One can say I am part of a new generation of youth to enter the meat processing business. Like my father and my uncles before me, just not on the farm. After elementary school finished for the week, I would help out at the plant on the weekends and during the summer months. I first started in the packaging area; “no one wanted me to touch the knives,” and I learned the various tasks involved.

In 2015, I started working at the processing plant full-time, mainly in packaging or “bagging.” I am responsible for filling a clients order, selecting the cuts, a final inspection for quality, weighing the meat, labelling it, pricing it, and then packaging the meat for shipping.

It’s a great business, a great career; it’s important to learn where our meat comes from and the safety mechanisms that are in place. Imagine while you’re at home, having to send a sample to a lab to test. Here, small amounts of meat are sent to a private lab to check for E-Coli on a regular basis – it’s safe.