Join us in touring the Clark Meat Center, an experimental learning center where OSU students get the chance to learn the skills of meat processing from butchering to sales.
The meat center is operated by the department of animal sciences and serves a variety of purposes, from being a training center for students to learn food safety, to a place where students can collect meat tissue data for research, to offering a shop where students, faculty and staff can purchase inexpensive steaks and pork tenderloin.
The Clark Meat Center is OSU's direct link to both the producer and consumer markets of livestock production. Through research and development, the Meat Center is working on new applications of old techniques used in the meat processing industry. With the assistance of student employees and interns, the Meat Center processes food animals into consumer ready meat products which are sold under the brand name Singletree Meat Products.
The Meat Center sells traditional items to the public like steaks, ribs, ground beef, pork chops, roasts and many other cuts, but offers specialty items too, such as Beef Jerky, Pepperoni, salami, and sausages.