BBQ 101 with The Professor of Meat Science | the CAMBRO blog

Jeff Savell slicing briskets at Barbecue Summer Camp

Jeff Savell slicing briskets at Barbecue Summer Camp

Note: Wonderful article from the folks at Cambro. JWS

Summer is upon us and BBQ season is here. However, in Texas, BBQ’ing is a year-round activity because the weather is always ‘hot or damned hot,’ as Jeff Savell explains. Despite his title (University Distinguished Professor, Meat Science and EM “Manny” Rosenthal Chair in Animal Science, Texas A&M) and the impressive 2 page-long list of accolades and awards in his field, Dr. Savell (yes, he has a PhD in Animal Science!) humbly insisted he be simply addressed, as Jeff.

Jeff Savell teaching ANSC 117, "Texas Barbecue"

Jeff Savell teaching ANSC 117, “Texas Barbecue”

So what, you might be wondering as you read this blog, is Meat Science all about? It is the study of all things meat—the quality, safety, color, shelf life, eating quality and nutritional value of meat. Jeff has been on Texas A&M’s faculty teaching about meat for the past 37 years. The university started its first meat class in 1926, called Farm Meats, to teach young students how to go back to the farm to butcher their own cattle and hogs. In fact the university has about 8 undergraduate courses, each 15 weeks long that students can take. Jeff teaches Marketing and Grading of Livestock and Meat. But there’s also Meat Merchandising–learning how to cut meat and understanding the value proposition, Advanced Meat Science, Meat Food Safety and Meats Evaluation—where students can become a part of the Meat judging team (similar to livestock judging), among others. They also hold BBQ Camps during the year as well. It should be clear by now that meat is a matter not to be taken lightly at Texas A&M.

For the Love of BBQ

When asked why he thought BBQ seemed to be a growing trend, Jeff replied, “In Texas there are 3 major foods—BBQ, Chicken Fried Steak and Tex Mex. Nobody is standing in line for Chicken Fried Steak and TexMex. They’re standing in line for BBQ. The other thing about BBQ is you just don’t want to eat great BBQ, you want to figure out how to prepare great BBQ. So when we have our workshops all of these people are backyard enthusiasts, if they’re not in the commercial business. They’re surgeons and lawyers and petro chemical people, all walks of life– but they love having a grill or a smoker, some love the competition, but all of them just want to learn how to do it better. So you don’t see someone going to a 3 day Chicken Fried Steak workshop. (Very true!) But BBQ is something different. It’s very social. You cook so much product–not just a single serving. You’re cooking for the masses—for friends and family— so part of that is the enjoyment of preparing food for others.”

Source and the rest of the story: BBQ 101 with The Professor of Meat Science | the CAMBRO blog

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