‘Processing’ Growth Ahead
Strength in Numbers, Built on Shared Experience
In an industry defined by precision, regulation, and relentless daily demands, support is not just helpful—it is essential. Across Kansas, independent meat processors face a wide range of challenges, from evolving food safety regulations to labor shortages and operational pressures. For many, the Kansas Meat Processors Association has become the place where those challenges are shared, understood, and solved together.
Led by President Eric Steeves, who also owns Timber Creek Processing in Parsons, the association reflects the realities of the industry it serves. It is practical, hands-on, and rooted in the belief that collaboration is the most effective way forward.
“I’d say the biggest advantage of our organization is that if you’re having a problem in this business, there’s a pretty good chance somebody else has had the same problem,” Steeves says. “It’s nice to have somewhere to go to ask those questions.”
That philosophy has guided the association since its early days, which date back to the mid-20th century. While its exact founding details continue to be documented, its purpose has remained consistent: to bring processors together, create a forum for problem-solving, and provide a network of shared knowledge that no individual operator could replicate alone.
At its core, the Kansas Meat Processors Association functions as a support system. Members rely on one another not only for advice but also for reassurance in an industry where regulations and expectations are constantly shifting.
Among the most persistent challenges facing processors today is navigating the complexities of food safety regulations. The Food Code, along with federal and state inspection guidelines, continues to evolve, making it difficult for even experienced operators to stay fully current.
“The Food Code is ever-changing,” Steeves explains. “It changes daily. It’s impossible to keep up and know the entire code.”
For processors operating under USDA or state inspection programs, compliance can become a significant operational hurdle. One of the most common issues involves product labeling, an area where strict requirements must be met before products can legally enter the market.
“Some people, it takes months to get a label approved,” he says. “You have to submit it, get it approved, and only then can you sell that product.”
These kinds of regulatory challenges are where the association’s value becomes clear. Through its network, members gain access to individuals who have already worked through similar issues, as well as to technical expertise that can help clarify complex requirements.
One of the association’s strongest partnerships is with Kansas State University, whose meat science program plays a critical role in supporting the industry. Through that relationship, members can access expert guidance from professionals who understand both the science and the regulatory framework of meat processing.
“At any given time, I’ve got four doctors of meat science in my phone,” Steeves says. “If someone calls me with a problem, I’ve got the resources to help them out.”
That level of access is especially valuable for smaller processors who may not have in-house expertise or the capacity to navigate regulatory challenges independently. The association effectively extends each member’s network, creating a shared pool of knowledge that benefits the entire industry.
Beyond regulatory issues, labor shortages remain one of the most pressing concerns across Kansas and the broader United States. Finding and retaining reliable workers has become increasingly difficult, particularly in a physically demanding and highly specialized field.
“There’s such a shortage of help that you can’t afford to lose anybody,” Steeves says. “Trying to find people who are reliable—that’s a big one.”
This workforce challenge affects every aspect of operations, from production capacity to customer service. In retail-oriented facilities, staffing shortages can directly impact the ability to serve customers, further underscoring the importance of stability within the workforce.
The association provides a platform for discussing these challenges openly, allowing members to share strategies, compare experiences, and identify potential solutions. While there is no single answer to the labor issue, the collective knowledge of the group offers a level of insight that individual operators would struggle to achieve on their own.
Membership in the association has followed a pattern shaped in part by recent global events. During the COVID-19 pandemic, demand for local meat processing surged as supply chain disruptions left grocery store shelves empty. Consumers turned to local processors for reliability, leading to a significant increase in both business activity and association membership.
“During COVID, our organization kind of boomed,” Steeves recalls. “People saw the need for more small meat processors.”
As conditions stabilized and supply chains recovered, that surge eased. Some new entrants to the industry found the work more demanding than expected and chose to exit, contributing to a decline in membership numbers. Even so, Steeves believes the association remains strong and well-positioned for the future.
“We’ve always been a smaller organization compared to some other states,” he says. “But I feel good about the way we’re headed.”
A key factor in that optimism is the recent appointment of a new executive director, Nikki Cloud. With experience planning national conventions for the American Association of Meat Processors and serving in a similar role in Missouri, Cloud brings a level of organization and professionalism that is helping the association evolve.
“She’s very proactive, very organized,” Steeves says. “She’s really helping us get things in order.”
Under her leadership, the association is focusing on improving structure, communication, and long-term planning. Monthly newsletters, regular email updates, and periodic board meetings help keep members informed, while the annual spring convention provides an opportunity for in-person networking, education, and collaboration.
The convention remains one of the association’s most important touchpoints, bringing together processors from across the state to share knowledge, discuss industry trends, and strengthen relationships. It also serves as a reminder of the community that exists within the industry, even as members operate independently in their own businesses.
Looking ahead, the association’s priorities are centered on building a stronger organizational framework. One of the key initiatives under consideration is the development of formal committees, including outreach and engagement groups that can help distribute responsibilities more effectively among members.
“Our big thing is trying to set up committees,” Steeves says. “Right now, it feels like we all have to do everything. Committees would help take the load off.”
There is also a growing recognition of the need for broader outreach, both within the industry and beyond it. While current partnerships with Kansas State University provide a strong foundation, the association sees opportunities to expand its presence through additional programs, events, and initiatives that connect with potential members, students, and the wider community.
Despite these evolving goals, the association’s core identity remains unchanged. It is not defined by large staff numbers or complex bureaucracy, but by the willingness of its members to support one another.
For Steeves, that sense of shared purpose is what makes the organization valuable.
“If you’re thinking about getting into this business, or you need help in any way, just reach out to us,” he says.
In an industry where the work is demanding and the challenges are constant, that invitation carries real weight. The Kansas Meat Processors Association may be modest in size, but its impact is measured in the strength of the connections it creates and the solutions it helps deliver.
It is, in every sense, an organization built on experience, sustained by collaboration, and driven by the understanding that no one in this business has to face its challenges alone.
AT A GLANCE
Who: Kansas Meat Processors Association
What: The voice of the state’s meat packing and processing industry, addressing challenges and providing solutions
Where: Parsons, Kansas
Website: www.kmpaonline.org
