UC Davis’ Award-Winning Secret: The Meat Lab

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

DAVIS-

For two afternoons a week, the UC Davis Meat Lab is packed with students and neighbors picking up some fresh, award-winning goodness.

At the Meat Lab, animal sciences students get hands-on experience in creating meat products, from slaughter to sale.

The program has won awards at the California Association of Meat Processors’ cured meat show for a few years in a row. Students were lauded for low-sodium pork sausage, fresh pork sausage, smoked summer sausage, linguica and, most recently, chicken apple sausage.

Each Thursday and Friday, from 1 p.m. to 5:30 p.m., the line is out the door for fresh meat products, and the meat lab offers a fairly extensive selection.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s