Davey Griffin explaining beef grading at Texas Barbecue Town Hall meeting

The Texas Barbecue Town Hall meeting, a one-day event dedicated to those involved in the commercial barbecue business, will be held at Texas A&M University, College Station, Texas on Monday, December 14, 2015. This meeting will be hosted by the Meat Science Section of the Department of Animal Science and will be held in the Kleberg Animal and Food Sciences Center and the Rosenthal Meat Center.

“This is the second year for the Town Hall meeting. We had a great turnout last year for our first Texas Barbecue Town Meeting, and we have received several requests to do this again,” according to Jeff Savell, one of the leaders of the Texas Barbecue program at Texas A&M University. Dr. David Anderson, economist with Texas A&M AgriLife Extension, will be back to give an update on the livestock and meat markets.

David Anderson giving livestock market outlook Barbecue Town Hall meeting. #tamubbq @jsavell @tamudgriff @AgRiley79 pic.twitter.com/JEik9bSWTB — Blair Fannin (@cowhand) December 16, 2014

The initial list of topics to be covered include:

Economic outlook on supplies, prices, and availability of beef, pork, and poultry products
Primer on USDA quality grades and marketing claims
Alternative cuts for barbecuing

Davey Griffin demonstrating different cutting styles for briskets

The meeting will begin at 10 AM and end around 5 pm and will involve both lectures and hands-on demonstrations. “We chose a Monday for the meeting knowing that many restaurants are closed that day, which may allow for some operators to bring key in-house staff with them,” said Savell. “Hopefully, people can drive in, attend the meeting and be back home later that night without having to spend too much time away.”

The Texas Barbecue Town Hall meeting is sponsored by the E.M. “Manny” Rosenthal Chair in Animal Science. To register for the meeting, email Jeff Savell at j-savell@tamu.edu or call at 979-845-3992 (office) or 979-255-6676 (mobile).