The Wisconsin Meat Industry Hall of Fame was established to recognize the contributions of individuals who have had a significant impact on the meat industry of Wisconsin.  This contribution may be regarded as a business venture, an idea, a process or invention, an educational effort, a leadership role or any other effort which has influenced […]

  The Badger Meat Science Club is hosting  a “Whole Hog Break Down” fundraising event on Thursday, Nov. 16 from 6 – 9 p.m. Participants in the workshop begin with a full side of pork and learn the basic anatomy to break down the hog to its primal cuts. Then they have the opportunity to butcher their […]

A very special congratulations goes out to Dr. Jeffrey Sindelar, Extension Meat Specialist and Associate Professor at the University of Wisconsin-Madison. Jeff was recently featured in the National Provisioner being named one of the 25 future icons of the meat industry. Wisconsin is incredibly fortunate to have such a prominent, accomplished figure fostering our state’s […]

San Angelo, TX – Several students and faculty members from UW’s Meat Science program attended the Reciprocal Meat Conference hosted by Angelo State University in San Angelo, TX from June 17-22. The following individuals presented posters of their research. In additional, a small group of undergraduate students from the Badger Meat Science Club attended to compete […]

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 […]

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 […]

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 […]

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 […]

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 […]