Oregon State University - Clark Meat Science Center

Tailgate State! We had a great time at this afternoon's College of Ag Tailgate at the Alumni Center. Great food, drinks, music and a chance to network with our alumni. Go Beavs!

As we wrap up the 2022-2023 school year, we want to let you all know we'll be open today from 12-2 pm, or until supplies last! We'll be on hiatus for a couple weeks as well but will be open periodically throughout the summer with many, if not all, of your favorite Meat Lab products.

Also, we want to recognize and congratulate our graduating seniors as they conclude their time at OSU and embark on the next chapter of their lives and careers. We want to extend a special congratulations to our student-manager, Gregory Elligsen, on his graduation in Mechanical Engineering with a minor in Aerospace Engineering!

Greg joined the Meat Lab crew in the fall of 2022 and had an immediate positive impact, being promoted to student-manager soon after. Greg's "can-do" attitude, stellar work ethic and ever-present smile was appreciated by his co-workers and staff at the Meat Lab, and will surely be missed! We also asked Greg a couple questions about his time at the Clark Meat Lab and favorite memories:

Q: What did you learn that will most impact your future and career going forward?

Greg: "Learning how to slaughter and fabricate beef, along with being an effective and understanding leader for the Meat Lab crew are skills that will support me throughout my future endeavors."

Q: What did you enjoy the most, and/or what was your favorite memory working at the Meat Lab?

Greg: "My favorite memories involve quizzing my younger co-workers on who the artists were that came on the radio while cutting. Also, greeting and interacting with customers during retail days."

It's a dilly of a day here at the Meat Lab! We have plenty of fresh beef in stock, along with sausages galore. Also, Alexis Antelman, a senior in AnRS is giving out free samples for sensory evaluation for her dill-inspired hot dog- the Dilly Dog! Alexis worked "dill-igently" (😏) all term long on her research and development product for her Advanced Meat Science class and you all are welcome to enjoy the meats of her labor!

Happy Friday on this beautiful and hot day in Corvallis! The retail store is open and will be until 6 pm today. We have a ton of snack sticks and summer sausages, in addition to ground beef and pork tenderloin. We hope to see you today!

Cooked/Smoked Product:

• Original Summer Sausage- $7.99/lb
• Jalapeno-Cheese Summer Sausage- $8.49/lb
• Hot Sticks and Bits- $5.99-$7.99/lb New this week!
• Teriyaki Sticks and Bits- $5.99-$7.99 New this week!

Retail Cuts:
• 7-Bone Chuck Roast- $8.99/lb 20% off retail
• 85/15 Ground Beef (1 #)- $5.49/lb
• Honey-Dijon Pork Tenderloin- $9.99/lb

Beaver Classic Cheese, Honey and Jerky
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Beaver Classic When you buy Beaver Classic you aren’t just buying high-quality, Oregon-made, artisan products. You are supporting experiential learning opportunities for students. You are investing in opportunity for discovery and research. You are demonstrating your commitment to the future of agriculture in Or...

Did you happen to catch the latest issue of Oregon Stater magazine? We, along with our talented and hard-working colleagues in the College of Ag Sciences, had the opportunity to showcase our Beaver Classic food product line! How cool is that?! 😎

Did you know: you can get our scrumptious bratwurst at the Corvallis Farmer's Market?! Stop on by the Beaver Classic food truck and pick one up for brunch!

Today we had the pleasure of hosting Dr. Loren Davis' anthropology lithics class at the Meat Lab! Students in the class used stone tools to cut (or "disarticulate") pork carcasses, emulating meat processing techniques used by early hunter-gatherers. We always enjoy sharing in experiential learning and educational opportunities with our colleagues and students across OSU!