LU Celebrates Groundbreaking for $8 Million Small Ruminant and Meat Processing Facility
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Lincoln University’s Christopher Boeckmann, Marquan Martin and Johnnie Westbrook at the Meat Processing Facility groundbreaking ceremony on April 22, 2026.
An April 22 groundbreaking ceremony marked the start of a project Lincoln University of Missouri (LU) leaders say is far bigger than a new building — it’s an investment in workforce development, hands-on education and the future of Missouri’s agriculture.
The $8 million Small Ruminant and Meat Processing Facility is expected to open in 2027 and operate as a separate entity on the university’s James N. Freeman farm.
The facility will allow the university to introduce a Meat Sciences curriculum for the first time. Plans include hiring a meat scientist to create coursework and certificate programs, as well as a plant manager to oversee daily operations.
Christopher Boeckmann, LU farm superintendent, said the program is being developed to help meet industry demand.
“Many owners of private meat processing plants say there is a lack of a skilled workforce in meat cutting and processing,” Boeckmann said. “The certificate courses we plan to offer can help address that challenge by training individuals looking for a career opportunity in the industry.”
In addition to workforce development, the facility will support applied research, including studies on meat quality and food safety. University officials said the project plans to create new opportunities to pursue grants and collect more data from carcasses.
The facility features a classroom with seating for approximately 40 people. Plans also include a rail system that allows carcasses to be brought directly into the classroom, creating opportunities for hands-on instruction and real-world learning.
Johnnie Westbrook, dean of LU’s College of Agriculture, Environmental and Human Sciences, said the facility is going to expand learning opportunities for students.
“The facility is designed to offer our students hands-on experience in meat processing and food production,” Westbrook said. “It also creates a space for expanded research — testing ideas, developing products and making contributions to the broader world of agriculture.”
Lincoln University President John B. Moseley speaking at the Meat Processing Facility groundbreaking ceremony on April 22, 2026.
The facility will also be open to the community, offering workshops and certificate courses for individuals interested in meat processing for personal use or career advancement. Interest in such training has grown since the COVID-19 pandemic, according to university leaders.
Tina Shannon, president of the LU Board of Curators, said the project reflects long-term planning and collaboration.
“This project did not come to fruition by chance,” Shannon said. “It is the product of thoughtful deliberation and purposeful decision-making by the Board in close partnership with university leaders.”
LU President John B. Moseley said the project supports the university’s land-grant mission.
“It’s more than a groundbreaking,” Moseley said. “It’s preparing to change the lives of students, faculty, staff and the community.”
Construction is expected to continue through spring 2027. Boeckmann said safety is a priority during the building process and urged students and staff to avoid the construction zone.
For LU, the new facility represents far more than meat processing — it reflects an investment in education, workforce development and the future of agriculture. The space will give students hands-on experience in animal science, food safety, meat processing and agribusiness, helping prepare them for careers in a growing industry. It will create opportunities for faculty-led research and extension programming that can bring new knowledge and resources directly to farmers and producers across Missouri. The facility plans to strengthen the university’s connection to the communities it serves while advancing its land-grant mission of teaching, research and outreach.