Meats Laboratory

A meats laboratory is housed in Newman Hall on campus. The facilities include a cutting room, cookers, freezers, fresh meat processing facilities and cooked meat processing facilities, where students learn about processing and value-added further processing of beef, pork, lamb, and poultry meat products. Research is another large and important component of the lab, with recent emphasis on forage-finished beef. Range-raised turkey production and sales benefit the Poultry Science Club, and the Block and Bridle Club students sell summer sausages produced in the lab as a fund-raiser to support student activities. The lab supports Extension activities in poultry, beef, and small ruminant arenas. Future plans include a new processing plant and expanded research and Extension outreach activities designed to stimulate economic development in the Upstate, as well as expanded opportunities for students.

instructor teaching students in Meats Lab