Rosenthal Meat

The Rosenthal Meat Science & tech Center (RMSTC) is one of comprehensive facility of its kind within the U.S., dedicated to the introduction of technology and the application of this science on answer of problems in pet and meat technology. The 29, 538-square-foot-facility includes a retail beef product sales store, a multi-species harvesting facility including obtaining and holding pencils, four huge meat coolers, a processing/fabrication area, two cutting spaces, three smokehouses, and a meat packaging area. It is equipped to process all types of meat products including beef, chicken, lamb, sausage, and other items. Additionally it is made use of extensively to guide the training, Extension, and analysis functions of Tx A&M University.

The Rosenthal Meat Science Center products are inspected because of the Tx Department of health insurance and are institution number 1 by the Department of wellness. These officials make sure that the animal meat products are from healthier livestock, follow clean and sanitary managing treatments, and guarantee healthy products.

The Rosenthal Meat Sales area is a full-service meat retail product sales location, and features multiple beef and dairy food including meat, pork, lamb, sausage, beef jerky, ice-cream, plus. The retail items are all prepared within Rosenthal Meat Science and Technology Center.

Additionally, the Rosenthal Center includes a 148-seat class room that enables for easy transport of animal meat product through the coolers into classroom while nevertheless regarding the rail. This will make it perfect to carry fresh meat items and carcasses into the classroom for optimal hands-on learning. The classroom is also equipped to carry out various types of audiovisual gear. As well as training, it's useful for seminars, seminars, industry centers, judging competitions, and other expansion efforts. A little meeting area is also readily available for conferences accommodating 10 men and women or less.

The Rosenthal Center workplace area includes two office rooms that house the middle manager’s workplace, graduate student workplaces, together with workplaces associated with the Global HACCP Alliance.

The Center ended up being committed in 1983, honoring E. M. “Manny” Rosenthal, an old pupil of Texas A&M and president emeritus of traditional Meat Co.

Rosenthal Meat Science & Technology Center
Ray Riley, Meat Center Manager488 Olsen Blvd