Michael Stravato for The New York Times

The Rosenthal Meat Science & Technology Center in the Department of Animal Science at Texas A&M University has been producing beef jerky since the 1980’s. Texas Aggie Brand Beef Jerky, developed in Animal Science 307 laboratories, has long been an Aggie favorite and has recently received national recognition by The New York Times. The Times had the following to say about Aggie Jerky: “The curled husks looked like the bark harvested from a magical meat tree. There was an outdoorsy smokiness on the nose and a slowly unfolding flavor with a fierce black pepper finish.”

To learn more about our beef jerky visit the Texas A&M Beef Jerky website:

http://beefjerky.tamu.edu/

To read our featured article from the New York Times visit:

http://www.nytimes.com/2007/07/25/dining/25jerk.html