For current construction notices and Maps, visit https://www.purdue.edu/physicalfacilities/construction_notices.html
The Warehouse and Surplus Store is having a holiday computer sale from now until Friday, Dec. 21 (or until supplies are gone). More information is available here: https://www.purdue.edu/salvage/mustsee.aspx.
Those interested in purchasing a computer may do so during the store's normal operating hours: Monday through Friday from 12 to 4 p.m. The Warehouse and Surplus Store is located at 3601 Sagamore Parkway North, Suite K, Lafayette, IN.
Susan Ticen, Warehouse and Surplus Store
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
Crews will be paving two intersections along the US 231 project: where Airport Road meets US 231 and where Ahlers Drive meets US 231.
Construction will be underway today (Nov. 29) and tomorrow (Nov. 30). During this time, traffic will be limited to one lane, and flagmen will be directing traffic. Motorists are asked to exercise caution and to be prepared for delays.
Barb Mansfield, Capital Project Manager