writes about the PSU Meats Laboratory

Last week I had the pleasure of showing Michele Marchetti of around the PSU Meats Laboratory.  Below is what she had to say about her experience.

Inside the Penn State Meats Lab: Local Burgers, Courtesy of Happy Valley Cows

March 23, 2011 6:50 AM
by Michele Marchetti

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.)

Read more…


2 thoughts on “ writes about the PSU Meats Laboratory

  1. Chris:

    I am looking at opening a bakery in the Pittsburgh area. Some of the pastry products will have meat in them. I was told if I want to wholesale products such as this I need to have them made at an USDA approved facility, Do you know where I can get a list of these facilities in the Pittsburgh area.

    • Hi Gary. For the type of product you’ve described, there is not really a good list of processors available (that I know of) who provide that service as a co-packer. The most comprehensive list can be found on the USDA-FSIS site and you can search some keywords:

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