When Dr. Jeffrey Savell ’75 took his first meat science class in
1973 in the 1932-built Meat Laboratory located in the basement
of the Animal Industries Building, the idea of having a campus facility
dedicated solely to meat science seemed preposterous. A few years
later, however, he was directly involved as a young faculty member
in designing what became the Rosenthal Meat Science and Technology
Since its doors opened in 1983, Savell has watched the center’s
leaders drive the meat industry forward in research, teaching and
extension efforts. Today, as vice chancellor and dean of the College
of Agriculture and Life Sciences, he is once again involved with the
creation of a new center that has the potential to further cement
Texas A&M University as a pioneer in the meat industry. “When we
transitioned into the Rosenthal Center 40 years ago, it took the
meat science program from good to great,” he shared. “This new
center can take the program from great to best.”
When we transitioned into the Rosenthal Center 40 years ago, it
took the meat science program from good to great. This new center
can take the program from great to best.
Dr. Jeffrey Savell '75
The new facility, expected to open in the next five years on the
RELLIS Campus in Bryan, will have updated meat coolers and
laboratories and provide students with even more hands-on learning
experiences by bringing carcasses, saws and grinders into the
classroom. It will also house a state-of-the-art processing floor
with more areas to view meat processing through glass enclosures.
With more than 75,000 square feet in the new facility, Texas A&M
will have more opportunities to host industry seminars and extension
efforts like its popular Barbecue Summer Camp, Camp Brisket and Beef
101 programs, as well as more 4-H, FFA and other youth events. “If
we can fund what we envision, there will be no other campus meat
science facility nationally that can compare,” said Ray Riley ’79
’81, who manages the RMSTC.
With many changes on the horizon for the meat science program, the
legacy of the current center’s namesake, Manny Rosenthal ’42,
remains the heart and inspiration behind the new facility.
Rosenthal, whose father founded Standard Meat Co., established the
first endowed meat sciences chair in the country at Texas A&M. “Our
grandfather was involved in building the first center,” said Ben
Rosenthal and Ashli Rosenthal Blumenfeld, who run the family
business now. “That building is an extension of him in many ways.
There is a culture and spirit in the center, and we know it will
continue at the new facility. Our grandfather would be proud to see
where the program is today. It’s time to take it to the next level.”
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