The Meat Science Laboratory, located in the Andrew Boss Laboratory of Meat Science (ABLMS), is a modern meat processing facility capable of processing both red meat and poultry species. In addition to the extension, research, and teaching capacities that the laboratory serves, fresh and processed meat products are also made available for purchase by the university community and interested parties, and some products may be featured in other university dining venues and events.
At the Meat and Dairy Salesroom, located in room 166 Andrew Boss Laboratory of Meat Science (ABLMS), consumers may purchase meat products that have been processed in the Meat Science Laboratory as well as dairy products made in the Pilot Plant in the Department of Food Science and Nutrition. For product information, see the Dairy Products List.
The Salesroom is open to the public on Wednesdays from 2:00-5:00 p.m. The Salesroom is located in Room 166 Andrew Boss Lab of Meat Science on the St. Paul Campus (map). Cash and credit cards are accepted. Unfortunately, we cannot accept checks.
The Salesroom will be open starting Jan. 4, 2023 for Spring semester.
Meat Lab Products and Pricing (please note that pricing may change based on market fluctuations, but we will try to keep this list as accurate as possible).
If you have questions or are looking for an item not listed on our products list, please contact Jordan McCallum (email@example.com or 612-624-9260). For questions about dairy products please contact Ray Miller (firstname.lastname@example.org or 612-624-7776).
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