Contact Us

Feel free to contact us if you have any concerns or questions about our products or facility. We do take orders over the phone and also via email. However, please do not send your credit card information in an email as our e-mail address is not secure.

We are here during business hours to answer any questions and if you have any questions after hours send us an email and we will reply as soon as business hours resume.

Hours: M-F  9 a.m. – 6 p.m.

Phone: 979-845-5651

Fax: 979-847-8615




95 Responses to Contact Us

  1. Jared Walker says:

    Do you perform butchering services for outside animals? We are a small sheep farm and often get calls for processed animals and we would like to be able to offer that option. Do you have any recommendations for good butchers in the area ?

    • rriley says:

      We do not harvest animals from outside TAMU. There are a few custom processors in the area. Where are you located?

  2. David Cavazos says:

    I am looking to buy a beef head, 4 racks of beef ribs and if I can 10lb. of pork fat & skin. The more skin the better. Can you put them a side and I will pick up Tomorrow or Thursday?

    • Mica Ham says:

      Yes, we will have your order ready.
      Thank you,

  3. David Cavazos says:

    Cant yall sale me a 25-30lb whole pig? gutted of course .

    • rriley says:

      The smallest whole pig carcass that we have weighs 44 lbs. Will that work for you?

  4. Brian Brozovic says:


    I am trying to find out if y’all still have the TAMU Meat Science ball caps that you previously carried at Rosenthal for sale. If so, is there an online marketplace to purchase those?

    Brian Brozovic ’05

    • Mica Ham says:

      We do carry the Meat Science ball caps in our store. They are $15. If you would like to purchase one, please call our store at 979-845-5651 and we will be happy to hold or ship it for you.
      Thanks for the question!
      Mica Ham

  5. Shana Lewis says:

    I’ve sent an email, but I guess no one’s gotten around to it.
    I’m in DESPERATE need of beef kidney fat (suet) for a traditional plum pudding. No one in town processes their own beef or pork anymore and I’ve been told that’s the only way to get PHK products. If there is anyway that I can get beef suet (or pork suet for leaf lard), please let me know. I and my UK-born grandmother would be MOST appreciative.

    • Erin McAllister says:

      I am sorry Ms. Lewis about you not receiving an email back. This is a question that we would have to ask our manager about and he has been gone all week. I know that we have them but do not know a price or anything on them until we find out from him. If you do not mind sending us an email with your contact information so we can get back to you tomorrow with the answers to all of this.

  6. jaime says:

    What cuts do you get on the hindend (quarter) meat purchase or the full side…or is this selling the entire piece un cut

    • rriley says:

      From the hindquarter you get Ground Beef, Rump Roasts, Tip Roasts, Round Steaks, T-Bone Steaks, Sirloin Steaks, and Tenderloin Steaks. If you would rather have Strip steaks than T-Bone Steaks, then you would get Strip Steaks and Tenderloin Steaks. From the full side you get the hindquarter cuts plus Ribeye Steaks, Clod Roasts and Chuck Roasts. The sides and hindquarters are cut and packaged to your specifications. They are not sold intact unless that is the way you want it.

  7. katie Smith says:

    how long do you need to cook one of your hams?

    • Mica Ham says:

      Our Hams are hickory smoked before packaging so you only need to heat them through. I would pre heat oven to 300 and bring the internal temp of the ham to 135.

  8. Angie says:

    Do you have any grass-fed beef for sale at this time?

    • Mica Ham says:

      Yes, we do.
      Grass-fed Ground Beef (1# Chubs) sold in a 10 lb. box $2.99/lb.
      Grass-fed Sirloin Steak $4.99/lb.
      Grass-fed Ribeye Steak $9.99/lb.
      Grass-fed Strip Steak $8.79/lb.
      Grass-fed Tenderloin Steak $12.79/lb.

  9. Debra says:

    We’re out of town for two weeks and will probably miss out on the grass-fed beef you have available now. Will it be available again soon?

    • Mica Ham says:

      Unfortunately all of the grass-fed beef has been purchased. We sold out within 2 days. I do not have a time frame on if or when we might have more available. Normally we only have it once a year, but with demand so high, I am trying to convince the department that we should carry it year round. If we do get more, I will post it on our social media sites. Thank you!

  10. jody pohl says:

    My wife and I just last year started cooking BBQ competition we qualified for the National Finals in 2 weeks. A friend told us you guys have good quality briskets if so do I need to place an order or do you carry them just come by. Also need pork spare ribs for the competition can you help me with this? Thanks for your time

    • Mica Ham says:

      We carry Brisket and pork ribs in stock, you can just come by and pick what you need.

  11. Sandy Schroeder says:

    do you make dried sausage?

    • Mica Ham says:

      Yes, we do make a dried sausage. We will also make a fermented sausage for Christmas.

  12. Gerianne Wolfs says:

    do you sell carne asada?

  13. Lynne Rivas says:

    I’m interested in purchasing a pre-cooked prime rib roast. Need one to feed 4 adults, what size would you recommend please?

    • Mica Ham says:

      A half prime rib will feed 4 people. We currently have half ribs available in store. You may call and order one of the prime ribs we have in the window. If we run out in store, the pre orders for Thanksgiving and Christmas are for whole prime ribs only. Please call 979-845-5651 for more information.

  14. Pierre Vermette says:

    I have a question on the Prime Rib. How long does it take to recieve your order and how much for deliveryand price per pound?



    • Mica Ham says:

      We are currently taking prime rib orders for Thanksgiving and Christmas. Prime ribs that are ordered for Thanksgiving will be ready on Nov. 26th. If you want the prime rib shipped, we use Fed ex Express ovenight. Price to ship is based on your location. Please give our store a call for more details. Thanks.

  15. Jimmy Richeson says:

    Do ya’ll have anymore of the Aggie Honey, if not, do you know when it will come around again?

    • Mica Ham says:

      As of 11/11/13 we have 16 oz jars of the Aggie Honey.

  16. Nancy says:

    Trying to find out how I can get some aggie honey

    • Mica Ham says:

      We are currently sold out of Aggie Honey. The demand has been so high that we are not taking pre orders. We hope to get another supply on Monday. Please call Monday 979-845-5651. If we have it in stock, we will gladly complete your order over the phone.
      Mica N. Ham
      Rosenthal Store Manager
      Department of Animal Science
      Rosenthal Meat Science and Technology Center
      Office 979.845.5651
      Fax 979.847.8615

  17. Nicole Findeisen says:

    How do you normally purchase your cattle?

    • Mica Ham says:

      Our meat is purchased through Texas A&M’s Department of Animal Science.

  18. Linda Skidmore says:

    I would like to know if all of your meats have additives.It would be nice to have an ingredient list on the website to help me decide if I can purchase from you.

    I saw from enlarging the picture that your hot dogs have monosodium glutamate and maltodextrin. Those two chemicals are harmful to my son.

    Looking forward to your response.


    • Mica Ham says:

      Thank you for your questions. If you can give our store a call at 979-845-5651 I will be happy to assist you in answering your questions regarding our meats. Most of our smoked products contain additives, however our frozen cuts of beef, lamb, and pork do not.

  19. Lisa Maikranz says:

    Can I get a price list for Jerky, I will need it shipped to Abilene Texas – so shipping prices also – thanks!!!

    • Mica Ham says:

      Our most popular jerky is the peppered jerky, available in a 1/2 lb. bag for 12.50– we also have it available in singles. The price of singles vary by weight, but normally run $3-$4 per bag.
      We also carry a dried sausage, snack stick (jalapeno and cheese and regular) and a restructured jerky. These snacks are also priced by weight, but normally run $3-$4 per bag.
      Shipping via Fed ex is $14 (1-6 bags of any jerky or snack) $16 (7-12 bags) $18 (13-18 bags)

  20. Larry says:

    Interested in purchasing a side of beef. What is avg wt? Can pick up when available? Also interested on pork & summer sausage. What is price of AGGIE Honey?

    • Mica Ham says:

      A beef side is $2.89/lb. Sides are special order. If you order before Christmas, the side will be ready for pickup late to mid January. We carry both the pork and summer sausage in store. We are sold out of the Aggie honey. The entomology department says it will be next fall before they can produce more.

  21. Pat Webb says:

    What is the average weight of a hind quarter?

    • Mica Ham says:

      The average weight of a hindquarter is approximately 150 lbs.

  22. oriel correa says:

    hari. I am a class of ’97 aggie. I will be visiting A&M on March 10th. I would like to tour the rosenthal meat center. could you help me arrange that?

  23. David says:

    Hello, is your beef grass fed, raised without hormones or antibiotics? Do you ship? I’m in San Antonio. I’m interested in some dry aged steaks and roasts. Thanks for your reply.

    • Mica Ham says:

      Thank you for your questions. All cattle harvested here are held to the withdrawal standards of any medications that they might have received prior to entering our facilities. The cattle are checked when they arrive for good health and are not allowed to be processed if they present any health issues. The cattle that we harvest here are not specifically selected to be free of hormones and or antibiotics. Our cattle is grain-fed; however we do carry a small amount of grass-fed beef during the early summer. We do ship.

  24. Amanda says:

    Can y’all ship the Picanha?

    • Mica Ham says:

      Yes, we can ship anything in our store. Please call for pricing.

  25. Jerry says:

    What do you guys use to package and ship your bone-in meat products with?

    • Mica Ham says:

      All of our meat is vacuumed packaged and shipped in a foam container to ensure freshness.

  26. Larry says:

    Is there any chance you ship orders to Houston?

    • Mica Ham says:

      Yes, we will ship to you. Please give our store a call to place an order. 979-845-5651

  27. Larry says:

    Are any of the cows grass-fed?

  28. Dan C says:

    Please tell me the usual thickness of your ribeye steaks in the gift package. Thks.

    • Mica Ham says:

      The Aggie Ribeyes are approximately 1″ in thickness and are 12 oz. each.

  29. Pat says:

    Can customers just drop in your store or do we need to pre-order? Also, is it possible to buy, for example, one or two steaks–or there a minimum quantity requirement? Thanks!

    • Mica Ham says:

      Yes, customers can drop by the store. We are located on west campus in parking lot 74. Our hours are M-F 9-6. You can purchase one or two steaks, or by the box.

  30. Chrystal says:

    I am looking to buy an entire cow to have butchered. Do you do this or can you refer me to someone?

    • ray.riley says:

      We sell beef side orders. We have some pre-cut sides or we can custom cut one for you.

  31. Kenton says:

    Do you still sell whole pigs for roasting.

    • ray.riley says:

      We don’t have any at this time. They are available upon request.

  32. Kasey says:

    Do yall have the Honey available again yet? Do you know when the honey will be back? I missed it last year and I want to make sure I get a chance to buy some this year!

    • megan.carter says:

      We will be getting honey in either August or September. We will be sure to post on here along with our Facebook page to let everyone know when we receive it. Thank you!

  33. Landry Walthall says:

    Are hotdogs being sold yet

    • megan.carter says:

      Yes, we do have hotdogs available in our store!

  34. Landry Walthall says:

    Are hotdogs available yet

    • megan.carter says:

      Yes, we do have hotdogs available in our store!

  35. Marsha says:

    Do you guys have an enail newsletter?
    I would like to receive a monthly one if you do.

  36. Sandi Hanlon says:

    Please add me to your monthly email distribution list.

  37. Richard Keithley says:

    What is the fat content of th ground beef?

  38. Darrell Bednorz says:

    Please send your information to me so that I may be able to shop at your business.
    Thanks !!
    Darrell 713-829-0905

    • megan.carter12 says:

      You can call our store at 979-845-5651 to place an order or come into our retail store located in Lot 74 on the Texas A&M College Station campus anytime between the hours of 9am-6pm Monday – Friday.

  39. Denise says:

    Will you be open on Saturday, February 11th for Aggieland Saturday? If so, what hours?

    • megan.carter12 says:

      We will not be open for Aggieland Saturday. We will be open Monday-Friday 9am-6pm.

  40. Matt says:

    I was privileged to attend a beef 101 class for chefs here about 7 years ago. If there is a better college butcher facility than this, i would like to see it. Saw em off.

    • megan.carter12 says:

      Thank you! Hope to see you again in one of our other programs!

  41. Jenny johnson says:

    Do you close for Christmas break or finals? If so what is the last scheduled regular open day?

    • megan.carter12 says:

      Our last day to be open will be December 20th and we will open back January 2nd.

  42. Jenny J says:

    In the olden days, 1982-1983, there was a dairy at Texas A&M that sold ice cream and butter. Does it still exist?

    • megan.carter12 says:

      No, TAMU no longer has a dairy science program.

  43. Ben says:


    I was curious as to whether or not y’all accepted dining dollars at your market.


    • megan.carter12 says:

      We do not accept dining dollars. We accept cash/check/visa/mastercard/discover.

  44. Ash says:

    Howdy, I was just wondering if the gift boxes sell out or if there are plenty left? Just wondering how soon I need to come in before Christmas. Thank you!

    • megan.carter12 says:

      As of right now, we have plenty of gift boxes!

  45. Darion says:

    I am looking to have a cow butchered. Can you recommend a butcher in the College Station/Navasota area?

    • megan.carter12 says:

      Theiss Sausage in Normangee
      K&C Processing in Navasota

      Both do processing!

  46. Cameron says:

    If I am retailing my own beef, what cuts are most needed to maximize the value of each carcass? I am selling the ribeyes, t-bones and hamburger easy, but what about roast and brisket? How much can be turned into hamburger and/or steak?

    • r-riley says:

      You can turn all or any of the lean tissue into ground beef. You best steaks and the steaks with the greatest demand are the steaks from the loin and rib. The greatest challenge is selling the cuts from the round and chuck. The rib and loin cuts make up 10-12% of the carcass. About 33% is bone and fat and about 33% is ground beef. You still have about 25% to find a home for. Good luck.

  47. Lester Smith says:

    If you have an email list, plese add my name to it. thanks

  48. Jill says:

    I would like to subscribe to your sales and information email list.

    Jill Stickler

  49. Folks. I received my order promptly and was thrilled to see the two bottles of steak seasoning meat sticks and beef jerky. I was really disappointed at the amount of black pepper on the jerky. Was so heavily coated you couldn’t taste the flavor of the jerky itself. Sad when you spend time with a knife to scrape away that amount of black pepper just to enjoy the jerky flavor. Please ease up on the black pepper. It doesn’t need to have that much to be enjoyed. Or offer bags with no black pepper. Thanks foe such a wonderful product. Will reorder more in the future.

    • megan.carter12 says:

      We are very sorry for your bad experience and will take your suggestions into consideration. Thank you.

Leave a Reply

Your email address will not be published. Required fields are marked *