Student-raised meats graduate to university storefront as consumers look closer at what makes the cut

WARRENSBURG, Mo. — A new partnership puts pork chops, brats and select cuts from across farming projects at the University of Central Missouri in a retail storefront accessible to community members shopping for locally raised meat.

UCM Farms — which spans more than 1,000 acres of farm ground within 10 miles of campus — is now stocking the freezer at the University Store, 114 W. South St. Warrensburg is about an hour southeast of Kansas City.

It’s a move that bridges the gap for ag students to take their  livestock all the way from conception to consumption, said Travis Hume, director of UCM Farms.

“We work with several different academic units across campus raising our animals and produce, and to have student involvement from breeding to selling at retail is truly a full circle moment,” he explained.

Meat from UCM Farms available for purchase from the University Store at the University of Central Missouri in Warrensburg; courtesy photo

Pork products are now available at the store, with additional items to be introduced later in the year.

As UCM Farms embarks on this new venture, certain cuts of meat — such as pork chops, pork steaks, brats and breakfast sausage — will be stocked in the University Store freezer, while custom cuts will be available for order at the UCM Trap and Skeet Range. (Customers previously could pre-order meat in half or whole quantities from the range, but more retail accessibility was needed.)

Continued customer interest could lead to more products, including beef, pork, goat and produce, said Leah Sobba, assistant director of merchandise management for the University Store.

“It’s always exciting for students to see their hard work being used in real-life situations,” Sobba said. “I believe it’s important to support that whenever possible.”

Partners and customers are invited to tour the farms, greenhouses, high tunnels and facilities to see everything UCM has to offer firsthand, Hume added, noting Americans increasingly want to eat healthier and understand where their food comes from.

Part of the sprawling barn and farmland complex at UCM Farms; courtesy photo

UCM Farms owns a beef cattle operation comprised of Simmental and Angus cattle that are used for education and production. Students and staff take pride in offering locally raised, grass-fed, grain-finished beef, Hume said.

In addition, the university farm finishes pork and plans to add meat goats; grows fruits and vegetables, an area that is steadily expanding to provide more diverse offerings; and boasts Missouri-raised pork, beef and meat goats that rank in the top 10 commodities sold nationwide, making these livestock an important part of students’ education.  

“By taking this meat directly to the consumer, we will be able to expand our partnership with Harmon College of Business and Professional Studies students and increase our revenue retained on the farms to continue to invest back into the farms and facilities to improve our students’ experiential learning,” Hume said.

As needs change and demand grows, the university farm is expanding. The new rifle shooting range was completed this spring, so focus has shifted to securing funding to construct a hog barn on the Prussing Farm and purchase more bred heifers and commercial bulls. 

The goal is to complete the cattle fundraiser in August, just in time for UCM Farms to participate in regional fall sales, Hume said.