NMSU Hotel Restaurant Tourism Management

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

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

NMBC provides hands-on demonstration on beef fabrication.

HRTM students receive instruction on preparing beef dishes.

How to tell the difference between beef grades.

Students taste test steaks as part of their learning experience.

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