The SDSU Meat Lab is located in the West end of the Animal Sciences Complex on the SDSU campus.  The manager is Neil Johnson (688-5925) and the Meat Lab employs several student workers.  The Meat Lab processes and merchandizes meat from its teaching, extension and research missions.  Meat is NOT sold from research projects that may compromise food safety.  The Meat Lab is a fully-inspected facility and all animals and meat products must pass government inspection before being sold.

All beef is aged to maximize tenderness and flavor.  Most products are sold frozen to ensure high quality and longer shelf life.  The Meat Lab offers for sale the following items: beef steaks and roasts, pork chops and roasts, lamb chops and roasts, ground beef/pork/lamb, ham, bacon, bratwurst, cooked sausages, jerky, beef sticks, and variety meats. See back for a complete list of products or call 688-5925.  Product availability varies depending on time of semester and year. 

Meat orders are taken five days a week: M-F 8-5.  Sale hours are Thursday and Friday afternoons, 1:00 to 5:00; but there is no cutting after 4:30.  You can order ahead and it will be ready when you get to the Meat Lab, or you can just stop in during sales hours and wait while your meat is cut.