LEXINGTON, Ky. – They learned about animal harvesting and how they are processed. They mingled and networked with food experts. They taste-tested a variety of different meats. They even learned to create their own dry rub for cooking.

Kentucky high school agriculture teachers who attended this three-day Gate to Plate event last month at University of Kentucky participated in lectures, demonstrations and hands-on activities. They also learned about cow-calf operations, animal harvesting, meat processing, food preparation and more. The information the teachers learned will be shared with their high school ag classrooms next fall.

“I have more information that’s correct and current than I did prior to this professional development,” said Brittany Forgey, agriculture teacher at Murray Independent High School. “I have a lot more to share with my students. I can take that experience back to my kids because some of them want to go to school here.”

Agriculture is so broad that it can be difficult for high school teachers to teach everything they might want to, so teachers like Shelbi Taylor, of Wesley County High School, was able to learn first-hand from experts at programs like Gate to Plate.

“They gave me the resource. They’re like, ‘Here, take it,’ and now I have two full weeks of animal science,” Taylor said. “Coming to things like this and being able to change that curriculum or change that lesson plan or make that small adjustment – I think that’s just a game changer in our industry and in our world.”

 Gate to Plate was created because past programming on meat production had been so popular. Extension meat specialist Gregg Rentfrow said this program is a “win-win” for everyone involved – UK faculty and staff, ag teachers, the students in their classroom and community members.

Rentfrow’s father is a retired ag teacher and once told him that when a student decided where they’re going to college, the parents are going to have the most influence. But the second biggest influence will be their ag teachers.

“For us to come in here and expose these ag teachers to what we do at UK, it’s going to help us in recruiting and get more of our in-state kids coming in,” Rentfrow said.

What teachers learn at Gate to Plate will also help prepare a skilled labor force in the meat and food system.

“This only helps the agricultural industry and specifically the beef industry to become stronger,” said UK associate professor Rebekah Epps.

According to Epps, the program’s benefits extend beyond the classroom. By equipping teachers with current knowledge, Gate to Plate contributes to developing a skilled workforce in the meat and food system.

While at UK, the high school ag teachers sat in on numerous seminars. Alex Scott, of the Kentucky Beef Council, discussed beef nutrition while Jake Harrod, of the Kentucky Beef Network, discussed beef quality care and assurance. The group learned about the harvesting and hanging of steer, market cuts, retail cuts from market and even competed in a ‘Build a BBQ Rub Challenge.’

Participants also visited Eden Shale Farm, Bluegrass Stockyards, the UK Meats Lab and other UK facilities.

The program stemmed from the success of previous meat production workshops. It was a collaborative effort between UK’s College of Agriculture, Food and Environment, the Kentucky Beef Council and the Kentucky Department of Education.

“Participants were given posters to hang in their classrooms, curriculum they can utilize in their lessons, and of course beef apparel to promote their protein,” said Braden Burks, Kentucky Beef Council Director of Education.

To learn more about Gate to Plate, contact Rebekah Epps at Rebekah.epps@uky.edu or go to cld.ca.uky.edu.