Texas A&M Board of Regents approves construction of Meat Science and Technology Center

By Gabe Saldana

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.”

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.