Students learn where’s the beef
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Dr. Stanley Kelly of Sam Houston State University explained to students how the muscle blade sits inside of the cow and what cuts of beef come from each area. Due to the muscles in the front shoulder being used often, the muscles in the shoulder are tough and should be cooked low and slow in order to become tender and palatable. Photo courtesy of Ashlie Taylor
Special to the News-Times
WINNIE — Coldspring-Oakhurst High School students were treated to extensive lessons on cattle, from children to grilling.
Advanced Animal Science students and sponsors traveled to Winnie, on Oct. 27 to attend the Southeast Texas Beef Symposium hosted by Texas AgriLife Extension with the assistance of professors from the Texas A&M and Sam Houston State University Agriculture Science departments.
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Students spent the day attending hands-on sessions including an anatomy and physiology dissection lab, a blood draw for pregnancy checks on cows, performing ultrasounds on cattle for carcass traits and fat thickness, taste testing tenderness of different cuts of meat, identifying parts of cattle including where their bones are located and where each cut of meat comes from, and digestion featuring a cannulated cow.
“Cannulated cattle are those which have a surgically placed cannula, or porthole-like device placed in their side into the rumen,” explained COHS Ag Instructor Ashlie Taylor. “This allows veterinarians and researchers to examine content digested by the animal for various purposes.”
The afternoon concluded with a lesson on safe food handling and proper cooking temperatures, followed by students being allowed to season and grill their own hamburgers.
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