The oldest example on campus of how university teaching aims yield a product is the 46-year-old UC Davis Meat Lab. As part of the animal sciences major, the lab trains students to slaughter and process meat. In a year, it processes 300 pigs and 100 each of lamb and cattle at the facility. While some of the meat is used for teaching purposes, most of it is sold in the cramped retail store attached to the lab. On a busy weekend, it is not unusual for the lab to sell $8,000 worth of meat in an eight-hour period, said Caleb Sehnert, manager of the meat lab.
All of the animals processed at the lab are owned by the university and conceived and raised on different feedlots at the UC Davis campus.
The meat lab produces one of UC Davis’ most consumed products: the hot link. The spiced sausages are sold to Sodexo, which in turn serves them at Aggie Stadium during football games.
UC Davis’ websiteSales of UC Davis student farm's olive oil products have brought $127,766,