For current construction notices and Maps, visit https://www.purdue.edu/physicalfacilities/construction_notices.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!
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
Due to a vacancy in the Projects General Manager position, there are two interim contacts in Project Management and Construction. Craig Dice will cover the day-to-day operations and Project Management support, and he can be reached at email@example.com. Ken Jacobs will assist with personnel and customer relations, and his information is listed below.
Ken Jacobs, Director of In-House Project Management