The Ohio State University Saddle and Sirloin Club, the largest student organization in the College of Food, Agricultural, and Environmental Sciences, is a very active club on and off campus. Every year they participate in the Farm Science Review, in London, Ohio always taking place in mid-September, with their pork loin booth. This is their largest fundraiser each year with 3,000 pounds of loin sandwiches sold to those attending the Farm Science Review looking for a good meal. The pork is cooked over an open charcoal grill fresh everyday, and then brought inside a tent to be wrapped up on a bun and handed to hungry customers. Shredded beef sandwiches, various sweets, chips, and drinks are also offered.
The Saddle and Sirloin Club also serves pork at the Vice President’s Luncheon, an annual event to honor dignitaries at the review. This is student organized and run throughout the days of the Farm Science Review. Many members volunteer to take time out of their day to help out the club at the biggest event of the year (even if that means skipping a class or two!) This event makes a number of the other events done each year financially possible. With the money raised the club is able to participate in community service projects, pay for trips, food and programs for meetings, and donate to various scholarships and organizations. This is a very important event for the OSU Saddle and Sirloin Club with it being the largest fundraiser of the year and a great way to kick off the fall semester.
A continuous line over the lunch hour keeps members hopping
If loin production gets a little backed up we send hungry folks right out to the grill with a bun!
Our advisors are a great help to us at this event!