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.