Texas A&M to build Meat Science and Technology Center

Texas A&M-RELLIS announced the approval of the construction of its new Meat Science and Technology Center.

The $114.6 million project was approved by the Committee on Facilities Planning and Construction on behalf of The Texas A&M University System Board of Regents.

The center will include a 75,000-square-foot building with modern laboratories, classrooms and a meat processing floor with capabilities for beef, poultry, swine, sheep and goat processing. Additionally, outdoor spaces of the center will support animal evaluation and handling. A retail outlet will be a part of the design to serve as a public storefront for products developed at the center.

“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 Savell, PhD, 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.”

Texas A&M plans to hold a groundbreaking in early 2026.

Funding for the construction was made possible through AgriLife Research, Texas A&M University, The Texas A&M University System and donor support.

At the facility, Texas A&M will host participants for a variety of programs related to meat science and technology. An auditorium and observation areas will support this vision.

Some program offerings will be Barbecue Summer Camp, Camp Brisket and Beef 101. Other industry seminars and events like Texas 4-H, FFA and the Texas A&M Department of Poultry Science will take place at the center.