At-Home Meat Processing in Rural Appalachia
Sustainable Agriculture
Joshua Peplowski
Extension Agent
West Virginia University
Lewisburg
Abstract
The end point for most livestock production systems ends on the plates of the consumer. The understanding of this conversion from muscle to meat has become a broken link within the system. As the generational gap from the farm continues to increase so does the lack of understanding of just what it takes to “put the meat on the table”. During the worldwide pandemic of 2019 it was made all too clear just how fragile the animal protein food chain is. Extension has provided programing in meat processing over the years, a long-standing example that is well established throughout the state is the Ham, Bacon, and Egg program. In the Greenbrier Valley 4-H has played a large role in making the program successful. Not only have 4-H and FFA participants learned how to properly handle, cut, cure, process, and label meat products but they have also benefited from the sale of these products at our annual 4-H and FFA Ham, Bacon & Egg Sale. The first of our at home processing classes was held in 2022, it was well received, and the program was further expanded in 2023 and further still in 2024. Pork and beef processing seem to be viewed as new and exciting something that people are willing to come and learn. This has led to a great response in the number of individuals showing interest in the class. Participants of the class are taken through proper steps in harvest and exsanguination. Standards for product holding temperatures are covered as well as issues that can take place during postmortem metabolism that can affect the final product. Participants learn the proper breaking points of a carcass to yield the primal cuts. The primals are then broken down into the various retail cuts. Finally, participants are allowed to demonstrate their gain in knowledge as they then break down a carcass under the supervision of the instructors. Since 2022, 151 participants have taken part in our adult classes with participants saving up to $3,000 annually.
Authors: Joshua Peplowski, Greg Hamons
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Joshua Peplowski Extension Agent, West Virginia University, West Virginia, 24901
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Greg Hamons Extension Agent , West Virginia , West Virginia, 24954