Show-Me State Times

The University of Missouri has initiated the construction of The Michael L. Parson Meat Science Education and Training Laboratory. This new development seeks to bolster agricultural education, providing the state with enhanced resources for the meat processing industry.

The groundbreaking ceremony included remarks from Christopher Daubert, University of Missouri President Mun Choi, Missouri Director of Agriculture Chris Chinn, UM Board of Curators Chair Todd Graves, Missouri Governor Mike Kehoe, Bryon Wiegand, director of the Division of Animal Sciences, and former Missouri Gov. Mike Parson, the building's namesake.

Graves acknowledged Parson's contributions, stating: "This is a fitting tribute to Gov. Parson’s agricultural achievements made throughout his lifetime in public service. This naming honors a true champion of Missouri's greatest industry. We are proud today to thank and celebrate Gov. Parson and his legacy in advancing agricultural education and workforce development."

During his term as governor, agriculture was a focal point for Parson, who, in 2023 and 2024, signed budget bills allocating $35 million for this facility. "This transformational facility upholds our land-grant mission and recognizes the incredible leadership of Gov. Parson," said President Choi. "We are proud to celebrate his impact while also strengthening Missouri’s vibrant agriculture industry and supporting innovation, student success and the state’s economy."

A notable announcement during the event was the additional funding secured from Burgers’ Smokehouse for the project. Daubert expressed appreciation, saying, "Creating more opportunities for value-added ag commodity processing in our state is a goal we take seriously in CAFNR. I am thrilled this is also a vision shared by our partners and donors joining us for the groundbreaking today."

Governor Kehoe added, "The Michael L. Parson Meat Science Education and Training Laboratory represents the best of Missouri agriculture and a bold investment in the future of our workforce."

The laboratory will facilitate advancements in meat processing, providing training and equipping workers with necessary skills. Parson expressed pride in the initiative, stating, "As a third-generation cattleman, I can think of few greater honors than to have my name on a state-of-the-art facility dedicated to teaching and training Missouri’s workforce to support the state’s livestock producers."

Chinn noted the impact on Missouri’s agricultural future: "The Parson Meat Science Education and Training Laboratory will be a valuable addition to Missouri’s agriculture industry. This vital asset will preserve Missouri’s future as a leader in agriculture and meat science."

The facility intends to update the current Mizzou Meat Market, expanding its functions and enhancing capacity for research and outreach. Wiegand highlighted the significance: "This 25,000-square-foot building will impact the major Missouri meat processing industries such as pork, beef, poultry and more."

Scheduled for completion in 2026, the new establishment aims to provide a comprehensive education in meat science and agriculture-related fields, securing Missouri’s position as a leader in these vital industries.