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

WAMP Award Winner: Haen Meat Packing

Today we feature Haen Meats of Kaukauna. Family owned and operated for over 50 years, the company is currently run by the four Haen Brothers: Dan John Tim and Tom. Haen Meat Packing is a full service meat market featuring custom slaughtering, the finest meat cuts, and a huge selection of cured and smoked meats and sausage products made from family recipes. The company has won over 250 State, State Fair and National awards for their products. At this year’s WAMP Show they took home two Grand Champion awards for their Bone-in Ham and Skinless Weiners. They also received two Champion and one Reserve Champion awards at the show as well as winning four awards at the State Fair Meat Products Show. In 2008 John and Tim Haen were in ducted into the American Association of Meat Processors Cured Meat Hall of Fame. In addition to these award winners, Haen’s also offers 14 different kinds of specialty bratwurst, a variety of fresh and smoked sausage, fresh cuts of meat, homemade pizzas, many ready to eat products/soups, and bakery. Haen Meat Packing also offers custom and wild game processing. They are located on County Road KK, Kaukauna - between County N and Highway 55. For more information please visit their website at www.haenmeats.com or find them on Facebook!
Store Hours:

Mon, Tues, Wed, Fri: 7:00 AM - 5:00 PM
Thur: 7:00 AM - 6:00 PM
Sat: 7:00 AM - Noon