Boilermaker Butcher Block offering pre-ordered meat for tailgating

August 21, 2014  


Butcher Block

From left: David Gasper, Purdue student; Jessica Buening, Purdue student; Alan Mathew, head of the Department of Animal Sciences; Jacob Mattox, Purdue student; and Mike Booth, Purdue Meat Lab staff member. (Purdue University photo/Greg Simmons)
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Boilermaker fans who enjoy grilling burgers and brats at tailgates can now pre-order their meat from the Boilermaker Butcher Block and pick it up on game day.

Through this new program, anyone may order meat up until 5 p.m. the Wednesday before a home football game. Pork burgers, beef burgers, Boilermaker Special bratwursts and Tailgater's Choice bratwursts are available.

Boilermaker Special bratwursts are made from a custom recipe and feature fresh onions and robust flavor. Tailgater's Choice bratwursts offer a milder option

Orders may be placed in person at the Butcher Block in Smith Hall, Room 170. Hours of operation are 2-5:30 p.m. Wednesday and Friday. Orders also may be placed via phone at 49-48285 or online at ag.purdue.edu/tailgate.

Customers may pick up their pre-ordered meat on game day at Gate G in Ross-Ade Stadium or in the parking lot of the Purdue West Shopping Plaza. Pickup hours begin four hours before kickoff and end one hour before kickoff.

Proceeds from the program will directly benefit meat science students, 4-H youth, and the educational and outreach programs provided through the Purdue Meat Lab and Butcher Block, says Alan Mathew, head of the Department of Animal Sciences.

"This new venture will give Purdue students another opportunity to make a great product, and learn the arts of sales and customer service, all while raising awareness of the Butcher Block and Meat Science," Mathew says.

"We have a great program and a great product, and we want more people to know about us."

Open since 1973, the Boilermaker Butcher Block provides educational and research opportunities for students and high-quality meats at a convenient location for customers at the University and in the surrounding area.

As part of its dedication to academics, Boilermaker Butcher Block hosts anatomy, meat identification and meat science courses for a variety of majors in its Smith Hall butchering facilities. Students have the opportunity to be involved in the entire meat processing procedure -- harvesting, cutting, marinating or smoking and packaging. Purdue's Animal Sciences Research and Education Center provides all livestock and poultry for the Boilermaker Butcher Block.

For weekly product lists, unadvertised meat specials or to place an order online, go to www.ansc.purdue.edu/meatshop.

 

Writer: Amanda Hamon Kunz, 49-61325, ahamon@purdue.edu

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