With extension and teaching initiatives spanning from breeding decisions to food consumption, Penn State Meat Science is a dynamic program capable of addressing the changing needs of the meat industry.
Cuts of beef at the meat lab sale
Weekly Penn State Meat Sale
Every Friday during the Spring and Fall Semesters, the Penn State Meat Lab holds a meat sale from 9:30 a.m. until 3:00 p.m . ( or until items are sold out! ). Items for sale include Penn State-made summer sausage, snack sticks and scrapple, and fresh pork, beef, and lamb. The sale is open to the public.
- For a price list and more information, visit the Penn State Meat Lab .
Pertinent Links
- American Association of Meat Processors
- American Meat Science Association
- American Veal Association
- National Cattlemen's Beef Association
- National Pork Board
- Niche Meat Processors Assistance Network (NMPAN)
- North American Meat Institute
- PennAg Industries Association
- Pennsylvania Beef Council
- Sustainable Meat Industry
- USDA Agricultural Marketing Service
- USDA Food Safety and Inspection Service
Meat Science Fact Sheets
- Thawing at Ambient Temperature on the Counter - PDF
- Meat Display Lighting Facts - PDF
- Meat Cut Yield - The Butcher Kept Your Meat? - PDF
- Meat Irradiation - PDF
- Beef Grading
