Livestock care, meat processing on University of Idaho campus amid COVID-19

Although the University of Idaho campus has sounded uncharacteristically quiet since March, livestock still graze in the fields west of campus. The Palouse Research, Extension and Education Center (PREEC) takes care of the essential work of feeding, providing medical care and otherwise maintaining the animals.

Josh Peak, the superintendent and dairy manager of PREEC, oversees research in livestock and plants across Latah County. Peak said the center takes care of approximately 300 dairy cattle, 150 beef cattle and 700 sheep in addition to crops at Kambitsch Farm, Parker Farm and the Sixth Street Greenhouse.

“The day-to-day activities for livestock don’t change just because we’re in a pandemic,” Peak said. “They still need the same treatment that we give them every day. The duties are still there, so they’re still taking care of them; feeding, watering, health checks, things like that.”

Students work alongside other employees to take care of the livestock under work-study and other programs. Their jobs were classified as essential when the COVID-19 pandemic began, so staff members working at PREEC have stayed employed. Most if not all research projects, however, have been postponed until the university reopens, Peak said.

The UI Meat Science Laboratory, which produces Vandal Brand Meats, closed for three weeks when UI shut down physical course, James Nasados, the meat lab manager at Vandal Meats, said. Nasados said the laboratory employs about 12 to 14 students, himself and his assistant manager. Most of the students did not return from spring break.

“Slowly, they faded away as they got what they needed to do up here done,” Nasados said. “We went from a third of the crew to a quarter to where I only had two students left and now, I have one. So, it’s been a significant impact on the facility and what we can get done.”

Vandal Meats runs a USDA inspected facility focused on teaching and research. It is a requirement for meat sold in individual cuts, like steaks or ribs, to be USDA inspected. Research projects, classes and labs are scheduled at the lab first, followed by processing of livestock from the university and local farmers. The beef, pork and processed meat made by Vandal Meats end up at farmers markets, local farm businesses and butcher shops, Nasados said.

Their student employees participate in most portions of processing, including harvesting meat on the abattoir, or kill floor, processing the meat, packaging, sanitation and some food safety paperwork. Nasados said the students usually delegate tasks among themselves.

Normally, two to four research projects are funded to take place through Vandal Meats, but delays in the funding schedules for grants have postponed projects for now, Nasados said.

Both Nasados and Peak said their departments have enough personal protective equipment to run their operations safely. Social distancing has been implemented at their facilities as well, with only two to three employees working at each facility at a time.

Nasados views Vandal Meats as essential due to its role in the food chain. The lab has experienced increased demand since reopening due to larger processing plants shutting down or cutting production for safety concerns. Although there is limited labor and supply of product, Nasados said Vandal Meats is doing its best to provide products using curbside pick-up.

Peak considers PREEC’s job essential because the livestock and plants under their care depend on the employees for all their needs.

“We are still here, we’re still taking care of the livestock,” Peak said. “We’re still making sure that they’re very well taken care of. Even with staffing shortages and different cuts and things that are happening on other areas of the campus, the livestock are still being well cared for.”

Lex Miller can be reached at [email protected]