Progress 04/01/24 to 03/31/25
Outputs
Target Audience:During the 2024-2025 training cycle, we received applications from 56 individuals interested in participating in the Meat Mastery Training Program. Applicants represented a diverse group, including current meat industry employees seeking to strengthen their technical skills and obtain food safety certifications; individuals from rural communities aiming to enter the meat processing workforce; and students from two-year and four-year institutions, including culinary programs and other professional schools. Based on a competitive review of applications, 20 participants were selected for the program. However, due to a last-minute family emergency, one selected participant withdrew the day before training began. Therefore, a total of 19 individuals were served through the program this cycle. Changes/Problems:During the previous training cycle, we experienced an unexpected last-minute participant withdrawal due to a family emergency, resulting in a final cohort of 19 participants instead of the planned 20. Because of the intensive nature of the program--requiring full-time commitment over six weeks--it was not feasible to replace the participant on such short notice. To prevent this issue from recurring, we have implemented a new strategy for the upcoming cycle. With 85 applicants already received, we plan to establish a waiting list of qualified candidates. This will allow us to quickly fill any last-minute vacancies and ensure full participation. Individuals on the waiting list will be notified in advance and asked to be prepared to join the program on short notice, allowing us to maintain program continuity and maximize training opportunities. What opportunities for training and professional development has the project provided?The Meat Mastery Training Program provided robust technical and professional development opportunities to all participants. During the six-week training, students received extensive hands-on instruction in beef, hog, and bison harvest and fabrication across two federally inspected meat processing facilities--one at Oklahoma State University and another operated by the Osage Nation. In addition to the practical training, participants earned industry-recognized food safety certifications in Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMP), Sanitation, and Food Defense. These credentials enhance employability and ensure that students meet the foundational regulatory requirements of modern meat processing facilities. Beyond technical skills, students had direct access to industry and regulatory leaders through structured guest speaker sessions and networking events. These engagements included dialogue with meat industry executives, regulatory officials, and Oklahoma's Secretary of Agriculture, enabling participants to build meaningful connections for future career advancement. Additionally, students were given the opportunity to attend the Reciprocal Meat Conference (RMC)hosted by the American Meat Science Association. RMC connects students with leading meat scientists, processors, and suppliers through educational sessions, facility tours, and career networking events. Participation in RMC provided students with insight into current innovations in meat science and processing technologies while expanding their professional networks. The impact of the training is evident in participant feedback: "The Meat Mastery Program gave me the confidence to push through mental obstacles and self-doubt I had about my abilities. Some of the techniques we learned in the kill room and processing room boosted my production by roughly 20%. The networking I made during the program has saved me tens of thousands of dollars on a few occasions. The education and resources also helped me better educate my customers. I really appreciate that if I run into a problem, the professors and butchers at OSU are quick to help me resolve it." "It helped me improve my knife skills and better understand beef and pork cuts. I had to relearn butchering after a break from the job, and this program made it easy to absorb the information. I would absolutely do it again--it was an all-around amazing experience and taught me more about the culinary side of the meat industry." Out of the 19 participants, 12 are now gainfully employed in the meat industry, 5 are pursuing or completing further education with plans to enter the industry, and 2 are currently serving in tribal government roles, where they are providing training and technical assistance to help establish meat processing capabilities within their communities. How have the results been disseminated to communities of interest?The outcomes and impacts of the Meat Mastery Training Program have been disseminated through multiple academic, professional, and public channels. Highlights include: Presentation at the 2024 USDA Project Directors' Meeting, where program progress and preliminary outcomes were shared with national stakeholders. 65th Annual Conference of the Food Distribution Research Society (October 20-22, 2024, Puerto Rico): Holcomb, B., Jackson, J., Holcomb, R., and Jadeja, R. presented "Meat Mastery Program at Oklahoma State University" to an audience of food systems researchers and professionals. 2025 Transformative Learning Conference (April 17-18, Oklahoma City, Oklahoma): Teng, X., and Jadeja, R. presented "Meat Mastery Program: Transformative Learning Through Hands-on Meat Processing Education," highlighting the program's impact on student development and experiential learning outcomes. In addition to academic dissemination, the program received extensive media attention. It was featured in multiple local newspapers and university publications, helping to raise awareness about workforce development in meat processing and Oklahoma State University's leadership in this area. What do you plan to do during the next reporting period to accomplish the goals?We are excited to continue the Meat Mastery Training Program for the upcoming cycle. The program is gaining strong national attention, as demonstrated by the 85 formal applications we have already received--surpassing previous interest. For the next cohort, we plan to accept 21 participants to receive intensive, hands-on training in meat processing, including slaughter, fabrication, value-added processing, and food safety. In parallel, we are actively working with industry partners across Oklahoma to explore sustainable pathways for continuing the program beyond the current grant period. We have received enthusiastic support from the meat industry, state government agencies, and key stakeholders who recognize the program's value in addressing critical workforce needs. To support long-term sustainability, we are developing a modular training framework that will allow for shorter, topic-specific programs. These modules--such as "Slaughter Only" or "Further Processing Only"--will help reduce both time and cost for future participants, making the program more accessible and scalable for diverse training needs after the end of the funding period.
Impacts
What was accomplished under these goals?
During the current reporting period, we successfully recruited 20 students for the Meat Mastery Training Program, in alignment with our annual recruitment goal. However, due to a last-minute family emergency, one student withdrew the day before the training began, resulting in a final cohort of 19 participants. We received a strong applicant pool of 56 individuals, demonstrating high interest in the program. Unfortunately, given the intensive nature of the training--requiring full-time commitment (8:00 AM to 5:00 PM, five days a week)--it was not feasible to replace the student on such short notice, as participants need advance time to make travel and housing arrangements in Stillwater. To support Objective 2, we enhanced the hands-on training curriculum developed in the previous year by adding a comprehensive Beef and Pork Slaughter Training Manual. This resource has strengthened the instructional materials and supports students in mastering humane handling, slaughter procedures, further processing, and value-added meat product development. Under Objective 3, we conducted afull-time, in-person training program in federally inspected meat processing facilities at OSU and the Osage Nation. Participants received robust, experiential training in all major areas of meat processing, including slaughter, fabrication, value-added product manufacturing, and marketing. Additionally, they completed industry-recognized food safety training modules such as HACCP, Sanitation, Good Manufacturing Practices (GMP), and Food Defense.
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Progress 04/01/23 to 03/31/24
Outputs
Target Audience:The training program is designed to enhance the meat industry workforce by providing hands-on training. It specifically focuses on delivering meat processing training to underrepresented minorities. In the first year of the grant-supported program, our project team collaborated closely with partners at Pawnee Nation College, Murray State College, Connors State College, and the Pawnee and Osage Nations to recruit a diverse pool of participants. In the initial cycle, we received 61 applications from individuals with diverse backgrounds. After careful screening, the project team selected 20 participants, including 10 from underrepresented groups and 11 females. Figure 1 shows the demographic breakdown of the participants. Figure 1: Demographic Information of Participants in Meat Mastery Program 2023 ? Changes/Problems:Thanks to careful planning and our existing relationship with the cattle provider, we did not encounter any significant challenges in meeting the program objectives. However, we faced a request from many participants to shorten the training duration. This was due to limited leave availability and family commitments, as many participants had children and found it challenging to be away from home for six weeks. Consequently, we condensed the training to five weeks. We were able to maintain the integrity of the curriculum by strategically planning activities, preparing in advance with the assistance of our meat processing staff, and extending daily training hours from 8 AM to 5 PM, Monday through Friday. ? What opportunities for training and professional development has the project provided?We have trained 20 participants in hands-on meat harvesting and further processing. In addition to receiving meat processing training, participants also earned essential food safety certifications, including HACCP, GMP, Sanitation, and Food Defense. Furthermore, the program offered numerous opportunities for participants to engage with regulators (USDA and state), industry owners and operators, policymakers, and industry professionals. Our graduates are highly sought after by the meat industry in Oklahoma and beyond. Currently, eight of our participants are gainfully employed within the meat industry. Another eight are completing their education and plan to enter the meat industry upon graduation. The remaining participants are employed in food service and tribal government How have the results been disseminated to communities of interest?The findings of the project were presented by the project Principal Investigator (PI) at the 2024 USDA-PI meeting. Additionally, we disseminated information about our project activities through news media, social media, and at the Oklahoma Texas Meat Processors Association stakeholder conference. Articles about our project were also published in various magazines What do you plan to do during the next reporting period to accomplish the goals?For the upcoming cycle, we have selected 20 participants from a pool of 56 applicants. We plan to conduct the summer training similarly to last year, but will make the following updates based on feedback we received: Extend the time allocated for value-added product manufacturing. Develop and provide model HACCP programs for multispecies harvest and further processing. Offer professional development opportunities to participants by facilitating their attendance at the Reciprocal Meat Conference, a national conference for the meat industry and academia.
Impacts
What was accomplished under these goals?
In our first year, we successfully attracted 61 high-quality applicants for our training program. We selected 20 participants, half of whom are from underrepresented groups, to receive hands-on training in multispecies meat harvest and further processing. We developed a comprehensive program that includes meat harvest and further processing. To instill confidence and provide ample opportunities, we utilized a unique model, assigning live animals--10 cattle, 20 hogs, and 2 bison--to individuals or groups. Participants or groups learned to conduct all aspects of harvest and further processing with their assigned animals. Additionally, we developed various training components including hands-on training, human safety protocols, and food safety training. Instructional videos and assessment tools, tailored for participants of varying skill levels, were also created in the first year
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