Meat - Department of Animal Science - UC Davis

M e a t L a b o r a t o r y
C o l e F a c i l i t y B u i l d i n g “ C ”
Meat Lab Manager: Caleb Sehnert
Phone: (530) 752-7410
Email: csehnert@ucdavis.edu
Website: http://animalscience.ucdavis.edu/facilities/meat.htm
Location:
The Meat Lab is located on the south edge of the UC Davis Loop in
the Harold Cole Facility Building "C", directly south of Meyer Hall
across La Rue Road. Entrance to the lab is from the southeast
STAFF and STUDENTS
The Meat Lab is run by Caleb Sehnert, who performs
the daily functions of the Meat Lab along with teaching
duties. There is one student employee responsible for
plant sanitation. Students receive hands-on training in
slaughter, fabrication, sanitation, and further processing
of meat and meat products while they are enrolled
in Animal Science 49 and internship programs at
the Meat Lab. During most quarters there are approximately
20 students working in those classes.
RESEARCH
Many researchers in the Department of Animal Science
as well as other departments on campus use the facility
for their research. Sample collections are performed at
the Meat Lab on projects in the fields of Animal Science,
Food Science, Reproductive Physiology, Endocrinology,
Molecular Biology, Nutrition, Veterinary Medicine, Entomology,
and Microbiology to name a few. Some of the
types of samples collected at the Meat Lab range from
whole carcasses to blood for mosquito food.
TEACHING
Animal Science classes with labs taught at the Meat Lab:
ANS 1, ANS 2, ANS 21, ANS 22, ANS 120 and ANS 145.
Animal Science classes taught at the Meat Lab:
ANS 49, ANS 92, and ANS 192.
Classes from other Departments that use the Meat Lab:
FST 108
Qu e s tions ?
S top by or g ive us a c all.
Write To Us:
Meat Laboratory
Department of Animal Science
University of California
One Shields Avenue
Davis, CA 95616
The UC Davis Meat Lab is a
federally inspected meat processing
plant located on the
UC Davis campus in the Harold
Cole Facility for the Study
of Biology of Large Animals.
The Meat Lab is part of the
Department of Animal Science
and is used for teaching
and research activities. It is a
5000-square-foot facility containing
a multi-species kill
floor, carcass coolers, processing
room, cutting room,
analytical lab, classroom,
and freezers.
“Eat Beef —
The West Wasn’t
Won on Salad”

M e a t
L a b o r a t o r y
Production and Sales:
Annual production level is approximately
600-800 total head of all four red meat
species, which includes beef, hogs, sheep
and goats. The Meat Lab also processes carcasses
into extra-lean ground beef, homemade
pork sausage, and other retail meat
products.
The Animal Science Meat Lab appreciates
your support, THANK YOU!
Sales Hours:
Thursday & Friday ~ 1:00pm – 5:30pm
Closed University Holidays
Cash or Check ONLY
California Association of Meat Processors
Collegiate Champions 2008 - 2013
Products: Products:
BEEF Priced/LB
Tri Tip Plain $6.75
Marinated Yukon Gold Tri-Tip $7.25
Marinated Cajun Tri-Tip $7.25
Marinated Wine & Spice Tri-Tip $7.25
Boneless Ribeye $11.75
Bone-in Ribeye $11.00
T-Bone Steak $11.25
Porterhouse Steak $11.50
Filet Mignon $14.75
Chuck Steak $4.50
Top Sirloin Steak $6.50
Carne Asada $5.00
Ground Beef $3.00
Brisket $5.50
Flank $6.75
Flat Iron Steak $7.75
PORK Priced/LB
Spareribs $4.50
Baby Back Ribs $5.25
Memphis Style Baby Back Ribs $6.50
Boston Butt Roast $2.75
Loin Chops $3.75
Tenderloin $5.75
Sirloin Roast $3.75
Aggie Prime Loin Roast $3.75
CHICKEN BREAST BONELESS SKINLESS
Memphis Style $4.00 lb
Cheese & Garlic $4.00 lb
Teriyaki $4.00 lb
Jamaican Style Jerk $4.00 lb
Spicy Spanish Style $4.00 lb
LAMB Priced/LB
Ground Lamb $7.25
Loin Chops $11.00
Frenched Rack $16.00
Leg Boneless $9.00
Leg Bone-in $7.75
Riblets $5.25
Sirloin Roast $4.00
Shoulder Chop $5.75
Shank $5.00
SAUSAGE Priced/LB
Breakfast Sausage $2.50
Chorizo $5.00
Zesty Italian $4.25
Hot Links $4.45
Cheddar Bratwurst $5.00
Jalapeno Cheddar Brats $5.00
Merguez Lamb & Pork $5.25
Kielbasa $4.50
SPECIALTY ITEMS____________________
Cheese - Mild Cheddar $4.00 lb
Cheese - Habanero Jack $4.30 lb
Eggs - Per Flat $4.00 each
Ham Steak Pork $4.00 lb
Smoked Bone In Pork Chop $7.75 lb
Bacon-Peppered Pork $7.75 lb
Bacon-Sliced Pork $7.50 lb
SEASONAL ORDERS ____________
Smoked Whole Turkey
Standing Rib Roast (Available in 3, 4, or 7 rib)
(Prices and availability may vary.
Special orders available upon request. )