This is the main hall in the MSTC. We are a USDA inspected (TA) red meat slaughter and processing facilityLarge inspected product freezer with a blast freezer on the left. Inventory is usually low during the summer monthsResearch cooler where we can store product that did not get processed under inspectionSmall research freezer for samples and non-inspected product. None of the products stored in un-inspected areas are allowed to be sold or come in contact with inspected productFresh meat fabrication room. There is a drop rail, bandsaw, skinner, vacuum packager and tables. This room is primarily used for fresh meatsEquipment storage room 1 with a stand mixer, wizard knife and attachments for the stuffers and grindersProcessed meats room. This is where all processing occurs and this room is fully stocked with equipment to manufacture almost any meat product that is neededLarge grinderVacuum stuffer, we also have a piston stuffer and a crank stuffer for smaller batchesEquipment storage room 2. In addition we work closely with FDST and have an injector, grinder, mixer, and patty former in their BL2 lab for pathogen research. No pathogens or indicator organisms are allowed in this labInjector for bacon, hams and other enhanced productsBowl chopperReverse action mixerLarge tumbler. We also have 2 small batch vacuum tumblersNew patty formerEmulsifyerIn the back are two smaller grinder/mixers with about 75 pound capacity. We also have a small table top grinderThe newest addition, a Ross 700 blade tenderizerThe blades inside the Ross 700Dry aging roomDry goods storageSmokehouse/oven. This oven can use liquid and natural smoke, the generator is behind. This smokehouse has a 500-600 pound capacityJacketed steam kettleRapid chill cooler for thermally processed meatsThermally processed meats packaging room. This room ensures that cooked product does not come in contact with raw product. We have slicers and a double vacuum package in this roomSpice kitchenPicture of the entire slaughter floor. We primarily work with beef and pork but do have lambs on a limited basisDown the beef lineDown the pork lineKnock box for beefHind leg transferBrisket and rimming stationDown action hide pullerSplitting sawSwine stun boxDehairing machine for swineHot box looking onto slaughter floorThe hot box can hold approximately 20 beef carcasses or 40 pork carcassesLarger holding cooler off of the hot box. Carcasses will be moved here after the initial 24 hour chill to wait for processingAs part of this facility we have a classroom that seats 45. There is a carcass rail and computer with projector in this roomUnfortunately these are not for sale. Country cured hams at about 70 days agingBecause we are an inspected facility we can sell meat to the public through our retail storeThe store is open every Friday 1-5. We sell meat to the public and to several restaurants around town. The proceeds from retail sale go directly back to the Animal and Dairy Science department to facilitate the hands on teaching we can provide students.
