Bucky’s Butchery, the campus butcher shop located in the UW Meat Science and Muscle Biology Laboratory at 1805 Linden Drive, has expanded its hours and is now open Wednesdays from 2:00 – 6:00 p.m., Thursdays from 2:00 – 6:00 p.m, and Fridays from 11:00 a.m. – 3:00 p.m.
Bucky’s Butchery is run by a team of 10-15 undergraduate student employees under the direction of meat plant operations manager, Dillon Walker, and retail operations manager, Mitch Monson. 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.
Please stop by to pick up delicious cuts and value-added products crafted by UW-Madison students!
For more information, visit meatlab.ansci.wisc.edu/.This article was posted in Program Features.