VT Meat Science Center

06/17/2026

🚨🥩 STOCK UP ALERT 🥩🚨. The cases are packed, the selection is looking great (including lamb cuts, summer sausage, and jumbo snack sticks), and this is your last chance to shop with us for the next TWO weeks! Stop by tomorrow, THURSDAY, and fill your freezer before the break. We’re open 10-3 pm!
Fresh case:
BEEF- tender tails, skirt steaks, flat irons, picanha, filet mignon, porterhouse tails, ribeyes, New York strips, top sirloin steaks, chuck roast, brisket, London broil, flank steaks, T-Bones
PORK- pork belly skin on
LAMB- shanks, leg of lamb, 2 pack loin chops
Ground case:
BEEF- Ground beef
PORK- country blend sausage patties, Ground pork
Sausage- Regular, country blend, maple brown sugar, chorizo, Mild and hot Italian, VPI, summer sausage

Frozen case 1:
PORK- split pig feet, hocks, St Louis ribs, skin on bellies, bacon, pork picnic roast, boston butts, loin chops, loin roasts

Frozen case 2:
BEEF- 2 pack patties, 6 pack patties, 12 pack patties, porterhouse tail, fat, ribeye steak thin sliced, eye of round roasts, tender tails

06/11/2026

Just a bunch of good looking cases doing what they do best. ✨👏🥩 See you tomorrow, we're open 10-3 pm!

Fresh case:
BEEF- SUMMER SAUSAGE, tender tails, skirt steaks, flat irons, picanha, filet mignon, porterhouse tails, ribeyes, New York strips, top sirloin steaks, chuck roast, brisket, London broil, flank steaks
PORK- 4 pack loin chops, loin roast, pork belly skin on
Ground case:
BEEF- Ground beef
PORK- Sausage patties: regular, maple, country blend Ground pork
Sausage- Regular, country blend, maple, chorizo
Mild and hot Italian, VPI

Frozen case 1:
PORK- split pig feet, hocks, Saint Louis ribs, skin on bellies, bacon, pork picnic roast, boston butts

Frozen case 2:
BEEF- 2 pack patties, 6 pack patties, 12 pack patties, TBone, NY strip Filets, fat, ribeye, shoulder arm roast, Thin sliced ribeye, tender tails

06/04/2026

We’re back!! Fully stocked, freshly cut, and ready for you. See you tomorrow, we’re open 10-3 pm! 🐄🥩🔥

Fresh case:
BEEF- tender tails skirt, steaks, flat irons pecans, filet mignon, porterhouse tails, ribeyes, New York strips, top sirloin steaks, chuck roast, brisket
PORK- 4 pack chops, tenderloin, loin roast

Ground case:
BEEF- Ground beef
PORK- Sausage patties: regular, maple, country blend
Ground pork
Sausage- Regular, country blend, maple, chorizo
Mild and hot Italian, VPI

Frozen case 1:
BEEF- Sliders, 2 pack patties, TBone, NY strip Filets, fat, ribeye, shoulder arm roast Thin sliced ribeye, tender tails
PORK- Hocks
Frozen case 2:
PORK- Burger sliders, chops, split pig feet Hot and mild Italian brats, regular brats Bba jalapeño cheddar brats

05/28/2026

Closed this Friday! See you June 5th with full restocked cases

05/28/2026

05/21/2026

We will be closed this Friday 5/22 and next Friday 5/29 we will open back up 6/5 with full cases!

05/21/2026

05/15/2026

05/14/2026

🎓 Graduation day!! 🎓

Shoutout to two individuals who have been instrumental parts of the Virginia Tech Meat Lab, contributing countless hours of hard work and playing a significant role in the Meat lab’s success. Their commitment, leadership, discretionary effort, and positive attitudes have left a lasting impact on everyone around them.

Aubrey Reeves(Assistant Manager) joined in Spring ‘23 and graduates today with her Master’s in Animal and Poultry Sciences a tremendous achievement that reflects her hard work, dedication, and passion for the industry. Aubrey’s organization, leadership, and incredible teaching abilities played a major role in the teaching and research at the meat lab. She’s always willing to help others learn, lead by example, and genuinely care for everyone around her created an environment that made the Meat Lab feel like family. Aubrey’s impact on the program and the people within it will be felt for years to come

Morgan Marshall (Student Lead) joined in Summer ‘24, and graduates today with her Bachelor’s degree and will begin her career with the Virginia Department of Agriculture and Consumer Services (VDACS) this coming June. Morgan’s willingness to learn new things and step outside of her comfort zone made her a huge part of the meat lab crew no matter the task, she approached every opportunity with enthusiasm, curiosity, and a positive attitude. Her eagerness to grow, constant smile, and perfect playlists always helped make long days at the Meat Lab more enjoyable. Her positive energy and upbeat personality have been contagious at the Meat lab.

We are immensely proud of both of you and thankful for everything you have done for the Meat Lab. Congratulations, Aubrey and Morgan, can’t wait to see what the future has in store for you!

05/11/2026

Tomorrow, 5/12/2026, we will be open 12pm-2pm. This is our last store for several weeks so be sure to stock up while you can! Keep an eye out on Facebook for our next opening. Please see product list below

Fresh case-
BEEF:
Tri tip, NY strip, tender tail, porterhouse tail
Flank steak, brisket, eye of round roast
PORK:
Bologna, belly, tenderloin, loin roast

Ground case:
BEEF:
Ground beef
PORK:
Sausage patties: regular, maple, country blend
Ground pork
Sausage:
Regular, country blend, maple, chorizo
Mild and hot Italian, VPI

Frozen case 1:
BEEF:
Sliders, 2 and 6 pk patties, TBone, NY strip
Filets, fat, ribeye, shoulder arm roast
Thin sliced ribeye, tender tails
PORK-
Hocks

Frozen case 2:
PORK:
Burger sliders, chops, split pig feet
Hot and mild Italian brats, regular brats
Bbq jalapeño cheddar brats