Welcome Dr. Lyda G. Garcia to the Meat Science Faculty

June 3, 2015

New Department of Animal Sciences faculty member and Texas native Dr. Lyda G. Garcia has hit the ground running. She is introducing a taste of Texas to Ohio State in a new beef summer item through the department’s Meat Shoppe: “Texas Seasoned Beef Fajitas.”

As faculty advisor of the Buckeye Meat Judging Team, Dr. Garcia is utilizing proceeds of beef fajita sales to support travel expenses for meat judging competitions throughout the year. She noted that “the more contests we compete in the more competitive we will be.”

Growing up in a rural south Texas town (Hebbronville, TX) just 40 miles east of the Texas-Mexico border, Dr. Garcia was constantly involved in various areas of livestock. Raised by a cowboy and a public school teacher, she developed a talent for relaying her passion for agriculture and higher education inside and outside of the classroom.

She received her Associates degree of Science from Clarendon College, Bachelor’s degree in Animal Science from Texas Tech University, Master’s degree from West Texas A&M University in Animal Science/Meat Science, and doctorate in Meat Science from Texas A&M University.

“My vision is to expand the meat science program tenfold. My focus is to increase an understanding of meat science and the roles it plays in academia, in industry, for livestock producers, and on a consumer level. In addition, I hope to educate a variety of individuals on numerous topics by hosting short courses and Extension programs for livestock producers of Ohio.”

Prior to joining the Buckeye family, Dr. Garcia was a Visiting Assistant Professor in the College of Agricultural Sciences and Natural Resources (CASNR) at Texas Tech University where she taught an undergraduate meat science course, traveled to Central America and Mexico as a food safety team member to collect and process samples for E. coli and Salmonella in beef and pork processing plants and markets, and assisted the dean’s college in increasing diversity.

Currently, Dr. Garcia is responsible for teaching undergraduate courses in meat science (introduction to meat science, advanced meat science, harvest and fabrication, processed meats, and meat carcass evaluation), advising undergraduate animal sciences students, and serving as faculty advisor for the Meat Science Club. And, as noted above, she will coach the Meat Judging Team.

The “Texas Seasoned Beef Fajitas” meat is now available in 1.0-1.5 lb packages ($9.00/lb), which will serve 2-3 people easily. To purchase this item for your next cook-out or a tasty dinner, contact Dr. Garcia at 614.292.3642 or garcia.625@osu.edu. For a list of additional meat sale items please visit the website: ansci.osu.edu/about-us/facilities/sales