Davey Griffin explaining beef grading
About 20 Texas Barbecue restaurant operators and Texas Barbecue authors/writers participated in the Texas Barbecue Town Hall meeting held at the Kleberg Animal and Food Science Center and Rosenthal Meat Center on Monday, December 15, 2014. Dr. David Anderson, economist with the Texas A&M AgriLife Extension Service, gave an update on livestock and meat markets, and Davey Griffin, professor and meat specialist with the Texas A&M AgriLife Extension Service, gave an overview of the certification and branding meat programs most commonly found in the marketplace.
Davey Griffin demonstrating different cutting styles for briskets
After lunch, participants observed beef carcass grading in the cooler with Griffin and Ray Riley, manager of the Rosenthal Meat Center, and discussed a variety of cuts including the brisket, short rib, and clods, as they are used for Texas Barbecue. Thanks to all of the business people who came to the meeting and for the great discussion that was held throughout the day.
Variety of beef cuts
Here are a few Tweets about the town hall meeting:
@jsavell discussion on wholesale pricing, cuts at Barbecue Town Hall meeting. #tamubbq @tamudgriff @AgRiley79 pic.twitter.com/2rUc0yKUFG
— Blair Fannin (@cowhand) December 16, 2014
David Anderson giving livestock market outlook Barbecue Town Hall meeting. #tamubbq @jsavell @tamudgriff @AgRiley79 pic.twitter.com/JEik9bSWTB — Blair Fannin (@cowhand) December 16, 2014
Great time today at the TAMU BBQ town hall meeting today. Great seeing everyone. @jsavell @tamudgriff @AgRiley79 pic.twitter.com/dHhl0djn8f — Roegels Barbecue Co. (@ThePigOnVoss) December 16, 2014
Meat packers are cutting higher-priced pectoral away and leaving BBQ pitmasters with long skinny briskets @tamubbq pic.twitter.com/PjPJK3Vgw8
— Robb Walsh (@robbwalsh) December 15, 2014
BBQ price squeeze! RT @BBQsnob: These two briskets weigh about the same, but the thin one yields lots less. pic.twitter.com/WYqrrl2xcn
— Robb Walsh (@robbwalsh) December 15, 2014
