Ohio State Meat Shoppe

03/17/2020

Unfortunately, for the foreseeable future, we will not have Meat Shoppe sales. The safety of our community is our top priority. We realize that our COVID-19 policy guidelines will cause disruption, but the risk of not acting outweighs the inconvenience of these temporary measures. We will share updates as more information becomes available.

03/09/2020

Due to spring break, there will be no meat sales this week. We will return to normal sales on March 16. Thank you!

03/02/2020

There's a new price list! We try to make an effort to watch wholesale prices while accommodating for the labor required for each product.

02/24/2020

On Friday, Animal Sciences faculty provided hands-on demonstrations of the science behind Barbecue and Meat Sciences for members of the Ohio Association of Meat Processors. The session was part of the OAMP annual conference. Dr. Lyda Garcia spoke about the "Effects of Meat Quality on Cooked Product Texture," Dr. Michael Cressman discussed "Making Smoked Brisket Using a Weber Smoker," and Dr. Lynn Knipe concluded the session with "Introduction to Pathogen Modelling Programs." Meat Science students and Meat Shoppe staff helped prepare the demonstration samples with meat from the Meat Shoppe.

01/06/2020

Now that Sandy has retired, Amber Robinson will be handling the Meat Shoppe orders and pick up. You can reach Amber at [email protected] or 614-688-1083.

12/12/2019

Yesterday we celebrated Sandy Bentley's 50 years of service and her retirement. We’ll never be able to replace Sandy, all we can do is try to take what we’ve learned from her, move forward and try to maintain all she has established. Sandy will continue to work with the Department until December 31st, if you would like to send her an email ([email protected]) to congratulate her!

12/05/2019

Yesterday, Ohio State held it's Service Recognition Luncheon. Faculty and staff were honored who have completed 25, 30, 35, 40, 45 and 50 years of service to Ohio State in the calendar year 2019. Animal Sciences had 5 individuals honored, Cynthia Coy (40 years), Angela Brumfield-Hersey (30 years), Shawny Kaufman (30 years), and John Lemmermen (25 years). Of course we can't forget Sandy Bentley! She was one of only three individuals celebrating 50 years of service to Ohio State! Sandy has served all 50 years in the Department of Animal Sciences, with many years assisting the Meat Shoppe! We'll be celebrating Sandy's 50 years of service and her retirement next Wednesday, December 11!

12/04/2019

Don't forget, the Processed Meats (MEATSCI 4510) show is today from 9:10am-11:15am in 117 Animal Science Building. Everyone is welcome to stop by and taste all of the products for free!

12/03/2019

Don't forget, the Processed Meats (MEATSCI 4510) class will present its final products tomorrow, December 4, from 9:10am-11:15am in 117 Animal Science Building. Everyone is welcome to stop by and taste all of the products for free!

The Processed Meats (MEATSCI 4510) class will present its final products on Wednesday, December 4, from 9:10am-11:15am in 117 Animal Science Building, to visitors who want to taste and judge the students' creations. Everyone is welcome to stop by and taste all of the products for free!

Individuals or teams will produce a variety of meat products, including proper labeling, a Hazard Analysis and Critical Control Points (HACCP) safety plan, and a marketing and advertising plan. The course is taught by Dr. Macdonald Wick, Associate Professor. Also on display will be other products produced by the class throughout the year, including: various types of jerky, loafs, ham, and bacon, deli-oven roasted chicken breast, roast beef, and beef pastrami. Students practice their final products at least once before the presentation.

11/21/2019

The Processed Meats (MEATSCI 4510) class will present its final products on Wednesday, December 4, from 9:10am-11:15am in 117 Animal Science Building, to visitors who want to taste and judge the students' creations. Everyone is welcome to stop by and taste all of the products for free!

Individuals or teams will produce a variety of meat products, including proper labeling, a Hazard Analysis and Critical Control Points (HACCP) safety plan, and a marketing and advertising plan. The course is taught by Dr. Macdonald Wick, Associate Professor. Also on display will be other products produced by the class throughout the year, including: various types of jerky, loafs, ham, and bacon, deli-oven roasted chicken breast, roast beef, and beef pastrami. Students practice their final products at least once before the presentation.