A History of Excellence
Meat Science and Muscle Biology instruction began at Texas
Tech in 1933, eight years after the university opened. The first laboratory was
a modified Army barrack with minimal equipment. In 1961, a modern, federally
inspected meat laboratory was constructed on campus. Then, in 1988, a new,
14,000-square foot meat laboratory was constructed and is known today as the
Gordon W. Davis Meat Science Laboratory. In 2005, the building which houses the
Department of Animal and Food Sciences was completed and COWamongus! was opened.
The new building, which connects to the meat science laboratory, has allowed the
meat science program to expand the production and marketing of Raider Red Meats
–“Raider Red’s Choice.”
This product line now consists of
top-of-the-line, carefully aged beef, pork and lamb fresh meat products to meet
the desires of our customers. Additionally, a variety of fully-cooked and
ready-to-eat meats such as beef jerky, prime rib, brisket and sausage are
offered.
During the holiday season, Raider Red Meats
are shipped all over the United States as part of the program’s Holiday Gift Box
Promotion. Students are actively involved in production of Raider Red Meats and
benefit from its profits and the hands-on experience it offers.
The mission of the Meat Science and
Muscle Biology program is to honorably serve in the pursuit of excellence to
enhance the quality of life through innovative teaching, research and public
service in meat and food sciences.
