The Texas A&M University System Board of Regents approved construction of the Meat Science and Technology Center at Texas A&M-RELLIS, a $114.6 million facility designed to elevate education, research and industry innovation.
The 75,000-square-foot center will feature state-of-the-art laboratories, classrooms and a meat processing floor for beef, poultry, swine, sheep and goats, providing students with hands-on learning opportunities. Set for a groundbreaking in early 2026, the project also includes outdoor spaces for animal evaluation and handling, along with a retail storefront selling products developed on-site.
“Our new center will empower Texas A&M to continue leading the world in meat research,” said G. Cliff Lamb, director of Texas A&M AgriLife Research.
