2026 NWMPA Conference pt.2

As a vendor Enviro-Pak has been exhibiting at the Northwest Meat Processors Association (NWMPA) conference. for decades. This year was my first at this event. I was treated to several industry updates, the opening of the new Ron Richard meat science lab, and reconnected with some good friend.

Show highlights

Remembering Ron Richard, his life, dedication to meat science and dedication to his students.
Butchers of America president Nathan Bingham, meats showcase demonstration.
Tours, a visit to Garfield meats and the new meat lab, top the list.
Classes, Humane Slaughtering and Animal Welfare Audits, Beating the Bad Bugs and Cured Meat Injection and Tumbling.
The Food, the dinners were fantastic, smoked brisket to BBq’d chicken to roast beef.
The Bob Dickson best of show award, a NWMPA first.

Remembering Ron Richard

After serving in the United States Air Force, Ron earned a bachelor’s degree in Agricultural Education and Animal Sciences at the University of Idaho in 1983, and a master’s degree in Animal Sciences from Washington State University in 1985, working various jobs to fund his education. Upon earning his master’s, he worked as an Extension Educator in Idaho County before returning to the University of Idaho, where he spent the rest of his career as an instructor in meat science and Manager of Vandal Brand Meats in the Department of Animal and Veterinary Science. Ron reinvigorated the Block and Bridle Club and the Livestock and Meats Judging Team, and also judged livestock at area county fairs. Ron was passionate about sharing his knowledge, encouragement, and positive attitude with many students of all ages. He and his students developed many award-winning processed and smoked meats.

Meats Showcase Demonstration

Nathan Bingham had performed during the opening ceremony of the NWMPA to showcase what it is that Butchers of America does. While the room was full of processors working in the industry for years. The showcase demonstration was meant to show how to cut meats for a retail case with a high presentation value for the customer. This was a presentation and a show that I myself enjoyed because it taught me how to prepare these expensive cuts for very little.

Tours

Garfield Meats

Garfield Meats is a custom meat shop located in the heart of the Palouse in the town of Garfield, Washington. We offer custom butchering of beef, pork, goat, sheep, and lambs; cut and wrap; and both farm and onsite slaughter services. After your animal has aged for the appropriate amount of time, we will cut the animal based on the instructions you provide. It is important that we receive Cutting Instructions in advance to ensure we can provide you with the best product and your desired preferences. If cutting instructions are not received by the time your animal is ready to be processed, we will follow our standard cutting instructions.

New Meat Lab

The University of Idaho’s current meat science laboratory serves as home to Vandal Brand Meats and the center of the meat science program. This facility — a USDA inspected plant used for teaching, research and outreach activities — is vital to the program. Despite its critical role, the laboratory has not been updated in decades, creating a tremendous need for modernization. The University of Idaho now completed this modern laboratory. Several donors have already stepped forward to help fund the Meat Science and Innovation Center Honoring Ron Richard–including the Idaho Cattle Association who created a $50,000 match for all ICA Members! This new, contemporary laboratory will allow the University of Idaho to serve more students and meet the needs of our stakeholders for years to come.

The Meat Science and Innovation Center Honoring Ron Richard has created:

Larger classrooms to accommodate growing student numbers and modern processing technology for teaching purposes.
Hands on, experiential learning related to all aspects of harvesting, processing, packaging, storage and consumption of meat products.
An environment conducive to cutting-edge research.
Separate space for processing fresh and packaged foods in compliance with USDA regulations.
Modern infrastructure that keeps workers safe and ensures humane treatment of animals.
Easy accessibility with a prominent location on campus.
Greater exposure for Vandal Brand Meats retail sales and community education opportunities.
A broadly recognized reputation as the leading meat science program in the region.

Classes

March 21st, 2026

Classes that address needs for each state. Washington, Idaho, Oregon and Utah will all have a class designed for them to discuss needs in each state.

Ergonomics in the Cutting Room

Dr. Shane Carnahan DC

This is an opportunity to learn techniques for flexibility and being able to endure the workday that meat cutting requires of each person doing this job. There are proper techniques for lifting and working that Dr. Carnahan will teach in this class. He has helped other meat cutters before and would like to help you!

Business Management Well Balanced

Brett Wilder and Colby Field of the University of Idaho

Owning a business is difficult and can wear on each of us. Mr Wilder and Mr Field both teach business and economics at the University of Idaho and are widely respected in their fields. They understand business economics when it comes to agriculture and they would like to teach you some what they know about running a business in a balanced way for your employees, your family and ultimately, for you.

Rendering in 2026

Abbey Davidson, AAMP Representative

Abbey is able to see rendering from a national perspective from her position on the AAMP staff and sees the hardship that has come upon many processors throughout the country. She is bringing some real life examples of what is working for other processors throughout the country and what could work for you as well.

Scheduling Cutouts to Aggregate Gross Margin

David Zarling, NMPAN

David Zarling has been on the staff at NMPAN for many years and travels the country speaking on the many issues that surround meat processing. He is considered an expert in many fields and acts as a consultant to processors throughout the country. David is going to speak on how to price each cut of meat towards the best gross margin that you can achieve. He has tools that he would like to share with the group on how to accomplish this.

Injection and Tumbling

David Hayden, JBT Marel

This will be a condensed version of the Thursday class. David will be doing a class room setting with slides and charts to teach how to ensure the best product out of your shop each time.

Bull Session

Jake Hines, Hines Meat Co, President of NWMPA

Jake will lead a session where each person in the room has the ability to bring up issues or successes in their shop. This has been a great class for us to learn from each other. Each person has the opportunity to open up about what is going well and what is not going well and others in the class will be able to speak into that with ideas that have worked for them.

Awards

New Cured Meats Award!

For the first time ever, the NWMPA team awarded a scholarship to the person who takes home the Bob Dickson Best of Show Award. Congratulations to Tommy G’s meat and sausage who won the award in the cured meats competition for Best of Show, Tommy G’s received a scholarship for up to $2000.00 of expenses to send them to the AAMP Convention in Milwaukie, WI July 9-11, 2026. Tommy G’s will have the chance to enter their products and compete on a national level. A big shout out goes to Olsens meats and smoke house who also cleaned up at this years NWMPA winning several first place awards in multiple catagories.

Thank you to all the northwest processors I had the pleasure of talking to during the event as it gave me the chance to understand their individual stories, concerns, difficulties and needs.

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