Q&A with Mike Taylor — Hog Buyer, Tyson Foods

In this installment of A Showman Currently in the Field, we catch up with Mike Taylor to talk about raising four daughters in the show ring, a nearly 30-year career with Tyson Foods, and how he sees opportunity for youth in the pork industry today.

Q: ShowPig
Mike, thank you for joining today. We're so glad to have you as part of our series, Showman Currently in the Field.

A: Mike Taylor
Thank you for having me!

Q: ShowPig
Let’s start with where you’re at now. What does your career look like?

A: Mike Taylor
I live near Bluffton, Indiana—just south of Fort Wayne. I’ve worked for Tyson Foods for over 28 years and am currently a hog buyer at the Logan’s Port, Indiana, plant. I’m married and have four daughters, all between 23 and 31. While I’ve always been on the plant side rather than production, I’ve been part of the hog industry for a long time.

Q: ShowPig
Your daughters were dominant in the show ring. What are they up to now, and how did raising girls in that environment shape your family?

A: Mike Taylor
Our oldest, Kayla, lives in Michigan with her husband and three kids. They’re still raising show pigs. Our youngest, Bailey, just got married and also raises pigs with her husband while working as a financial consultant. The two middle girls live near Bluffton but aren’t in ag professionally. That said, they still help mentor kids in the ring. Showing gave them work ethic and responsibility—and even if they’re in other industries, they use those skills every day.

Q: ShowPig
Why was raising your family with livestock important to you?

A: Mike Taylor
I grew up on a dairy farm and showed animals in 4-H. My wife and I both loved it and knew we wanted our daughters to grow up the same way. We started with multiple species, but hogs became the favorite. The show world introduced us to amazing people and instilled values in our girls that I think are missing in many homes today—like how to work hard and be passionate about what you do.

Q: ShowPig
You're on the commercial side of things now as a hog buyer. Can you walk us through what that looks like?

A: Mike Taylor
I work at a Tyson plant that processes 16,750 hogs a day. I spend most of my time talking with producers, scheduling loads, and making sure everyone is trained—truckers need TQA (Transport Quality Assurance), and producers need PQA (Pork Quality Assurance). It’s essential we work with people who take care of their livestock the right way. That’s what consumers and restaurants expect, and it's what we deliver.

Q: ShowPig
How did you get started with Tyson Foods?

A: Mike Taylor
I was on the livestock judging team at Joliet Junior College. My coach, Dale Hummel, encouraged me to pursue a career in the packing industry. I started at Tyson in Columbus Junction, Iowa, right out of college, working as a junior buyer in the alleys. A year later, I moved to Logan’s Port and have been with Tyson ever since, working my way through markets and management before returning to the plant recently.

Q: ShowPig
Can you explain what your day-to-day as a hog buyer involves?

A: Mike Taylor
Each morning I connect with producers to coordinate loads and plan for upcoming days and weeks. I also help ensure everyone is trained properly. It’s all about logistics, quality, and animal care—getting hogs to the plant efficiently and humanely.

Q: ShowPig
Are you still working with pricing and harvest data too?

A: Mike Taylor
Yes. While most checks are now issued automatically, I used to hand-deliver them. Back then, we tattooed pigs to track carcass data like backfat, loin depth, and weight. Today, the plant still tattoos every pig—just at the plant instead of at markets. That data helps us trace performance back to producers.

Q: ShowPig
You mentioned touring a Tyson plant recently. Let's talk about breed preference. Can you share how Duroc genetics are influencing the industry?

A: Mike Taylor
Tyson—and many export markets, especially Japan—prefer Duroc-sired pigs because of meat quality. As a result, we've really leaned into promoting Duroc genetics within our supply chain. Another trend we’ve pushed for is open pen gestation, again based on customer expectations. Our industry evolves to meet those needs.

Q: ShowPig
What’s the average weight of hogs coming into your plant now?

A: Mike Taylor
Most hogs average between 280–290 pounds live weight. Our premium weight range is 230–290 pounds. Over the years, pigs have gotten much larger—25–30 years ago, they were closer to 240. Larger pigs make the process more cost-efficient. The speed and consistency of processing now is just incredible—about 1,000 hogs per hour.

Q: ShowPig
Biosecurity is a major topic. What steps are taken at the plant?

A: Mike Taylor
At Logan’s Port, we run two shifts and clean the plant top to bottom between them. It’s USDA inspected and disinfected daily. Trucks are also washed and disinfected before heading back to farms to reduce the risk of disease spread. Cleanliness and biosecurity are non-negotiable.

Q: ShowPig
What advice would you give a young person interested in meat science or the pork industry?

A: Mike Taylor
There are endless career paths: production, nutrition, marketing, management, and more. If you enjoy working with animals, there's a place for you. Talk to people at trade shows, ask questions, and stay curious. The skills you gain in the show ring translate well into commercial ag careers—we need more of that passion in the industry.

Q: ShowPig
What’s your hope for the future of agriculture?

A: Mike Taylor
I hope we can spark more youth interest and keep family farms thriving. Even as farms grow, many are still family-run. I want to see more young people enter this industry—because it’s one that’s shaped my life and my family’s life for the better.

Q: ShowPig
Thank you, Mike. It’s been incredible getting this inside look from someone who sees the full scope—from farm to harvest floor. Your perspective helps tie the show ring to the commercial side of pork production, and we appreciate your work feeding the world.

A: Mike Taylor
Thank you very much. I appreciate the chance to share my story.

This interview is part of Showmen Currently in the Field, a content series made possible through the strategic partnership with the National Pork Board. Stay tuned for more inspiring stories from leaders shaping the future of the pork industry.