One of the club's most important fundraiser held in the fall semester!

What is the Meat Sale?

Penn State Block and Bridle holds our Meat Sale every autumn. Members of our club sell a variety of beef and pork products to students, faculty, family members, and club supporters. Club members can earn initiation credits for selling product, and members who are active participants in the Meat Sale get priority for special events, such as National Block and Bridle Convention. The Meat Sale is an essential part of the success within our organization!

What is offered in the meat sale?

There are several meat products we offer in the Meat Sale, including boneless ham, breakfast, maple, and smokey sausages, as well as beef summer sausage and ground beef. In recent years, we have also incorporated an assortment of other products. These high quality products come from animals raised right here on campus! The Penn State Swine Center and Beef & Sheep Center provide the animals, which are processed at the Penn State Meats Laboratory. We have many members who work at the facilities here on campus, which is beneficial in sharing knowledge to peers. Block and Bridle members are involved in every part of the process. We help to make, market, sell, and distribute product, just in time for the holiday season!

Why buy from Penn State Block and Bridle?

When it comes to "buying local," you can't get anymore local than this! The meat comes from animals raised right here in our neighborhood by our dear friends and an excellent array of livestock experts. It is processed, packaged, and sold on campus as a high quality, fresh product. Additionally, you are supporting Penn State Block and Bridle! The meat sale is an important part of our fundraising efforts, and the success of our club's activities is due to adequate funding. Your support keeps us going!

How can I order?

The Meat Sale is every fall, with pickups around Thanksgiving. More information will be provided including new products, prices, and important dates on our social media come this fall. Stay tuned!

Meat Descriptions