From 4-H to the meat lab: A journey to ag industry leadership
BY LOUISA SMITH, AGRICULTURAL COMMUNICATION & MARKETING, BS '25
Jordan McCallum grew up showing dairy cattle in 4-H, with dreams of becoming a leader in the agriculture industry. Today, McCallum’s role as the Meat Lab Supervisor at the University of Minnesota has fulfilled that childhood dream.
“In this role, I oversee the Meat Lab, where I help teach undergraduate students the fundamentals of meat cutting and processing,” McCallum said. “I also engage with the public on various meat processing topics, collaborate with small processors across the state to address challenges they may face, and assist in coordinating meat product sales in the Meat and Dairy Salesroom.”
During her undergraduate career at the University of Minnesota, McCallum discovered her passion for the meat processing industry through competing on the Meat Science Quiz Bowl team and working as an intern for the Meat Lab. After receiving her BS in Animal Science, she continued at the University of Minnesota to complete her MS in Animal Science.
“My time here played a key role in shaping my career path, introducing me to the meat processing industry, and fueling my passion for the field. While I didn’t initially expect to end up in meat processing, I’m grateful that my education guided me toward my dream career.”
After graduating, McCallum worked as a Manufactured Food Inspector for the Minnesota Department of Agriculture, where she gained valuable experience in food safety processes. As a past intern for the UMN Meat Lab herself, McCallum finds great satisfaction from working with students.
“The best part of my job is working with students—it’s a truly humbling and rewarding experience," McCallum said. “I enjoy the variety in my work and the opportunity to contribute to different aspects of meat processing and education.”
McCallum hopes to continue to grow the impact of the Meat Lab in the future.
“One of the challenges I’ve faced is increasing the visibility of the Meat Lab across the University. I hope to expand our reach by providing more meat products to campus dining halls and other retail locations.”
Learning from leadership
For students who dream of becoming a leader in the industry, McCallum emphasizes that someone will always be amazed by the knowledge you possess.
“It’s easy to forget that what feels routine or second nature to you can be fascinating to someone else,” McCallum said. “I especially love seeing the excitement and curiosity from people during public cutting demonstrations—it’s a great reminder of how impactful this work can be.”
The Meat and Dairy Salesroom is an on-campus store open weekly on Wednesdays from 2–5 p.m.
