The Meat Science program at Texas A&M University, ranked #1 in the nation by Meat and Poultry Magazine, offers undergraduate and graduate degrees in meat science, conducts cutting-edge research, and provides award-winning Extension programs.
The meat science teaching program includes courses in meat science, HACCP, meat selection and grading, meat merchandising, food safety, processed meats, and other current topics. These courses are taught by national leaders in meat science.
Many students interested in meat science also participate in the nationally competitive meat judging team, which has been the national champion team most recently in 2006, 2004, 2001, 2000, and 1998.
Actively setting the standard in research and extension
Meat science researchers at TAMU continue to set the standard for meat science research, with current research projects focusing on food safety, meat quality, as well as participating in projects such as the National Beef Quality Audit.
Dr. Davey Griffin and Dr. Dan Hale serve as the statewide Extension meat specialists. The Extension group serves Texans by providing adult educational programs and conferences including Beef 101, Beef 706, Beef 808, Pork 101, and several other workshops and courses.
For more information on the meat science program at Texas A&M University, contact the meat science office at 979-845-3935.