For current construction notices and Maps, visit https://www.purdue.edu/physicalfacilities/construction_notices.html
A winter weather advisory is in effect from 7 p.m. today (Feb. 21) until 10 a.m. Friday (Feb. 22). The campus community should allow extra time for morning travel Friday and dress appropriately. Any delay or closing information will be posted on the Purdue homepage at www.purdue.edu.
More information is available at www.purdue.edu/newsroom/purduetoday/releases/2013/Q1/winter-weather-advisory-in-effect-allow-extra-travel-time.html.
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.
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.
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.
The Butcher Block accepts credit and debit cards (Visa, MasterCard & Discover).
Mike Booth, Manager
Meat Science Research & Education Center Purdue University
Ph: (765) 494-8285
As part of Indiana’s Severe Weather Preparedness Week, the Emergency Preparedness and Planning Department will be coordinating a campus-wide tornado drill on Wednesday, March 27.
Multiple warning systems will be activated on March 27, between the hours of 10 and 10:30 a.m. and again between 7 and 7:30 p.m. The systems that will be activated include the All Hazard Sirens, intended to warn those outdoors only, and the text messaging layer of the Purdue Alert notification system.
Building Deputies and other building leaders are encouraged to take this opportunity to practice their Building Emergency Plans by organizing a shelter-in-place drill. A tornado warning shelter drill is an excellent way to ensure building occupants know what to do in an emergency; that there is adequate space in shelter-in-place locations; and that weather radios, computers, and other communication devices are functioning properly.
Purdue University is located in the county with the highest number of tornado touchdowns in the state, so even if a tornado warning shelter drill is not possible, building occupants should take a few minutes to review their Building Emergency Plan and to familiarize themselves with where their building’s shelter-in-place locations are located.
Individual consultations or a preparatory meeting will be offered for those interested in organizing a take cover drill for their buildings. For questions on the tornado drill or for help organizing a take cover drill for your building, contact Ron Wright, director of university emergency preparedness and planning, at firstname.lastname@example.org or (765) 494-0446.