Writer: Blair Fannin, 979-845-2259, email@example.com
Contacts: Dr. Jeff Savell, 979-845-3992, firstname.lastname@example.org
Dr. David Anderson, 979-845-4351, email@example.com
The meeting was led by Dr. Jeff Savell, university distinguished professor, regents professor and E.M. “Manny” Rosenthal chairholder in the department of animal science at Texas A&M and holder of the Cintron University Professorship in Undergraduate Teaching Excellence.
He was joined by Dr. Davey Griffin, Texas A&M AgriLife Extension Service meat specialist, who gave an overview of certified beef programs and their requirements. He also led a cooler demonstration on brisket cuts and trends. Ray Riley, manager of the E.M. “Manny” Rosenthal Meat Science and Technology Center, provided discussion on meat trends.
The group, all part of the department of animal science at Texas A&M, has previously conducted a series of educational workshops to help further education in cooking Texas barbecue.
“Several of you have been up here (to College Station) for a lot of our meetings and workshops,” Savell said. “Almost everybody I’ve talked to when they got back home has changed something they’ve done. Some have changed how they are trimming briskets, changed their wood. We’ve also received a lot of questions about availability, grades … We decided, why don’t we have a meeting.”
Savell said the meeting was held on a Monday since it is a ‘dark day’ for most barbecue restaurants. The town hall meeting attracted close to 30 individuals who enjoyed prime rib sandwiches and home-prepared food for lunch.
Here is the complete story: Texas barbecue restaurant owners hear beef price forecast, discuss trends | AgriLife Today.