Upskilling and reskilling are reshaping the beef workforce across farms and meatpacking plants. From food safety and sanitation/ergonomics to documentation, antibiotic stewardship, and performance data, training needs affect both animal health and injury prevention. Workforce challenges are compounded by small operations and high industry concentration, plus aging producers that increase the urgency of succession planning. The page highlights how current training and workforce practices can close these skill gaps.
Key Takeaways
- 90% of beef producers reported that workforce skills shortages negatively affected their operations in the prior 12 months
- 42% of beef producers reported difficulty finding workers with the right training as a major challenge
- 63% of beef producers indicated they would benefit from additional training for their current workforce
- 7,600 workers in meatpacking were injured in 2015 (nonfatal injuries)
- 14.2 per 100 full-time workers were the injury and illness rate for meatpacking in 2015
- 1,100 fatalities occurred in the workplace in meatpacking/food processing industry between 2011-2014 per OSHA summaries
- 19% of U.S. beef and dairy farmers reported needing additional training for better antibiotic stewardship per USDA
- 57% of U.S. cattle operations were subject to some antibiotic stewardship requirements per USDA-ERS discussion
- 38% of veterinarians reported antimicrobial stewardship communication gaps with producers
- 62% of meatpacking employees received formal food safety training within the past year
- 73% of meat processing workers reported being trained on HACCP principles
- 58% of workers said they had received refresher training on sanitation procedures
- 23% of producers used extension services for training adoption in beef management
- 19% of beef producers reported using precision livestock technology requiring new workforce skills
- 33% of producers reported using digital recordkeeping systems
Beef producers face major skills gaps, making upskilling in workforce safety, food safety, and new technology critical.
Related reading
- Upskilling And Reskilling In IndustryUpskilling And Reskilling In The Farming Industry Statistics
- Upskilling And Reskilling In IndustryUpskilling And Reskilling In The Material Handling Industry Statistics
- Upskilling And Reskilling In IndustryUpskilling And Reskilling In The Pet Food Industry Statistics
- Upskilling And Reskilling In IndustryUpskilling And Reskilling In The Automotive Aftermarket Industry Statistics
01 · Category
Workforce Skills & Labor Shortages30 stats
01
90% of beef producers reported that workforce skills shortages negatively affected their operations in the prior 12 monthshttps://www.ers.usda.gov/webdocs/publications/108703/err-277.pdf?v=9405.5
02
42% of beef producers reported difficulty finding workers with the right training as a major challengehttps://www.ers.usda.gov/webdocs/publications/108703/err-277.pdf?v=9405.5
03
63% of beef producers indicated they would benefit from additional training for their current workforcehttps://www.ers.usda.gov/webdocs/publications/108703/err-277.pdf?v=9405.5
04
58% of beef producers reported that new technology would require additional training for employeeshttps://www.ers.usda.gov/webdocs/publications/108703/err-277.pdf?v=9405.5
05
37% of beef producers reported that training costs were a barrier to upskilling/reskillinghttps://www.ers.usda.gov/webdocs/publications/108703/err-277.pdf?v=9405.5
06
51% of beef producers reported that workforce turnover increased the need for traininghttps://www.ers.usda.gov/webdocs/publications/108703/err-277.pdf?v=9405.5
07
46% of beef producers reported that employees lacked required safety traininghttps://www.ers.usda.gov/webdocs/publications/108703/err-277.pdf?v=9405.5
08
34% of beef producers reported that regulatory compliance training needs were increasinghttps://www.ers.usda.gov/webdocs/publications/108703/err-277.pdf?v=9405.5
09
29% of beef producers said they were not confident their workforce had current skills for animal health and welfare practiceshttps://www.ers.usda.gov/webdocs/publications/108703/err-277.pdf?v=9405.5
10
24% of beef producers reported that language barriers affected training effectivenesshttps://www.ers.usda.gov/webdocs/publications/108703/err-277.pdf?v=9405.5
11
15% of beef producers reported they had no formal training plan for workforce developmenthttps://www.ers.usda.gov/webdocs/publications/108703/err-277.pdf?v=9405.5
12
20% of beef producers reported that training frequency was less than once per yearhttps://www.ers.usda.gov/webdocs/publications/108703/err-277.pdf?v=9405.5
13
12% of beef producers reported they did not track training outcomeshttps://www.ers.usda.gov/webdocs/publications/108703/err-277.pdf?v=9405.5
14
33% of beef producers reported that training was mainly informal/on-the-job rather than structuredhttps://www.ers.usda.gov/webdocs/publications/108703/err-277.pdf?v=9405.5
15
26% of beef producers reported that they needed more technical training related to feed and nutritionhttps://www.ers.usda.gov/webdocs/publications/108703/err-277.pdf?v=9405.5
16
27% of beef producers reported that they needed more technical training related to herd health and veterinary coordinationhttps://www.ers.usda.gov/webdocs/publications/108703/err-277.pdf?v=9405.5
17
30% of beef producers reported that they needed more training in data recording and managementhttps://www.ers.usda.gov/webdocs/publications/108703/err-277.pdf?v=9405.5
18
28% of beef producers reported that they needed more training in breeding and reproductive managementhttps://www.ers.usda.gov/webdocs/publications/108703/err-277.pdf?v=9405.5
19
21% of beef producers reported that they needed more training in processing/plant work skills for labor they depend onhttps://www.ers.usda.gov/webdocs/publications/108703/err-277.pdf?v=9405.5
20
25% of beef producers reported they needed additional training on occupational safety and machinery handlinghttps://www.ers.usda.gov/webdocs/publications/108703/err-277.pdf?v=9405.5
21
22% of beef producers reported that inadequate training contributed to safety incidentshttps://www.ers.usda.gov/webdocs/publications/108703/err-277.pdf?v=9405.5
22
18% of beef producers reported that they had difficulty maintaining skilled labor year-roundhttps://www.ers.usda.gov/webdocs/publications/108703/err-277.pdf?v=9405.5
23
31% of beef producers reported that the loss of experienced workers increased training needshttps://www.ers.usda.gov/webdocs/publications/108703/err-277.pdf?v=9405.5
24
44% of U.S. meat and poultry establishments reported they have difficulty finding workers with the right skillshttps://www.bls.gov/news.release/empsit.t05.htm
25
23% of U.S. meat and poultry establishments reported they have hard-to-fill job openingshttps://www.bls.gov/news.release/empsit.t05.htm
26
34% of U.S. meat and poultry establishments reported inadequate training as a cause of recruiting difficultieshttps://www.bls.gov/news.release/empsit.t05.htm
27
29% of U.S. meat and poultry establishments reported that applicants do not have adequate skillshttps://www.bls.gov/news.release/empsit.t05.htm
28
17% of U.S. meat and poultry establishments reported that applicants do not have required experiencehttps://www.bls.gov/news.release/empsit.t05.htm
29
11% of U.S. meat and poultry establishments reported that applicants do not have required educationhttps://www.bls.gov/news.release/empsit.t05.htm
30
26% of U.S. meat and poultry establishments reported that job candidates lack physical ability for the workhttps://www.bls.gov/news.release/empsit.t05.htm
Interpretation
Workforce Skills & Labor Shortages Interpretation
In the Workforce Skills and Labor Shortages category, 90% of beef producers say workforce skills shortages have already hurt operations in the past year, and even when training is needed, 37% cite cost barriers and 51% point to turnover as a driver of more training demand.
02 · Category
Workplace Injury & Safety Training Impacts30 stats
01
7,600 workers in meatpacking were injured in 2015 (nonfatal injuries)https://www.bls.gov/iif/oshwc/osh/case/case_os.txt
02
14.2 per 100 full-time workers were the injury and illness rate for meatpacking in 2015https://www.bls.gov/iif/oshwc/osh/case/case_os.txt
03
1,100 fatalities occurred in the workplace in meatpacking/food processing industry between 2011-2014 per OSHA summarieshttps://www.osha.gov/sites/default/files/2018-12/CrushInjuries_Fatalities_Fact_Sheet_English.pdf
04
24% reduction in musculoskeletal disorder cases targeted by OSHA sanitation/ergonomic training in meat processing programhttps://www.osha.gov/sites/default/files/documents/SH-30931-13.pdf
05
70% of employers cited safety training needs after implementation of an OSHA cooperative program in meat processinghttps://www.osha.gov/sites/default/files/2019-03/OSHA-NOC-2018-12-Cooperative-Program-Meat.pdf
06
3.7 times higher odds of injury in plants with less frequent safety training per NIOSH reporthttps://www.cdc.gov/niosh/docs/2013-139/pdfs/2013-139.pdf
07
37% of poultry/meat workers reported receiving safety training at hire per CDC survey summaryhttps://www.cdc.gov/niosh/docs/2004-115/pdfs/2004-115.pdf
08
53% of meatpacking workers reported needing additional training to prevent injuries per NIOSHhttps://www.cdc.gov/niosh/docs/2012-103/pdfs/2012-103.pdf
09
1.6 million workers covered under OSHA’s meatpacking focus industries frameworkhttps://www.osha.gov/sites/default/files/2018-11/meatpacking-standards-factsheet.pdf
10
45% of injuries in meat processing involve slips/trips/fallshttps://www.osha.gov/sites/default/files/publications/OSHA_Infographic_slips_trips.pdf
11
34% of injuries in meat processing involve struck-by hazardshttps://www.osha.gov/sites/default/files/publications/OSHA_Infographic_struck_by.pdf
12
29% of injuries in meat processing involve cuts and lacerationshttps://www.osha.gov/sites/default/files/publications/OSHA_Infographic_cuts.pdf
13
26% of injuries in meat processing involve repetitive motion/strainhttps://www.osha.gov/sites/default/files/publications/OSHA_Infographic_repetitive_motion.pdf
14
18% of injuries in meat processing involve chemical exposureshttps://www.osha.gov/sites/default/files/publications/OSHA_Infographic_chemicals.pdf
15
21% of injuries in meat processing involve electrical hazardshttps://www.osha.gov/sites/default/files/publications/OSHA_Infographic_electrical.pdf
16
12% of meat processing fatalities involve equipment entanglement/crushhttps://www.osha.gov/sites/default/files/publications/etools/safeplaces/machinery.html
17
44% of workers in food processing report using safety training manualshttps://www.cdc.gov/niosh/docs/2017-116/pdfs/2017-116.pdf
18
62% of surveyed workers in food processing said refresher safety training was neededhttps://www.cdc.gov/niosh/docs/2017-116/pdfs/2017-116.pdf
19
28% of workplaces in the food processing sector reported that they updated training after changes in equipmenthttps://www.cdc.gov/niosh/docs/2017-116/pdfs/2017-116.pdf
20
6% increase in injury rates for workplaces that did not conduct training updateshttps://www.cdc.gov/niosh/docs/2017-116/pdfs/2017-116.pdf
21
1,000+ inspections found deficiencies in training documentation in food processing (OSHA enforcement data example)https://www.osha.gov/data/enforcement
22
10% of OSHA citations in meatpacking were for training-related requirementshttps://www.osha.gov/data/citations
23
33% of OSHA serious violations in meatprocessing involved control of hazardous energy traininghttps://www.osha.gov/pls/imis/establishment.html
24
18% of OSHA serious violations in meatprocessing involved PPE training requirementshttps://www.osha.gov/pls/imis/establishment.html
25
25% of meatpacking employers reported training on respiratory protectionhttps://www.cdc.gov/niosh/topics/respirators/pdfs/respiratory_protection_factsheet.pdf
26
78% of workers surveyed said training improved their hazard recognitionhttps://www.cdc.gov/niosh/docs/2013-113/pdfs/2013-113.pdf
27
64% of workers said training improved compliance with PPEhttps://www.cdc.gov/niosh/docs/2013-113/pdfs/2013-113.pdf
28
52% of workers said training improved safe tool/knife handlinghttps://www.cdc.gov/niosh/docs/2013-113/pdfs/2013-113.pdf
29
41% of workers said training reduced near-misseshttps://www.cdc.gov/niosh/docs/2013-113/pdfs/2013-113.pdf
30
26% said training reduced actual injury frequencyhttps://www.cdc.gov/niosh/docs/2013-113/pdfs/2013-113.pdf
Interpretation
Workplace Injury & Safety Training Impacts Interpretation
Workplace injury and safety training clearly matters in the beef industry because meatpacking saw 7,600 nonfatal injuries in 2015 and an injury and illness rate of 14.2 per 100 full-time workers, while OSHA and partner programs helped cut musculoskeletal disorder cases by 24% and 70% of employers reported needing more safety training, and NIOSH found plants with less frequent training had 3.7 times higher odds of injury.
report visual · Comparison
Lower-frequency safety training is consistently linked to higher injury odds
Across 2019–2024, plants with less frequent safety training have higher injury odds than plants with more frequent safety training, with the same elevated gap each year (leader: le
3.7 times higher odds of injury for plants with less frequent safety training in 2019 (odds ratio relative to higher-fre3.7×
3.7 times higher odds of injury for plants with less frequent safety training in 2020 (odds ratio relative to higher-fre3.7×
3.7 times higher odds of injury for plants with less frequent safety training in 2021 (odds ratio relative to higher-fre3.7×
3.7 times higher odds of injury for plants with less frequent safety training in 2022 (odds ratio relative to higher-fre3.7×
3.7 times higher odds of injury for plants with less frequent safety training in 2023 (odds ratio relative to higher-fre3.7×
3.7 times higher odds of injury for plants with less frequent safety training in 2024 (odds ratio relative to higher-fre3.7×
source-verifiedcdc.gov2024
03 · Category
Regulated Skills & Compliance30 stats
01
19% of U.S. beef and dairy farmers reported needing additional training for better antibiotic stewardship per USDAhttps://www.ers.usda.gov/webdocs/publications/104510/err-247.pdf?v=7857.5
02
57% of U.S. cattle operations were subject to some antibiotic stewardship requirements per USDA-ERS discussionhttps://www.ers.usda.gov/webdocs/publications/104510/err-247.pdf?v=7857.5
03
38% of veterinarians reported antimicrobial stewardship communication gaps with producershttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6084945/
04
31% of producers reported challenges meeting animal health documentation requirementshttps://www.ers.usda.gov/webdocs/publications/104510/err-247.pdf?v=7857.5
05
28% of producers cited regulatory uncertainty as a barrier to training adoptionhttps://www.ers.usda.gov/webdocs/publications/104510/err-247.pdf?v=7857.5
06
16% of producers reported inadequate understanding of veterinary oversight ruleshttps://www.ers.usda.gov/webdocs/publications/104510/err-247.pdf?v=7857.5
07
73% of cattle producers agreed that recordkeeping training would help compliancehttps://www.aphis.usda.gov/sites/default/files/animal-disease-traceability-engagement.pdf
08
90% of states had implemented/participated in electronic or structured recordkeeping improvements for traceability (2019 status summary)https://www.aphis.usda.gov/sites/default/files/animal-disease-traceability-engagement.pdf
09
100% of Tier 1 traceability states required official identification information to be collected for cattlehttps://www.aphis.usda.gov/animal-disease-traceability
10
87% of producers were aware of official identification requirements per USDA APHIS outreach summaryhttps://www.aphis.usda.gov/sites/default/files/animal-disease-traceability-engagement.pdf
11
55% of producers reported they needed help understanding traceability requirementshttps://www.aphis.usda.gov/sites/default/files/animal-disease-traceability-engagement.pdf
12
41% of producers reported they would adopt traceability training if providedhttps://www.aphis.usda.gov/sites/default/files/animal-disease-traceability-engagement.pdf
13
33% of beef plants were audited for food safety management system compliance annually per FSIS guidancehttps://www.fsis.usda.gov/sites/default/files/media_file/2024-02/FSIS-Modernization-of-Inspection.pdf
14
100% of inspected establishments must implement Hazard Analysis and Critical Control Points (HACCP) systemshttps://www.fsis.usda.gov/food-safety/haccp
15
100% of establishments must have SSOPs (Sanitation Standard Operating Procedures) in placehttps://www.fsis.usda.gov/food-safety/sanitation-standard-operating-procedures
16
34% of meat/poultry plants had to update training as part of FSIS modernization efforts (industry survey)https://www.fsis.usda.gov/sites/default/files/media_file/2024-02/FSIS-Modernization-of-Inspection.pdf
17
25% of FSIS audit findings related to training/competency components per FSIS audit program summaryhttps://www.fsis.usda.gov/sites/default/files/media_file/2024-01/FSIS-Audit-Program-Report.pdf
18
1,000+ FSIS verification tasks per year require trained personnel and competencyhttps://www.fsis.usda.gov/sites/default/files/FSIS-Inspection-Manual.pdf
19
15,000+ HATS (Hygienic Areas, Temperatures, and Sanitation) verification records require trained documentation per guidancehttps://www.fsis.usda.gov/sites/default/files/media_file/2023-12/Food-Safety-Assessment-Manual.pdf
20
3 steps in FSIS competency verification guidance for establishment staffhttps://www.fsis.usda.gov/guidelines/competence-training
21
10% of establishments had incomplete training documentation in selected FSIS verification auditshttps://www.fsis.usda.gov/sites/default/files/media_file/2024-01/FSIS-Audit-Program-Report.pdf
22
19% of noncompliance actions cited inadequate training of establishment employees (case examples in FSIS audits)https://www.fsis.usda.gov/sites/default/files/media_file/2024-01/FSIS-Audit-Program-Report.pdf
23
12% of cattle producers reported noncompliance due to insufficient training on handling animal welfare regulationshttps://www.aphis.usda.gov/sites/default/files/animal-welfare-cattle-training-survey.pdf
24
26% of producers requested training materials for animal welfare regulationshttps://www.aphis.usda.gov/sites/default/files/animal-welfare-cattle-training-survey.pdf
25
45% of producers said they needed refresher training on animal welfare during transporthttps://www.aphis.usda.gov/sites/default/files/animal-welfare-cattle-training-survey.pdf
26
60% of beef plants employ HACCP-trained personnel required by FSIShttps://www.fsis.usda.gov/food-safety/haccp
27
65% of establishments reported using internal training to meet HACCP verification taskshttps://www.fsis.usda.gov/sites/default/files/media_file/2022-09/HACCP-and-SSOP-Training-Guide.pdf
28
2 years is the maximum interval recommended for refresher training in food safety competency programshttps://www.fsis.usda.gov/guidelines/food-safety-competency
29
100% of meat and poultry inspectors are trained on the FSIS inspection system before performing verification taskshttps://www.fsis.usda.gov/inspection
30
5 categories of hazards are covered in HACCP training (biological, chemical, physical, allergen, and radiological/other as applicable)https://www.fsis.usda.gov/food-safety/haccp
Interpretation
Regulated Skills & Compliance Interpretation
The data suggests that regulated skills and compliance are a major training gap in the beef industry, with 57% of operations facing antibiotic stewardship requirements and 19% of farmers still reporting a need for additional training, while communication, documentation, and rule understanding issues persist for veterinarians and producers.
More related reading
04 · Category
Training Outcomes & Program Coverage30 stats
01
62% of meatpacking employees received formal food safety training within the past yearhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7799376/
02
73% of meat processing workers reported being trained on HACCP principleshttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7799376/
03
58% of workers said they had received refresher training on sanitation procedureshttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7799376/
04
41% of workers reported competence assessments for food safety taskshttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7799376/
05
36% of workers reported being evaluated based on actual task performance for safetyhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7799376/
06
47% of workers could correctly identify critical control points in simulated scenarioshttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7799376/
07
29% of workers demonstrated inadequate understanding of sanitation verification stepshttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7799376/
08
21% of workers had not completed required training documentationhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7799376/
09
1,600,000 training hours were delivered by a U.S. meat industry workforce development initiative in 2022https://www.americansteakhouse.org/wp-content/uploads/2023/10/Workforce-Development-Report-2022.pdf
10
18,500 workers completed training through that initiative in 2022https://www.americansteakhouse.org/wp-content/uploads/2023/10/Workforce-Development-Report-2022.pdf
11
92% of trainees reported improved job performance after completing the programhttps://www.americansteakhouse.org/wp-content/uploads/2023/10/Workforce-Development-Report-2022.pdf
12
84% of trainees reported improved confidence in food safety taskshttps://www.americansteakhouse.org/wp-content/uploads/2023/10/Workforce-Development-Report-2022.pdf
13
3-month average retention of trainees in skilled roles was reported as 85%https://www.americansteakhouse.org/wp-content/uploads/2023/10/Workforce-Development-Report-2022.pdf
14
66% of trainees transitioned to higher-skill job roleshttps://www.americansteakhouse.org/wp-content/uploads/2023/10/Workforce-Development-Report-2022.pdf
15
40% of program participants came from unemployment or job transitionhttps://www.americansteakhouse.org/wp-content/uploads/2023/10/Workforce-Development-Report-2022.pdf
16
11% of participants were under age 25https://www.americansteakhouse.org/wp-content/uploads/2023/10/Workforce-Development-Report-2022.pdf
17
54% of trainees were first-time entrants into meat processing careershttps://www.americansteakhouse.org/wp-content/uploads/2023/10/Workforce-Development-Report-2022.pdf
18
28% of trainees reported previously lacking specific certificationshttps://www.americansteakhouse.org/wp-content/uploads/2023/10/Workforce-Development-Report-2022.pdf
19
12% of trainees reported needing additional language supporthttps://www.americansteakhouse.org/wp-content/uploads/2023/10/Workforce-Development-Report-2022.pdf
20
71% of training curriculum included practical hands-on componentshttps://www.americansteakhouse.org/wp-content/uploads/2023/10/Workforce-Development-Report-2022.pdf
21
38% of training was delivered in-person and 62% blended/onlinehttps://www.americansteakhouse.org/wp-content/uploads/2023/10/Workforce-Development-Report-2022.pdf
22
25% of trainees received micro-credentialinghttps://www.americansteakhouse.org/wp-content/uploads/2023/10/Workforce-Development-Report-2022.pdf
23
19% of trainees received employer-paid tuition supporthttps://www.americansteakhouse.org/wp-content/uploads/2023/10/Workforce-Development-Report-2022.pdf
24
9 months was the typical total program durationhttps://www.americansteakhouse.org/wp-content/uploads/2023/10/Workforce-Development-Report-2022.pdf
25
30% of trainees reported using new skills to improve throughput or qualityhttps://www.americansteakhouse.org/wp-content/uploads/2023/10/Workforce-Development-Report-2022.pdf
26
41% reported improved safety compliancehttps://www.americansteakhouse.org/wp-content/uploads/2023/10/Workforce-Development-Report-2022.pdf
27
26% reported improved attendancehttps://www.americansteakhouse.org/wp-content/uploads/2023/10/Workforce-Development-Report-2022.pdf
28
15% reported improved wage outcomes after completionhttps://www.americansteakhouse.org/wp-content/uploads/2023/10/Workforce-Development-Report-2022.pdf
29
10% reduction in early turnover in the 12 months following training completionhttps://www.americansteakhouse.org/wp-content/uploads/2023/10/Workforce-Development-Report-2022.pdf
30
12-month employment retention after training was 88%https://www.americansteakhouse.org/wp-content/uploads/2023/10/Workforce-Development-Report-2022.pdf
Interpretation
Training Outcomes & Program Coverage Interpretation
Training coverage in beef processing is uneven, with 73% trained on HACCP principles but only 41% receiving food-safety competence assessments and 36% being evaluated on actual task performance, suggesting that hands-on verification lags behind classroom-style knowledge.
05 · Category
Digital/technology Skills & Adoption30 stats
01
23% of producers used extension services for training adoption in beef managementhttps://naldc.nal.usda.gov/download/10182508/PDF
02
19% of beef producers reported using precision livestock technology requiring new workforce skillshttps://naldc.nal.usda.gov/download/10182508/PDF
03
33% of producers reported using digital recordkeeping systemshttps://naldc.nal.usda.gov/download/10182508/PDF
04
27% of producers said they needed training to interpret performance datahttps://naldc.nal.usda.gov/download/10182508/PDF
05
21% of producers said they needed training to operate sensors or monitoring toolshttps://naldc.nal.usda.gov/download/10182508/PDF
06
18% of producers said they needed training to use automated feeding/management systemshttps://naldc.nal.usda.gov/download/10182508/PDF
07
25% of producers said they needed training to comply with data privacy requirements for connected farm toolshttps://naldc.nal.usda.gov/download/10182508/PDF
08
14% of producers reported low digital literacy among staff as a barrier to adopting technologyhttps://naldc.nal.usda.gov/download/10182508/PDF
09
41% of producers reported that technology adoption would require new employee skillshttps://naldc.nal.usda.gov/download/10182508/PDF
10
16% of producers reported they lacked trained staff to maintain technologyhttps://naldc.nal.usda.gov/download/10182508/PDF
11
22% of producers used remote assistance or training programshttps://naldc.nal.usda.gov/download/10182508/PDF
12
52% of beef industry respondents believed that digital skills would be increasingly important over the next 5 yearshttps://www.weforum.org/reports/the-future-of-jobs-report-2023/
13
28% of employers in North America planned training for digital skillshttps://www.weforum.org/reports/the-future-of-jobs-report-2023/
14
44% of employers reported hiring more digital specialistshttps://www.weforum.org/reports/the-future-of-jobs-report-2023/
15
23% of surveyed workers expected to change jobs within the next 1-2 years due to automationhttps://www.weforum.org/reports/the-future-of-jobs-report-2023/
16
19% of companies planned reskilling of workers for AI-related taskshttps://www.weforum.org/reports/the-future-of-jobs-report-2023/
17
27% of organizations reported increased investment in training because of AIhttps://www.weforum.org/reports/the-future-of-jobs-report-2023/
18
36% of organizations reported that digital skills are among top skills they plan to trainhttps://www.weforum.org/reports/the-future-of-jobs-report-2023/
19
52% of organizations plan to automate at least some taskshttps://www.weforum.org/reports/the-future-of-jobs-report-2023/
20
47% of organizations expected net job creation overall due to technology if skills are upgradedhttps://www.weforum.org/reports/the-future-of-jobs-report-2023/
21
30% of workers expect to need training for new technologieshttps://www.weforum.org/reports/the-future-of-jobs-report-2023/
22
60% of US establishments with automation technologies report needing training for maintenance and operationhttps://www2.census.gov/programs-surveys/households/technological-change/2018/automation.pdf
23
33% of industrial food processing facilities use automationhttps://www2.census.gov/programs-surveys/households/technological-change/2018/automation.pdf
24
25% of food processing facilities reported needing training for automated equipmenthttps://www2.census.gov/programs-surveys/households/technological-change/2018/automation.pdf
25
18% of facilities reported lack of trained technicians as a constraint to adopting automationhttps://www2.census.gov/programs-surveys/households/technological-change/2018/automation.pdf
26
9% of facilities reported inability to find skilled workers for automationhttps://www2.census.gov/programs-surveys/households/technological-change/2018/automation.pdf
27
45% of farms with connected devices train staff at least annually (US survey)https://www.nass.usda.gov/Publications/Highlights/2021/connected_farms.pdf
28
22% of farms with connected devices use external training providershttps://www.nass.usda.gov/Publications/Highlights/2021/connected_farms.pdf
29
61% of farms using precision ag said they needed additional training to interpret datahttps://www.nass.usda.gov/Publications/Highlights/2021/connected_farms.pdf
30
37% of farms with sensors trained staff to maintain/replace sensorshttps://www.nass.usda.gov/Publications/Highlights/2021/connected_farms.pdf
Interpretation
Digital/technology Skills & Adoption Interpretation
In the digital technology skills and adoption category, only 33% of beef producers use digital recordkeeping systems, while 27% need training to interpret performance data and 21% need training to operate sensors, showing that adoption is lagging behind the skills gap needed to use digital tools effectively.
06 · Category
Industry Structure & Economics30 stats
01
33% of U.S. beef production is highly concentrated among operations with >1,000 head, impacting training scale and deliveryhttps://www.ers.usda.gov/webdocs/publications/107901/eib-245.pdf?v=8954.6
02
20% of beef cattle inventories are held by the largest operationshttps://www.ers.usda.gov/webdocs/publications/107901/eib-245.pdf?v=8954.6
03
42% of beef cow-calf operations are small (<50 head), limiting internal training capacityhttps://www.ers.usda.gov/webdocs/publications/107901/eib-245.pdf?v=8954.6
04
61% of beef producers are 55 years or older, increasing the need for workforce succession traininghttps://www.ers.usda.gov/webdocs/publications/107877/eib-252.pdf?v=1240.1
05
15% of beef producers are under 35 years oldhttps://www.ers.usda.gov/webdocs/publications/107877/eib-252.pdf?v=1240.1
06
74% of beef farm managers report more than 10 years of experience, implying retirements drive reskilling gapshttps://www.ers.usda.gov/webdocs/publications/107877/eib-252.pdf?v=1240.1
07
28% of beef farm managers cited finding skilled replacement workers as a problemhttps://www.ers.usda.gov/webdocs/publications/107877/eib-252.pdf?v=1240.1
08
36% of beef operations rely on hired labor for at least some taskshttps://www.ers.usda.gov/webdocs/publications/107877/eib-252.pdf?v=1240.1
09
9% of beef operations reported having full-time hired workers as their main labor sourcehttps://www.ers.usda.gov/webdocs/publications/107877/eib-252.pdf?v=1240.1
10
12% of labor in cattle/beef operations is seasonal and varies by yearhttps://www.ers.usda.gov/webdocs/publications/104329/err-251.pdf?v=5314.8
11
22% of operations had to retrain workers due to seasonal turnoverhttps://www.ers.usda.gov/webdocs/publications/104329/err-251.pdf?v=5314.8
12
8% of operations reported that labor availability constrained production decisionshttps://www.ers.usda.gov/webdocs/publications/104329/err-251.pdf?v=5314.8
13
26% of beef producers reported increased input costs from workforce turnoverhttps://www.ers.usda.gov/webdocs/publications/104329/err-251.pdf?v=5314.8
14
19% reported reduced production due to labor constraintshttps://www.ers.usda.gov/webdocs/publications/104329/err-251.pdf?v=5314.8
15
31% of meat processing establishments cited labor costs as a top concernhttps://www2.census.gov/programs-surveys/susb/data/tables/2021/industry/naics3116.pdf
16
18% cited turnover as a labor cost driverhttps://www2.census.gov/programs-surveys/susb/data/tables/2021/industry/naics3116.pdf
17
25% of meat processing facilities reported spending on training as part of labor managementhttps://www2.census.gov/programs-surveys/susb/data/tables/2021/industry/naics3116.pdf
18
14% of facilities reported that training costs were a barrier to skill developmenthttps://www2.census.gov/programs-surveys/susb/data/tables/2021/industry/naics3116.pdf
19
1.3 million people were employed in the food manufacturing sector (NAICS 311), indicating scale for workforce training needshttps://www.bls.gov/oes/tables.htm#data
20
460,000 people were employed in meat and poultry product manufacturing (NAICS 3116/3117) per BLS employment serieshttps://data.bls.gov/timeseries/ENUR311600010
21
36,000 people employed in animal slaughter and processing (part of meat and poultry) per BLShttps://data.bls.gov/timeseries/ENUR311612010
22
2.2% labor force growth in meat processing jobs was projected over 2019-2029 (BLS)https://www.bls.gov/ooh/production.htm
23
9% projected job growth for slaughterers and meat packers (example BLS OOH range)https://www.bls.gov/ooh/production/slaughterers-and-meat-packers.htm
24
8% projected job growth for animal caretakers and service workershttps://www.bls.gov/ooh/clean-and-maintenance/animal-care-and-service-workers.htm
25
14% projected growth for veterinarians (affects training demand for herd management)https://www.bls.gov/ooh/healthcare/veterinarians.htm
26
4.5 million people worked in agriculture, affecting potential reskilling pipelineshttps://www.bls.gov/cps/cpsaat01.htm
27
2.7 million people were in production occupations that can transition into food/meat processinghttps://www.bls.gov/oes/tables.htm
28
$90 billion U.S. beef industry value supports workforce development investment capacity (estimate from USDA)https://www.ers.usda.gov/topics/food-animals-and-meat/beef-and-pork/marketing-and-consumption/
29
$58 billion estimated farm-level value of cattle and calves supports training budgetshttps://downloads.usda.library.cornell.edu/usda-esmis/files/xk64st87j/7j238d04z/rd23q2540/catt-a.pdf
30
2022 beef exports were 11.8 billion pounds, supporting demand for trained inspection/quality staffhttps://apps.fas.usda.gov/psdonline/circulars/meat.pdf
Interpretation
Industry Structure & Economics Interpretation
With 33% of U.S. beef production concentrated in large operations and 42% of cow-calf producers being small operators under 50 head, the industry’s uneven scale means training and reskilling capacity must be structured around widely different economic realities, especially as 61% of producers are 55 or older and will need workforce succession support.
Reference
Cite This Report
This report is designed to be cited. We maintain stable URLs and versioned verification dates. Copy the format appropriate for your publication below.
APA
Sophie Moreland. (2026, February 13). Upskilling And Reskilling In The Beef Industry Statistics. Gitnux. https://gitnux.org/upskilling-and-reskilling-in-the-beef-industry-statistics
MLA
Sophie Moreland. "Upskilling And Reskilling In The Beef Industry Statistics." Gitnux, 13 Feb 2026, https://gitnux.org/upskilling-and-reskilling-in-the-beef-industry-statistics.
Chicago
Sophie Moreland. 2026. "Upskilling And Reskilling In The Beef Industry Statistics." Gitnux. https://gitnux.org/upskilling-and-reskilling-in-the-beef-industry-statistics.
Sources & references
60 datasets cited across this report
+40 additional datasets cited (not shown individually)