The Meats Laboratory is a meat processing facility, operating under federal inspection, which serves multiple purposes within the College of Agriculture and University Farm. The first priority of the Meats Lab is to serve as an educational facility, where students can gain knowledge of multiple facets of the meat industry through hands on experience by producing a quality and safe product. Livestock animals raised by other units at the University Farm for educational purposes are purchased by the Meats Lab to be harvested, processed, and sold by students under the supervision of the United States Department of Agriculture and a staff meats technician.
Students participate in production through labs, internships, and employment at the Meats Lab. As employees of the Meats Lab, students may graduate with not only a degree but a strong resume, demonstrating skills and knowledge of the meat industry, marketing, customer service, and federal food safety regulations. This experience will help to make students employees more desirable to employers as they enter the workforce.
The products created and sold at the Meats Lab include a large variety of retail cuts of beef, pork, lamb, and goat, as well as value added products such as sausage, cured meats, and beef jerky. Products of the University Farm are also sold wholesale to a number of local restaurants, and large orders are available for events.
The Meats Labs retail counter is open to the public every Thursday and Friday from 8-5. Please call for questions or to discuss larger orders (100lbs. or more).
We thank you for supporting the College of Agriculture by shopping locally at the Meats Lab.
Current Price List (prices subject to change).