For current construction notices and Maps, visit https://www.purdue.edu/physicalfacilities/construction_notices.html
A winter weather advisory is in effect from 7 p.m. today (Feb. 21) until 10 a.m. Friday (Feb. 22). The campus community should allow extra time for morning travel Friday and dress appropriately. Any delay or closing information will be posted on the Purdue homepage at www.purdue.edu.
More information is available at www.purdue.edu/newsroom/purduetoday/releases/2013/Q1/winter-weather-advisory-in-effect-allow-extra-travel-time.html.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!
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.
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
ITaP’s Cooperative Services Desktop Support (CSDS) is planning on rolling out Service Pack 1 for Windows 7 at their normal maintenance time: 2 a.m., Saturday, February 23. This service pack has been thoroughly tested so there should be few issues.
Please log off or shut down your computer before leaving for the weekend because this update will require a reboot of your computer to complete.
Any issues from this change should be reported to the ITaP help center at (765) 494-4000 or itap@purdue.edu.
Office relocations taking place in Freehafer Hall (FREH), the Utility Plant Office Facility (UPOF) and the Physical Facilities Service Building (PFSB) will be continuing over the next few weeks.
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.
These 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.