For current construction notices and Maps, visit https://www.purdue.edu/physicalfacilities/construction_notices.html
To view the December edition of the monthly Materials Management and Distribution (MMAD) newsletter, visit the following link: http://www.purdue.edu/physicalfacilities/publications/newsletters/MMAD_1212.pdf
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
Congratulations to the Purdue Tree Advisory Committee! They were recognized by the Indiana Urban Forest Council as the "Outstanding Urban Forestry Committee" for their work on the campus tree protection program, arboretum, tree planting program and Arbor Day program. The group is comprised of a faculty member, a student and three members of the Grounds Department.
Congratulations once again on all the hard work!
Financial Manager for Service Enterprise
We are pleased to welcome Sabra Moulton as the Financial Manager for Service Enterprise, located in MMDC, effective Monday, December 10, 2012.
Sabra has worked at Purdue University since April 2011 in the Fiscal Administrator position of EES. Sabra earned her Bachelor of Science and MBA in Accounting from Indiana Wesleyan University.
Buildings & Grounds – Work Request Center
We are also pleased to announce that Carolyn Ake has accepted the position of Clerk IV in the Work Request Center, effective Monday, November 26, 2012.
Carolyn is excited to be back working at Purdue University with PFFA in the same position that she previously held for nine years.
Please join us in welcoming Sabra and Carolyn to their new position in Physical Facilities!
Physical Facilities Fiscal Affiars Administration