VT Meat Center
Follow us on Facebook for the latest news, closings, and product availability.
Location
360 Duck Pond Drive
Food Science & Technology Building, Room 107
Blacksburg, VA 24061
Hours of operation:
Friday: 10:00 a.m. - 4:00 p.m.
The Virginia Tech Meat Center strives to support the School of Animal Sciences, the University, and the Commonwealth of Virginia by facilitating teaching, research, and extension. Through practical hands-on instruction, service learning, continuous research and outreach events, the Virginia Tech Meat Center promotes a safe and educational environment for all.
While the VT Meat Center is a hub for teaching and research, it also operates as a fully functional, state inspected processing plant, offering a unique educational experience to student employees who participate in animal processing, fabrication, sanitation, and retail sales. Due to the nature of this program, we are able to produce high quality meat.
In an effort to serve our overall mission and act as a better steward of resources, the VT Meat Center offers meat retail sales to the public.
Visit us at the Meat Center on Fridays 10:00 a.m. - 4:00 p.m.
Follow us on Facebook for information on closings and product availability. Or contact us at meatcenter@vt.edu
Variety Meats
| Hanger Steak | $8.99 | /lb |
| Kidney | $3.99 | /lb |
| Sliced Beef Liver | $3.99 | /lb |
| Heart | $4.99 | /lb |
| Tongue | $7.99 | /lb |
| Cheek Meat | $4.99/lb | |
| Oxtail | $7.99 | /lb |
| Sweet Bread | $4.99/lb | |
| Fat | $1.59 | /lb |
| Dog bone | $4.69 | /lb |
|
||
| Steaks | ||
| NY Strip Loin Steak | $23.99 | /lb |
| Ribeye Steak | $25.99 | /lb |
| Sirloin Steak | $9.99 | /lb |
| Ranch Steak | $6.80 | /lb |
| Denver Cut Steak | $6.99 | /lb |
| Sirloin Tip Steak | $9.99 | /lb |
| T-Bone Steak | $21.99 | /lb |
| Chuck Eye Steak | $7.99 | /lb |
| Filet Migon Steak | $26.29 | /lb |
| Cross Cut Shank | $4.99 | /lb |
| Flank Steak | $10.99 | /lb |
| Flat Iron | $12.99 | /lb |
| Skirt Steak | $19.99 | /lb |
| Top Round Steak | $7.99 | /lb |
| Eye of Round Steaks | $7.99 | /lb |
| Bottom Round Steak | $7.99 | /lb |
| Ground Products | ||
| Ground Beef | $6.99 | /lb |
| Beef Patties | $7.49 | /lb |
| Beef Sliders | $7.49 | /lb |
| Roasts | ||
| Brisket | $5.45 | /lb |
| Boneless Chuck Roast | $7.99 | /lb |
| Tender Tail | $26.29 | /lb |
| Botom Round Roast | $7.99 | /lb |
| London Broil | $7.99 | /lb |
| Boneless Arm Roast | $7.99 | /lb |
| Sirloin Tip Roast | $6.99 | /lb |
| Picanha- Sirloin Cap | $12.99 | /lb |
| Eye of Round Roast | $7.99/lb | |
| Tri Tip Roast | $10.99/lb | |
| Porterhouse Tail | $10.99 | /lb |
| Mock Tender | $6.99/lb | |
| Stew Meat | $6.29/lb | |
| Kabob Meat | $8.29/lb | |
| Smokehouse Products | ||
| Summer Sausage | $6.85 | /lb |
| Jalopeno Cheddar Summer Sausage | $7.85 | /lb |
| Andouille Sausage | $9.49 | /lb |
| Beef Salamni | $7.99 | /lb |
| Snack Sticks (All Flavors) | $6.99 | /lb |
| Snack Stick Bites (All Flavors) | $6.99 | /lb |
| Snack Stick Flavors | ||
| Original, BBQ, Chicken and Waffle, Pizza | ||
| Ribs | ||
| Back Ribs | $6.99 | /lb |
| Short Ribs | $8.88 | /lb |
| Retail Cut | Price/Unit | |
| Variety Meats | ||
| Heart | $3.47 | /lb |
| Kidney | $3.27 | /lb |
| Liver | $2.25 | /lb |
| Hocks | $2.89 | /lb |
| Split Pig Feet | $2.39 | /lb |
| Chops and Roasts | ||
| Boneless Loin Roast | $2.99 | /lb |
| Pork Tenderloin | $6.39 | /lb |
| Boston Butt | $4.49 | /lb |
| Picnic Shoulder | $3.69 | /lb |
| Skin On Belly | $3.75 | /lb |
| Skin Off Belly | $3.90 | /lb |
| Boneless Loin Chops | $6.59 | /lb |
| Boneless Country Style Ribs | $4.99 | /lb |
| Bone-in Assorted Pork Chops | $3.99 | /lb |
| Ground Pork Products | ||
| Ground Pork | $4.99 | /lb |
| All Pork Sausage Flavors | $6.49 | /lb |
| All Pork Sausage Pattie Flavors | $7.99 | /lb |
| All Pork Bratwurst Flavors | $7.29 | /lb |
| All Pork Sausage Link Flavors | $6.99 | /lb |
| Sausage Flavors: | ||
| Regular, Country Blend, Chorizo, Maple Brown Sugar, Mild and Hot Italian, VPI | ||
| Bratwurst Flavors | ||
| Original, BBQ Jalopeno Cheddar, Apple, South of the Border Cheddarwurst, Garlic | ||
| Link and Pattie Flavors | ||
| Regular, Country Blend, Maple Brown Sugar | ||
| Smokehouse Products | ||
| Hickory Smoked Bacon | $7.99 | /lb |
| Carver Hams | $6.99 | /lb |
| Ribs | ||
| Back Ribs | $5.99 | /lb |
| Spare Ribs | $4.99 | /lb |
| Retail Cut | Price/Unit | |
| Chops and Ribs | ||
| Loin Chops | $11.99 | /lb |
| Rib Chops | $9.99 | /lb |
| French Rib Chops | $11.99 | /lb |
| Denver Ribs | $5.49 | /lb |
| Roasts | ||
| Bone In American Style Leg Roast | $10.99 | /lb |
| French Rib Rack | $18.99 | /lb |
| Tied Boneless Leg Roast | $8.99 | /lb |
| Rib Rack | $12.99 | /lb |
| Shank | $8.29 | /lb |
| Ground | ||
| Ground Lamb | $7.99 | /lb |
| Variety Meats | ||
| Lamb Heart | $7.29 | /lb |
| Lamb Kidney | $7.29 | /lb |
| Lamb Liver | $4.99 | /lb |
Visit us at the Meat Center, located in Room 107 of the Food Science Building at the corner of Washington Street and Duck Pond Drive. We are open Fridays 10:00 a.m. - 4:00 p.m.
Please use the outside entrance.
Payment Methods: Credit or Debit cards or Checks made out to VT Foundation Only, NO cash
All of our products and processes are inspected by the State of Virginia, Meat Inspection Division, and held to the same standards just like any other commercial facility. Our number one goal is to maintain the highest level of safety and sanitation. We understand that some people may not like the fact that we are a research facility, however, our animals get a much higher quality of care because of this. In fact, we feel our animals taste even better.
The Meat Center offers a wide variety of products, but we are most known for our specialty products like our sausages and bacons. We use only the highest quality meats harvested from animals raised at our research and production farms.
We do not offer bulk or wholesale orders.
Yes!
Yes! We supply many products such as fresh hams, pork loins, beef rounds, and ground beef to the Virginia Tech Dining Services. Students requested locally raised meat, and the Meat Center was the perfect place to start a partnership. Look for table cards at the dining halls celebrating the partnership.
Related articles:
-
Article Item
Memorial Day tips for making a better burger from Virginia Tech meat science experts , articleFor most Americans, Memorial Day is a time for remembering fallen service members, sunny summer weather, and family time, including grilling juicy burgers. David Gerrard, director of the School of Animal Sciences at Virginia Tech, and Matt Blankenship, manager of the Virginia Tech Meat Science Center, offer these tips to up your burger game this weekend.
-
General Item
Bringing Home the BaconFor the first time in the Meat Center’s history, a staff of all-female students lead Virginia Tech Meat Center into uncharted territory. (CALS Magazine)
-
Video ItemVirginia Tech's Meat Science Center is a cut above , video
The Virginia Tech Science Center, a hub for teaching and research, operates as a fully functional, state-inspected processing plant, offering a unique educational experience to student employees who participate in animal processing, fabrication, sanitation, and retail sales.