In need of the perfect slab of ribs or a link of bratwurst for your weekend barbeque? Look no further than K-State’s own KSU Meat Lab in the prime location of 166 Weber Hall. 

You can purchase meat from 2 to 6 p.m. Friday afternoons. KSU Meat Lab sells fresh meat ranging from beef and pork to lamb, turkey and goat in some seasons.

When K-State was primarily rising as an agriculture school in the early 1800s, the meat lab was created to serve fresh meat for students in Anderson Hall as well as provide students with hands- on experience in raising, butchering and selling meats.

Continuing to support the students of K-State, classes are offered to students both through the meat lab and distance learning. Introductory cattle nutrition and dairy cattle nutrition physiology research classes are a few courses available for those interested in learning more about the meat industry.

With tasks ranging from sales to animal research, the KSU Meat Lab welcomes students of all majors and areas of interest to partake in classes and work in the lab.

“You learn something new every day and work in a very positive environment,” Layne Johnson, KSU Meat Lab student worker, said.  

Looking for a unique opportunity to learn about the meat industry? The KSU Meat Lab also welcomes students of all backgrounds to join them in this hands-on experience. 

“Even if you’ve been busy with classes, the staff is very understanding and is always able to work with your schedule,” Johnson said.

To place an order, email [email protected] with a list of meat items that you would like to purchase.