A meats laboratory is housed in Newman Hall on campus. The facilities include a cutting room, cookers, freezers, fresh meat processing facilities and cooked meat processing facilities, where students learn about processing and value-added further processing of beef, pork, lamb, and poultry meat products. Research is another large and important component of the lab, with recent emphasis on forage-finished beef. Range-raised turkey production and sales benefit the Poultry Science Club, and the Block and Bridle Club students sell summer sausages produced in the lab as a fund-raiser to support student activities. The lab supports Extension activities in poultry, beef, and small ruminant arenas. Future plans include a new processing plant and expanded research and Extension outreach activities designed to stimulate economic development in the Upstate, as well as expanded opportunities for students.