College of Agricultural Sciences and Natural Resources
TTU Home CASNR Home NewsCenter Home

CASNR News Center

Prime Time; Best beef money can buy used to train Tech’s AFS students

Prime Time; Best beef money can buy used to train Tech’s AFS students

There are only a couple places on the South Plains where consumers can purchase high-end prime beef. One of those is Texas Tech University. “We offer a USDA prime Ribeye, and a USDA prime New York Strip,” said Tate Corliss, director of Raider Red Meats.

The benefit of prime-quality cuts is that they’re elite, the best money can buy, he said. Only two percent of cattle in the United States grade out as prime.

Though there are many factors involved, Corliss says there is a key component needed for beef to receive the USDA’s top grade. “Primarily, what you’re looking at for prime beef is a greater amount of marbling,” he said.

So how did a meat shop on a university campus become one of few places within 350 miles to sell the most elite meat? “We are meat scientists. We know what it takes to make the higher-quality beef,” Corliss said. “We took the initiative when we set down our plan for Raider Red Meats. We were going to offer the highest quality beef we could find, and we try to offer it at the fairest price we can.”

Corliss says the prime beef is used to help train Texas Tech’s meat judging team and other students in the Animal and Food Sciences Department. However, training isn’t the only way the top-quality beef  and Raider Red Meats help students.

“Raider Red Meats strives to serve and support the meat science and animal science department, as well as the whole university and Lubbock community,” Corliss said. “Our profits go into an endowment to fund future scholarships.”

Corliss and the rest of the team at Raider Red Meats also put in the necessary time to make sure the customer takes home the best possible products. “We bring it in, put a minimum 30 days age on it to guarantee the tenderness,” Corliss said. Marbling ensures the juiciness and flavor of the beef. Age is going to ensure the tenderness.

Written by Lacey Nobles

CONTACT: Michael Orth, chairman, Department of Animal and Food Sciences, Texas Tech University at (806) 742-2805 or michael.orth@ttu.edu

1003NM13

 

Find something wrong on this page? Help us fix it! Report an error.