Local Beef



Photo by Stacey Shackford. Mike Baker (left), beef specialist in the Department of Animal Science, and Matt LeRoux, agricultural marketing specialist from Tompkins County Cornell Cooperative Extension, sample the locally sourced beef burgers.

Since March 2010, Cornell Dining has been purchasing three steers a week from farms within a 250-mile radius of Ithaca and taking them to the Cornell Teaching and Research Center in Dryden, where the animals spend three months munching on natural feed. Most come from within 75 miles of campus—and travel only 60 miles to a small, family-owned plant, Leona Meats, in Troy, Pa, for final processing.

Photo by Stacey Shackford. Mike Baker (left), beef specialist in the Department of Animal Science, and Matt LeRoux, agricultural marketing specialist from Tompkins County Cornell Cooperative Extension, sample the locally sourced beef burgers.

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