Technical Support: 979-845-2604 or

Beef 101 - May Session

  1/16 - 4/30
Program $675.00

Location: Dept. of Animal Science facilities, Texas A&M University, College Station, TX

Through input from all segments of the meat/food industries, Texas A&M AgriLife Extension and Texas A&M University Meat Science faculty have developed targeted programs for retailers, food service distributors, restaurateurs, the meat industry and association/information representatives designed to transfer technology, or provide educational assistance where needed.

Beef 101 is a three-day intensive hands-on program designed for anyone who has an interest in expanding their knowledge of the total beef industry. This is the foremost educational experience for basic information about the beef industry provided anywhere in the U.S. The workshop, which has been conducted for the past 30 years in the Texas A&M University Department of Animal Science facilities is currently offered four times yearly.

A maximum of 40 participants per session are accepted to allow for maximum hands-on participation and interaction with faculty, staff and graduate student instructors.  The Beef 101 workshop begins with evaluation of beef cattle to learn about how cattle are raised, fed and handled. Participants also estimate cattle parameters that will later be measured on the beef.  The animals are harvested with participants having the opportunity to observe the transformation from cattle to beef.  Later, participants learn about the procedures for beef carcass grading and the various premium programs now being applied to many carcasses.

The consistently most highly rated activity associated with Beef 101 is conducted on the second day of the workshop.  Participants are given a unique opportunity to team up in small numbers with an instructor to cut an entire side of beef into component parts.  Beef anatomy, beef cut identification and component part yields and values are discussed at length during and after the day-long laboratory activity.

To round out the beef continuum from beef cattle to beef cuts to the plate, a thorough discussion of beef palatability, including sampling various cuts will demonstrate how various cuts, grades and technologies may affect the eating experience of beef consumers.

Participants in former Beef 101 classes include representatives from state beef councils, national or international beef and meat associations, major communication/advertising groups, many food companies (foodservice, retail, distributors, packers), chefs, sales representatives, governmental agencies and personnel from a number of foreign countries.

Registration Closed

Online Registration Has Closed
For more information, please contact Extension Conference Services ( or 979-845-2604).

Cancellation/Refund Policy

Please be aware that Beef 101 is an extremely expensive workshop to host.  Cattle and other supplies must be ordered well in advance of the workshop.  If a cancellation is necessary, please send notification to   Cancellations received no later than April 14, 2019 will receive a $500 refund.  Cancellations received April 15-30, 2019 will receive $375 refund. Cancellations received after April 30, 2019 will not be refunded.   You may transfer your paid registration fee to a future session if requested no later than April 30, 2019.  Transfers will incur a $100 transfer fee.  Texas A&M AgriLife Extension reserves the right to cancel this workshop if less than 25 registrants are submitted.