Department of Food Science and Technology,

Virginia Polytechnic Institute and State University

Meat Laboratory

Food Science and Technology Building

Updated 12/20/2008

**No Carcasses Available at this time **  

MEAT LABORATORY MANAGER: Kim Waterman

Telephone: 540-231-8678

E-mail: kwater@vt.edu

The Virginia Polytechnic Institute and State University Meat Laboratory is a State Inspected and HACCP accredited Meat Processing Plant located on campus in the Food Science and Technology Department. The Meat Laboratory is used for Teaching and Research activities. It contains a multi-species kill floor, carcass coolers, processing equipment, cutting room, analytical lab, and freezers.

Please contact Kim Waterman

Telephone: 540-231-8678

FAX: 540-231-9293

E-mail: kwater@vt.edu

Production and Sales :

Annual production is approximately 100 total head of red meat species, which includes Beef, Hogs, and Lambs.

For sales information contact 540-231-8678.

Sales orders are filled as our irregular kill schedule allows.

Bidding Information :

A posting will appear on this website whenever sales are available. Included would be a list of type, cuts, and quantity. Only carcasses will be sold, no individual retail cuts. A bid date will be set by lot number (chosen by Lab Manager). The bid will close as of the time indicated on the web page. Bids can be withdrawn prior to closing, but not thereafter. Bidders must fax their bid to (540) 231-9293 or e-mail kwater@vt.edu . The winner will be contacted by either phone or email. Virginia Tech employees are limited to a maximum bid of $500.00 resulting from the State of Virginia regulations on Conflict of Interest.  This rule does not preclude an employee of another state agency from bidding above $500.  

Payment must be made by personal check or money order (no cash or credit card). Items must be picked up at the Food Science and Technology building between 8 am and 5 pm.

Bid information must be submitted that contains the following information:

1.      Name

2.      Full address

3.      Vendor number (or Social Security Number)

4.      Lot number

5.      Bid closing date and time

6.      Bid amount

7.      Signed and dated by bidder

Bidding Information :

A posting will appear on this website whenever sales are available. Included would be a list of type, cuts, and quantity. Only carcasses will be sold, no individual retail cuts. A bid date will be set by lot number (chosen by Lab Manager). The bid will close as of the time indicated on the web page. Bids can be withdrawn prior to closing, but not thereafter. Bidders must fax their bid to (540) 231-9293 or e-mail kwater@vt.edu . The winner will be contacted by either phone or email. Virginia Tech employees are limited to a maximum bid of $500.00 resulting from the State of Virginia regulations on Conflict of Interest.  This rule does not preclude an employee of another state agency from bidding above $500.  

Payment must be made by personal check or money order (no cash or credit card). Items must be picked up at the Food Science and Technology building between 8 am and 5 pm.

Bid information must be submitted that contains the following information:

•  Name

•  Full address

•  Vendor number (or Social Security Number)

•  Lot number

•  Bid closing date and time

•  Bid amount

•  Signed and dated by bidder