Dr. Lyda Garcia, Assistant Professor – Meat Science, The Ohio State University
The Ohio State University Extension Meat Specialist offer two day workshops to tackle meat industry labor challenges.
When COVID-19 hit the US meat industry early 2020, many disruptions quickly surfaced – impacting our livestock and meat industries. As large-scale meat plants were in the process of slowing and even shutting down, local meat processors were looked upon to relieve the pressures brought forth by COVID-19. As many, if not all, local meat processors stepped up to fill these needs, significant stresses were quickly felt by the employees on the front lines. As many small scale, to very small scale meat processors were accustomed to a slower steady pace, the onset of doubling or tripling work load caused employees to reconsider their future. In the world of the meat industry, physical labor is Continue reading