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
Due to weather, the Ahlers Drive closure will remain intact until Tuesday, April 30.
The road is closed to through traffic between US 231 and S. Russell Drive; however, motorists can use the gate located by Purdue Recycling at the intersection of US 231 and S. Russell Drive to access the area of campus south of the railroad tracks.
Questions may be directed to Jim Mellish at (765) 494-0590 or firstname.lastname@example.org.
In conjuntion with the Herrick Laboratories project, the north-south sidewalk on the east side of the Martin Jischke Hall of Biomedical Engineering will be closed from Thursday, April 26 to Monday, April 29.
Questions may be directed to Patrick Murphy, Construction Observer, at (765) 494-0673 or email@example.com.
Jack Trent, Heavy Equipment Operator, is retiring from Buildings and Grounds.
A reception honoring Jack is being held on Tuesday, April 30 from 12:30-2:30 p.m. in PFSB 1233.
The monthly OSHA topic for May is Electrical Safe Work Practices.
Sessions will be available in FREH 2-1 from 1:30-2:30 p.m. on the following dates:
Sessions will be available in PFSB 1179 from 10-11 a.m. or 1-2 p.m. on the following dates:
To register for a session, please contact Jon Biggs at firstname.lastname@example.org.