Meat Science

Brisketeers, students bring science to barbecue

Troubadour Festival draws thousands for food and music at Aggie Park while Texas A&M educates

Texas A&M meat judging team wins national title

Competitive team provides student experiential learning, career development

Savell receives American Meat Science Association R.C. Pollock Award

Recognition for contributions to the advancement of the meat industry

Barbecue demand remains strong despite high meat prices

Townhall meeting addresses trends, issues

Gary ’68 and Kay Smith excellence endowments to honor ‘dean’ of meat science

Gordon Davis and Burley Smith initiate endowment to establish meat science chair, judging team support

Meat and milk producers impacted by COVID-19

Farm-to-market system strained by demand volatility

Rosenthal Meat Science Center market makes special cuts for Valentine’s Day

Fourth Texas Barbecue Town Hall meeting features discussions of meat trends

Barbecue Summer Camp teaches finer aspects of smoking meat

Aggie Processed Meat School teaches art and science of making popular retail products

Texas barbecue restaurant owners hear beef price forecast, discuss trends