Emmalee Estep, Magnolia FFA member, processes meat in Magnolia High School’s meat lab.
Makayla Floyd raised pigs during her sophomore and junior years at Valley High School in Pine Grove, W.Va., and processed them into ham, bacon and pork chops in the school meat lab.
“It was amazing to see them go from piglets to a finished product,” says Floyd, president of Valley FFA.
Valley High School is one of several high schools in West Virginia with access to a meat lab, giving students the opportunity to learn about the intricacies of processing various meat products.
“It’s a great way to teach kids hands-on skills,” says Adam Weekley, Valley FFA advisor.
Each year, Valley FFA and members of neighboring Hundred FFA and Magnolia FFA raise and process hogs for local and state Ham, Bacon and Egg shows and sales. The auctions, which draw massive community and statewide support, provide outlets for FFA members to showcase their skills and earn cash for their hard work. The proceeds are invested as part of their supervised agricultural experiences (SAE) to allow members to earn their American FFA Degree. In 2019, Doddridge County High School student Luke Chipps earned $48,000 for the 24-pound ham he sold at the annual Doddridge County Ham, Bacon and Egg Show.
“The Ham, Bacon and Egg Show lets us practice showmanship and learn how to present ourselves to the public,” says Janna Huggins, a sophomore at Hundred High School and treasurer for Hundred FFA.
In addition to providing hands-on agricultural education and skills for SAE programs, the meat labs provide valuable work experience.
“It’s a nice way to get your first experience in the real world,” says Jayden Ray, Hundred FFA president.
The meat labs also serve the local community. The Magnolia FFA Chapter processes up to 100 deer annually for local hunters, and the Hundred FFA Chapter processes as many as 12 cows and 15 pigs for local residents, raising up to $3,900 to pay FFA members who work in the meat lab and to support chapter activities.
From left: Gunner Stillwagoner, Samantha Morris and Matthew Fordyce of Valley FFA pose with their ribbon-winning meats.
For some FFA members, their experiences in the meat lab influence their career trajectories.
“Some of our students participate because they want to pursue degrees in meat science or careers as butchers,” explains Annaliese Henderson-Yost, Hundred FFA advisor, pictured above (middle) with Hundred FFA members Cody Soles (left) and Savannah Horner (right).
Whether students pursue careers in agriculture or not, Magnolia FFA advisor Scott Ash believes the meat labs offer an excellent foundation for FFA members.
“It’s a life skill,” he says. “They’ll always know where their meat comes from and what goes into getting their food from farm to table.”
