Scholarship will honor Ryan
By KELLI PROCTOR
The Texas A&M Poultry Science
Club will begin awarding the
$1,000 “Cecil B. Ryan Endowed
Scholarship/' in May, 1982,
honoring his 34 years of service
to the University.
Ryan, known to many as
“Rooster," retired from A&M in
August as a professor of poultry
science.
The scholarship will be
awarded annually to a sopho
more poultry science student
A committee of Poultry Sci
ence Club officers and faculty
will chose the student showing
both academic and leadership
abilities, Bill Lovette, Poultry
Science Club president, said.
Contributions were given by
Ryan's friends, colleagues and
students, and by industry per
sonnel throughout the nation.
Although retired, Ryan stays
very much involved with the
poultry science department,
Dr. W.F. Krueger, poultry sci
ence department head, said.
THE
February 1-3, 1982
^ San Antonio, Texas
NATIONAL CATTLEMEN’S
ASSOCIATION
1982 ANNUAL CONVENTION
AND TRADE SHOW
Beef is by far the preferred meat in America. But
competition for the protein dollar continues to in
crease — and cattlemen will have to learn to be sharp
rivals against other meat sources if they are to be
successful in future years.
How to interpret, when to use, and where to gain THE
COMPETITIVE EDGE is what NCA’s 1982 Annual
Convention and Trade Show is all about.
Convention programs will focus on attaining and main
taining advantages in the cattle industry. The Expanding
Horizons Trade Show will be the most diversified ever —
assembled together will be companies and products
representing every facet of the cattle industry, i he
opportunities to learn will be infinite.
And the setting for the 1982 Convention and Trade
Show is a city in the hill country of Texas: San Antonio.
Alluring and invigorating, this city blends the freshness of
Americanism with old world Mexican characteristics.
One small trip to the 1982 Convention and Trade Show
means a large step toward beating the competition.
You’ll have the advantage of knowing what it takes to
have THE COMPETITIVE EDGE.
For further Convention or Exhibit
information, please write:
National Cattlemen’s Association
Convention Department
P.O. Box 569
Denver, Colorado 80201
An outstanding teacher, Ryan
isoneofthe most noted poultry
scientists in the nation and has
been honored with some of the
most prestigious awards given,
Krueger said.
He has received the Texas
A&M Former Students Award,
the Minnie Stevens Piper
Foundation Award and has re
ceived awards from the Poultry
Science Association, all for his
teaching ability.
Also, Ryan has been selected
four times as the Outstanding
Professor in the College of Agri
culture by the Texas A&M Uni
versity Collegiate Future Far
mers of America. He was
elected to the Agricultural Hall
of Fame in 1975 by Southwest
Texas State University and was
most recently named Honor
Professor in the College of Agri
culture at Texas A&M.
Ryan has been active in num
erous organizations and civic
affairs.
American meat-eaters
chickening out on beef
By ROBIN SHIRLEY
Whether students eat at the
dorm, fix meals in their homes
or dine out, the meal will most
likely include meat.
Many Americans who prefer
the rich flavor of beef are now
turning to alternative protein
sources such as poultry.
Traditionally a meat-eating
nation, the United States now
ranks fifth in beef consumption
behind Argentina, Australia,
New Zealand and Brazil.
Surprisingly, the average
American ate 37.1 pounds of
beef and 38.9 pounds of chick
en in 1980. Even loyal beef
eaters are turning to chicken as
a cheaper source of protein.
The consumer is presently
being forced to search for the
least expensive protein source
that is both palatable and satis
fying, said Dr. J.H. Denton, a
poultry marketing specialist for
the Texas Agricultural Exten
sion Service.
Poultry items delivered and
processed at 52 cents per
pound are much more afford
able than beef cuts that may
cost $1.56 “across the board."
The cow-calf producer is pre
sently receiving only 62 to 65
cents per pound for his pro
duct, he said.
The 94 cent difference be
tween the beef consumer's cost
and the gross profit of the ran
cher is divided between the
stocker, feeder and processing
segment of production with
each aspect trying to make a
profit.
This is in contrast to the large
poultry companies that usually
contract total breeding, hatch
ing, feeding and processing.
Thus the affordable grocery
prices of poultry are a reflection
of a lower requirement in labor
and production costs.
The consumer is pre
sently being forced to
search for the least ex
pensive protein source
that is both palatable and
satisfying, said Dr. J.H.
Denton, a poultry mar
keting specialist for the
Texas Agricultural Exten
sion Service.
According to Dr. Frank Ortes,
a Texas A&M meats specialist
for the Texas Agricultural Exten
sion Service, Americans eat all
the beef that U.S. farmers and
ranchers produce.
Ranchers are losing grassland
everyday to "concrete develop
ments" challenging production
costs, he said.
Regardless of price con
troversy beef is high in quality
and quantity, containing all the
essential amino acids and iron
in an available form. Beef is one
of the most completely digesti
ble and utilized foods.
When meat is included in the
diet, Ortes said, the consumer
is less likely to be irritable,
tired, hungry or over eat be
tween meals.
On the average, most beef
cuts contain less than 265 calor
ies for a three ounce serving so
weightwatchers can enjoy beef
too.
Chicken consumption is now
competingwith beef and has in
creased in popularity for the
last 15 years. But the U.S. con
tinues to rank third in chicken
consumption behind Uruguay
and Israel.
Denton said the future of
poultry will center around tur
key products. Consumers are
now regarding turkey as a red-
meat alternative since they are
able to purchase cuts of turkey
rather than the whole turkey.
TAMU Dairy Science Club
“The Cream of the Crop”
meets 2nd & 4th Tuesday each month at
5:30 p.m., Rm. 200 Kleberg Center
Club Activities ““
• Spring Judging Contest
• Jalapeho Cheese Sales
• Career Day
• State Fair Exhibit
• Dairy Cattle Judging Team
• Spring Heifer Show & Sale