University of Florida Meat Lab

University of Florida Meat Lab provides slaughter and processing services in Gainesville, Florida, serving north-central Florida farms and producers near Ocala. Operating as part of the university's animal sciences program, the facility handles cattle, sheep, goats, pigs, chickens, turkeys, and ducks, offering both red meat and poultry processing under one roof.

The lab supports small and mid-sized livestock operations, from cattle ranchers finishing animals for direct sale to backyard poultry keepers needing custom processing. Its dual capability for red meat and poultry makes it a practical option for diversified farms raising multiple species rather than relying on separate facilities for each.

Because it operates within a university setting, the lab also connects to ongoing meat science research and student training, which shapes day-to-day processing work. For producers throughout the region, it represents a working facility grounded in agricultural education as much as commercial output, bridging classroom instruction with real farm-to-processing needs across north-central Florida.