The Virginia Tech-sponsored Meat Science Center processes 10,000 pounds of meat a year, which a traditional plant probably makes in half a shift. However, it’s a witness to coming trends in the ground beef industry – automation, traceability, and convenience – while educating future meat scientists and butchers.
“We can’t compare to large companies,” notes Jordan Wicks, meat lab manager, Virginia Tech, based in Blacksburg, Va. “But we still offer product to consumers every day and follow the same food safety guidelines.” The student-run, USDA-approved meat processing plant and butcher shop partners with a local farm system for its product, and supplies a large amount of meat to the campus dining halls.