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University of Missouri opens new meat lab to support livestock industry

A new meat lab at the University of Missouri is expected to help address meat processing workforce shortages and advance research for the livestock industry.

The Michael L. Parson Meat Lab is named for former Governor Parson.

“When you look at a lab like this, you’re talking about state-of-the-art. Every other state in the United States would like to have this,” says Parson.

The 25,000-square-foot facility opened this summer and includes meat processing and research space, classrooms for workforce training and an expanded retail meat market.

Mike Deering with the Missouri Cattlemen’s Association says it’s been on the wish list a long time for Missouri agriculture.

“How in the world are you going to build the meat processing workforce without a place to train them? Finally we have a state-of-the-art facility to be able to train the next generation of meat processors who can go out into these rural communities.”

Ag Director Chris Chinn says its impact extends beyond education.

“It’s a great way to make sure science and research continues to happen to support the agriculture industry into the future,” she says.

Scott Hays with the Missouri Pork Association tells Brownfield he also appreciates the research aspect of the lab.

“It’s a tragedy we spent 30 to 40 years in this country convincing consumers animal fats make them fat. That was all a lie, and we’ve discovered that. There’s a lot of other things we need to discover about meat, too, and we can do that right here in this facility. We’re excited about that.”

The facility also supports research and workforce training for the poultry industry. Dr. Bryon Weigand at the University of Missouri says there’s a lot of pride in the facility.

“A lot of pride to be a tiger and a ton of tigers here. The MIZ was all over today.”

The lab is already hosting industry events and tours.

Hear Brownfield’s interview with former Missouri Governor Mike Parson.

Hear Brownfield’s interview with Mike Deering, Missouri Cattlemen’s Association.

Hear Brownfield’s interview with Chris Chinn, Missouri Ag Director.

Hear Brownfield’s interview with Scott Hays, Missouri Pork Association.

Hear Brownfield’s interview with Dr. Bryon Wiegand.