The Master Meat Crafter Program is a highly regarded and first-of-its-kind meat industry training program offered by the University of Wisconsin-Madison Meat Science program. It is designed to provide participants with a well-rounded, in-depth, and comprehensive knowledge of Meat Science,
Food Safety, and meat processing principles. The 2-year program requires successful completion of four elements for graduation and subsequent distinction as “Master Meat Crafter”.
Acceptance into this program will be based upon the quality and content of the required training program application. Applicants with at least 5-years of experience in ownership, operation, or employment in a meat processing establishment will be viewed favorably. However, other backgrounds will be considered for admission. The program is limited to 30 participants per class.
MMC Training Program Outline
MMC Program Application
Six, 2 or 2.5-day Schools (short courses) will be held throughout the 2-year program and are designed to focus on different types/categories of meat processing with additional unique topics incorporated as appropriate. Each School is designed to:
1) Review important Meat Science principles
2) Gain a deeper understanding of certain principles
3) Learn new principles, concepts, and technologies.
A blend of classroom presentations, manufacturing demonstrations, and product sampling are used to reinforce important Meat Science concepts.
Participants will be required to conduct an in-plant research project. Projects are selected by the MMC candidate, discussed and developed among peers within the program, and approved by the training program personnel.
As a project example, a candidate might choose to research the role phosphates have on cook yields. That individual would need to develop an experimental plan (including experiments) and conduct the necessary research in their respective establishment including identifying treatments, conducting product trials, collecting data, and any other important aspects to thoroughly and effectively understand the role phosphates have on cook yields.
Upon completion of the in-plant research, the candidate must write a formal report explaining the project. Scheduled project progress reports will occur as needed throughout the training program. A final written report will be required for program completion. A formal presentation of the research project will occur during the graduation program in 2020.
Each participant will be expected to mentor an employee or another individual on various meat science and meat processing topics based upon the knowledge and principles learned from Master Meat Crafter Training Program. Participants must develop their own mentoring program (approved by training program personnel) prior to the beginning of mentoring.
At least six homework assignments will be administered throughout the program to expand on specific learning objectives.
The cost for the Master Meat Crafter program is $7,500. Fees can be paid in full up front or broken into quarterly installments over the course of two years. Fee includes:
Registration for six 2.5-day Schools, participant materials and handouts, meals/
banquets, and other activities and materials included in the program.
Distinction as Master Meat Crafter
After successfully completing all program elements, participants will receive the distinction of “Master Meat Crafter”. A formal graduation ceremony will take place to signify the completion of
Master Meat Crafter Graduates – Back Row of seven from L to R: Randy Hurst (Leroy Meats of Horicon; Horicon, WI), Bob Sindermann (Tyson Foods; Fort Atkinson, WI), Joshua Swart (Usinger’s Famous Sausage; Milwaukee, WI), James Hanson (Jones Dairy Farm; Fort Atkinson, WI), Jonathan Collins (Country Pride Meats; Clinton, WI); Jacob Collins (Country Pride Meats; Clinton, WI), Timothy King (Main Street Meat Company; Roscoe, IL),
Middle Row of eleven from L to R: Dean Rindahl (Fox Bro’s Piggly Wiggly; Oconomowoc, WI), Joseph Parajecki (Kettle Range Meat Company; Waterford, WI), Shaun Edwards (Jones Dairy Farm; Fort Atkinson, WI), Justin Fugate (Sailer’s Food Market & Meat Processing; Elmwood, WI), Nathan Inboden (Inboden Meats; DeKalb, IL), Ashley Sutterfield (Tyson Foods; Springdale, AR), David Sutton (Newhall Meat Locker; Newhall, IA), Eric Muench (Louie’s Finer Meats; Cumberland, WI), Thomas Grantner (Peer Foods Group; Chicago, IL), Michael Jansen (Johnsonville Sausage; Sheboygan Falls, WI), Vance Lautsbaugh (Crescent Meats & Catering; Cadott, WI)
Front Row of seven from L to R: Donald Aldrich (Ski’s Meat Market; Steven’s Point, WI), Desmond Johnston (SAIT Polytechnic; Calgary, Alberta), Patrick O’Connell (Peer Foods Group; Chicago, IL), Kelly Gall Washa (Grand Champion Meats; Foley, MN), Robert Gokey (Karl’s Sausage Kitchen; Peabody MA), Henry Vieluf (Cibao Meat Products; Bronx, NY), Timothy Brueggen (Falls Meat Service; Pigeon Falls, WI)
Master Meat Crafter Graduates: Back row of 6:(from left to right): Roy Barden (Pardeeville, WI), Louis Muench (Louie’s Finer Meats; Cumberland, WI), Rick Reams (RJ’s Meats & Groceries; Hudson, WI), Bennett Fraboni (Fraboni’s Italian Specialties; Monona, WI), Dusten Hoesly (Hoesly’s Meats; New Glaris, WI), Mike Clark (Lodi Sausage Company; Lodi, WI); Middle row of 5 (from L to R): Craig Huth (Richland Locker; Richland Center, WI), Jeff Roberts (Glenn’s Market & Catering; Watertown, WI), Jusdon Rechek (Rechek’s Food Pride; Beaver Dam, WI), Andy Geiss (Geiss Meat Service; Merrill, WI), Dave VanHemelryk (Maplewood Meats; Green Bay, WI); Front row of 6 (from L to R): Nate Barden (Pardeeville, WI), Jacob Sailer (Sailer’s Food Market & Meat Processing Inc; Elmwood, WI), Jim Johnson (Otto’s Meats; Luxemburg, WI), Matthew Bayer (Country Fresh Meats; Weston, WI), Jennifer Hoeppner (Quality Cut Meats; Cascade, WI), and Jeff Schmalfeldt (Lake Geneva Country Meats Inc; Lake Geneva, WI).
Row 1 (seated left to right): Anton Washa (Foley Locker, Inc. Foley, MN), Jennifer Dierkes (McDonald’s Meats, Inc. Clear Lake, MN), Thomas Heise (Custom Meats of Marathon, Inc. Marathon, WI), Terrance Prem (Prem Meats, Spring Green, WI), Bradley Pearson (Lodi Sausage Co. Lodi, WI). Row 2 (left to right): Mike Flanigan (Northwoods Locker, LLC. Clayton, WI), Jamie Cline (T.A. Solberg Co. Rhinelander, WI), Gidget Joyal (Johnsonville Sausage LLC. Sheboygan Falls, WI), Louis Muench (Louie’s Finer Meats, Inc. Cumberland, WI), Andrew Pearson (Sixth Street Market Ashland, WI), John Franseen (Hewitt Meat Processing, Inc. Marshfield, WI), Joel Reck (Ski’s Meat Market, Stevens Point, WI) Ralph Krawczyk (Wixon Inc. St. Francis, WI). Row 3 (left to right): Nathan Jorgensen (Peroutka’s Meat Processing, Antigo, WI), Kurtis Lam (Fox Brothers Piggly Wiggly, Oconomowoc, WI), William Muench (Louie’s Finer Meats, Inc. Cumberland, WI), Philip Schmidt (The Meat Block LLC, Greenville, WI), Mark Hanni (PS Seasonings and Spices, Iron Ridge, WI), David Mauer (Wisconsin River Meats, Mauston, WI), Chad Nolechek (Nolechek’s Meats, Inc. Thorp, WI), Anthony Reams (RJ’s Meats and Groceries, Hudson, WI).