Like many agricultural sectors, the meat processing industry in Oregon has struggled to recruit and retain entry-level employees, especially in smaller operations. Across the nation, few colleges and universities offer meat-cutting training.
Oregon State University (OSU) is making steady progress in strengthening the meat processing workforce in Oregon and the Pacific Northwest.
With a three-year, $650,000 grant from the USDA National Institute of Food and Agriculture (NIFA), OSU’s Niche Meat Processor Assistance Network (NMPAN) is leading a collaborative, multi-state effort to help fill workforce gaps, particularly in small and mid-sized meat plants.
NMPAN is a program of the Center for Resilient Agriculture & Food Systems (CRAFS) in the College of Agricultural Sciences.
In addition to OSU, six universities were awarded funds from a $4.5 million grant from the NIFA Agriculture and Food Research Initiative’s Education and Workforce Development Program. Each university was tasked with creating detailed plans—while working with a community college or technical school—to offer more training on butchering and fabricating meat.
To start, NMPAN Director Rebecca Thistlethwaite conducted a comprehensive needs assessment survey to determine the struggles of both employees and employers. The data informed the development of tailored training programs with project partners Blue Mountain Community College in Pendleton and the Northwest Meat Processors Association.
Those programs have now begun to roll out. In March, Blue Mountain Community College launched the first level (Basic Butchery) of its new Master Butcher Certificate Program, which combines online coursework with hands-on workshops covering humane handling, species-specific cutting, and meat science. Over 40 people applied for the program and 15 students were selected to participate in the 12-week Basic Butchery course.
Future modules will expand into food safety and entrepreneurship. The program is designed to be inclusive, with reserved spots for members of the Confederated Tribes of the Umatilla Indian Reservation and scholarship opportunities for underserved populations. Blue Mountain Community College also expanded its existing program with new equipment and a dedicated meat lab manager.
At the same time, the Northwest Meat Processors Association launched a formal apprenticeship program across Oregon, Washington and Idaho. The program pairs current workers with experienced mentors, giving them the opportunity to build new skills and pursue union-supported career paths.
The Blue Mountain certificate program will help funnel graduates into the apprenticeship program, according to Thistlethwaite.
“We wanted to design a program that gives workers the skills to get hired, advance in the workforce, obtain living wages and be ready to launch their own businesses,” Thistlethwaite said.
Through these combined efforts, OSU’s NMPAN and its partners aim to provide clear and sustainable career pathways for individuals to enter and grow within the meat processing industry—whether as skilled employees or future business owners. — OSU Extension
