Meat Processing Center

 

 The new Meat Processing Center will:

  • Be a USDA-inspected meat plant

  • Be a Fully-functioning plant as well as a teaching facility that will meet the needs of today and the needs of 20 years from now.

  • Be designed with a layout that focuses on sanitary design principles in order to meet the expectations of the food-processing industry.

  • Meet all industry expectations of food-safety and HACCP.

  • Offer increased opportunities for students to learn in a modernized plant that will better prepare them for industry.

  • Include a harvest floor that offers separation between hide-on and hide-off rooms when working with beef, veal, lamb, pork and goat.

  • Include a designated area for the harvesting of chicken and turkey.

  • Include a meat fabrication and processing space kept at 40 degrees Fahrenheit for sanitation.

  • Include a modern one-truck food processing oven that allows for steam cooking, fermentation, smoking...etc.

  • Include a ready-to-eat packaging area with an isolated room for the meat packaging process.

  • Include ready-to-eat coolers

  • Include a HACCP area for food-safety testing

  • Include a multi-purpose room for short courses and outreach work

  • Include restroom facilities

Construction Updates:

Will be located near the Poultry Center for infrastructure cost-saving purposes.

Thanks to a series of discussions and tours with industry supporters, the final design of the new facility is nearing completion.

The design calls for the standard processing of multiple animal species as well as production areas and equipment dedicated to "Ready-to-Eat" (RTE) products in response to market demand and industry's corresponding supply response.

As noted in the Spring 2006 Stock Report, Mr. and Mrs. John Lau and family have made a $1 million gift towards this state-of-the-art facility, aptly to be named the John Lau and Family Meat Processing Center. Thank You!

Dimensions:

Total: 13,135+ sq.ft.

Harvest Floor: 1500 sq.ft.

Poultry Harvest: 1100 sq.ft.

Carcass Cooler Space: 400 sq.ft.

Fresh Meat Fabrication: 1500 sq.ft.

Further Processing Space: 1100 sq.ft.

Spice Room: 160 sq.ft.

Freezer Space: 530 sq.ft.

Thermal Processing: 600 sq.ft.

Office Space: 400 sq.ft. (with 80 sq.ft. for an USDA office)

Hazard Analysis Critical Control Points (HACCP) Area: 590 sq.ft.

Dry Storage and Equipment: 400 sq.ft.

Multi-purpose Conference Room: 560 sq.ft.

 
Plans for new Meat Processing Center