Project team members have a great deal of work ahead of them as the new 100% design sets arrive for review. The month of June will be the final push to make sure every aspect of the new Meat Science Laboratory is designed to its very best potential.
From broad concepts like day-to-day use and process flow to finer details such as drain placement or outlet voltage, it is crucial to have many individuals from numerous areas of expertise involved in this project to impart their opinions, experiences, and intellect in the reviewing process.
An important outreach effort of the UW Meat Science Program is the retail store, a student-run meat shop operating within the Meat Science Laboratory. The current shop is known as Bucky’s Butchery: employing 16 undergraduate students and open 4 hours per week on Fridays from 11:00 am – 3:00 pm.
The future retail shop in the new Meat Science Laboratory will be known as Bray’s Meats. This store will be open during normal building hours with a full-service fresh meats case and a variety of processed products and frozen meats.
The name Bray’s Meats honors Robert W. Bray as the founder of the modern Meat Science program at the University of Wisconsin–Madison. The name is at once contemporary, timeless, and deeply rooted in the history of the institution.
The month of June will be an eventful time for the project as faculty and staff from the Meat Science Program, Department of Animal Sciences, and Food Research institute, along with industry experts and the University of Wisconsin Facilities Planning & Management, review the submitted 100% design drawings. These highly-de tailed floorplans must be closely examined to ensure every aspect of the design comprising civil, structural, architectural, laboratory, fire protection, plumbing, HVAC, electrical, and technological plans are acceptable.
View detailed design drawings below