We teach, learn, lead and serve, connecting people with the University of Wisconsin, and engaging with them in transforming lives and communities.
cindy_lowres

HACCP Systems Validation Seminars

HACCP Systems Validation Seminars Madison, WI—During the month of March, the Wisconsin Department of Agriculture, Trade & Consumer Protection teamed up with UW Meat Science Extension to co-sponsor several HACCP Systems Validation seminars for meat processors throughout the state of Wisconsin. The five seminars took place in Green Bay, Watertown, Barron, Tomah, and Platteville, and […]

Read More...
Master Meat Crafter
Graduation Ceremony , 2016 ---  Graduates:  
Donald Aldrich – Ski’s Meat Market 
Timothy Brueggen – Falls Meat Service 
Jacob Collins – Country Pride Meats 
Jonathon Collins – Country Pride Meats
Shaun Edwards – Jones Dairy Farm 
Justin Fugate – Sailer’s Food Market & Meat Processing
Kelly Gall Washa – Grand Champion Meats 
Robert Gokey – Karl’s Sausage Kitchen 
Thomas Grantner – Land O’Frost
James Hansen – Jones Dairy Farm 
Randy Hurst – Leroy Meats of Horicon 
Nathan Inboden – Inboden’s Meat Market
Michael Jansen – Johnsonville Sausage, LLC 
Desmond Johnston – SAIT Polytechnic 
Matthew King – Main Street Meat Company
Vance Lautsbaugh – Crescent Meats & Catering
Eric Muench – Louie’s Finer Meats, Inc. 
Patrick O’Connell – Peer Foods Group, Inc. 
Joseph Parajecki – Kettle Range Meat Company
Dean Rindahl – Fox Bros. Piggly Wiggly 
Robert Sindermann – Tyson Foods 
Ashley Sutterfield – Tyson Foods 
David Sutton – Newhall Locker & Processing 
Joshua Swart – Usinger’s Famous Sausage 
Henry Vieluf – Cibao Meat Products, Inc.    ------  Welcome and Introductions 
Dr. Jeff Sindelar  - UW-Madison 
Jeff Swenson -  DATCP 
Featured Speakers:
Dr. Kate Vandenbosch—CALS Dean & Director
Ben Brancel—Wisconsin Secretary of Agriculture
Dan Schaefer—Chair of Department of Animal Sciences

Congratulations to the Master Meat Crafter Class of 2016

On Friday, January 22nd 2016, twenty-five individuals were awarded the distinction of Master Meat Crafter by University of Wisconsin – Madison Meat Science Extension and the Wisconsin Department of Agriculture, Trade, and Consumer Protection. This is the third graduating class of the Master Meat Crafter program—a two year training course focused on meat science and […]

Read More...

2016-2018 MMC Materials Posted

Materials (brochure, program outline, and application) have now been posted for the next Master Meat Crafter Training program class.  The class will begin in 2016.  Click on the “Master Meat Crafter Training Program” link to find program details.

Read More...
DSCN0958-compressed

2015 Meat Curing School

On January 14-16, the Master Meat Crafter training participants gathered at the University of Wisconsin to attend the Meat Curing School where they learned about the scientific, technical, and practical application of meat curing.  This was the 4th of the 6 required Schools for completion of the MMC program.  One of the highlights of the program was an […]

Read More...
The 2014 Class of Master Meat Crafter Graduates.

Congratulations to the Class of 2014 Master Meat Crafter Graduates!

On the evening of January 17th, twenty-one Master Meat Crafter candidates successfully met the requirements necessary to receive the distinction of Master Meat Crafter.  The graduation ceremony highlighted Wisconsin Secretary of Agriculture, Mr. Ben Brancel, and the Dean of the College of Agricultural and Life Sciences, Dr. Kate VandenBosch, as keynote speakers, and focused on […]

Read More...

2012 Basic HACCP Training Program

While conversing with any meat processor, food vendor or restaurant owner/operator, simply mention the acronym ‘HACCP’. Instantaneously, you may observe adverse emotions of frustration and agitation; however, this is no longer the case for the 63 citified participants of the 2012 Basic HACCP Training program held at the University of Wisconsin-Madison Animal Sciences Building. For […]

Read More...
1st Graduating Class

Seventeen Candidates Receive Distinction as “Master Meat Crafter”

Smiles of achievement, excitement and relief were seen on many faces at the first ever Master Meat Crafter Training program graduation ceremony was held at the DoubleTree hotel in Madison, WI on January 20th, 2012. This day marked the end of a two year rigorous meat processing training program for seventeen individuals as sausage makers […]

Read More...