Kentucky

From the Front Lines to the Finishing Barn

Fri, 27 Mar 2026 21:15:13 GMT

The world is a small place. For Michael Williford, serving in the U.S. Army taught him that everything is connected in one way or another. He deployed to Iraq three times. He served in Afghanistan, Korea, Belgium, Germany and Kosovo, among others.

While he was serving as a military police officer all over the world, one thing always remained consistent: his wife Andrea was where he called home.

“College wasn’t exactly recruiting me at the time, so joining the Army seemed like a good fit,” says Michael Williford, the son of an Army veteran. “I was one of three in my class who went into the armed forces, but the only one who went into the Army.”

(Provided by Michael Williford)

“While I was in my first Iraq deployment, Andrea bought a house in Texas,” Williford says. “It’s kind of funny. Everybody was teasing me when we were coming home. They were like, ‘Is your wife going to pick you up?’ I said, ‘Well, I hope so, because I don’t know where I live.’”

During these years, Andrea had to make the majority of the decisions for their family. So, when Williford was nearing retirement after 20 years of service, he decided to go wherever she wanted to go.

Answering the Call Home

Andrea’s parents asked the couple to return home to run their family farm in Clinton, Ky. At this point, Williford was far removed from agriculture and admittedly didn’t know anything about farming.

“There was no succession plan in place for the family farm,” Williford says. “They assured me that it was OK that I didn’t know anything about farming and that they would help me learn. And they’d keep the farm growing while I finished up my service.”

To add value and create a “spot” for himself in the operation, he and his wife, Andrea, decided on contract hog production. While he was on a deployment to Afghanistan, Andrea went to the bank, completed archaeological surveys and went to work on how she wanted to create opportunities to grow and diversify their family farm. She called him to tell him the news while he was stationed in South Carolina.

“I told her, ‘You’ve followed me for the last 17 years. I’ll do whatever you want me to do,’” he says. “Andrea said, ‘I’m building the hog barns, and you’re going to take care of them.’”

The bank was also in favor of the contract hog production opportunity.

“In our area, there’s quite a few chicken farms and Tosh Farms was up and coming in Kentucky at the time,” Williford explains. “The contract differences were pretty tremendous. Your paycheck is locked in stone. Your contract terms are a lot better. I had a 10-year contract when we started out, so as long as I did what they told me to do, then we should be in good shape.”

A Soldier’s Eye for Detail

Returning to the family farm required taking some time to stand back and watch, listen and learn, he says.

“I had to figure out where I fit in and what would work best for the farm,” Williford says. “I asked a lot of questions of myself. What can I improve? What can I make better? What do I need to leave alone and not touch on the family farm? There are some things you probably need to let alone for a while.”

(Kentucky Pork Producers Association)

But when it came to the hog operation, he had the opportunity to make it his own and bring some of his military skill set into the mix.

“As a contract grower, the long-term commitment and structure was appealing,” he says. “Tell me what to do, and I’ll make sure it happens. I’ll execute.”

The repetitive nature of the job is perfect for a retired soldier.

“I enjoy walking through the barns, making sure everything is the way it should be,” Williford says. “If something’s out of place, it stands out. That’s where the military training really helped me the most. If one feeder isn’t as full as the one next to it, I notice. Then, I figure out why.”

Managing the Big Picture

Being a contract grower allows him to work with a talented group of experts in swine health, nutrition, production and more. He enjoys being able to focus entirely on animal husbandry and management without the stress of market volatility or feed costs.

His one piece of advice for people considering contract hog production is to be prepared for the management component. From taking care of buildings and equipment to having a plan for the manure, management is a key part of his day.

(Kentucky Pork Producers Association)

“You’ve just got to look at it with eyes wide open to see the big picture of everything going on and have a plan,” Williford says. “You still have to manage it all. When it comes right down to it, every piece of gravel in the parking lot belongs to me. Every two-by-four in the building belongs to me. You have to make it work in order to pay for it.”

The 20-Bushel Benefit

There’s no question the benefits go beyond the paychecks. For the last 40 years, Andrea’s family has always tried to use as much animal manure as possible to fertilize their farm ground. Everyone was happy to get an extra 200 acres of fertilizer every year from our pigs, he points out.

“We can definitely see a huge difference in soil health overall,” Williford says. “I’m not a scientist or anything, but around here, there’s a difference between white dirt and black dirt. We have white dirt here and we have black dirt here. Some of our dirt that was brown is now actually turning black after a few years. We used to forecast that we were going to make 170-bushel corn, and we’ve since upped that to about 190 because of our pig manure.”

At the end of the day, Williford says his passion for farming connects closely to his passion for serving his country.

(Provided by Michael Williford)

“The military is really big on traditions – remembering the past and preserving the heritage and culture of those who came before us in the military,” he says. “Farming is not that much different. People have great pride in being a multigenerational farmer.”

Preserving a farm in the same location for centuries is an incredible feat. It’s important to the Williford family to do the same.

“Long after I’m gone, I hope there’s some descendant of mine who says this is a 300-year farm,” he says.

Discover more about Williford’s experience in the military, his passion for agricultural advocacy, his thoughts on being a dad and his insights on the pork business by watching “The PORK Podcast” on YouTube or by listening to it anywhere podcasts are found.

Livestock Innovation Center In Kentucky Breaks Ground

Thu, 24 Oct 2024 17:52:11 GMT

The groundbreaking of the Livestock Innovation Center in Kentucky brings together the state’s livestock producers, and their legislature to build a new facility to serve the needs of the industry, which was announced in a release . The goal of the center is to engage both learning and teaching opportunities for producers, food and retail partners, and others to support and communicate continuous improvement of livestock production, economic vitality, and sustainability.

“This facility will be designed to benefit our producers by using and communicating new technology and research from the farm to help them become more profitable and their operations more sustainable, not just in the immediate future but for future generations,” says Dr. David Williams, chairman of the Kentucky Cattlemen’s Foundation and the center’s construction oversight committee.

The center was made possible through a two-year, $22 million appropriation from the Kentucky General Assembly to the Kentucky Cattlemen’s Foundation in April. This appropriation was passed in House Bill 1, which funded several one-time infrastructure products form the state’s budget reserve trust fund.

Located on 15 acres at the University of Kentucky’s C. Oran Little Research Center in Versailles, the Kentucky Livestock Innovation Center is a unique public-private partnership between the Kentucky Cattlemen’s Association and the University of Kentucky Martin-Gatton College of Agriculture, Food and Environment. The two organizations have had a wonderful working relationship for many years.

“We are excited for them not only to be our partners, but also our neighbors,” says Nancy Cox, dean of the UK Martin-Gatton College of Agriculture, Food and Environment. “The Kentucky Livestock Innovation Center will complement our new Meat and Food Workforce Development Center that will also soon be built on the farm. Both centers will work to advance livestock production and develop value-added products for the industry. It’s one of most wonderful public-private partnerships I’ve experienced during my time at UK.”

The center will serve as the central coordinating location for advancing livestock and agricultural production within Kentucky and around the eastern United States. To accomplish this, center staff will work with industry and university partners to find innovative answers to industry challenges, increase producer marketing opportunities and net farm income, support the next generation of producers and improve the sustainability of the industry.

The center will also be home to a Culinary Training Center, which will help increase consumer demand for value-added products and provide education and workforce development opportunities for employees in food processing, manufacturing, restaurant and retail industries.

“It’s really unbelievable to be at this point and imagine all the partnerships and possibilities that are in front of us,” says Jeff Pettit, Kentucky Cattlemen’s Association president and vice chair of the center’s construction oversight committee. “I really think this center will impact producers all over the eastern U.S. and make us a hub for protein production across the region.”

The idea for the center began five years ago with the completion of a long-range plan conducted by the Kentucky Cattlemen’s Association.

The project has strong support from the Kentucky Livestock Coalition which includes members from the Kentucky Pork Producers, Kentucky Soybean Board, Kentucky Poultry Federation, Kentucky Dairy Development Council, Kentucky Corn Growers Association, Kentucky Sheep and Goat Development Office, Kentucky House Council, Kentucky Department of Agriculture, Kentucky Farm Bureau and others.

More information about the center is available at https://www.livestockinnovationcenter.org .

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Kentucky Meat Cutting School Teaches Skills to Improve the Industry

Tue, 30 Jul 2024 17:04:03 GMT

For those interested in learning to cut meat, the University of Kentucky Meat Cutting School offers accessible and affordable classes, with hands-on teaching from the live animal to food products.

Extension meat specialist Gregg Rentfrow said the school started in 2007 as a bit of an accident, according to a release from the University of Kentucky (UK). UK staff offered meat cutting training to Kroger employees and the interest and need grew from there.

“First, it was an Extension program that was fun for everybody,” Rentfrow said in a release. “Then all of a sudden it became a need for the industry.”

Previously, those interested could more readily find a meat cutting school, where they would spend several weeks learning the trade. But the introduction of boxed meats in the 1970s decreased the need for skilled cutters and cutting schools. Finding training became more difficult, and now the meat cutting labor force is more likely to be unskilled — problems the UK Meat Cutting School works to solve.

The Meat Cutting School hosts several workshops per year. Each workshop is devoted either to beef or pork and is limited to five or six people so participants can truly get a hands-on learning experience.

That’s no exaggeration; participants get the chance to do everything, including watching UK’s experts process the animals. Chris Land, who attended the final beef workshop in July 2024, has hunted and processed deer for years and wanted to expand his knowledge.

“I knew this would be hands-on, but I didn’t know we’d be going through two whole animals ourselves,” Land said in a release. “This is great.”

Workshops hosted by the Meat Cutting School attract hobbyists and professionals alike. Some, such as Brian Jones of Williamsburg, already work in the meat processing industry and attend for professional development.

“There are new cuts that I learned here that we do differently than UK,” Jones said, which is exciting information to take back to his employer.

Kyle Wooton runs K&R Farm in Richmond, including a direct-to-consumer storefront that sells beef, pork and lamb.

“Very interesting to learn the different cuts because of the retail space that we have,” Wooton said. “It’s been great, and it helps to learn a little bit more about the anatomy of the livestock as well.”

Gregg Rentfrow cuts beef during a training in 2018.

Beyond learning from UK experts, Wooton also benefited from meeting with a USDA representative as part of the workshop.

Meat Cutting School programming has become popular with chefs, Rentfrow said. Abby Stranathan is the head baker at Shaker Village and said she tries to always be learning. Attending the workshop equipped her to expand beyond the bakery to help the chef with meat.

“When Chef needs more help, I can reach in,” Stranathan said.

Jecy Weber traveled from Columbus, Ohio, to attend the workshop and improve one of her hobbies and passions. As part of a medieval organization that does reenactments from 600 to 1600 A.D., Weber often participates in boar hunts and processes the meat. The knowledge she gained from the workshop will help her offer a more authentic experience for other reenactors.

Even though this is not her profession, Weber said she is passionate about and fascinated by it .

“These are public-facing classes I can come down to and learn from experts, which is awesome,” she told UK staff.

Weber and Stranathan are friends and had a fantastic time learning together throughout the workshop.

“This is a scale of animal that we wouldn’t get a lot of access to, as neither one of us are working in the meat processing industry,” Weber said. “This is hard to learn from a book.”

Workshops serve the dual purpose of being both fun and useful — for participants and for workshop leaders Rentfrow and Brock Billingsley, research facility manager in the UK Department of Animal and Food Sciences.

“It’s neat to pass on the information, and it gives us a little bit of time to show off,” Rentfrow said.

Rentfrow has hopes for expanding the Meat Cutting School to be even more beneficial in the future, including hosting more workshops per year and longer, more detailed training opportunities. Future renovation and building projects in Martin-Gatton CAFE will expand capacity for the Meat Cutting School.

Learn more about the UK Meat Cutting School at https://afs.ca.uky.edu/foodscience/university-kentucky-meat-cutting-school . Learn more about the UK Butcher Shop at https://afs.ca.uky.edu/butchershop .

Contributions by Bailey Vandiver.

Kentucky Joins Band of States Blocking WOTUS

Tue, 25 Apr 2023 12:49:16 GMT

Kentucky joined the band of states blocking the Biden administration’s Waters of the U.S. (WOTUS) definition on Thursday after an appeals court issued a freeze on the rule until May 10—when the court will decide whether it will issue a formal injunction.

Kentucky is the 27th state to put a wall up against the legislation. If the state moves to file an injunction, it will mirror the latest North Dakota ruling issued two weeks ago .

Why are so many state courts allowing a block of the rule?

The Problem with WOTUS

The latest WOTUS definition—put into motion by the Biden administration on March 20—has been met with a wave of backlash from the ag industry for its “overreaching” jurisdiction.

Under the current rule, the following bodies of water are considered WOTUS and therefore subject to federal regulation:

• Traditional navigable waters
• Tributaries that contribute perennial or intermittent flow to such waters
• Certain ditches that meet specific criteria related to flow and function
• Certain lakes and ponds
• Impoundments of otherwise jurisdictional waters
• Wetlands that are adjacent to jurisdictional waters

Related article: What’s Wrong with the Current Waters of the U.S. Rule?

According to stakeholders and legislative officials, like Sen. Mitch McConnell (R-Ky.), the policy will force farmers to navigate a “costly and time-consuming” permit process or bring government penalties. He shared his contempt for the “radical” WOTUS rule in a statement following Kentucky’s block.

“EPA’s expanded definition would classify nearly all wetlands as ‘navigable’ waters and thus subject to federal government interference,” McConnell said. “This would give federal bureaucrats in Washington sweeping control over just about every piece of land that touches a pothole, ditch, or puddle in Kentucky.”

What’s Next?

EPA countered Kentucky’s move, asking the court to make clear that the latest rule does not apply nationwide.

The ongoing WOTUS matter will ultimately be settled in the Supreme Court, with a ruling expected by June.

#AgProud: Farm Bureau Provides Learning Opportunities to Local School

Thu, 06 Jan 2022 23:28:09 GMT

Dr. Seuss once said, “You can find magic wherever you look. Sit back and relax all you need is a book!” However, with the correct book you can find magic while you learn where your food and fiber come from as well. That was the goal of the Fayette County, Kentucky, Farm Bureau when they recently donated a book barn to a local school library in Lexington, Kentucky.

“The premise was to get kids interested to read and learn something about agriculture and learning more about where their food comes from and farm animals,” said Carrie McIntosh, the Fayette County Farm Bureau Executive Director.

McIntosh said last year while home more during COVID, one of the Farm Bureau board members, Tanya Dvorak, and her husband went to work building and painting the book barn, a shelf that resembles a barn complete with a silo on the side. They found the plans online and painted it red. Then came time to fill it.

The Farm Bureau Women’s Committee donated $1,000 of agriculturally accurate books to go in the barn-shaped shelf for kids to check out and read. Thanks to a list created and vetted by the American Farm Bureau Federation, McIntosh was able to select books across various grade and reading levels that portray the agriculture message in a positive light.

“We want to make sure kids are reading things that are accurate. There is a lot of misinformation out there, so we work with the list that American Farm Bureau has deemed accurate,” McIntosh said.

She went through that list, reviewing the books herself and ordered the books from either Farm Bureau or Amazon to fill the book barn. Once the book barn was filled, Fayette County Farm Bureau was hoping to donate it to a local public library. However, with several challenges, they found a local public school that was willing to take their barn.

With at least 33 public elementary schools in Lexington, a very urban area, McIntosh wished they could make this kind of donation to every single school. However, she is excited the Veterans Park Elementary was willing to accept the book barn filled with books. And the library had a perfect place for the donation.

“When we were looking at plans online, there were all kinds and sizes. The Dvoraks chose a fairly simple plan. The librarian had an empty nook in the library, and it fit perfectly in there,” she said.

The librarian was excited for the donation, according to McIntosh. This is the same school that the Dvoraks’ children attended. Children can learn from the books; teachers can read the books to classes or incorporate them into their lessons.

With just 1% of the U.S. population living on farms or ranches, it is of upmost importance for the next generation to learn where their food and fiber is coming from. Thank you to the Fayette County Kentucky Farm Bureau for making us #AgProud with your unique donation to educate the next generation.

Hamming It Up: Champion Ham Brings $2.8 Million

Wed, 11 Nov 2020 05:08:39 GMT

That’s no ordinary slab of meat on a platter: the grand champion ham of the 2018 Kentucky State Fair has fetched a record $2.8 million at auction.

Two equal bids of $1.4 million combined for a record total for the 18.8-pound (8.5-kilogram) champion ham, produced by Broadbent B & B Foods of Kuttawa, Kentucky. Proceeds go to charity.

The winning bids at Thursday’s annual ham breakfast of the Kentucky Farm Bureau came from Luther Deaton Jr. of Central Bank and Mark and Cindy Lynn. Deaton plans to donate to the University of Kentucky and the Keeneland horse track. The Lynns say they are still determining which charities to support.

Since the first ham breakfast in 1964, the farm bureau has raised nearly $13 million for Kentucky charities.