The
Penn State Meats Laboratory is located across Porter Road from Beaver Stadium. The 16,000 square foot facility was built in 1958, occupied in 1960, and is equipped for conducting livestock slaughter and meat cutting and processing in support of meats teaching, research and extension.
The Meats Lab has over 1,200 square feet of refrigerated space for storage and processing of carcasses, cuts, and processed meat products, including separate space for research projects. The Meats Lab also houses two classrooms, faculty and staff offices, research labs, a kitchen, and living quarters for three students who live and work in the facility.
Equipment is available to do most types of commercial meat processing and packaging operations. The Meats Lab operates as a USDA-inspected meat processing facility and offers meat products for sale to the public on Fridays during the fall and spring semesters.