Friday, June 22, 2012

Did You Know?

Did you know that the leather hide from a single cow can make eight pairs of boots?

Wednesday, June 20, 2012

Juicy Burger

2 pounds ground beef
1 egg, beaten
3/4 cup dry bread crumbs
3 tablespoons evaporated milk
2 tablespoons Worcestershire sauce
1/8 teaspoon cayenne pepper
2 cloves garlic, minced

1. Preheat grill for high heat.
2. In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
3. Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

These burgers take 15 minutes of prep time, 10 minutes of cook time, and ready in 35 minutes. Quick, easy, and juicy!

Good morning!

And happy first day of summer!

What's your favorite thing to grill during these hot summer months?

Tuesday, June 19, 2012


A few of our outstanding undergraduate students were awarded at RMC. Congratulations to these young men and women!
AMSA Scholastic Achievement Award Winners

Quiz Bowl Team

TAMU Quiz Bowl Team
This is Texas A&M's Quiz Bowl team. They are competing at the RMC at North Dakota State University.

Delicious Savory Garlic Marinated Steaks!

1/2 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons minced garlic
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1 pinch cayenne pepper
2 (1/2 pound) rib-eye steaks

1. In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
2. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
3. Preheat grill for medium-high to high heat.
4. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

This recipe is for 2 people, but if you go to the recipe online, you can change it up for more or less people! 
Let us know how this tastes!

Monday, June 18, 2012

A few pictures from BBQ Camp!

Participants enjoying Martin's barbecue.

A BBQ Pit Master at work!

Enjoying the historic Martin's atmosphere.

Hot coals at Martin's.
Delicious chicken, brisket, and ribs!

BBQ Camp 2012

This year was the 2nd Annual Barbecue Summer Camp here in College Station! We here in the Meat Science section partnered with Foodways Texas and welcomed participants for a weekend full of barbecue cooking.
During the weekend-long event, the participants were able to meet our award-winning meat science professors, pit masters, and many other well-known individuals in the barbecue world. The attendees learned about different types of meat, smoke, and spices, and how these different meats, smokes, and spices affect taste, flavor, juiciness, etc.
Participants also learned about BBQ history, touring the legendary, Martin’s Place, located in Bryan.
For more information, contact us, or visit the Barbecue Summer Camp page.

Thanks & Gig Em!

Beef 101!

Here at Texas A&M, the Meat Science section has been very busy! Not only are we welcoming the Class of 2016 through their New Student Conferences, but Beef 101 was in session from June 4-June 6!
We like to use the tagline of, “Everything You Wanted to Know About Beef”, and the 40 men and women who attended this three-day program certainly learned everything they wanted to know about beef and more! It is the leading education program for the basics about the beef industry.
While the participants were here, they interacted with our faculty, staff, and graduate student instructors. The workshop began with the evaluation of beef cattle: how cattle are raised, fed, and handled. Later, the participants learn about how to grade beef carcasses. The second day is when one of our most popular activities takes place: The participants are given the opportunity to team up in small numbers with an instructor to cut an entire side of beef into component parts!
To finish out the program (along with many other activities taking place throughout the week), and another favorite part of Beef 101, was sampling various cuts to demonstrate how the different cuts, grades, and technologies affect the experience consumers have while consuming beef.

If you are interested in attending Beef 101, our next session is December 5-7, 2012. If you are interested in attending, email Dr. Davey Griffin ( For more information, visit the Beef 101 website.

Thanks & Gig Em!

Howdy and Welcome to Meat Sense!

We are here to help you learn and understand the world of meat and livestock production. We are experts on the science of meat - from the ranch to on your dinner plate!
If you have any questions, be sure to let us know!