Across the United States, the landscape of meat processing has seen dramatic changes over the decades. From a staggering 10,000 slaughterhouses and butcheries in 1967, only about 3,000 remain today. The industry is now dominated by four major companies: JBS, Tyson Foods, Cargill, and Smithfield, which control 85% of the market share. Meanwhile, small and very small meat producers, including some in Montana, hold a fraction of the remaining market.
The decline of small and medium meat processors over the past 20 years is significant, with about half disappearing. A long-term study by the University of Illinois reports that the average lifespan of a meat processing business is a mere 9.7 years. The challenges these businesses face are numerous, including strict inspections, high startup costs, and other barriers that make the industry tough to enter and sustain.
In 1970, cattle producers received roughly 70% of the consumer’s dollar. Fast forward to today, and that figure has flipped, with processors and retailers now receiving the lion’s share, leaving cattle producers with just 30%, according to a report by Farm Action.
Additionally, 98% of the country’s beef is processed in just over 50 plants, a startling concentration of processing facilities. In response, beef processing cooperatives have emerged in various states, providing more options for beef producers. However, the industry faces another critical challenge: a workforce shortage.
‘A Dying Art’
In Montana, educators are stepping up to address this workforce gap. Fergus High School in Lewistown, part of the Central Montana Career and Technology Education Academy, is focusing on equipping students with the skills needed for careers in agriculture. “Kids aren’t really getting into it,” said Logan Turner, a teacher at Fergus High School. “Cutting meat is kind of a dying art.”
The academy’s curriculum aims to bridge the gap in agricultural knowledge. Beyond meat cutting, students can learn about farm business management, fabrication, and soil health, among other subjects. Turner, who grew up on a farm outside Missoula, chose teaching as a means to address a pressing global concern: feeding a growing population expected to reach two billion more by 2050.
Only three percent of the food consumed by Montanans is locally produced. The academy’s program not only aims to change that but also helps students explore career opportunities. “Every kid doesn’t learn the same way,” said Orin Johnson, director of the Central Montana CTE Academy. “And some really do strive and need to be hands on.”
Interest among students is growing, with support from organizations like Future Farmers of America and the Montana Farmers Union, which has provided around $13,000 in grants. “We do a lot of meat processing at my house because my dad loves hunting,” said Shyanne Ricks, a student in the program. “Doing the meats class really helps with seeing the whole process, not just wild game.”
The program offers five pathways: welding, natural resource and conservation, meat processing, animal science, and agricultural mechanics. Turner and fellow teacher Jared Long emphasize the diversity of agricultural education. “The common misconception is that it’s just cows and plows,” Long noted. “Our job is to open doors to kids that they might never have considered.”
