Iowa State University Meat Laboratory

✨RESTOCKED --> Pork Chops and Pork Tenderized Loin Chops
🛒 Order online for pick up or stop by the Meat Lab Sales Room in the Kildee Hall atrium from 11am - 1pm on Fridays!
https://www.meatscience.ag.iastate.edu/meat-sales

Schedule Note: We will be open on Wednesday, July 1st from 11 am to 1 pm. Sales will be closed Friday, July 3, 10 and 17th

✨This week's special --> St. Louis Style Pork Ribs

🛒 Order online for pick up or stop by the Meat Lab Sales Room in the Kildee Hall atrium from 11am - 1pm on Fridays!
https://www.meatscience.ag.iastate.edu/meat-sales

Note: We will be open on Wednesday, July 1st from 11 am to 1 pm.
Sales will be closed Friday, July 3, 10 and 17th.

✨Snack sticks are back in stock!
🛒 Order online for pick up or stop by the Meat Lab Sales Room in the Kildee Hall atrium from 11am - 1pm on Fridays!
https://www.meatscience.ag.iastate.edu/meat-sales

Note: We will be open on Wednesday, July 1st from 11 am to 1 pm.
Sales will be closed Friday, July 3, 10 and 17th.

✨This week's special is sliced bacon for $6.99 per pound.
🛒 Order online or stop by the Meat Lab Sales Room in the Kildee Hall atrium from 11am - 1pm on Fridays!
https://www.meatscience.ag.iastate.edu/meat-sales

✨This week's special is a Beef Coulotte Roast for $11.99 per pound.

🛒 Order online or stop by the Meat Lab Sales Room in the Kildee Hall atrium from 11am - 1pm on Fridays!
https://www.meatscience.ag.iastate.edu/meat-sales

Congratulations Jake!

This week, we have a restock of Sweet Bacon Snack Sticks!

Be sure to order online or stop by the Meat Lab Sales Room on Friday from 11:00 am to 1:00 pm!

https://www.meatscience.ag.iastate.edu/meat-sales

Registration is now open for our upcoming Sausage & Processed Meats Short Course, July 13th - 17th!

This short course is designed for persons with supervisory, production, and technical responsibilities in commercial meat processing operations. It will also provide valuable information for those in marketing and supplier industries. Topics covered include thermal processing, injection systems, ingredient innovation, and more!

For more details or to register, please visit:

Sausage and Processed Meats Short Course | Meat Science About the Sausage & Processed Meats Short Course The course will cover fresh sausage, cooked sausage and dry and semi-dry sausage in addition to sectioned and formed cured meats and whole muscle precooked meats. A special feature will be a presentation on “specialty sausage products.”

New flavors just dropped at the Meat Lab! Try our fresh pork bratwurst:
Hawaiian Volcano 🌺
Jalapeño Cheddar 🌶️🧀

Plus, we’re fully restocked on your classic favorites.

🛒Make sure you order online or stop by the Meat Lab Sales Room from 11am - 1pm on Fridays!

https://www.meatscience.ag.iastate.edu/meat-sales