U Of I Meat Science Facility Continues To Take Shape

The latest effort on the University of Idaho’s list of capital projects is the Meat Science Innovation Center, honoring Ron Richard.  Work continues on this $14 million facility on the west end of campus.  College of Agricultural Life Sciences dean Michael Parrella said when up and running, this facility will be unique and unlike anything in the state.  He added processing animals within Idaho is only part of the industrial needs the Center will address.

"But then there's also the need for workers, right? For students that are trained in that area," Parrella said.  "So I feel like, you know, our ability to develop this Meat Science Innovation Center is sort of coincident with an expansion of the meat processing facilities in the state as well. So the timing there is wonderful.”

Parrella said the faculty at the U of I will help make that effort a reality.  He added the new Meat Science Center will not only address the needs of large operations in the state.

“The idea of providing a USDA certified abattoir, a kill floor, that will provide that service to local small producers who may want to sell their product, for example in restaurants and farmers markets, and they need a USDA certified facility where their animals are processed," Parrella said.  "We'll be able to accommodate more of those local producers. However, the need, I think, is much, much greater than what the new facility can handle, but it's still we we'll be able to address some of that.”

Parrella added the new Meat Science Innovation Center will replace the current home of Vandal Meats, which has been in place since the 1960s.  He added about 66% of Idaho’s agricultural GDP comes from livestock.

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