For current construction notices and Maps, visit https://www.purdue.edu/physicalfacilities/construction_notices.html
To view the November edition of the monthly Materials Management and Distribution (MMAD) newsletter, visit the following link: http://www.purdue.edu/physicalfacilities/publications/newsletters/MMAD_1112.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!
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
Stadium Avenue and University Street will be experiencing temporary lane restriction near the intersection of the two roads on Friday (Nov. 9) between approximately 9 and 10 a.m. Motorists should exercise caution in the area.
Contact Information:
Levi Evans, Project Manager
(765) 494-7183
evansle@purdue.edu