Inside the Angelo State University Meat Market

The Angelo State University Meat Market has many functions, one of which includes harvesting cattle, lamb, and swine. During this process, Hunter Brietzke, a graduate research assistant, said what sets the ASU Meat market apart from any other market is, “You will never find another market with a larger conglomerate of students not only working, but learning a skill that will benefit them for the rest of their lives.” 

Brietzke has worked at the ASU Meat Market since August of 2012 as an undergraduate/graduate student. By working at the Meat Market he is able to participate in converting meat to muscle for consumption.

Originally, the Meat Market, located at 7945 Grape Creek Road at the ASU Department of Agriculture’s Food Safety and Product Development Laboratory, first opened its doors in 2007. This facility acts as an animal processing plant as well as and educational classroom environment for ASU students.

The Meat and Food Science division is a program associated with the ASU Agriculture Department, and as of now, the ASU Meat Market has nine undergraduate students and five graduates working in the facility.

The goals of the ASU Meat Market include:

1. Offering quality classroom, laboratory and research experiences to undergraduate and graduate students enrolled as animal science majors with interests in meat and food science.
2. Pursuing research opportunities in food safety, shelf-life extension, of meat quality and product development.
3. Providing research results and educational opportunities to the public.
4. Offering educational opportunities for public schools through judging contests and clinics.
5. Receiving recognition for the university through a nationally recognized teaching, research and judging program.

This information can be found online here.

Robert Cope is also a professor at Angelo State University and frequently assists at the Meat Market.

“Here at the Meat Market our fresh products are vacuum sealed and frozen to extend the longevity of the product, while local markets mostly only market up fresh products,” he said.

Cope added that the ASU Meat Market takes pride in the work that they do.

“Another variation is that we have the means to outreach with the community and also custom harvest and process a rancher’s livestock. So, not only does the consumer know exactly where their product is coming from, but we also source our product for resale from local sources so you ensure it is a quality product,” Cope said.

Animals from local producers, as well as surrounding areas, can send their animals to the ASU Meat Market to be processed.

“In most cases, the animals arrive 12-24 hours prior to harvesting," said Cope. "Once they are harvested, we typically age beef for 21 days, and hogs and sheep for only 7-14 days prior to being processed. Once processed the meat is available for pick up by the customer.”

The numerical orders of animal species that are processed at the Meat Market from highest to lowest begin with hogs. Hogs are the most animal species that is processed at the Meat Market. Following hogs are cattle then sheep and goats.

Brietzke and Cope said they have spent many years of their career and education working within the ASU Meat Market.

“The information and experience I have gained through working here has helped shape me and my goals for the future as I continue on into a professional career once I graduate in May," Brietzke said. 

The Meat Market at ASU is open from noon to 5:30 p.m. Monday through Friday, unless otherwise noted.