Inside the Penn State Meats Lab: Local Burgers, Courtesy of Happy Valley Cows
I’m not wearing the right shoes.
That’s the first thought that went through my mind when Chris Raines offered to take me on a behind-the-scenes tour of The Penn State Meats Laboratory. The 16,000-square-foot lab is across from Beaver Stadium on Porter Road, inside what might be the ugliest building on the University Park campus.
Inside, Raines, an extension meat specialist and assistant professor in Penn State’s department of dairy and animal science, spends his days researching, processing, tasting and tweeting meat. (Nearly 3,000 people follow him on Twitter at@iTweetMeat.)