-Submitted photo
Jordan marks plans to open Jordan's Meat Market in Marcus after he graduates from Iowa State University this spring with a degree in animal science. He is a fourth-generation meat cutter.

MARCUS — Growing up on a farm until he was a tween, Jordan Marks of Remsen knew he was destined to be involved in agriculture all his life. What he didn’t know was that he would be launching his own meat locker as a college student with a price tag of $1.7 million.

The senior recently graduated from Iowa State University with a degree in animal science, which heightens the life experience he’s had in the processing industry. In fact, after crossing the stage at graduation April 29, he returned to Marcus to start working full-time at his own business.

“I’m a fourth-generation meat cutter. I’ve been around it my whole life and worked in my uncle’s meat locker since I was 14,” Marks said. “I decided it was better to be an owner than a worker. I’m so fortunate to be able to have this opportunity.”

It was between his sophomore and junior year that Marks decided he wanted to open his own meat locker.

“My dad and I were talking about what I would do after graduation and the idea came up. We did some research, asked questions, spoke with the board and mayor of Marcus, and everything started to fall into place,” Marks said. “It’s been a lot of work. I had help from my dad, especially since I was in school the whole time. There’s been a lot of talking to the city, the bank, the board.”

The town of Marcus was chosen for the location of the future Jordan’s Meat Market 10 miles from where he grew up.

“I picked Marcus because I went to high school there. I know a lot of people in the community and will get support from them. There also hasn’t been one here since the 1970s and we have a lot of community backing behind it,” Marks said. “Everyone loves the idea of it so far and we hope the support continues.”

With an estimated cost of $1.7 million, Marks was fortunate to secure an $800,000 loan guarantee to cover construction and provide working capital for the northwest Iowa project. The building measures 60 by 120 feet and will be ready for its grand opening on June 1 from 3 to 7 p.m. The facility essentially was designed by Marks’ dad, who compiled the best part of all the lockers he has visited in his job as a meat locker inspector for the state.

“There will be six doors all filled with frozen retail products and a separate case with fresh products, too. That will be in the front half. The back half is where the processing will be done. We have pens that can hold 12 cattle, but there will be a consistent flow of us taking them out of the pens and the animals being dropped off,” Marks said.

Jordan’s Meat Market will offer hogs, beef, chicken and venison when it’s in season. Marks said he’ll also make available products that his customers want him to carry.

“We’ll have all the popular cuts like steak, jerky, bratwursts with skin on and skinless. If a customer walks in and wants us to sell something and it’s beneficial for me, then I’ll definitely put it on the shelf,” Marks said. “We want to get some products in the coolers before we officially open.”

The customers not only will hail from Marcus and the immediate surrounding areas, but Marks expects to draw from further out.

“There aren’t a ton of locker plants around us and I feel that it’s a plenty big enough market to sustain everyone,” Marks said. “We’ve received nothing but positive comments and support from everyone.”

While he doesn’t want to get ahead of himself, Marks said he has thought about how he could expand Jordan’s Meat Market once it’s fully established, possibly with a second location or growth of the original site to open up capacity. At first, he’ll have half a dozen employees with the ability to retain up to 10.

“My dad will still help and my uncle on my mom’s side will come work for me,” Marks said. “We’re ready to go and we want to work, so if anyone is in the area, stop by and check us out.”

Lee Schulz, livestock economist for Iowa State University Extension, noted that the addition of Jordan’s Meat Market will boost area farmers’ bottom line and Iowa’s ag economy.

In 2016, the daily slaughter capacity was estimated to be less than 25 percent of the daily fed cattle production in the state, Schultz said.

“Cattle slaughter and beef processing contribute significantly to the economy. A lack of slaughter and processing facilities for fed cattle represents a lost opportunity in Iowa’s economy,” he said. “Iowa is competitive in the commodity beef business, but Iowa’s additional strengths lie in quality specification products for the beef market. Iowa has a reputation for producing high quality cattle due to its proximity to an abundant supply of corn and corn coproducts, quality genetics and excellent stockmanship.”

Schulz noted that packing plants of all sizes have important roles to play in the beef industry.

“Finding a role is all about responding to beef customer and consumer interests and providing a constant supply of consistent, high-quality beef at competitive prices,” he said.