The Fresno State Meat Lab is a full service USDA inspected meat processing and slaughter facility. We are equipped with modern meat processing equipment and can produce all processed meat products with the exception of canning. The meat lab is the only university meat lab that specializes in Italian dry products with our flagship products of Red Wine and Garlic salami and Calabrese, a spicy salami. We also have developed and routinely market 30 different varieties of pork, lamb and beef sausages. Moreover, we frequently work in collaboration with multiple local companies, helping to develop new products, and quality testing existing products.
Currently, we have 9 paid student positions and 11 student volunteers. With no full time technicians, Fresno State Meat lab is unique in the fact that it is a 100% student ran facility. We are training tomorrow’s leaders in the meat industry through hands on, practical knowledge, in combination with leadership and personal skills that will set our students a part in the industry. Our products can be found at the Rue and Gwen Gibson Farm Market, Cravings Wood Grill, Michelangelo’s Italian Pizzeria, and China Peak.