Texas A&M Meat Science

BBQ |
December 16, 2015

The McKensie Project

Researchers at Texas A&M are seeking to improve Texas barbecue. This isn’t the first time that an institution of higher learning has aspired to this lofty ambition; Harvard students already tried to design the ultimate smoker. And now the Aggies are focusing on the meat of the matter, so to speak. Earlier

BBQ |
June 28, 2013

BBQ Anatomy 101: The Slaughter

For three days this week I was a student at Beef 101, an intensive course taught by the Texas A&M University meat science staff, led by Dr. Davey Griffin, Dr. Jeff Savell, and Ray Riley. The class covers everything about cattle, from the time