CSU, Chico

CSU, Chico Meats Lab Continues to Grow in Reputation

CSU, Chico Meats Lab Continues to Grow in Reputation

California State University, Chico Meats Lab Technician Adam Knapp received multiple high awards in a contest facilitated by the California Association of Meat Processors (CAMP) convention in Davis, Calif., Feb. 22–24. Knapp took student meats lab employees to the convention, where they entered products into student contests as well. The convention consisted of educational seminars, tours, student contests and the cured meats competition.

The meat contests are scored on various components that add up to 1,000 points per entry. Each product category is given awards for champion, reserve champion and grand champion. Knapp and his students' products did well overall, with meats lab animal science major and student employee Tori Ohm being just five points shy of a titled award.

Knapp received a champion award for his bacon; a grand champion award in the specialty class, where he entered pastrami; and a merit award for his fully cooked polish sausage entry. In addition to those awards, he received a grand champion award and best of show, which is the top product of all classes and all entries, for his bockwurst sausage entry. 

The USDA-inspected Meats Laboratory serves as an educational facility for students to learn about the meat-processing industry while producing quality and safe products. Knapp oversees the student employees of the Meats Lab in all harvesting, processing, and selling of products.

The products of the University Farm Meats Lab are sold wholesale to local restaurants, and large orders can be placed for events. The retail meat counter is open to the public every Thursday and Friday from 8 a.m. to 5 p.m. For a price list, visit http://www.csuchico.edu/ag/_assets/documents/pdf/meat-prices.pdf.

March 4, 2013