University Meat Lab
Meat Lab Manager: Kelcey Christensen
Meat Sales Meats Judging
The University of Wyoming Meat Lab is a 9,720 square foot facility that was built in 1986 using the best design and construction available for food processing facilities. This modern meat plant was designed for education, research and extension purposes.
The facility is equipped with the only pelt puller in a research laboratory in the U.S., a slaughter floor, carcass coolers, fabrication room, inedible coolers, further processing room, cooked product cooler, freezers, non-meat ingredient storage, dry goods storage, locker rooms, a management office, an inspector's office and a retail sales room. The Meat Lab produces products under state inspection, retail exemption and custom.
The facility is also occasionally utilized for food preparation and catering activities. One full-time manager and approximately eight part-time student workers staff the Meat Lab. Beef, sheep and hogs, buffalo, game, poultry and fish are slaughtered and /or processed at this location.
The UW Meat Lab is utilized for research, teaching and extension purposes. In addition to the meat science and food technology group, facilities are utilized by ruminant nutrition and reproductive biology research groups. Several Food Science courses take advantage of the meat lab facilities during laboratory and discussion sessions.