This column has included a lot of information about wine tastings, Cheese Loves Beer forums, the East Quad Farmers Market and ٺƵ Olive Oil — but we’ve overlooked another important part of our campus “diet”: the Meat Lab.
The teaching and research lab, a unit of the Department of Animal Science, is open to the public twice a week for meat sales: beef (from ground beef to filet mignon and cuts in between), pork and lamb, link sausage, variety meats (ox tail and beef heart, for example) and Aggie speciality products (prime pork roast, seasoned tri-tip, thin sliced beef for stir fry, thin cut beef for carne asada and beef hanging tender).
Of course, your dog would enjoy any of the above, but the lab also sells treats specifically for Fido.
The lab is in Building C at the Cole Facility across from Meyer Hall on La Rue Road at the south edge of campus. Public sale hours are 1 to 5:30 p.m. every Thursday and Friday.
Sales are by cash or check only. The telephone number is (530) 752-7410.
Media Resources
Dave Jones, Dateline, 530-752-6556, dljones@ucdavis.edu