Oregon State University - Clark Meat Science Center

Oregon State University - Clark Meat Science Center The Clark Meat Lab is a research, teaching and extension unit within the Department of Animal and Rangeland Sciences. In addition to the Lab's educational element, the facility also houses an on-site retail store open to the general public on Fridays.
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Welcome to the Clark Meat Science Center, otherwise known as the meat lab! The meat lab is a research and teaching facility within the Department of Animal and Rangeland Sciences in the College of Agricultural Sciences. It’s also a USDA-inspected meat processing facility. Through research projects, ANS251 & ANS351 courses, tours, workshops, and extension services, the meat lab aims to educate stud

Welcome to the Clark Meat Science Center, otherwise known as the meat lab! The meat lab is a research and teaching facility within the Department of Animal and Rangeland Sciences in the College of Agricultural Sciences. It’s also a USDA-inspected meat processing facility. Through research projects, ANS251 & ANS351 courses, tours, workshops, and extension services, the meat lab aims to educate stud

Operating as usual

More info on the Beaver Classic line and our students, featuring our very own Sebastian Powers-Leach!
05/10/2021
Beaver Classic Products: Crafted by Students

More info on the Beaver Classic line and our students, featuring our very own Sebastian Powers-Leach!

The Oregon State University College of Agricultural Sciences has launched an online retail store to sell cheeses, honey and beef jerky made by its students.F...

Extra, extra, extra- read all about it! We are excited to announce the launch of Beaver Classic food products. This has ...
05/10/2021
OSU College of Agricultural Sciences opens online store for cheeses, honey, beef jerky - KTVZ

Extra, extra, extra- read all about it! We are excited to announce the launch of Beaver Classic food products. This has been a labor of love by many dedicated folks in the College of Agricultural Sciences over the past year (and longer). We will officially be selling some of our meat products for retail sale online, beginning with our Hawaiian-teriyaki beef jerky. We will be offering a more diverse selection of products over the next few months as well. Looking forward to providing another outlet for our hand-crafted, student-made products!

The Oregon State University College of Agricultural Sciences has launched an online retail store to sell cheeses, honey and beef jerky made by its students.

Spring is in full bloom at the Meat Lab! Stop by tomorrow during retail hours and pick up an assortment of fresh and smo...
04/02/2021

Spring is in full bloom at the Meat Lab! Stop by tomorrow during retail hours and pick up an assortment of fresh and smoked sausages, jerky, bacon and other products!

Spring is in full bloom at the Meat Lab! Stop by tomorrow during retail hours and pick up an assortment of fresh and smoked sausages, jerky, bacon and other products!

Happy Friday! We will be open today from noon to 5:30 pm, and we have plenty of products in stock: fresh sausages, bacon...
03/19/2021

Happy Friday! We will be open today from noon to 5:30 pm, and we have plenty of products in stock: fresh sausages, bacon, jerky, smoked pork chops, smoked sausages and Beaver Classic cheese and honey. We hope to see you all today!

Happy Friday! We will be open today from noon to 5:30 pm, and we have plenty of products in stock: fresh sausages, bacon, jerky, smoked pork chops, smoked sausages and Beaver Classic cheese and honey. We hope to see you all today!

03/05/2021

Good morning everyone! The retail store will be open today from noon to 5:30 pm. We have hot sticks, summer sausage, Hawaiian-teriyaki beef jerky, chicken bacon ranch sausage and other products. Smoked pork loin chops are also 20% off retail price today! See you in a few.

Hello everyone! The retail store will be open tomorrow from noon to 5:30 PM. We have plenty of bacon, fresh and cooked s...
02/25/2021

Hello everyone! The retail store will be open tomorrow from noon to 5:30 PM. We have plenty of bacon, fresh and cooked sausages, smoked pork chops, ground beef and lamb, among other products.

We'll also have our new and improved Hawaiian-teriyaki beef jerky for sale! We have been fine-tuning the recipe and we think it's our best version yet!

See you all tomorrow.

Hello everyone! The retail store will be open tomorrow from noon to 5:30 PM. We have plenty of bacon, fresh and cooked sausages, smoked pork chops, ground beef and lamb, among other products.

We'll also have our new and improved Hawaiian-teriyaki beef jerky for sale! We have been fine-tuning the recipe and we think it's our best version yet!

See you all tomorrow.

02/18/2021

Happy Thursday everyone! Just a heads-up the retail store will be open tomorrow from noon to 5:30 PM. We'll have many of your favorite products in-stock, including original and peppered bacon, smoked pork chops, summer sausage, Spanish chorizo, jagerwurst and a variety of fresh sausages. We also have ground lamb and ground beef available, along with Beaver Classic cheese and honey.

If we don't happen to see you tomorrow have a wonderful weekend!

Happy Monday everyone!We hope you had a relaxing, safe and enjoyable Thanksgiving. We are happy to announce that we are ...
12/01/2020

Happy Monday everyone!

We hope you had a relaxing, safe and enjoyable Thanksgiving.

We are happy to announce that we are able to provide smoked hams this holiday season! We will be placing pre-orders for hams now through December 8th at 12:00 PM. Whole hams will be $4.49/lb, and halves will be $4.99/lb. Wholes hams are typically ~18-22 lbs.

Please email [email protected] to place your order.

Take care!

11/20/2020

Happy Friday everyone! The retail store will be open today from noon-5:30 PM. We have plenty of ground beef, fresh sausages, summer sausage, bacon and Beaver Classic cheese. We're also taking 10% off your entire purchase today!

We hope to see you all today, but if not, have a wonderful weekend and Happy Thanksgiving!

Good morning all! Here's another article about the exciting new research we're conducting with h**p!
10/12/2020
Study examines feeding lambs spent h**p biomass

Good morning all! Here's another article about the exciting new research we're conducting with h**p!

Oregon researchers assess effects of feeding spent h**p biomass to lambs on cannabinoid residuals in meat and on animal health and performance.

09/18/2020

Happy Friday all! We will be open today from noon-5:30 pm. We have a wide array of products today: fresh sausages, ground beef, bacon, cooked sausages, smoked pork loin chops and a fresh batch of peppered beef jerky!

We hope to see you all today, but if not soak up that rain!

08/21/2020

Happy Friday all! The retail store will be open today from noon to 5:30 pm. We have many products available, including chicken bacon ranch, chicken cheddar broccoli, and apple-cranberry pork sausages, among many others. Don't forget the bacon for your BLT, and some Hawaiian-teriyaki beef jerky to snack on! See you today!

We are looking forward to being a part of the Western Meat School this fall!
07/28/2020
The Western Meat School

We are looking forward to being a part of the Western Meat School this fall!

November-December 2020

Hungry for some socially-distanced sausage? Stop by the Meat Lab retail store tomorrow from noon to 5:30 p.m. and pick u...
07/16/2020

Hungry for some socially-distanced sausage? Stop by the Meat Lab retail store tomorrow from noon to 5:30 p.m. and pick up some of these sausages for your weekend grilling! We'll have fresh sausages like IPA beerwurst and zesty Italian, in addition to new batches of smoked hot sticks, spanish chorizo and jagerwurst. Don't forget the bacon and pork retail cuts as well!

Stay tuned for fresh beef cuts next week!

07/09/2020

Hello everyone! Cue the "Welcome back, Kotter" theme song because the Meat Lab retail store is open once again! After a long hiatus and much social distancing, the Lab resumed operations last week and the students have been diligently working to restock our inventory.

Today we will be open from 12-5:30 pm, and will have fresh sausages, bacon, summer sausages and a few pork retail cuts. We'll have fresh beef retail cuts and many more products available in the coming weeks.

Please adhere to the State's and University's social distancing and face covering guidelines. We have red "X's" on the sidewalk, wheelchair ramp and inside the building indicating where to stand while waiting. Please enter the building using the newly installed sidewalk and ramp. Also, please be advised that only one person may be in the retail store at a time.

We look forward to seeing all of you once again today!

06/15/2020

Greetings everyone! It's that bittersweet time of year when we honor and say goodbye to our graduating seniors who've devoted countless hard-working hours at the Meat Lab over the past few years.

We would like to say farewell, and best of luck to Jacob Ruhl, Katelyn Holmes-Wetzler, Lane Warren and Elizabeth McCarty on graduating and beginning a new chapter in their lives!

👨‍🎓👩‍🎓🎉🎊

Recently, we were asked about the impact that COVID-19 is having on meat processing plants and strategies to mitigate sa...
05/05/2020
Meat Processing | Sequencing The COVID-19 Virus | Homeless Measure

Recently, we were asked about the impact that COVID-19 is having on meat processing plants and strategies to mitigate safe working conditions to continue production and avoid supply chain disruptions. Check out our segment on OPB's "Think Out Loud":

This hour we check in on meat industry in Oregon, talk with a researcher who is sequencing the new coronavirus, and hear pros and cons of the Metro measure to raise taxes to help homeless people.

Did you know: meat is pretty dang healthy for you! And here are the facts: * Meat provides all 9 essential amino acids o...
04/22/2020

Did you know: meat is pretty dang healthy for you! And here are the facts:

* Meat provides all 9 essential amino acids our body uses for growth and development.
*Meat is an excellent source of minerals, notably iron, zinc, selenium, phosphorous and magnesium.
*Meat contributes many important vitamins to the body, including choline, fat-soluble antioxidants like vitamins A and E, in addition to B-complex. Meat accounts for virtually all biologically significant B-12 consumption, which is vital for proper blood cell formation, anemia prevention, neurological function and brain health.
*Meat is an excellent source of essential dietary fatty acids that cannot be naturally synthesized in our bodies. These include conjugated linoleic acids (CLA's) and long-chain fats like omega-3's. These fats are crucial for human health, and have shown anti-carcinogenic and anti-inflammatory properties, mitigation of heart disease, diabetes and obesity, cellular maintenance/repair and reduced risk of Alzheimer's.

While we've been keeping our socializing distant, the Meat Lab received a long overdue facelift- we got a ramp!We would ...
04/15/2020

While we've been keeping our socializing distant, the Meat Lab received a long overdue facelift- we got a ramp!

We would like to thank the College of Ag deans, and the offices of Capital Planning and Development and Equal Opportunity and Access at OSU. A special thanks as well to interim AnRS department head Ricardo Mata-Gonzalez for helping see this project through to fruition.

We look forward to reconvening with you all, and making our beloved Meat Science Lab accessible to all students, workshop attendees and customers alike!

Did you know: not all muscles/meat are created equal. Depending on where muscle is sourced from in the animal and its ph...
04/14/2020

Did you know: not all muscles/meat are created equal. Depending on where muscle is sourced from in the animal and its physiological function can have huge implications on palatability. For example, muscles of the legs tend to have higher concentrations of connective tissue and collagen. These proteins are solublized hydrothermally, like that of braising, stewing and crock pot cookery. Cuts of meat sourced from the longissimus muscle (ribeye, NY strip) of the vertebral column commonly have have less connective tissue and more marbling, making them better candidates for dry heat cookery like broiling or grilling...propane or briquettes.

Hello everyone! We hope you're all safe and sound.We figured that since we cannot bring you our delectable student-made ...
04/08/2020

Hello everyone! We hope you're all safe and sound.

We figured that since we cannot bring you our delectable student-made meats at the moment, we can at least bring you science and levity, which is what we'll try to do on a weekly basis as we ride out this pandemic.

Did you know: the fluid that you see when cutting into your medium-rare steak is NOT blood. Actually, there is very little residual blood leftover in vascular tissues of meat products. Instead, what you're observing is myoglobin and water. Myoglobin is the water-soluble heme protein that gives meat of all forms (fresh or cured/cooked) its pigment. Provided muscle is ~75% water, what you're seeing is a mixture of undenatured myoglobin and water from the muscle cells' sarcoplasm.

Cue the star from the NBC "the more your know" commercials. ⭐️

03/25/2020

To our valued patrons:

As mentioned two weeks ago in our listserv newsletter, the retail store will be closed until further notice due to the COVID-19 outbreak. This is a University mandated policy on all non-essential activities on Campus.

Though we are disappointed to be bringing you this news, we also understand that it is in the best interest, safety and well-being of our loyal customers and hard-working students. We unfortunately do not have a solid timeline for re-opening, but given projections by doctors and scientists worldwide, I would not get your hopes up for a return prior to June. Obviously we will hope for the best, but must also be prudent and err on the side of caution.

One thing we are sure of, is that if we all do our part to "flatten this curve" we will be able to open much sooner and get back to providing you all with delicious and wholesome student-made meats!

Please take care of yourselves, be well, and keep your socializing distant!

03/06/2020

Happy Friday folks!

The retail store will be OPEN today from 12-5:30 PM. We have a large variety of products available, including bacon, fresh and smoked sausages, smoked pork chops, Hawaiian-teriyaki beef jerky, and Beaver Classic cheese and honey!

We hope to see you today!

The Daily Grind:On February 22nd the Meat Lab hosted a pork workshop for the 2020 Small Farms Conference held at OSU. Th...
03/04/2020

The Daily Grind:

On February 22nd the Meat Lab hosted a pork workshop for the 2020 Small Farms Conference held at OSU. The Meat Lab was joined by Ben Meyer of Revel Meat Co in Canby, OR. Pork producers learned about carcass fabrication/cuts, merchandising, feed effects on pork quality, food safety and even got to taste some delicious pork tenderloin and chops!

The suns out, so y'all get your buns out...mustard and ketchup, too! We have a ton of sausages just waiting for the gril...
02/21/2020

The suns out, so y'all get your buns out...mustard and ketchup, too! We have a ton of sausages just waiting for the grill on this b-e-a-utiful Friday.

Stop by the store today from 12-5:30 pm and pick up any number of fresh and cooked sausages, including blueberry breakfast, hot and sweet Italian, beer brats, spanish chorizo, pepperoni (new recipe!), cotto salami and others! We have plenty of bacon, honey dijon pork tenderloin and lamb retail cuts as well.

02/07/2020

Happiest of Fridays all!

Friendly reminder that the Meat Lab retail store will be open today from noon to 5:30 pm. We're bursting at the seams with a variety of products: bacon, fresh sausages, lamb and beef retail cuts, and smoked sausages! Don't forget to grab some Beaver Classic cheese and honey, too!

01/24/2020

Happy Friday everyone!

The retail store will be open today from noon to 5:30 PM. We will have many of your Meat Lab favorites, including fresh batches of original and jalapeno-cheese summer sausage, and hot sticks. We also have a large variety of fresh sausages and bacon on-hand, in addition to Beaver Classic cheese and honey!

We hope to see you all today!

01/10/2020

Good afternoon everyone! We hope you had a wonderful holiday season.

And, we're happy to announce the retail store will resume our normal hours of operation this term, and that we're open today from 12-5:30 PM. We have a fresh batch of Hawaiian-teriyaki jerky, a plethora of fresh sausages available, as well as Beaver Classic cheese AND honey!

We hope to see you today!

Howdy folks! Friendly reminder that the retail store will be OPEN tomorrow (12/13) from 12-5:30 PM. We'll have jalapeno-...
12/12/2019

Howdy folks! Friendly reminder that the retail store will be OPEN tomorrow (12/13) from 12-5:30 PM. We'll have jalapeno-cheese summer sausages, peppered and original bacon, bratwurst, zesty Italian sausages, and other Meat Lab favorites!

We're also now proudly selling Beaver Classic honey! This is honey produced right here on Campus at OSU's Honey Bee Research Lab. Jars are 8 oz and will be $5/each.

We hope to see you all tomorrow!

Howdy folks! We hope you had a wonderful Thanksgiving.Friendly heads-up that retail store will be OPEN tomorrow, from 12...
12/05/2019

Howdy folks! We hope you had a wonderful Thanksgiving.

Friendly heads-up that retail store will be OPEN tomorrow, from 12-5:30 PM. Also, we will be selling hams this holiday season! Whole hams are $3.99/lb, and halves will be $4.49/lb. Average weight of the whole hams will be ~20-22#.

If you are interested in placing an order, drop by the Clark Meat Lab tomorrow during retail hours, or email [email protected]. The last day to place an order for a ham will be December 10 at 11 am.

We hope to see you all soon!

11/15/2019

Happy Friday everyone! The retail store will be OPEN today from 12-5:30 PM, AND we'll have free samples of our beloved jalapeno-cheese summer sausage! Brave the rain and swing on by, and as always, GO BEAVS!

The Daily Grind:It's prime time for brine time! The first batch of the Meat Science Club's turkeys are fresh out of the ...
11/15/2019

The Daily Grind:

It's prime time for brine time! The first batch of the Meat Science Club's turkeys are fresh out of the smokehouse and are being packaged for someone's Thanksgiving feast.

Pictured: Club members Kenzie Wille and Katelyn Stirewalt "hamming" it up.

11/08/2019

Happy Friday and Family Weekend everyone! The Meat Lab retail store will be open today from noon to 5:30 PM. Stop in and pick-up products for tonight's game and the weekend ahead, including our newest addition- chicken cordon bleu sausage!

Go Beavs! Beat the Dawgs!

11/01/2019
Microsoft Forms

Hey folks, a couple updates and clarifications regarding smoked turkey orders:

1) The order deadline has been extended to Nov. 10th, so you still have time to place your order!

2) When you place your order through the online form, you WILL NOT receive an automatic email confirmation. Rest assured, we are receiving the orders though, as they go directly to our spreadsheet. If you're concerned your order did not go through please feel free to reach out.

Again, orders may be placed via the following online order form: http://bit.ly/SmokedTurkeyOrderForm2019

Thank you!

Address

3260 SW Campus Way
Corvallis, OR
97331

Opening Hours

12pm - 5:30pm

Telephone

(541) 737-1927

Products

A variety of beef, pork, and lamb retail cuts, including ground product.

Fresh and smoked/cooked beef, pork, lamb and chicken sausages .

Hickory-smoked original and peppered bacon

Jerky

Deli meats

Snack and pepperoni sticks

Fermented/dry-cured products

Beef, pork, turkey and chicken frankfurters

Dog treats

Alerts

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Our Story

Welcome to the Clark Meat Science Center, otherwise known as the meat lab! The meat lab is a research and teaching facility within the Department of Animal and Rangeland Sciences in the College of Agricultural Sciences. It’s also a USDA-inspected processing facility. Through research projects, meat science courses, tours, workshops, and extension services, the meat lab aims to educate students and consumers alike, and enhance their understanding of meat science principles, concepts, and other issues involving the meat industry. In addition to the educational element of the lab, the Clark Meat Science Center houses an on-site retail store, which is used as an outlet to sell a myriad of products, including a variety of retail cuts, fresh and smoked/cooked sausages, bacon, jerky, deli meats, snack sticks, fermented/dry-cured products, frankfurters, and even dog treats. The retail store is open to the public on Fridays from 12:00 PM to 5:30 PM. The meat lab is also home to Oregon State University’s Meat Science Club. Through fundraising efforts, such as their annual smoked turkey sale, students in the club use funds to take industry tours, attend meat science conferences and conventions, host workshops and outreach events, and develop a wide-range of new and innovative meat products

Nearby government services


Comments

"Greetings, 1) I would like to see a couple of "essentially inedible" butchered meat to non-profit organizations similar to Marion Polk Food Share for distribution in Willamette River cities. Homeless people are already eating tainted/contaminated/expired/moldy foods anyway. Toxic sealion meat won't be any different. It bypasses the USDA red tape which would waste the carcasses. 2) The rest/remains should go to a place similar to the compost mountain at Minto Brown park in Salem for the native wildlife to feed on. 3) Another idea is to scatter remains at the coastline, probably at Astoria Jetty for salmon and marine wildlife to feed on." Please go to a commission meeting and fill out the paperwork to testify if wished. The next best option is to email them - [email protected]