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Food Safety Experts Host Food Network Star’s Educational Tour

Ellie Krieger learned about food safety and humane beef production on her tour.

Written by Leslie Cranford

Ellie Krieger at Texas Tech University

Krieger spent several hours learning about the art of butchery and how to disassemble a beef carcass into the cuts that consumers find in supermarkets and restaurants.

Texas Tech’s Department of Animal and Food Sciences recently hosted the Food Network star and New York Times bestselling author Ellie Krieger.

Faculty members Guy Loneragan, Chance Brooks, Mindy Brashears, Kevin Pond (department chairman) and Todd Brashears (Dept. of Agricultural Education and Communication) provided an educational experience to help Krieger better understand modern beef production. Important aspects highlighted were the attention to detail, focus on safety, and humaneness of modern beef production. The activities included an in-depth tour through a major beef packing plant and an afternoon learning and honing the techniques of beef fabrication.

“Beef production has definitely increased in scale during the past 50 years” Loneragan said. “Regardless of its scale, beef production still revolves around good people doing their best to produce a high-quality and safe beef product that the consumer will want to buy over and over again.

“We prepared an educational experience for Ellie Krieger so that she could better understand modern beef production as well as gain some hands-on experience of the butchering process.”

Krieger spent six hours touring a modern large packing company learning about all aspects of production from delivery of animals into a Temple Grandin-designed handling facility to distribution of boxed beef.

She spent several hours with Chance Brooks learning about the art of butchery and how to disassemble a beef carcass into the cuts, such as the flat iron steak, that consumers find in supermarkets and restaurants.

The visit culminated with a dinner and discussions featuring products from Raider Red Meats that included tenderloin, New York strip steaks, racks of lamb, and short ribs. Krieger has since blogged about her Texas Tech experience and how it gave her a new appreciation for beef production.

Funding for the day was provided in part by the Beef Checkoff program, and personnel support was provided by the National Cattlemen’s Beef Association.

 

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Guy Loneragan

Guy Loneragan is a professor in the Department of Animal and Food Sciences in the College of Agricultural Sciences and Natural Resources.

View his profile in our online Experts Guide.

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The Department of Animal and Food Sciences is housed within the College of Agricultural Sciences & Natural Resources.

In 2004, Animal and Food Sciences moved into a new state-of-the-art teaching and research facility. This new facility includes four multimedia-classrooms, five specialized teaching & research labs, the largest retail meat cooler on a university campus, and a retail store (COWamongus).

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