U of A students raise meat from farm to table

U of A students raise meat from farm to table

TUCSON, AZ (Tucson News Now) - Summer is synonymous with grilling, and there is locally sourced meat that is hiding in plain sight right in the middle of town.

It is at the Food Product and Safety Laboratory meat market at the University of Arizona. The store is managed and run by students, overseen by Dr. Samuel Garcia, an assistant professor.

"Students learn everything that goes into raising farm animals, butchering them, and selling the product," says Garcia. "When we raise them we have a byproduct, and we have to do something with the animal, so we teach them how to market the product and talk to customers."

Whether it is a simple pork chop, steak, or even an entire animal, the students can make it happen. The public can even bring in animals that need help butchering.

The store has sales every Friday.

For more information on store hours and sales, click here.

"It is a great to just learn about the whole process," says Jonny Flores, a physiology major. "There is so much more to it than I ever thought. I like to expand my horizons, and this was a great way to do it."

"I just love seeing those customers who tell me they'll never go to a regular grocery store again," says Bryanne Waller, an animal sciences major. "Since we raise the animals, we care about them too. We take care of them as they are raised."

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