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  • If you happen to be living in Chambana, you should really know about the meat sales room. Since you can see quite a few of the different buildings where the herds live from the parking lot, the meat really doesn't get much more fresh or local than this. It's run by Meat Science faculty and students, the prices are very reasonable, and whoever's behind the counter always has lots of great advice. If you're looking for something specific, call and ask! Most recently, we ordered lamb for easter. I'm the house's mostly-veggie eater, but my carnivore husband and all of our guests loved it. Here's the one thing that bothers me: The animals aren't free-range or raised organically. I get that the general practices in the meat industry aren't either of those things, and I'm guessing that the sales room is indirectly funded by the grants that faculty get from large institutes. And I do understand that students need to learn common techniques to be employable. But, at the same time, since the meat is experimental anyway (as another reviewer put it), why not experiment with different sorts of farming and husbandry practices? I'd love to see the university take the lead on this path.
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