Made by cows. Processed by Oregon State Beavers.
The beef jerky made at Oregon State is processed at the Meat Lab which serves as a research and teaching facility within the Department of Animal and Rangeland Sciences in the College of Agricultural Sciences. It is also a USDA-inspected processing facility.
Through research projects, Animal Sciences courses, tours, workshops, and Extension services, the Meat Lab aims to educate students and consumers alike, and enhance their understanding of meat science principles, concepts, and other issues involving the meat industry.
The Meat Lab is also home to Oregon State University’s Meat Science Club. Through fundraising efforts, such as their annual smoked turkey sale, students in the club use funds to attend industry tours, participate in meat science conferences and conventions, host workshops and outreach events, and develop a wide range of new and innovative meat products.
In addition to the educational element, the Meat Lab houses an on-site retail store, which is used as an outlet to sell a myriad of products, including a variety of retail cuts, fresh and smoked/cooked sausages, bacon, jerky, deli meats, snack sticks, fermented/dry-cured products, frankfurters and even dog treats. The retail store is open to the public on Fridays from noon-5:30 PM.