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!
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
The permanent sidewalk that connects the Bindley Bioscience Center (BIND) to the Terry Memorial House (TERY) will be closed beginning Monday, February 4 and lasting for approximately three weeks. Fencing, signage and a temporary walkway will be in place, but pedestrians should be cautious in the area.
Jim Dominique, Construction Inspector
Acoustic testing will be taking place at Herrick Lab on Saturday, Feb. 2 from 10-11:30 a.m. The testing will result in a loud roar of noise, similar to the sound of a waterfall, and noise levels may reach as high as 75 to 80 dB outside.
Please exercise caution when traveling through the area though as the acoustic testing could be distracting.
Ted Weidner, Senior Director Project Management and Construction
The monthly OSHA topic for February is "Bloodborne Pathogens." The following sessions are available:
To register for a session, please contact Jon Biggs at email@example.com.
Over the course of the next few weeks, there will be office relocations taking place in Freehafer Hall (FREH), the Utility Plant Office Facility (UPOF) and the Physical Facilities Service Building (PFSB). If you haven’t already been notified of a move, then you are likely staying in your current location.
Earlier this week, the Work Request Center moved to their new location in PFSB, and over the course of the next six weeks, additional moves will be taking place. As individuals relocate to both temporary and permanent locations, phone numbers will remain the same.
The relocating areas are advised to use this opportunity to purge documents, materials and files that may be duplicate, outdated or of little operational use anymore. However when doing so, please consider the following:
Please refer to http://www.purdue.edu/securepurdue/datadestruction/howto.cfm#Disposal for more details about the disposal of data. Data classification information and examples are found here http://www.purdue.edu/securepurdue/policies/dataConfident/restrictions.cfm.
The following procedures should be followed when departments would like to dispose of items for which they no longer have use: https://www.purdue.edu/salvage/billboard/dispose.aspx.