The Gordon W. Davis
Meat Laboratory Renovation & Expansion

“PRIME” Meat Industry Research, Learning, and Outreach

Davis College has a proud legacy of excellence in meat science and industry innovation. With 116 National Championships in Meats Judging and the renowned Raider Red Meats products and catering, our program has earned national and international acclaim. But to remain a leader in this field and to prepare the next generation of professionals, we must continue to innovate and expand.

Each year, the Gordon W. Davis Meat Laboratory serves as a hub for education, research, and outreach:

1,000+ 4-H and FFA students participate in community, state, and national events.
2,000+ Texas Tech students benefit from hands-on learning experiences.
1,500+ professionals attend clinics and workshops to advance their skills.
1,000+ college students from other institutions engage in competitions, meetings, and conferences.

Despite this remarkable impact, demand for our facilities exceeds current capacity. To ensure we continue to meet the needs of our students, the industry, and the public, we must expand and modernize.

Expanding Opportunities and New Horizons in Meat Science

The Gordon W. Davis Meat Laboratory Renovation and Expansion will:

Pursuing PRIME

The Gordon W. Davis Meat Laboratory was originally built in 1989 and has only had minor updates throughout the years. With the growth and popularity of Raider Red Meats, the facility is due for updates, not only for production, but for research, student use and judging teams. Tate Corliss, senior director of Raider Red Meats, said the meat lab is renowned for its research, products and students, and is on its way to becoming the best of the best.

“We could easily be at the top of the field for the next 100 years. With an investment now, given the current climate in Texas, we’re positioned in our state, in our nation, to be a long term leader in this space,” Corliss said.

A key area of focus is the expansion of classrooms, which gives the department opportunities to host more outreach events and better utilize the space during work hours.

“So, one of the big [renovation areas] is a presentation space, and that’s a space where we can bring large classes in and present, whether it’s meat processing or carcasses,” Corliss said. “It will also be a space that’s fantastic for our career development events and partnerships with 4-H and FFA.”

The current space is being used to its maximum capacity. What excites Corliss most is being able to actively contribute to the expansion discussions.

“When we talk about the student experience, the faculty experience and expanding our research capabilities, I feel like we are primed, in a way, to be a high priority on that list,” Corliss said.

As the expansion brings a long list of priorities, it also requires close alignment with what stakeholders expect.

“When we got the opportunity to sit down with our meat science group and our administrators at the department and college level, the goals that we proposed for the next 100 years are preparing students for our field,” he said. “We are trying to look ahead as to what research needs we have and how we can meet those needs coming around the corner.”

The campaign is the reason these initiatives will become a reality. Without generous donors and supporters, none of this will be possible.

“The need is real,” Corliss said. “We have some of the best people in the country here in our college and in our meat science group.”

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