The ND FFA Foundation is dedicated to providing opportunities that foster leadership development and personal growth for FFA members across the state. It’s the core of our mission! Did you know the Foundation also provides resources for ag educators and others in the agriculture sector whose work aligns with our mission?
The Ag in the Classroom grant program is offered in partnership with the North Dakota Department of Agriculture. Each year, any organization or individual may apply to receive funding for developing and conducting educational materials and programs to help young people understand the importance of agriculture in North Dakota and in their lives. Keep reading to learn how the North Sargent FFA Chapter created impact with their grant funds.
Program: North Sargent FFA Chapter
Impact: Agriculture 2 Class, 14 sophomores + additional students and staff
Purpose: The purpose of this project was to introduce students to innovative meat preservation practices and to develop their knife skills through hands-on experience with a variety of meat products.
Objectives:
- Provide students with a comprehensive understanding of the meat processing industry, including the steps involved in transforming livestock into consumer-ready products.
- Equip students with the necessary knife handling skills, emphasizing safety, precision, and technique when working with different cuts of meat.
- Explore various vacuum sealing techniques and preservation methods, enabling students to extend the shelf life of meat products while maintaining quality and flavor.
With the support of a mini grant, the Ag 2 class was able to enhance the efficiency of meat processing unit by purchasing a commercial-grade vacuum sealer. This investment significantly improved the speed and quality in the packaging process.
The primary objectives of this unit were to educate students about the “Farm to Table” process and to deepen their understanding of where their protein comes from. Additionally, the unit aimed to create “value-added” products from large wholesale cuts. Students successfully processed sausage, jerky, brats, burgers, and whole chickens.
Overall, the project was a success, evidenced by the numerous positive comments and smiles from the students throughout the unit. While there was no direct community involvement, the final products were shared with other students and staff at North Sargent School. This unit was part of the Agriculture 2 course, which currently had 14 sophomores enrolled.
