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

The ceremony, held at 3844 Finfeather Road, marked the beginning of construction for an 85,600-square-foot facility, which will serve as the anchor for a future agriculture district on West Campus. The project follows a decision in March by The Texas A&M University System Board of Regents to keep the Meat Science and Technology Center on the main campus.

Modern facilities for meat science initiatives

The new center will feature modern laboratories, classrooms and processing spaces for beef, swine, poultry, sheep and goats. Designed to address global food solutions, the facility will incorporate emerging technologies such as robotics and artificial intelligence to enhance food safety and processing.

The center’s expanded footprint and infrastructure will support long-term growth on the university campus. The new center will house an array of key programs and initiatives of the Texas A&M Department of Animal Science and the Texas A&M Department of Poultry Science.

“Texas A&M is guided by clear Core Values that shape how the university serves Texas and prepares the next generation,” said Regent John Bellinger, The Texas A&M University System Board of Regents. “This facility and its placement on campus reflect the A&M System’s long-term commitment to agriculture’s role within the flagship university.”

Opportunities for Texas A&M collaboration

The project highlights the collaborative efforts between various Texas A&M institutions to serve the state’s agricultural needs across meat science.

“Agriculture and life sciences are some of the strongest examples of how The Texas A&M University System, its agencies and Texas A&M University work in deliberate partnership,” said Susan Ballabina, Ph.D., executive vice chancellor of the Texas A&M System and sole finalist for president. “Our land-grant mission comes to life when teaching, research and extension are closely connected, and this project is a clear example of that purposeful, mission-focused alignment in practice.”

The center also marks a historic milestone for the university, coinciding with the 100th anniversary of meat science classes at Texas A&M, said Jeffrey W. Savell, Ph.D., vice chancellor and dean for Agriculture and Life Sciences.

“This center is built on a legacy of excellence, bringing together great strength in research, extension, teaching and service,” Savell said. “The building and the agriculture district will ensure we use this strength to continue delivering solutions that matter — advancing agriculture not just in size or reputation, but in impact for Texas and the world.”

G. Cliff Lamb. Ph.D., director of Texas A&M AgriLife Research, emceed the groundbreaking and lauded efforts across AgriLife Research to bring the groundbreaking to fruition.

“This is an important milestone for AgriLife Research in particular, as it tops off an eight-year effort led by our agency,” Lamb said. “The new center is a reflection of significant growth beyond the facilities that have supported our faculty, students and staff through the decades.”

Meat science in practice: industry and education

Faculty members who will lead AgriLife Research and Texas A&M AgriLife Extension Service programs in the building noted how the modern infrastructure will bridge the gap between laboratory discovery and field application.

“This facility is essential for faculty to show what meat science looks like in practice, whether we are working with producers or training students,” said Drew Cassens, Ph.D., assistant professor and AgriLife Extension meat specialist. “The scale and modern technology here will allow us to drive outcomes that weren’t possible before, translating research into practical solutions for the entire industry.”

Industry leaders underscored the facility’s importance to the broader economy and the legacy of those who have supported the program for generations.

“For the Rosenthal family and the industry as a whole, this center represents the future of Texas meat science,” said Ashli Rosenthal Blumenfeld, co-president of Standard Meat Company. “Its presence ensures that Texas A&M remains at the forefront of global food solutions, providing a hub of innovation that will benefit professionals beyond College Station.”

For students, the center represents a leap forward in hands-on training and career preparation.

“The facility is a significant investment in our preparation as the next generation of agricultural leaders,” said Mackenzie Cronin ’27, Texas A&M Corps Commander and animal science major, reflecting on the student perspective. “And we have an important opportunity to continue learning from today’s leaders of meat science.”

Construction of the Meat Science and Technology Center is expected to be completed in 2028.