From Pasture to Plate: How Husker Meats Carves Out Success | Building Nebraska

For Jim Pinney, owner of Husker Meats, the journey from raising cattle on his family ranch to running a full-service meat processing plant has been a full-circle experience. Pinney grew up in Ainsworth, worked in the old butcher shop during high school, and later earned a meat science degree at Kansas State University. After working in plants across the country, he returned home to ranch, and eventually purchased the very facility where he first learned the trade. “It gives me a very rare opportunity to truly connect farm to table,” Pinney said. “Not many ranchers have both the livestock and the processing plant to bring it all together.” Serving Ranchers and Families Husker Meats operates with flexibility, processing cattle, hogs, and lambs for both retail and private customers. Ranchers can take beef home for their own families or market it through farmers markets. The business also supports county fairs, community events, and custom processing. Each year, Husker Meats partners with 18 area schools through the Sandhills Cattle Association’s Steers for Students program, where donated beef is processed into hamburger for school lunches. Students even visit the plant to learn about carcass grading and meat cuts, an experience Pinney says can spark new interests. Expanding Reach with USDA Inspection One of the biggest evolutions in the business came when Husker Meats added USDA inspection. That shift opened the door to a wider market. “It was intimidating at first, but it’s been very positive,” Pinney said. “Now we can sell meat nationwide through our sister company, Rope and Ride Meats.” Investing in People Running a rural business comes with challenges, and finding skilled workers is at the top of the list. Pinney says most employees learn through on-the-job training. “There’s nothing complicated about it, but it is hard work and it’s repetitive,” he said. “The key is finding people who show up and want to learn.” A Full-Circle Reward For Pinney, the greatest satisfaction comes from seeing the process come together from calf to steak on the dinner table. “My joy is watching an animal raised right, handled humanely, processed here, and then knowing that families get to enjoy it together at home,” he said. “That’s what makes me happy.”