A succulent chicken-bacon-ranch sausage created by animal science student Claire Logue won a Reserve Grand Champion award at the 2015 Northwest Meat Processors Association convention in Seaside. Logue’s creation joins the award-winning hams, bacons, and sausages made and sold by OSU’s meat science students at the student-run Clark Meat Center, where students gain hands-on experience in every phase of meat processing, from slaughtering to crafting value-added products like bacon and sausage.

http://oregonprogress.oregonstate.edu/summer-2015/student-entrepreneurs

http://anrs.oregonstate.edu/system/files/Spring%202015%20Newsletter_1.pdf