Meat at Charles Sturt in Boorooma | Educational research centre

Meat at Charles Sturt

Locality: Boorooma

Phone: +61 417 222 941

Address: Building 400, Gundawang Circ 2650 Boorooma, NSW, Australia

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25.01.2022 A big congratulations to Hicks Beef Holbrook, who were named the winners of the overall grand champion pen in the 2021 NSW Beef Spectacular Feedback Trial. For ...12 years now, we have proudly been a major sponsor of this event. The trial provides producers with important feedback and insights that support them with on-farm practices and cattle performance. Thank you to all 70 producers that entered this year. You can find all the results of this year’s trial here: https://www.theland.com.au/beef/beefspectacular/results/ Image via: The Land

24.01.2022 Are you apart of a community group looking to raise some funds quickly and easily? Meat at Charles Sturt is beginning to run consumer groups of at least 20 people. Inbox us if interested

23.01.2022 EXTRACTING MORE VALUE FROM CULL COWS Given the reduction in Australia’s beef herd, and predicted lower slaughter rates, it is important that the industry ...extracts as much value from every carcass processed, including older females, says Graham Centre member Dr Michael Campbell. It's one of the topics of discussion at our Livestock Forum on Friday 31 July. The research by Charles Sturt University Honours students Mr Jake Bourlet, Ms Christine Harris and Ms Jessie Phillips (pictured below) has shown it’s possible for beef cattle producers to increase live weight, carcase quality and potentially the financial returns from cull cows, by feeding a high energy ration. Register for the Forum, it costs $10 to attend. https://bit.ly/2O3lhIq

21.01.2022 Great things happen at #Meat@CSU! Research in progress with the fabulous technical team! Amelia Cooper Kelsey O'Neill Vincent West Wendy Ulett

20.01.2022 Are you interested in becoming a trained meat taster? The project requires 10 consumers who will undergo series of 5-6 training sessions to gain a better understanding of the project and meat attributes to be judge during the sensory session. The trained panellists will conduct four meat testing sessions. Each training and testing session will take between 30-45 min. Participants must; Be aged 18 years or over.... No conflict of interest in participating in the research. Be regular consumers of beef (at least once a fortnight). Willing to eat sous vide cooked beef at a safe cooking temperature (65+). Not suffering from any medical condition precluding the consumption of cooked meat. Not allergic to ginger taste and smell Not allergic to pineapple juice Not allergic to meat from grain-fed cows A $30 pre-paid gift card will be provided to participants at completion of the project as a symbol of appreciation for their time. Sous vide is cooking meat in vacuum-sealed bags in a water bath at precisely controlled temperature and time. The meat will be injected with ginger powder solution before cooking to improve its eating characteristics. The cooking will be performed at 65 for 1 and 8 hours. This cooking temperature is safe for beef consumption according to food safety regulations. The use of vacuum-sealed bags in cooking will ensure the provision of a healthy product by eliminating the risks of microbial contamination during handling and post-cooking. If you are interested, please contact; Zahra Batool Naqvi PhD student Email: [email protected]

19.01.2022 Way to go Emma Lynch! #CSUstudentsinthelimelight #Paddocktoplate

18.01.2022 No doubt about it- Australian beef is a quality product!

17.01.2022 We are still looking for groups to participate with sessions open as early as this week! Contact us now to secure your spot!

07.01.2022 Want to raise some funds for your group/club/organisation? We have some space this Saturday for participation in our meat tasting sessions. Participating groups will be paid for their part in the study. If you have 20 people over the age of 18 and would like to be involved send us a message or phone 0417 222 941.

06.01.2022 Some of our team headed to Helensburgh last week to help with some tasting sessions for the local clubs there. If you are apart of a club or organisation that wants to raise some quick and easy funds, send us a message or give us a call 0417 222 941.

04.01.2022 Welcome to CSU Meat Science!

03.01.2022 Throw back to the 2019 ICMJ team. Unfortunately this years competition has been cancelled, but bring on meat science for 2021!