Beef Processing to Plate: Bringing the Beef Story to the Classroom

“We were seeing a growth of schools wanting to provide education for where food comes from,” Dover said. “This was a way to take the field trip to the classroom without students ever having to leave.”  

Designed for students in grades 8-12, including Family and Consumer Sciences, agriculture classes, and FFA members, the series aimed to reach students preparing to enter the workforce and become informed consumers. The three sessions, “Inside a Beef Packing Plant,” “The Meat Science Behind Beef,” and “Beef in the Kitchen,” each built upon the last.  The packing plant portion offered a rare, transparent look at processing, while emphasizing food safety and consistency. 

The meat science session featured Jessica Lancaster of the National Cattlemen’s Beef Association, who explained grading, marbling, and color in ways that connected directly to everyday meals. The final session highlighted practical cooking skills, with chefs demonstrating proper techniques and temperatures for preparing beef at home. 

The impact of the series was significant. Across all three sessions, more than 4,000 students registered per event, with hundreds attending live, representing 278 classrooms in the first session alone . Participation spanned 24 states and regions, including as far as Alberta, Canada, demonstrating the wide reach of the program. Additional engagement continues on YouTube, extending the life of the content beyond the live events. 

Feedback from educators was extremely positive, with 90% rating their experience favorably. Teachers appreciated the accessibility and depth of the content, noting the value of “the transparency inside the plant” and the ability to explore places “we can not reach in a few hours.”  Looking ahead, Dover hopes to continue expanding these virtual “field trips,” ensuring students everywhere and of all ages can better understand the beef industry while exploring future career opportunities.