Dan Snyder can remember when local grocery stores would only buy one case of Cougar Brand Smokies at a time. Now, it’s unusual for them to buy fewer than three or four. And when they run out, the Washington State University Meats Lab manager’s phone starts ringing.
The meats lab building is tucked into the parking lot behind the Lewis Alumni Centre. It is primarily a teaching facility, used for animal science classes and agriculture industry professionals to learn how to evaluate live animals and grade and process animal carcasses. It’s also home to one of the most popular meat products on the Palouse.