The Texas A&M University System Board of Regents has officially approved construction of the new Meat Science and Technology Center at Texas A&M-RELLIS — a major step forward for the university’s rapidly growing meat science, poultry science and agricultural research programs. The decision, recommended by the Committee on Facilities Planning and Construction, signals the beginning of one of the system’s most significant academic and research infrastructure investments in recent years.
The $114.6 million complex will span 75,000 square feet and include state-of-the-art laboratories, demonstration and teaching classrooms, and dedicated processing spaces for beef, poultry, swine, sheep and goats. The new facility will also serve as a hands-on training environment where students and industry professionals can build real-world skills in harvesting, fabrication, food safety, and modern processing technologies.
A groundbreaking ceremony is expected in early 2026, marking the start of construction on a facility that leaders say will reshape the future of meat science education and innovation across Texas and nationwide.
“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.”
Architectural renderings show a modern two-story facility with expansive glass façades, open collaborative spaces, and cutting-edge processing floors designed to reflect the sophisticated systems used in today’s global protein industries. The center will integrate research, teaching, extension, and consumer outreach under one roof.
Key features include:
The center will become the new home for some of Texas A&M’s most recognizable programs, including Barbecue Summer Camp, Camp Brisket, Beef 101, Texas 4-H and FFA meat science events, and Department of Poultry Science programming.
“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 facility is being funded through a combination of resources from AgriLife Research, Texas A&M University, The Texas A&M University System, and donor contributions. University leaders emphasized that the investment reflects Texas A&M’s long-term commitment to strengthening the agricultural workforce, supporting food systems innovation, and connecting research with real-world industry needs.
With the meat and poultry sector representing a major economic driver for Texas, the new center is expected to play a pivotal role in workforce development, scientific discovery, and economic impact.
Originally reported by Gabe Saldana in Agrilife Today.
