For current construction notices and Maps, visit https://www.purdue.edu/physicalfacilities/construction_notices.html
To view the October edition of the monthly Materials Management and Distribution (MMAD) newsletter, visit the following link: http://www.purdue.edu/physicalfacilities/publications/newsletters/MMAD_1012.pdf.
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!
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
Newman Road will be closed at State Road 26 for a pipe installation on Monday and Tuesday, October 15 and 16. The road will reopen Tuesday evening.
Dan Pusey, Utilities Engineering
Building Deputies may request the lock/unlock schedules for their facilities by contacting Building Services Supervisor Steve Benner at email@example.com. Building Deputy feedback regarding lock/unlock schedules is welcomed and will be shared with Space Management and Academic Scheduling (SMAS) as future building lock/unlock schedules are created.