Each Friday a few dozen customers, mostly UW-Madison students and employees and all in on a campus secret, make the trek to Classroom 140 in the Meat Science and Muscle Biology Lab.
In a converted spice room, white-coated UW-Madison students take orders and sift through a big freezer in the middle of the room, pulling out bacon, steaks, lamb chops and the ever-popular Jordan and Clayt ‘s Hot Sticks sausages.