UC Davis Sells Meat Each Week from Animal Science Department's Meat Lab

U.C. Davis is had a meat lab sale today. The UC Davis Meat Lab offers sales that are open to the public each Thursday and Friday afternoon. The sale is from the meat laboratory at the Sacramento-Davis area's UC Davis animal science department's lab. See the PDF file, Meat Laboratory Cole Facility Building "C" "Eat Beef. Also see, UC Davis Meat Lab - Department of Animal Science, and reviews, UC Davis Meat Lab - Davis, CA.

If you're wondering what kind of meat is sold twice weekly at the meat lab sale, the meat comes from beef, hogs, sheep and goats. The UC Davis Meat Lab offers sales that are open to the public every Thursday and Friday afternoon. Cash and check only. The meat sales are located in Cole C Facility.

A list of items and prices can be viewed at the animal science lab site. For example, the meat sale today on February 17, 2011 started at: 1:00 PM and ended at 5:30 PM. Check out the Cole C Facility. The UC Davis animal lab meat sale is sponsored by: Animal Science Event Website: Animal Science, UC Davis. For further information about the meat sale event, contact: Meat Lab Manager- Caleb Sehnert. Contact the e-mail address: csehnert@ucdavis.edu.

Meat Sales

Meat Sales open each Thursday & Friday 1:00 - 5:30 Located in Cole C Facility. Price List: Cash and Check Only. Closed during university holidays. Want to see a photo album of a typical sale day at the Meat Lab? Photo Album:A Typical Sale Day at the Meat Lab

Meetings and Conventions

Coming Soon: 2011 California Association of Meat Processors Convention

2010 California Association of Meat Processors Convention

The UC Davis Meat Lab is a federally inspected meat processing plant located on the UC Davis campus in the Harold Cole Facility for the Study of Biology of Large Animals. The Meat Lab is part of the Department of Animal Science and is used for teaching and research activities. It is a 5000-square-foot facility containing a multi-species kill floor, carcass coolers, processing room, cutting room, analytical lab, classroom, and freezers.

Staff and Students:

The Meat Lab is run by Caleb Sehnert, who performs the daily functions of the Meat Lab along with teaching duties. There is one student employee responsible for plant sanitation. Students receive hands-on training in slaughter, fabrication, sanitation, and further processing of meat and meat products while they are enrolled in Animal Science 49 and internship programs at the Meat Lab. During most quarters there are approximately 20 students working in those classes.

Research:

Many researchers in the Department of Animal Science as well as other departments on campus use the facility for their research. Sample collections are performed at the Meat Lab on projects in the fields of Animal Science, Food Science, Reproductive Physiology, Endocrinology, Molecular Biology, Nutrition, Veterinary Medicine, Entomology, and Microbiology to name a few. Some of the types of samples collected at the Meat Lab range from whole carcasses to blood for mosquito food.

Teaching:

Animal Science classes with labs taught at the Meat Lab: ANS 1, ANS 2, ANS 21, ANS 22, ANS 120 and ANS 145.

Animal Science classes taught at the Meat Lab: ANS 49, ANS 92, and ANS 192.

Classes from other Departments that use the Meat Lab: FST 108

Production and Sales:

Annual production level is approximately 600-800 total head of all four red meat species, which includes beef, hogs, sheep and goats. The Meat Lab also processes carcasses into extra-lean ground beef, homemade pork sausage, and other retail meat products. Custom-cut and wrapped-Beef, hog and lamb carcasses can be ordered from the Meat Lab.

Location:

The Meat Lab is located on the south edge of the UC Davis Loop in the Harold Cole Facility Building "C", directly south of Meyer Hall across La Rue Road. Entrance to the lab is from the southeast end near the loading dock. Check out the website for further directions and map on location.