LEWISTOWN — The landscape of meatpacking in America has drastically changed since 1967, when there were about 10,000 slaughterhouses and butchers. Now, only about 3,000 remain. The industry is dominated by four giants: JBS, Tyson Foods, Cargill, and Smithfield. Small and very small meat producers hold a portion of the market, including those in Montana, but they face numerous challenges.
Half of small and medium meat processors have vanished over the past two decades. A study by the University of Illinois discovered that the average lifespan of a meat processing business is 9.7 years. The industry’s hurdles include inspections and high startup costs.
Corporate influence has reshaped the agricultural sector, reducing the share of consumer dollars that cattle producers receive. In 1970, cattle producers received 70% of the consumer’s dollar; now it’s about 30%. Additionally, 98% of America’s beef is processed in just over 50 plants, prompting the formation of beef processing co-ops. However, staffing remains a significant issue.
To address this, educators in Montana are stepping up. Fergus High School in Lewistown offers a comprehensive agricultural education program. It’s part of the Central Montana Career and Technology Education Academy, a public charter school designed to equip students with essential skills for agricultural careers.
‘A dying art’
Logan Turner, a teacher at Fergus High School, highlights the declining interest in meat cutting, calling it “a dying art.” The academy aims to revive this interest by offering courses in farm business management, fabrication, and soil health science. Turner, who grew up on a farm, sees education as vital for addressing global food challenges.
Only about three percent of the food consumed by Montanans is produced locally. The program aims to inspire students to explore diverse agricultural careers. Orin Johnson, the academy’s director, emphasizes hands-on learning, stating, “Every kid doesn’t learn the same way.” The school partners with Future Farmers of America and the Montana Farmers Union, which provided $13,000 in grants for the meat processing program.
Student Shyanne Ricks, who has completed the program, appreciates the practical experience. “We do a lot of meat processing at my house because my dad loves hunting,” she said. Ricks and fellow student Tori Rindal, along with teacher Jared Long, shared their experiences at the Montana Farmers Union Annual convention.
The program offers five pathways: welding, natural resource conservation, meat processing, animal science, and agricultural mechanics. “The common misconception is that it’s just cows and plows,” Long remarked. “Our job is to open doors to kids that they might never have considered.”
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