Meat Lab
The Meat Processing Lab allows students to work with processing food at a smaller scale, and thus play a hand in every aspect of the operation. The lab produces various meat products such as beef, and depending on the semester, chicken and pork as well. It is often used for both instructional and commercial purposes, as BYU-Idaho sells much of the meat produced in the lab. The lab takes pride in maintaining sanitation and efficiency before, during, and after lab use as well as producing quality products.
Featured Facilities
Vacuum Sealers
Vacuum sealers are used to seal packages of bacon and ensure freshness. This Minpack double chamber vacuum sealer removes all the air from the package and heat seals the product.
Hobart 1212E
Students slice bacon using the Hobart 1212E in order to get precise cuts. This slicer is commonly used in the meat industry on various raw and cooked meats. Chances are, if you buy sliced meat, it has been processed with a similar slicer.
Meat Lab
In the meat lab, students can be found trimming various types of meat. The trimming process doesn’t require any major equipment, only a knife!
Automatic Pickle Injector
This is the Automatic Pickle Injector! Students use it during processing in order to inject brine into meat for curing.
