Meat Center

Thank you for visiting the Clark Meat Science Center, usually known as the meat laboratory! The meat lab is a study and teaching facility in the division of Animal and Rangeland Sciences when you look at the College of Agricultural Sciences. It’s in addition a USDA-inspected slaughter and handling center.

Through studies, ANS251 & ANS351 courses, tours, workshops, and expansion solutions, the animal meat laboratory aims to educate pupils and customers alike, and boost their comprehension of meat technology axioms, ideas, alongside problems concerning the animal meat industry.

Aside from the academic component of the lab, the Clark Meat Science Center houses an on-site store, which is used as an outlet to market a myriad of products, including a variety of retail cuts, fresh and smoked/cooked sausages, bacon, jerky, deli meat, snack sticks, fermented/dry-cured items, frankfurters, and even puppy treats. The store is available to the public on Fridays from 1:00 PM to 5:30 PM.

The beef lab can also be house to Oregon State University’s Meat Science Club. Through fundraising attempts, including their particular annual smoked turkey sale, students into the club usage resources to take industry tours, attend beef science conferences and conventions, host workshops and outreach activities, and develop a wide-range of the latest and revolutionary animal meat items.