Bucky's Butchery

Bucky's Buttery is a little known piece of the University of Wisconsin-Madison, but its relative obscurity doesn't make it any less worthy of a visit. The Buttery employs about a dozen undergraduates and a handful of graduate students, all of whom work throughout the week to ensure the meat operation runs as smoothly as possible. The retail shop, opened to the public on Fridays from 11-3, lies to your left after you walk in the building's front door. In here, posters displaying unique facts and diagrams hang on the walls, along with a new W-Spirit. For the carnivorous cons Sides and quarters of pork, as well as whole lambs, are also available for purchase, and are butcher-dored. The first floor is also home to the main processing room. Here, after donning a hairnet in butchered scrubs and thoroughly washing their hands, these use various machines and distinct hearing methods to process and package different pieces of meat fresh off the upstairs killing floor. In one process, pork bellies are cut into slices of bacon using this machine, and then packed in a plastic and vacu Coolers in the hallway behind the process room hold products in various stages of being finished, including racks of sausage links and bins of bucky's hot sticks, the best-selling snack. If you go upstairs, you'll find the killing floor, where employees harvest on a Wednesday morning. Sides of pork through freshly slaughtered pigs hang on hooks in a chilled meat locker along the back of the room. Floor is also home to the cutting process, in which student butchers reduce the large pieces from the locker into the more manageable cuts found below in the retail shop. When the cutter's work is done, the meat moves back down through the processing room to be finished and packed in cellophane, where it is then brought into the shop to be sold to the public or back to the school.