Bucky’s Butchery, the campus butcher shop located in the UW Meat Science and Muscle Biology Laboratory at 1805 Linden Drive, is now open Thursdays from 4:00 – 7:00 p.m. This is in addition to the store’s long-established Friday hours of 11:00 a.m. – 3:00 p.m.
Bucky’s Butchery is operated by a team of 10-15 undergraduate student employees under the direction of meat lab manager Robby Weyker. Students working at the butchery gain extensive experience in many facets of the meat industry including animal harvest, carcass fabrication, meat processing, product development, HACCP, and proper food safety and sanitation procedures. Working in the store’s retail setting, they also gain valuable experience in customer service, marketing, and product sales.
For more information, visit meatlab.ansci.wisc.edu/.This entry was posted in Beyond classroom experiences, Happenings, Meat lab, Food Systems and tagged meat science by Ben. Bookmark the permalink.