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Meat Science Program

ribeye steak

Meat Science

More Than Just a Meat Lab

We have hit the ground running this semester at the Tarleton Meat Lab. Harvesting beef and pork every week, we stay busy on both the harvest and fabrication floors. The meat lab is more than a processing facility, it serves as a learning environment for workers and students alike. Dr. Sawyer holds meat science labs four days out of the week, where he allows students to work hands-on with meat, learning the different parts of the carcass, the various cuts of meat, and how to properly handle and package the finished product. The meat lab serves the Tarleton meat judging team with the tools they need to study and practice judging carcasses,a nd various cuts of meat.  A prime location for practices, members of the team can inspect and examine cuts in preparation for the multiple contest they travel to every year.

The meat science program at Tarleton State University encompasses a wide array of emphasis in the realm of meat science, livestock and meat evaluation, meat grading, meat animal processing, processed meats, food microbiology, quality assurance, and topics related to the current trends within the industry. In addition, students who are interested in focusing on careers in the food and meat industry have the opportunity to be involved in a myriad of exponential learning through:

  • Meat Judging
  • Academic Quiz Bowl
  • Value-Added Product Development
  • Competitive Cooking Teams

The skills frequently sought highly within the workplace (multi-tasking, critical thinking, and communication) are further enhanced outside of the classroom when students have the opportunity to engage in the activities listed above. More information about an animal science degree can be found at the Department of Animal Science and Veterinary Technology.

meats team

Tarleton meat judger, Hunter Smith, examines pork.