Texas A&M breaks ground on new Meat Science and Technology Center

May 4, 2026 - 18:58

Leaders from Texas A&M AgriLife and the Texas A&M University System officially broke ground on the new Meat Science and Technology Center, marking a major step forward for the university's animal science program. The facility, designed to replace an aging building from the 1970s, will serve as a hub for research, teaching, and commercial meat processing.

The new center aims to address critical needs in the meat industry, from food safety and quality to workforce development. It will feature modern processing lines, a retail store, and classroom spaces that allow students to work directly with livestock carcasses and value-added products. University officials emphasized the center's role in training the next generation of meat scientists and supporting Texas ranchers and processors.

The project has been in the works for years, with funding coming from a mix of state appropriations, industry donations, and university resources. Construction is expected to take about two years. Once completed, the center will process beef, pork, lamb, and goat, giving students hands-on experience with species important to Texas agriculture.

The current facility has long struggled with outdated equipment and space constraints. The new building will nearly double the available square footage and include temperature-controlled rooms, a smokehouse, and a dedicated area for product development. Researchers plan to use the space for studies on meat tenderness, shelf life, and alternative proteins.

University leaders called the groundbreaking a milestone for the College of Agriculture and Life Sciences. They noted that the center will also support the state's $15 billion livestock industry by providing testing services and training for meat plant workers. The retail store will sell cuts directly to the public, offering a learning opportunity for students in meat merchandising.