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Work on Parson Meat Science Lab continues, set to open in July

Bryon Wiegand, the director of the new facility at the University of Missouri, tells Brownfield it’s on track to open in the summer.

“We’re right down down to the short rows. I tell some people that it’s a little bit like building a new house. And this is going to be a great opportunity for the state and for the university.”

He says the new lab will support teaching, research and extension programming.

“It is an all red meats facility and including poultry processing. It’ll be under USDA inspection and with some really industry relevant equipment. We’re excited to support meat processors of all scale, scope and size for the state and beyond.”

Wiegand says the Mizzou meat market, part of this new facility, will have a new name when the lab opens later this year. It will be called the American Foods Group Meat Market at Mizzou, due to a gift from the Rosen Family Foundation.

The entire lab is named in honor of former Missouri Governor Mike Parson, and is located south of the Trowbridge Livestock Center on the Mizzou campus.

Hear Brownfield’s interview with Weigand.