Meating demands: USDA-funded training boosts skills and efficiency
Wednesday, May 21, 2025
Media Contact: Sophia Fahleson | Digital Communications Specialist | 405-744-7063 | sophia.fahleson@okstate.edu
When the Oklahoma meat processing industry faced the challenge of finding qualified workers, Oklahoma State University’s Robert M. Kerr Food and Agricultural Products Center team sought a way to help.
“After COVID-19, many meat processors opened their doors, but there was a big shortage of trained professionals,” said Ravi Jadeja, animal and food sciences associate professor and principal investigator for the project.
“When the U.S. Department of Agriculture introduced a workforce development grant, we applied and received funding to address this issue,” he added.
Funded by the USDA grant, the OSU Meat Mastery Program at the FAPC has trained dozens of workers in the meat industry since 2023.
The five-week intensive training program offers participants hands-on experience in meat processing, including live animal handling, slaughter and value-added product development.
Participants worked with the Osage Nation to gain experience in harvesting buffalo, pigs and cattle, allowing participants to train across multiple species, Jadeja added.
“Our goal was to prepare workforce-ready participants by offering technical training in meat harvesting and processing,” Jadeja said. “We also ensured they earned four industry-recognized food safety certifications — hazard analysis and critical control points, sanitation, food defense, and good manufacturing practices.”
OSU has offered the program during summers, and participants have received grant-funded housing on the OSU-Stillwater campus and a $2,000 stipend upon program completion.
“This training program is intended for anyone in the state or outside the state interested in getting proficient in meat processing,” Jadeja said. “Many participants were already working elsewhere, so to cover their expenses while they attended, we provided a stipend through the USDA grant.”
Finding skilled workers has long been a challenge for the meat processing industry, said Joel Jackson, meat pilot plant manager at the FAPC. The physically demanding nature of the work, combined with rural plant locations, makes it difficult for processors to hire and retain employees, he added.
“Labor has always been an issue within the meat realm,” Jackson said. “Harvesting livestock is not for everyone. Working in extreme heat or extreme cold and handling dangerous equipment makes it a challenging job.”
The program addressed this issue by allowing individuals to gain in-depth training, Jackson said. Employers recognized the value of hiring program graduates, as many returned to their workplaces with improved efficiency and technical skills, he added.
“Many participants who were already in the meat industry said they were able to increase their efficiency by more than 20% to 30% after completing our training,” Jadeja said. “Not only are they getting things done, but they’re doing it much faster, which helps their companies tremendously.”
Gavin Nuttall, a meat processor at One Sixty Processing, found the program to be an invaluable experience, learning more than he initially expected, he said. He appreciated the comprehensive nature of the training, which covered everything from cutting techniques to food safety, and the opportunity to earn key industry certifications, Nuttall said.
“My favorite part was processing pigs and learning about snack sticks and pork fajita hot dogs,” Nuttall said. “We learned the basics of value-added processing from an industry expert, which was incredibly useful.”
Beyond the technical skills, Nuttall valued the opportunity to work alongside a great group of people, he said.
Nuttall has remained in touch with several of the participants, sharing ideas and discussing industry trends, he added.
The teaching assistants also played a role in making the learning experience supportive and engaging, he said.
As part of the program, participants visited Osage Nation’s processing facility. They gained valuable insight into real-world operations and exposure to different processing methods and equipment, Nuttall said.
Other processing businesses should consider sending their workers to this program, Nuttall added.
The three-year program was made possible through the USDA and the National Institute of Food and Agriculture. The Agricultural Workforce Training Grant funding is set to end after a final training session from May 20 to June 21, 2025.
Although 2025 marks the end of the structured five-week course offering, discussions are underway about continuing meat processing training in some capacity, Jackson said.
“We are looking at ways to continue offering short-term, skill-based training, even if it’s on a smaller scale,” Jackson said. “The demand for trained meat professionals isn’t going away, and we want to support that need.”
The program funding allowed 60 participants over three years, with 20 in 2023, 19 in 2024, and 21 expected in 2025. The program addressed workforce shortages and established a foundation for future training.
“We have addressed the industry’s needs effectively by installing professionally trained individuals into the workforce,” he said. “Some graduates have even gone on to train others, creating a ripple effect in the industry.”
The OSU team is developing shorter courses tailored to the needs of the industry while still providing hands-on, skill-based education, Jadeja added.
“The Meat Mastery Program’s success demonstrates the ongoing need for workforce development in meat processing,” Jackson said. “Whether through new grants, partnerships, or university-led initiatives, Oklahoma’s meat industry will continue to benefit from the training and knowledge that began with this program.”
Story by Brianna Stockwell | Cowboy Journal