- Each year the Wisconsin State Fair Meats Contest is conducted in association with
the Wisconsin State Fair. This is the 26th year the competitive meat product show will be held.
Over the past 25 years, a total of approximately 2,500 products have been entered, producing more than 250 product show winners, and the auctioning of the winning products during the fair has raised approximately $1,000,000 for the Wisconsin 4-H Foundation. This money is put to good use by supporting statewide 4-H programs in helping develop the future of Wisconsin.
This year, the judging will take place on June 22 at the Wisconsin State Fair Park. Just as in the past few years, to cut down on entry and shipping costs, we have decreased the quantity of product you must enter. Eight different classes will be available to enter product in and we encourage you to enter product in all of them.
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A two-day HACCP short course has been scheduled for August to improve the food safety in your businesses. The annual two-day Basic Hazard Analysis
and Critical Control Point (HACCP) workshop for meat, poultry and egg plants will be held on Tuesday, Aug. 15, and Wednesday, Aug. 16, at the University of
Wisconsin–Madison. The basic HACCP training course will discuss the principles of HACCP, development of HACCP plans and programs, and implementation including new USDA FSIS regulations. This program is consistent with the intent and scope of the USDA FSIS regulation. This course is designed for individuals with little or no knowledge of HACCP and those who would like a refresher on HACCP to learn about recent regulatory changes and developments. This course will include topic presentations and working groups for a hands-on opportunity to develop HACCP program components.
This course satisfies the training requirement specified in the 1996 Pathogen Reduction/HACCP regulation. Individuals that complete the course will receive a certificate indicating they are a HACCP-trained individual and their name will be added to a registry maintained by the International Meat & Poultry HACCP Alliance. Additional information can be found at: http://fyi.uwex.edu/meats/workshopsseminars/ and you can register online for the Basic HACCP workshop at https://charge.wisc.edu/animalscience/workshops.asp
Questions about this program may be directed to Madi Potratz, outreach specialist, at firstname.lastname@example.org or (608) 890-3633; or to Jeff Sindelar, extension meat specialist, at email@example.com or (608) 262-0555.
The annual Wisconsin meat processors convention will be at the Marriott Hotel in Middleton Wi on March 30-April 2, 2017.
The Wisconsin Meat Product Competition is the largest of its kind in the United States. The size of this product show and the quality of its entries demonstrates the important role that the sausage and processed meats play in Wisconsin’s Meat industry and among the states consumers. The state ranks third in the nation in total sausage production, and is well known around the U.S. for the quality of its meat products. Meat Processing plants and Meat Markets from Throughout the state enter over 1000 products into 36 categories, including summer sausage, bratwurst, ham, bacon, smoked poultry and many other types of meats. Over 40 judges including food scientists, out of state meat processors and other food industry professionals are required to effectively evaluate the many products during a marathon session on the Saturday of the convention. Each product is scored for external appearance, eye appeal, internal appearance and aroma and taste, using a scale of 1000 points.
Click Here for the 2017 Product Show Results
Click Here for the 2017 Product Show Rules
WAMP members we have established a Facebook group to be used as a forum for discussions. All members are encouraged to join and share with each other.
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With a “Best of Show” yet to be named August 6, eight individuals have already earned championship honors in the 2013 Wisconsin State Fair Meat Products Contest. More than 100 entries competed for these top honors. The contest, held in association with the Wisconsin Association of Meat Processors, recognizes quality meat processing while promoting superior Wisconsin food products.