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
On Saturday, March 9, a crane will be needed to lift equipment onto the roof of the Mathematical Sciences Building (MATH). The crane and work crew will arrive around 8 a.m. to set up, and during this time, University Street will be reduced to one lane northbound.
During the equipment installation, Floors 9 and 10 will be evacuated in the areas under the lift site (the central area of the building).
Craig Dice, Projects General Manager
The Weight Watchers program will continue to run at Purdue Universtiy; however, it will now be managed by the Division of Recreational Sports.
You can register for the next session by visiting the CoRec, calling Member Services at (765) 494-3110 or visting the following website: https://wpvappwt01.itap.purdue.edu/wbwsc/webtrac.wsc/wbsearch.html?xxmod=ar&xxcategory= spcev&wbsi=88a12faa-3cca-4b99-e211-2b66088b0588&xxsearch=yes.
Like before, payment goes directly to your Weight Watchers instructor.
Listed below are the upcoming Weight Watchers sessions:
If you plan to use the Purdue incentive, you will pay Weight Watchers $93 at the first meeting, and if you attend 14 out of the 17 meetings, Purdue will pay the remaining $93. If you don't meet the 14 meeting requirement, Purdue will bill you for the remaining amount of $93. If you have used your incentive you will pay entire $186 amount at the week one session.
At least 20 paid members must participate in order for the sessions to cnotinue.
If you have any questions, please contact Tricia Tort, Associate Director of Fitness and Wellness, at (765) 494-0109 or email@example.com or Beth Timmons, WorkLife Ambassador, at (765) 494-6115.
For the fourth year in a row, Purdue Univeristy is competing in RecycleMania, an eight-week recycling competition among colleges in the United States and Canada.
The Office of Univeristy Sustainability is encouraging staff members to take this opportunity to review paperwork and files and to recycle those that are no longer needed.
For more information, see the full article Purdue Today ran earlier this month at http://www.purdue.edu/newsroom/purduetoday/releases/2013/Q1/faculty,-staff-can-help-purdue-compete-in-recyclemania.html.