Jerky of the Month: How Texas FFA Members Are Blending Food Science and Entrepreneurship
Thursday, May 14, 2026 | Author: Kaylee Swaim, Longview FFA Member
The Talkington FFA chapter in the Lubbock ISD Agristem program has found a flavorful way to blend food science education, entrepreneurship, and community engagement. Their student-operated “Jerky of the Month” program has quickly become one of the most talked-about initiatives in the school district; and it’s entirely led, produced and marketed by students.
What began as a small pilot project in the fall has grown into a full subscription-based operation, giving students hands-on experience in meat processing, product development, marketing, and customer service. The program’s success has not only strengthened the chapter’s agricultural education offerings but has also created a unique connection between students, teachers, families and the broader community.
Each month, students take on every step of the jerky-making process. They trim and slice roughly 80 pounds of beef eye-round roasts into three-eighths-inch pieces, marinate the meat for at least 24 hours using Cabela’s jerky kits and dehydrate the product in a smoker. Once the jerky is ready, students package it into monthly subscription bags.
The program also includes a cross-campus collaboration. One of the school district’s graphic design classes creates custom labels for each flavor, giving students experience in branding and visual communication.
“The program has helped us learn real-world skills you don’t always get in a classroom,” emphasizing the teamwork and responsibility required to produce a consistent, high-quality product,” said a student in a district video highlighting the project.
The fall pilot offered subscribers three months of four-ounce jerky packages for $20. With around 125 subscribers, the chapter quickly realized the program’s potential. This spring, the chapter expanded to a four-month subscription of three-ounce packages for $35. The response grew to 145 subscribers, including teachers, faculty and parents.
Superintendent Dr. Kathy Rollo praised the program, noting that it showcases a level of creativity, rigor, and real-world relevance that reflects the district’s broader commitment to expanding meaningful learning opportunities. “This program offers the kind of innovative, hands-on learning that prepares students for future careers,” Rollo said during a district interview.
Beyond the jerky itself, the program teaches students valuable lessons in business management, food safety, communication, and leadership. Students coordinate orders, manage inventory and interact with customers; all skills that translate directly into future agricultural and food science careers.
Conner McKinzie, the chapter’s advisor, explained in a video that the project has played a significant role in helping students develop confidence and a sense of responsibility as they work on something that directly serves their community.
“The project has helped students take ownership of something meaningful,” McKinzie said, adding that the pride they feel when community members enjoy their product is one of the most rewarding parts of the experience.
What started as a simple idea has become a standout example of student innovation in agricultural education and a reminder that sometimes the best learning happens when students roll up their sleeves and get to work.
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