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Is your farm family-first or business-first?

Balancing a farm business while raising a family requires hard work and dedication. And combine it with multiple generations attuned to transition planning, communication is even more key.
 
Best-selling author and executive coach David Irvine says governance, or how farm families work together, leads to the development of farm goals, which helps create balance.
 
Within a business, he explains, are three key groups: farm owners, employees and family. Each circle brings its own goals, and some of them overlap.
 
“We have to make sure that each circle gets their interests met,” Irvine says. “And the goals need to provide clarity about where each group is heading.” 
 
Those goals, he points out, should determine the business direction. And within the family circle, deciding if the operation is family-first or business-first, takes discussion. 
 
Organize everyone to come together, Irvine says, to discuss what each family member wants, what the business goals are and answer how the business can support the family. Using this style of holistic leadership creates an atmosphere to figure out what’s important to each person.
 
“What are we in business for? Don’t give me your mission statement. Give me your personal statement. Ask yourself, what’s the purpose of the business in your life?” 
 
But the issue many face is they prioritize the drive for production first, then squeeze quality of life into it. “We work for 20 or 30 years and say, Where’s my quality of life because the business runs my life.” 
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What Does 20 MILLION Hogs a Year Look Like?

Video: What Does 20 MILLION Hogs a Year Look Like?


?? The Multi-Plant System Processing 20 Million Hogs Annually in the Midwest JBS USA operates multiple large-scale pork processing facilities across the Midwest, including major plants in Iowa, Minnesota, and Indiana. Combined, these facilities have the capacity to process approximately 20 million hogs annually.

Each plant operates high-speed automated slaughter systems capable of processing up to 20,000 head per day, followed by fabrication lines that break carcasses into primals, sub-primals, and case-ready retail products.

Hog procurement is coordinated through electronic marketing platforms that connect regional contract finishing operations and independent producers to plant demand schedules. This digital procurement system allows for steady supply flow and scheduling efficiency across multiple facilities.

Processing plants incorporate comprehensive food safety systems, including pathogen intervention technologies, rapid chilling processes, and integrated cold-chain management. USDA inspection is embedded throughout the harvest and fabrication stages to ensure regulatory compliance and product integrity. Finished pork products — from bulk primals to retail-ready packaged cuts — are distributed through coordinated logistics networks serving domestic and export markets.