling various cuts to demonstrate how various cuts, grades and technologies may affect the beef-eating experience. HELPING PRODUCERS In 1992, after the National Beef Quality Audit, which identified and quantified quality defects in the beef industry, Texas A&M partnered with the Texas Beef Council to help educate Texas http://www.meatpoultry.com

Table of Contents for the Digital Edition of MEAT+POULTRY - April 2015

MEAT+POULTRY - April 2015
TABLE OF CONTENTS
COMMENTARY - The not-so-great outdoors
BUSINESS NOTES - MCDONALD’S ANTIBIOTICS POLICY SPARKS REACTION
SANDERSON NAMES SITE FOR NEW POULTRY PLANT
TYSON PLANT TO UNDERGO $47M UPGRADE
WAYNE FARMS FILES FOR IPO
OMP TO ACQUIRE CONAGRA PLANT
WASHINGTON - Advisors’ idle hands at issue
BURGER REPORT - Graze Craze
OVERCOMING OFF-FLAVORS
FRESH MATTERS
SLIDING INTO FIRST
FOOD SAFETY - SHORING-UP GROUND-BEEF SAFETY
SMALL BUSINESS MATTERS - New kid on the block
PACKAGING SOLUTIONS - MAKING A CASE
INDUSTRY EDUCATION - AGGIE-STYLE MEAT EDUCATION
INGREDIENT ISSUES - CLEANING UP
LIFERS - A MAN OF DISTINCTION
SHOW PREVIEW - PROCESSORS UNITE
FROM THE CORRAL - Handling keeps improving
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER

MEAT+POULTRY - April 2015

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