Chef Pasture to Plate

By Misty Martin on March 1, 2017 @ 10:23am

Twelve industry chefs recently attended a checkoff-funded pasture to plate tour of the Texas beef industry.  Attendees visited Graham Land and Cattle Company feedyard in Gonzales, Kane Beef processing plant in Corpus Christi, and the Rosenthal Meat Science Center at Texas A&M University in College Station.  The group traveled more than 700 miles experiencing first-hand the beef lifecycle from pasture to plate.