MSU Meat Laboratory

08/27/2026

We are looking for a Meat Lab Assistant Manager. Check-out the job description and apply online if you'd be a good fit. Feel free to share if you know any good candidates for this position.

Experience in animal handling and slaughtering; cutting, processing and merchandising meat required. HACCP experience preferred.

08/04/2026

Campus construction is tricky to navigate this summer. Shop online (https://msusurplusstore.com/collections/meat) or head out to the MSU Surplus Store on Fridays. Items restocked weekly.

Another 40 lbs of ground beef, plus brats, chops, & chorizo from the MSU Meat Laboratory have been added to our online store at https://msusurplusstore.com/collections/meat or shop in-store Friday.

06/17/2026

Don't forget to treat dad to something special this weekend or stock up for holiday grilling!! The meat lab will be open for sales Thursday (6/18) from 10AM-1PM. Navigating to the meat lab is a little tricky this summer. Farm Lane is closed, and you need to come in on Wilson Rd from the West. Check the list below to see what's available at the Meat Lab. We're also keeping items regularly stocked at the MSU Surplus Store. Scan the QR code or head to: https://msusurplusstore.com/collections/meat

You can order online for curbside pick-up Monday-Thursday and they are open to the public for shopping on Fridays from 8-3:30.

05/06/2026

The meat science program is putting together an order for their new t-shirt design. Now’s your chance to snag one of your own. Shirts are available in sizes small-3X and will cost $25. Shirts can be shipped for an additional fee if you aren’t in the Lansing area. Message Andrea Garmyn or email her ([email protected]) to order yours today. Shirts will be available for pickup or shipping mid-June.

With RMC right around the corner, it's time to roll out this year’s t-shirt design. Ordering your own shirt is a great way to the support the meat science program. Shirts will be in stock by mid-June. Shirts are available in sizes small-3X and are only $25. We can ship for an additional small fee if you're not in the Lansing area or attending RMC this year. Message us or email [email protected] to order yours today!!

05/06/2026

Great day to judge some meat! Go Green!! 💚🤍🥩🤍💚

10/27/2025

‼️ 🥚Egg restock at the meat lab!! 🍳‼️

The meat lab has several flats of eggs for sale from the msu poultry farm. Flats are $5. Unwashed / some brown / some white.

You can stop in the meat lab this week Monday (10/27), Wednesday (10/29) or Friday (10/31) from 2-4pm.

09/27/2025

Meat lab products available at the MSU Dairy Store and MSU Surplus Store. Product selection varies. Also be sure to keep an eye on the email list serve for announcements about Friday afternoon walk up sales at the meat lab.

We just get a restock from the MSU Meat Lab! 🍗🍖🥓

These products always go fast so make sure to stop in today to grab your favorites for the weekend!

08/12/2025

⏰updated poultry farm hours below ⏰

Do you know the MSU Poultry Farm sells fresh chicken eggs? Unwashed. Some brown, some white.

Table eggs will be $5/flat (cash only) and available during the following times or until sold out:
Monday: 11:00 am – 12:00 pm or 4:30-5:30 pm
Tuesday – Friday: 3-4 pm

If you miss the times at the Farm, the meat lab also has MSU chicken eggs. Same chickens, same price.
Monday: 1-4 pm
Wednesday: 1-4pm
If you bring your own container to the meat lab, I’ll return the flats to the barns for filling again next week.

06/12/2025

It’s been a busy start to June at the MSU Meat Lab. We had another great group of folks earn their certificate through our Meat Cutter Training program. Last week was dedicated to pork carcass breakdown, and this week they tackled beef carcass breakdown. Participants are able to learn about origin of beef and pork cuts and take the carcasses down to the subprimal or retail level.

05/21/2025

Another great day with the Certified Angus Beef ® brand and Sysco crew in town. They braved the rainy weather at the MSU Beef Center this morning, and then participants observed the harvest process. After lunch we talked beef grading, covered the certification process, then participants helped break down a side of beef to see where various cuts of beef come from. 🥩