Dr. Tanner Machado – Kingsville, TX
For Dr. Tanner Machado, meat science isn’t just a profession — it’s a family tradition, a lifestyle, and a calling. As a meat-science professor at Texas A&M University–Kingsville (TAMUK), Dr. Machado brings deep roots, practical experience, and a contagious enthusiasm to his students and the Texas beef community.
Dr. Machado grew up immersed in various aspects of the beef industry. “My father, Tony Machado, was the cattle manager at North Montana Feeders, an 8,000-head custom feedlot and my mother, Marlene Machado, made history as the state’s first female brand inspector,” he recalls. Later, his father also worked for DeBruycker Charolais as their lead artificial insemination technician and in other capacities.
While Tanner was young, the family was very active in rodeo and later became competitive in showing steers. When he began college, the family moved to Colorado, staying active in the beef industry. From those early days surrounded by cattle and hard work, he developed a passion for the entire beef supply chain, from pasture to plate, that influenced his studies.
After earning a B.S. in Animal Science (Ag Business minor) and M.S. in Meat Science from Colorado State University and Ph.D. in Meat Science from South Dakota State University, Machado made a home in South Texas working at TAMUK since 2010. Today, he divides his time between teaching and research — but his commitment to the beef industry extends well beyond the classroom.
Whether he’s evaluating carcass data to help producers improve their herds, speaking to registered dietitians on behalf of Texas Beef Council, or guiding students through the intricacies of meat judging, Dr. Machado is known for rolling up his sleeves and getting involved. “It takes hard work to provide a safe, nutritious food item for people,” he says. “Individuals in the beef industry understand that type of work.”
Machado’s reach spans from local youth programs like the South Texas Ranch Brigade to international events — one particularly memorable trip took him to a Brahman Expo in Paraguay, where he helped judge cattle contests and presented on meat quality. Another adventure closer to home involved rounding up cattle by four-wheeler on a remote island, then transporting the calves back to the mainland on a floating pen built from a pontoon boat. “There were plenty of onlookers at the boat ramp wondering what in the world we were doing,” he laughs.
When it comes to enjoying beef at home, you’ll find him experimenting in the kitchen with cast iron cookware, from skillets to Dutch ovens, or crafting the perfect Brisket with his secret tip — coffee grounds in the rub!
“As a meat scientist I am frequently asked what my favorite cuts of beef are,” Dr. Tanner shares. “I simply respond that it depends on whether it’s breakfast, lunch or dinner — or, perhaps a specific occasion. Mostly, it’s just what I’m in the mood for because all beef is great.”
If he’s not cooking up a delicious beef meal at home, you might find him grabbing a burger in Kingsville at Harrel’s Pharmacy, Mariachi’s House of Burgers or El Colombiano — he highly recommends them all! And, in his free time he has hobbies like woodworking, leatherworking, playing guitar and even making sea salt from the waters of Baffin Bay. He also keeps up with a friend group who enjoys active adventures including camping, hiking, and running races such as Beach-to-Bay and the Shiner Beer Run.
Despite his many pursuits, Dr. Machado remains grounded in what truly matters. “It’s very rewarding knowing that I’m a part of something that feeds people,” he says. “And it means a lot that we’re collectively working with the land to accomplish that.” He’s proud to serve the beef industry and prepare the next generation of meat scientists, ranchers, and food producers.
