The Committee on Facilities Planning and Construction, on behalf of The Texas A&M University System Board of Regents, has approved construction of the Meat Science and Technology Center at Texas A&M-RELLIS.
The Meat Science and Technology Center, a $114.6 million project, will include a 75,000-square-foot building with modern laboratories, classrooms and a meat processing floor, including beef, poultry, swine, sheep and goat, for hands-on learning.
A groundbreaking for the new center will take place in early 2026.
“This new applied research center will take our meat and poultry science programs from great to the best, and will benefit students, industry and producers,” said Jeffrey W. Savell, Ph.D., vice chancellor and dean for Agriculture and Life Sciences. “This will give Texas A&M the tools to drive innovation and teach future generations of meat science leaders.”
The new Meat Science and Technology Center will bring state-of-the-art facilities to advance research, teaching and extension programs for industry and producers. (Kirksey Architecture, Potter Lawson)
Leading the way in meat science technology
Outdoor spaces at the center will support animal evaluation and handling. A retail outlet will serve as a public storefront to sell products developed at the center.
Inside the new facility, an auditorium and observation areas will welcome participants in a range of popular programs related to meat science and technology. The offerings will include industry seminars and programs like Barbecue Summer Camp, Camp Brisket and Beef 101, along with events of Texas 4-H, FFA and the Texas A&M Department of Poultry Science.
“Our new center will empower Texas A&M to continue leading the world in meat research, food safety, processing and nutritional quality,” said G. Cliff Lamb, Ph.D., director of Texas A&M AgriLife Research. “It is the next step in our comprehensive work to pioneer knowledge that nourishes health, strengthens communities and supports economies in Texas, the U.S. and the world.”
“These state-of-the-art spaces will support world-class education with facilities for processing meat at each stage of the process from harvest to packaging,” said Clay Mathis, Ph.D., professor and head of the Texas A&M Department of Animal Science.
“With broilers and eggs comprising two of Texas’ top 10 commodities, the Meat Science and Technology Center represents a major step in supporting poultry science and the state’s producers,” said Audrey McElroy, Ph.D., professor and head of the Department of Poultry Science.
The construction project is possible through funding from AgriLife Research, Texas A&M University, The Texas A&M University System and donor support.
