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NMSU Hotel Restaurant Tourism Management

NMSU Hotel Restaurant Tourism Management image


The New Mexico Beef Council has created a partnership with the New Mexico State University Hotel Restaurant Tourism Management (HRTM) degree program. In addition to providing various printed resources, the Beef Council also leads in-person BEEF fabrication and lectures for HRTM 363 Quantity Food Production & Service Fundamentals and HRTM 2120 Food Production and Service Fundamentals. This partnership is the beginning of additional opportunities for NMSU culinary students to learn about beef merchandising, nutrition and sustainable beef production.

Click here to learn How to Calibrate your Meat Thermometer


Click here to see the Beef Cuts for Food Service


NM State Hotel, Restaurant & Tourism Management
NMBU HTRM

Dina Reitzel, NMBC Executive Director, with the NMSU HRTM Class

NMSU HRTM

NMBC provides hands-on demonstration on beef fabrication.

NMSU HRTM

HRTM students receive instruction on preparing beef dishes.

NMSU HRTM

How to tell the difference between beef grades.

NMSU HRTM

Students taste test steaks as part of their learning experience.

NMSU HRTM

Beef instructors, Daniel Chaves and Tom Bertelle bring decades of meat cutting experience to their presentation.