The Laboratories Virtual TourMeat Processing Laboratory This is the main hall in the MSTC. We are a USDA inspected (TA) red meat slaughter and processing facility Large inspected product freezer with a blast freezer on the left. Inventory is usually low during the summer months Research cooler where we can store product that did not get processed under inspection Small 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 product Fresh meat fabrication room. There is a drop rail, bandsaw, skinner, vacuum packager and tables. This room is primarily used for fresh meats Equipment storage room 1 with a stand mixer, wizard knife and attachments for the stuffers and grinders Processed meats room. This is where all processing occurs and this room is fully stocked with equipment to manufacture almost any meat product that is needed Large grinder Vacuum stuffer, we also have a piston stuffer and a crank stuffer for smaller batches Equipment 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 lab Injector for bacon, hams and other enhanced products Bowl chopper Reverse action mixer Large tumbler. We also have 2 small batch vacuum tumblers New patty former Emulsifyer In the back are two smaller grinder/mixers with about 75 pound capacity. We also have a small table top grinder The newest addition, a Ross 700 blade tenderizer The blades inside the Ross 700 Dry aging room Dry goods storage Smokehouse/oven. This oven can use liquid and natural smoke, the generator is behind. This smokehouse has a 500-600 pound capacity Jacketed steam kettle Rapid chill cooler for thermally processed meats Thermally 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 room Spice kitchen Picture of the entire slaughter floor. We primarily work with beef and pork but do have lambs on a limited basis Down the beef line Down the pork line Knock box for beef Hind leg transfer Brisket and rimming station Down action hide puller Splitting saw Swine stun box Dehairing machine for swine Hot box looking onto slaughter floor The hot box can hold approximately 20 beef carcasses or 40 pork carcasses Larger holding cooler off of the hot box. Carcasses will be moved here after the initial 24 hour chill to wait for processing As part of this facility we have a classroom that seats 45. There is a carcass rail and computer with projector in this room Unfortunately these are not for sale. Country cured hams at about 70 days aging Because we are an inspected facility we can sell meat to the public through our retail store The 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.