University Of Idaho Meat Science Center Opens Its Doors

On Friday, the University of Idaho’s College of Ag cut the ribbon on the 12,750-square-foot Meat Science and Innovation Center Honoring Ron Richard.  J.R. Simplot Endowed Dean for the College of Agricultural and Life Sciences, Dr. Leslie Edgar says the $17.5 million building replaces facilities constructed in the 1960s, and will provide larger classrooms, expand research and training opportunities, all while elevating the status of meat science at the University.

“We have chutes and corral facilities that are essentially animal safe," Edgar noted.  "And so, we reduce the stress of animals running through these facilities. And they they're processed in a quick, humane way and then are moved into the into the animal meat industry mechanism through Vandal Brand Meats.  And this allows our students to see new equipment.”

Edgar added the new Meat Science Center will continue filling a niche as one of the few USDA-inspected plants where regional small-scale ranchers can process their beef.   She said it will also train workers to staff meat processing facilities across Idaho.

Edgar noted the College of Ag continues to work to meet the needs of growers, producers and ranchers across the Northwest and beyond.

“Across the way we have the seed potato germplasm building which is in the state of Idaho 90% of all the potatoes germplasm flows through this facility and 70% in the nation and then right across from it this beautiful facility where we're processing animals and this is the epicenter of the University, on Meat & Potatoes Lane," she said.  "So, right here is really the future of Idaho agriculture.”

U of I’s meat science program boasts a 100% job placement rate among graduates in the meat sector and adjacent industries.

By the way, Vandal Brand Meats generates more than $325,000 in annual sales.

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