The Lambert-Powell Meats Laboratory provides fresh cut, nutritious beef and pork at affordable prices. 

Products produced under inspection are available to the general public in the Retail Sales Room, which is open from 2-5 p.m. Monday through Thursday and 11am-5pm on Friday. There is a variety of fresh pork and beef as well as bacon, different varieties of sausage and, on occasion, a selection of BBQ, smoked brisket and hams.

Hours:

2-5 p.m. Monday through Thursday
11 a.m.-5 p.m. Friday (except University holidays)

The Auburn University Lambert-Powell Meats Lab is a state of the art teaching, research and extension facility supporting a variety of activities in the Department of Animal Sciences.  Several undergraduate courses utilize the unit each semester for demonstrations and hands-on laboratories. Faculty and graduate students conduct research in the areas of meat quality, meat processing and food safety.

The Lambert-Powell Meat Lab is a fully functional inspected facility under the jurisdiction of the United States Department of Agriculture Food Safety Inspection Service. This facility often serves for not only student training, but also training for USDA personnel.

Products produced under inspection are available to the general pubilc in the Retail Sales Room which is open from 2-5 pm Monday through Thursday and 11am-5pm on Friday. There is a variety of fresh pork and beef as well as bacon, different varieties of sausage, and on occasion a selection of BBQ, smoked brisket and hams.

The Lambert-Powell Meat Laboratory is under the management of Barney Wilborn. Tours are available by appointment only. Prospective students should contact College of Agriculture Student Services Office to arrange a campus visit.