The Clark Meat Center is Oregon State University's direct link to both the producer and consumer markets of livestock production. Through research and development, the Meat Center is working on new applications of old techniques used in the meat processing industry. With the assistance of student employees and interns, the Meat Center processes food animals into consumer ready meat products, and deals directly to the students, staff, and local community. The raw materials are provided by the extensive teaching, research, and extension activities of the Department of Animal Sciences as well as other departments in the College of Agriculture and the university. The Meat Center sells traditional items like steaks, ribs, ground beef, pork chops, roasts, and many other cuts, but offers specialty items too, such as beef jerky, pepperoni, salami, and several very popular varieties of sausages.
The Clark Meat Center is usually open on Friday from 1:00pm to 5:30pm.