Training the next generation of butchers at the Meat Lab

Have you ever been disappointed by how hard it is to find high quality, hormone free cuts of meat?  There aren’t a lot of traditional butchers anymore (although they are making a bit of a comeback in some places).  I know of a couple of decent ones in my area.

In this article published in the Minneapolis Star Tribune yesterday, I learned there is another option.  Not only is this a cost effective source for good meat, it helps train our next generation of butchers, meat processors, and livestock farmers.

So what is it exactly?  It’s the University of Minnesota’s Animal Science Meat Lab.  Students learn how to process carcasses from start to finish and learn about the entire process of raising a calf to slaughtering to retail sale.

The best part is after the students have done their work, the final products are available for purchase by the general public.  I took a quick look at what they offer and the list is extensive.  They offer beef steaks, burgers, jerkey, multiple cuts of lamb, pork, and turkey, along with many sausages and other meat snacks.  Their most popular item is bacon (Shocking, I know).

I’m going to have to stop in and take a look around.  They just might become my new source for BBQ meat.

The sales room is open on Wednesdays from 2-5pm.

They are located at:

Andrew Boss Laboratory/
Meat Science (ABLMS)

Room 26
1354 Eckles Avenue
St. Paul, MN 55108
Enter the front door and proceed to lower level

For more information or to order, visit http://www.ansci.umn.edu/meatlab.htm

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About Raun Lauterbach

Optimistic realist, life enthusiast, outdoor cook, Midwest traveler, husband, father... Follow me: Twitter | Facebook | Get updates in your email
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  • http://www.thebootstrapcoach.com/ Josh Bulloc

    I think Brent has a degree related to this, something like meat science

  • http://www.backyardlifeblog.com Raun Lauterbach

    Really? I had no idea. Very interesting.