Meat & Fisheries Processing Laboratory • USDA Est. #4266

Pricing

Please call for current rates and for cut-sheet instructions.

Storage Fee: If product is not picked up within 14 days of notification, extra freezer/storage fee will be added.

Payment must be made prior to pick up. 

All products are cut as a way for students to learn the trade under the direction of instructors. Every effort is made to satisfy our customers while meeting educational goals.

Goals

1. Serve as a hands-on teaching laboratory for students enrolled in courses focusing on slaughtering, cutting, processing, and wrapping a variety of products.
2. Provide students with a “real world” environment for processing meat under the supervision of laboratory staff with the intention of standardizing the finished product.
3. Establish an environment where students learn about safety, sanitation, regulations, and procedures in a meat processing environment as well as the economics of running a small business.
4. Serve regional producers and provide a model for the development of additional small processing facilities across the northeast. Revenues generated by the lab, support the laboratory’s operations.

 

Frequently Asked Questions

 

How do I get my animal processed?

All animals MUST be scheduled in advance. The Meat Lab reserves the right to refuse animals that were not scheduled. Contact meatlab@cobleskill.edu for appointment availability.

When do I drop off my animal?

Between 6:00 and 7:30 A.M. day of slaughter or between 3:00 and 5:00 P.M. day prior to slaughter as determined at scheduling.

How will the carcass be processed?

According to the cutting instructions you provide at animal drop off. If there are no cutting instructions on file at the time of cutting, the carcass will be processed in a standard way.

How long will it take to process?

Lamb, Goat and Fresh Pork: Product should be available 7-10 days after scheduled date.
Smoked Product: Approximately one month after scheduled date.
Beef carcasses will dry age for a minimum hang time of 10 days. Other specifications will be met if scheduling allows. Product should be available 3-4 weeks after scheduled date.

How will my meat be packaged?

The product will be packaged according to cutting instructions. All product will be vacuum sealed, labeled, and weighed.

Can I resell the processed meat?

Animals are slaughtered and processed under federal inspection. All labels will contain federal mark of inspection establishment number 4266, allowing the meat to be sold.

How will I know my meat is ready?

The Meat Lab will call to notify you once all product is processed, packaged, and ready for pick up. Product not picked up within 14 days of notification will be charged a freezer/storage fee. Payment must be made prior to pick up.

 

Contact

518-255-5676
meatlab@cobleskill.edu