Raider Red Meats

Raider Red Meats is a part of the Texas Tech University's Meat Science and Muscle Biology program, offering students hands-on experiences and scholarships support within the College of Agricultural Sciences and Natural Resources. The program dates back to 1933, evolving from a basic lab to the modern Gordon W. Davis Meat Science Laboratory, facilitating the production of top-quality beef, lamb, and pork products.

Renowned for its excellence, the program holds an impressive record of 16 national championships in meat judging, showcasing its commitment to quality and tradition. Raider Red Meats has expanded its offerings over the years, with a store on campus providing a range of student-produced beef, pork, and lamb products, available at local supermarkets and for nationwide shipping.

By purchasing Raider Red Meats products, customers not only enjoy premium meats but also contribute to student scholarships and the academic advancement of future professionals. The program's annual BBQ & Ribeye Championship not only offers a Texas State cook-off but also serves as a significant fundraising event for student scholarships, emphasizing a commitment to both education and culinary excellence.

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