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).

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 and meat industry leaders from across the state, University representatives, and WI state government officials gathered to recognize these deserving individuals as a Master Meat Crafter.

Beginning in 2010, after being accepted into the program, each Master Meat Crafter candidate embarked on a 2-year journey to gain a deep understanding of their craft in this first-of-its-kind program. For successful program completion, and subsequent distinction as a “Master Meat Crafter”, four elements of the program were undertaken. Part 1 included attending 6 short courses on meat processing topics including “ Basic Meat Processing School”, “Fresh Meats School”, “Food Safety and Meat Microbiology School”, “Cured Meat School”, Cooked & Emulsified Sausage School“, and a “Fermented & Dry Cured Meat Products School” held at the University of Wisconsin-Madison or River Falls campuses. Part 2 included completion of several extensive topic-targeted homework exercises. Part 3 included developing and successful execution of a mentorship training program to pass along knowledge learned. Part 4 required each candidate to develop and conduct in-plant research project carried out in the participant’s establishment on a Meat Science topic of their choice. A day of mentorship program and in-plant research project presentations was held during the day leading to the much anticipated evening graduation ceremony.

The Master Meat Crafter training program was developed in conjunction with the Specialty Meat Development Center (SMDC) of Wisconsin and is supported by the University of Wisconsin Meat Science Extension, University of Wisconsin, Wisconsin Department of Agriculture, Trade and Consumer Protection, and the Wisconsin Association of Meat Processors. The goals of the program are to 1) provide participants with well rounded, in-depth, and comprehensive knowledge about Meat Science/meat processing principles, 2) provide development opportunities for the future meat industry leaders, and 3) help ensure the Wisconsin and US meat industry remains strong and viable for years to come.

With an immeasurable amount of time, hard work and dedication, 17 Master Meat Crafter candidates successfully completed the inaugural 2-year program and were the first to receive the distinction of a “Master Meat Crafter”…or as a master of their craft.

Meinhardt Raabe

Meinhardt F. Raabe a.k.a “Little Oscar, The World’s Smallest Chef” or The Munchkin Coroner of Oz, played a significant role in promoting Wisconsin processed meat products in the 1930s, 40’s and 50’s. Born in 1915 on a farm in a German-American community in southeastern Wisconsin, he graduated from the University of Wisconsin – Madison in 1937. Raabe’s small stature set him apart in size but did not encumber his enthusiasm for interacting with people and representing Oscar Mayer and Co. in promoting their products, especially to children and the young at heart. He was the first “Little Oscar” to tour with the company’s Weiner mobile” and trained many other Little Oscars for the role. His contribution to the film industry is well documented by the Munchkin Star on Hollywood’s Walk of Fame, and in his autobiography, “Memories of a Munchkin.” But his contributions to the meat industry and especially to the meat industry of Wisconsin are equal and lasting value.

Gary and Pat VanHemelryk

Roger and Pat Van Hemelryk are the founders and co-owners of Maplewood Meats, a state inspected retail meat processing plant in Green Bay. Since 1983, the plant has grown from 3,400 to over 35,000 square feet, with over 85 feet of full service retail case. Their plant is a model for adoption of equipment and technology that improves efficiency and product quality. Maplewood has an “open door” approach with fellow processors who are new to the business and looking for help to get started or who are looking for ideas/ways to grow their business. They have eagerly given time and resources to help fellow processors improve their operations. Their personal success and growth have provided inspiration and a model for others showing them “it can be down and this is how.” With Pat’s unwavering support and Roger’s approach of leading by example, this husband and wife team truly exemplifies what all Wisconsin Meat Processors should aspire to be.

Gary Underwood

Gary L. Underwood is vice president, chief technology officer and co-owner of Red Arrow Products Company in Manitowoc. Gary is the inventor of brine injectable smoke flavorings as well as 14 other patents covering advanced methods for smoke flavoring production, flavoring and coloring preparations ad their applications to meat and other food products. Notable are fast pyrolysis method of converting wood to high browning smoke flavorings and development of Maillose that provides a golden-brown color to food products. His technical advancements in liquid smoke production, processes and formulations have enabled Red Arrow to expand into international markets with customized smoke flavoring products for a wide variety of special needs within the meat industry. In addition to his leadership of Red Arrow, Gary serves on numerous boards and commissions in his community and provided leadership to the Wisconsin Section of the Institute of Food Technologists

http://www.redarrowusa.com/

Glorious Malone

Glorious Malone, the founder of Malone’s Fine Sausage, Inc., in Milwaukee, exemplifies the determination and entrepreneurship that characterizes the Wisconsin meat industry. She took a family recipe for Southern-style headcheese and from it developed a successful business that recently celebrated its 30th anniversary and sells its product throughout the upper Midwest.

Glorious and her husband, George, started in a small grovery store where they sold their headcheese as a seasonal product that was prepared in the store’s kitchen. After George’s death in 1971, Glorious continued as sole manager. She founded Malone’s Fine Sausage, Inc., was certified by Wisconsin meat inspection, was the first African American woman to obtain USDA meat inspection and manage a federally inspected plant, and expanded her market and production to a year-round business.

Glorious was a generous, civic-minded woman. When the company needed new facilities, she built them in the historic King Drive neighborhood and contributed to its redevelopment.

This week we are featuring Nolechek’s Meats Inc., of Thorp, WI. This year at the WAMP product show Nolechek’s took home included Grand Champion for their Apricot Dijon Fresh Bratwurst, Reserve Grand bacon, and Reserve Grand garlic polish sausage. Check out their website http://www.nolechekmeats.com/

Nolechek's Meats has been a family owned and operated, community oriented business providing premium quality meats since 1952. Nolechek's was founded by Bill Sr. and his wife Dee in 1952 and is now owned and operated by their two sons Bill Jr. and Kelly with 5 employees including their sister Jennifer, and Kelly's son Chad.

Nolechek’s has a huge selection of fresh, smoked and frozen items including steaks, pork chops , beef and pork roasts, over ten different types of summer sausages, several types of bacon, a wide variety of smoked sausages including different polish sausages and wieners, stuffed chicken breasts, several types of breakfast sausages including maple, blueberry, and apple cinnamon, a variety of lunch meats, several different types of old world ethnic sausages, and of course 30+ types of award winning bratwurst. They also custom slaughter hogs, and process deer. And with deer season around the corner Nolechek’s has lowered costs for their deer processing to $75. Their processing includes skinning, cutting wrapping and hamburger fabrication.

On your next visit to Thorp make sure to plan a stop at Nolechek’s Meats!

Superior Meats

Continuing with our series on Wisconsin Association of Meat Processors contest winners, this week we are featuring Superior Meats located in Superior WI.

At the 2010 WAMP product show Superior Meats took home Grand Champion emulsified ring bologna, Reserve Grand Champion Canadian Bacon and Reserve Champion Specialty cook bratwurst red pepper provolone brat. In addition to 57 different types of award winning brats they also offer the highest quality pork, poultry and ground chuck which is prepared fresh daily on the premises. They make and smoke their own sausages and cut meats to order, allowing them to offer hard to find specialty meats. Mike Cragin Superior Meats general manager says our “Mission is to provide our customers with the finest quality and freshest products available. Butcher shop quality at supermarket prices.”

Superior Meats was opened 11 years ago and has 10 times as much business as they did that first year. Leading to a feature on the ABC Twin Cities news station. Which can be viewed here http://kstp.com/article/stories/S447222.shtml?cat=1

So if you are interested in tasting their award winning brats, please visit Superior Meats 6301 Tower Avenue, Superior, WI 54733 or visit their website http://www.superior-meats.com/index.html