Raider Red Meats exists to provide hands-on, real world experiences for students and to support scholarships for students in the College of Agricultural Sciences and Natural Resources. This is accomplished by providing the highest-quality, best tasting, aged beef, lamb and pork.

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, 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 a store was opened for retail meat sales. 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 – previously sold as Raider Red's Choice.

Excellence is a tradition in the Meat Science and Muscle Biology Program. Texas Tech is home to one of the most dominate meat judging programs in the nation. They boast a total of 16 national championships (2021, 2020, 2019, 2017, 2015, 2013, 2012, 2011, 2009, 2008, 2003, 1999, 1997, 1996, 1991, and 1989). Numerous National Championships and recognition have also been achieved in Meat Animal Evaluation contests, Meat Science Academic Quiz Bowl and product development competitions.

Today, Raider Red Meats has grown significantly. The on-campus store features a wide variety of beef, pork, lamb, and fully-cooked products, produced by students. A variety of items are available in Market Street and United Supermarket in the Lubbock area. Additionally, beef steaks and roasts are distributed by US Foods to restaurants throughout the South Plains region. Shipping is available to all 50 states. 

Raider Red Meats allows students to not only obtain academic knowledge while at Texas Tech, but also exposes students to a business model that serves as the catalyst in their academic development and future career. When you buy Raider Red Meats products, you are supporting students in their pursuit of excellence and success. Students are involved in every step of the production of Raider Red Meats, and all proceeds benefit students. Ten scholarships are awarded annually to students in the College of Agricultural Sciences and Natural Resources. Each August, Raider Red Meats hosts a BBQ & Ribeye Championship, a Texas State Championship cook-off sanctioned by the Kansas City BBQ Society. This event allows students to gain experience in professional BBQ. Thanks to community partners, this has become the largest fundraising event for the Raider Red Meats scholarship endowment.