Category Archives: Meat Science

Click a link below to watch videos from Extension in the Meat Science program at Texas A&M University –

Safely Thawing a Turkey

Thaw a turkey in the refrigerator to prevent bacterial growth.

Fatty Acids

Explanation of saturated fatty acids.

Grain Fed Beef vs Grass Fed Beef

Grass Fed vs Grain Fed Ground Beef with explanation.

Beef Boot Camp for Retailers

A 2-day program that provides an overview of the beef industry, virtual facility tours, and live demonstrations.  

How to Carve a Brisket

Brisket carving 101 during the 2015 Brisket Camp.

Carving a Turkey

How to carve a turkey for presentation and easier serving.

Turkey Cooking Methods

Learn how to properly smoke a turkey, use a rotisserie and fry a turkey.  

Pork BBQ Cuts

Hawaiian style pork loins and Southeastern style rub on the Boston butts and picnic shoulder

Cutting BBQ Brisket

How to cut and carve a brisket.

BBQ Corn

How to cook corn on the grill.  

BBQ Rib Preparation

Beef short ribs, beef back ribs, pork St. Louis style ribs and pork baby back ribs

BBQ Types of Seasonings and Sauces

Don’t over season or sauce your meat

BBQ Types of Fuel

Pecan, Mesquite, Hickory and Oak

BBQ Savell Sauce

Brown sugar sauce recipe

BBQ Ribs, Ribs, Ribs Dry Rubs and Seasoning

How to season, coat and rub ribs

BBQ Ribs, Ribs, Ribs

Flavor characteristics of beef chuck short ribs and pork ribs, as well as, differences in taste between wet ribs and dry ribs.

BBQ Cookery Methods

Direct and indirect sources of heat, a water smoker and rotisserie methods explained.

BBQ Clods, Rib Roasts and Tri-Tips

Descriptions for these types of cuts.

BBQ Brisket Tenderness

Explanation of the different parts of a brisket by tenderness.