AGGIE-STYLE MEAL EDUCATION

摘要

In 1989, the Texas Beef Council was looking for a way to educate its staff about the beef industry. The council was responsible for marketing beef, but many members of the staff didn't really understand the process of how beef got from farm to fork. It approached Texas A&M Univ., which is known as having one of the country's top meat science collegiate programs, and requested a special program to educate its staff on the basics of the beef industry - and Beef 101 was born. Word quickly spread about the program and the following year, representatives from other state beef councils requested to attend. The popularity continued to grow as yearly Beef 101 classes were held at A&M. Today, members of the meat industry worldwide have the option of attending the three-day intensive hands-on Beef 101 course offered each year at the university now four times a year in May, June, September and December.