FFA chapter launches meat processing program for students
Members of the Hartshorne FFA chapter, in Hartshorne, Oklahoma, now have access to a new, state-of-the-art meat processing facility and have the opportunity to become certified in meat processing upon their high school graduation. During the COVID-19 pandemic, meat processing became a significant issue due to an extreme backlog of animals waiting for slaughter and high prices due to low meat supplies.
In response to these challenges, the federal government issued grant money via the Coronavirus Aid, Relief, and Economic Security Act to open more processing facilities across the United States and educate individuals to fill positions in the meat processing industry. Jacob Edmonds, one of two agricultural education instructors at Hartshorne Public Schools, learned about the grant opportunities through the Oklahoma Department of Agriculture, Food and Forestry, and saw an opportunity to bring a new aspect of agricultural education to his students through a meat laboratory.
Before becoming an agriculture educator, Edmonds judged meats and livestock while attending Clarendon College in Texas and Oklahoma Panhandle State University in Goodwell, respectively. Edmonds wants his students to have access to the same opportunities he had through meat judging, so he has incorporated meat and food science into his curriculum for years.
“It’s something I’ve always kind of dabbled in with my students,” Edmonds said. “We might make some beef jerky or do some small food science projects, but I never thought we would have the opportunity of building a lab.”
Through the grant process, Edmonds was asked to make a dream list of equipment he would like to have in his high school meat lab. Incredibly, the grant came through on every item.
All the bells and whistles
Construction on the new agricultural education building began in the fall of 2022 and the meat facility was completed in September 2023. The 34-by-28 foot meat lab includes several modern meat processing features. It has sealed walls, making it easy to rinse the interior walls for sterilization and cleaning. The meat cutting room is climate-controlled and can be brought down to 43 degrees Fahrenheit.
“That is really neat because that’s pretty typical in most of your meat labs,” Edmonds said. “I don’t believe there is another school in Oklahoma that has a high school meat lab that can do that.”
The facility also includes a walk-in freezer and cooler, industrial dishwasher, meat grinder, a bandsaw to cut bone-in product, vacuum sealers, tenderizers, patty makers, dehydrators, meat stuffers and mixers.
“We have just about anything that your typical meat processing facility would have, just in a little bit smaller fashion,” he added.
Currently, the meat lab is used for classwork, such as processing halves and quarters of beef and pork and packaging and labeling cuts of meat. However, Edmonds said the goal is to eventually process boxed beef, and hopefully have an inspected facility so meat products can be sold in fundraisers for the school. Edmonds said none of the animals will be killed on-site, but Eastern Oklahoma State University in Wilburton, Oklahoma, is working with the Hartshorne FFA chapter and through their cooperation, animals will be harvested at their facilities before coming to the high school lab.
“As of right now, we’ve been getting in whole shoulder roast and things like that in terms of boxed product and then breaking those down with the students,” Edmonds said.
When the students do start processing whole animals, it will be small stock like sheep, pigs and goats because there is not a rail system in the facility for cattle. For that reason, Edmonds plans to concentrate on boxed beef. He said once the facility is inspected, the students will be able to take a limited amount custom products home that are not for sale.
The meat of the matter
Students who complete the class in high school will take an online test to achieve certification. Those certifications will be recognized at the FFA state level and certified students will be acknowledged at the Oklahoma State FFA Convention. After high school, students can continue their food science education at a college or trade school. Edmonds said he has been surprised by the positive student response and overall interest in the meat processing program. He is even in the process of starting a meat judging team for Hartshorne FFA.
The goal of the program is to inform students about the scholarship opportunities available to them through agriculture and meat science, but also to open their eyes to career opportunities in the meat industry that are available across the U.S.
Edmonds said, “If you’ve majored in meat science or food safety, essentially you could have a job as soon as you graduated. So that’s what I’m trying to get these kids to realize. If they can take a liking to it, there are careers waiting for them.”
Lacey Vilhauer can be reached at 620-227-1871 or [email protected].
