The classroom uses state of the art
audio/visual equipment.
The auditorium features a rail system for moving carcasses from the cooler to the classroom for lectures and seminars.
Carcasses pass through the steam pasteurization unit
which in turn reduces microbial loads before entering the hot box.
Research projects are fabricated in the cutting room in addition to retail cuts being prepared for Cowboy Meats. Student employees help with various duties.
The thermal processing room houses the smoke house,
drying chamber, and the impingement oven. The smoke house along with
the drying chamber is used for processed meats while the impingement
oven is used to cook products for Warner Bratzler Shears.
Besides
teaching, the facilities are used for outreach programs such as Beef Quality
Summit, Pork 101, 4-H and FFA field days. Left, participants evaluate carcasses for grade and yield during BQS.