For current construction notices and Maps, visit https://www.purdue.edu/physicalfacilities/construction_notices.html
In response to concerns about recent changes to the 12 Gold Loop, CityBus has added back the Discovery Lot stop after 6 p.m.
An updated map of the route is available at http://www.gocitybus.com/RoutesAug2012_new/pdf/12.pdf.
More information on CityBus is available online at http://www.gocitybus.com/.
Locally Grown
Most of our meat comes from right here at Purdue. We raise cattle, swine, sheep, and poultry just west of town at our Purdue Animal Sciences farm. The animals are bred, fed, harvested, and processed by Purdue students and staff to bring you fresh, high-quality, locally-grown meat. Look for the labels “Locally Grown” to know you are eating meat raised right here.
Dry-Aged Beef
We age our beef in the cooler for an average of 14 days before it is cut, packaged, and available for sale to you. The extra time spent aging causes our steaks and roasts to be more tender and have a stronger flavor than what you would find at a common supermarket. Try it, we promise you won’t be disappointed!
Purdue Group Purchases
We give a 10% discount to all Purdue groups and student organizations when they purchase meat from us. This can be anything from a special picnic in your department to the weekly meals that are prepared in a Greek house. We will also accept an internal Purdue account number for the purchase.
Support Purdue
Proceeds from our meat sales go towards offsetting the costs of educating Purdue students about the food animal industry. These expenses include the cost of animals, staff, and equipment. We are the only functioning university meat lab in the state of Indiana, and we feel it is important to educate our future leaders on the production of safe, high-quality meat to feed our growing world. When you purchase meat from the Boilermaker Butcher Block, you are getting a great product and supporting a great endeavor!
Located in Smith Hall, Room 170, the Butcher Block is open from 2 – 5:30 p.m. on Wednesdays and Fridays.
Click here for the current price list.
The Butcher Block accepts credit and debit cards (Visa, MasterCard & Discover).
Contact Information:
Mike Booth, Manager
Meat Science Research & Education Center Purdue University
Ph: (765) 494-8285
http://www.ansc.purdue.edu/meatshop
Acoustic testing will be taking place at Herrick Lab on Thursday, Jan. 17 from 4:30 to 7:30 p.m. The testing will result in a loud roar of noise, similar to the sound of a waterfall, and noise levels may reach as high as 75 to 80 dB outside for about an hour in duration.
There is no longer a need to close S. Russell Street in order to facilitate the testing, so S. Russell Street will remain open on Jan. 17. Please exercise caution when traveling through the area though as the acoustic testing could be distracting.
Contact Information:
Ted Weidner, Senior Director Project Management and Construction
(765) 496-8335
tjweidner@purdue.edu