The animals are raised on university-owned facilities at Plantation Road and Kentland Farm. Meat is purchased from the College of Agriculture's Meat Science Center, an on-campus facility that slaughters animals and processes them into meat. The meat is fully certified by state inspectors working under US Department of Agriculture standards and are sold to public consumers.
Products processed and offered for sale include ham, pork loin, sirloin roasts and ground beef. They initially were used only for special events, but now are regularly featured menu items.