Release date: November 14, 2005
Meat Science Program Beefs Up with New Market
The Angelo State University Meat Market will have its grand opening meat sale at 10 a.m. Friday, Nov. 18, at the ASU Meat Lab, 7945 Grape Creek Road.
The Meat Market will be open from noon to 5:30 p.m. Fridays when school is in session. Customers may order in advance.
The market's opening will mark the newest addition to the Meat Lab, a $1.6 million facility that opened in 2004. Items available for sale at the market have been used to teach meat science students.
In addition to traditional cuts such as beef ribeye steaks, pork loin chops and racks of lamb, the market will feature products that students have developed, such as a pre-cooked lamb leg roast.
"The market is an outlet for the products of teaching and research," said meat science assistant professor Dr. Mandy Carr. "They're taught how to make the products, and this gives them a place to go sell them."
The Meat Lab, which is an extension of the ASU Management, Research and Instruction Center, has facilities for all stages of meat production.
The facility was designed to serve the teaching needs for undergraduate and graduate students as well as provide a facility to host educational events for livestock producers and the general public. The facility has a harvest floor, coolers, a freezer, a processing room with state-of-the-art equipment, a 50-person capacity classroom, a commercial smokehouse, and the retail store.
For more information or an order form, call either Dr. Gretchen Hilton or Carr at 942-2027 or 942-2515.