For many people, the meat they eat is just the stuff that’s in the package from the store. But where does that meat come from? Who raised it and butchered it and separated the steaks from the ribs from the tenderloin. Who wrapped it up into a portion size just for you and your family. Some students at the University of Minnesota in St. Paul know the answer. In fact, many of them are involved with the process every step of the way, from raising animals to packaging. The students sell their products at the school’s Meat Lab every Wednesday.
The University of Minnesota's Meat Lab store is run by student employees and is open to the public every Wednesday afternoon. (Photo by COURTNEY PERRY, Star Tribune)
