For current construction notices and Maps, visit https://www.purdue.edu/physicalfacilities/construction_notices.html
To view the March edition of the monthly Materials Management and Distribution (MMAD) newsletter, visit the following link: http://www.purdue.edu/physicalfacilities/publications/newsletters/MMAD_0313.pdf
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
When disposing of clean broken glass, building deputies are currently asked to place the glass in a heavy cardboard box labeled "sharps" and leave the box on top of dumpsters or roll-off containers.
Going forward, building deputies should place the cardboard box inside the dumpster or roll-off containers. This change will help prevent the weakening of the boxes due to exposure to rain or snow.
For more information on the disposal of broken glass and other sharp objects, view the Sharps and Infectious Waste Handling and Disposal Guidelines available at http://www.purdue.edu/rem/home/booklets/sharps.pdf.
Contact Information:
Phil Richey, Grounds Supervisor
(765) 494-3089
prichey@purdue.edu