DATCP Announces 2024 Meat Processor Grant Recipients

FOR IMMEDIATE RELEASE: June 26, 2024
Contact: Kelly Mella, Public Information Officer, (608) 440-0294, [email protected]

High-resolution photo: map of grant recipients

MADISON, Wis. – The Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) today announced that 38 meat processors will receive grants through the 2024 Meat Processor Infrastructure Grant Program. Now in its third year, this program aims to grow Wisconsin’s meat industry and improve the long-term viability of the state’s livestock industry.

“When it comes to our meat products, folks know they can trust the quality because Wisconsin’s meats are processed by some of the best workers in the world,” said Gov. Evers. “Over the past five years, we’ve worked hard to make sure our meat processors have additional investments and resources to help support their success. Through the Meat Processor Infrastructure Grants we’re announcing today, I’m proud that we’re going to keep building upon our work and progress to bolster our meat and poultry industry for future generations.”

Thanks to the Governor and Legislature, a total of $1.8 million was available for this year’s meat processor grants, with a maximum of $50,000 allowed for each project. Grant recipients were selected through a competitive review process and are required to provide a match of 100 percent of the grant amount. These grants are available through the 2023-25 biennial state budget. As part of the biennial budget, an additional $200,000 in grants will be available in 2025.

DATCP received 70 applications totaling $3 million in grant requests. The 38 grant recipients and their planned projects include:

Almena Meat Company, Inc., Almena
Replace and expand finished product freezer and bone cooler.

Beck’s Meats, Inc., Kaukauna
Make improvements to packaging efficiency.

Bloomington Meats II LLC, Bloomington
Replace and upgrade harvest floor hoists.

Butcher Block 66 LLC, Stevens Point
Fund purchase of a mixer-grinder and vacuum stuffer.

Carl Buddig and Company, Sheboygan
Provide infrastructure for automated bagger and scale project.

Crescent Meats LLC, Cadott
Increase harvest capacity plan.

Eagle’s Peak Processing, Mondovi
Update freezer and smoker.

Ebert Meats LLC (DBA Salmon’s Meat Products), Luxemburg
Fund purchase of a patty and poly clip machine.

Farm Market at SCF LLC, Bloomer
Expand harvest facility and fund purchase of sausage making and smoking equipment.

Fox Bros. Piggly Wiggly, Slinger
Invest in purchase of a sausage facility wrapper.

Geiss Meat Service, LLC, Merrill
Fund purchase of mixer/grinder with metal detector and aging cooler.

Green Bay Dressed Beef, LLC, Green Bay
Purchase and install new equipment for harvest area.

Jacobson’s Market LLC, Chippewa Falls
Complete expansion of smokehouse.

K & T Meat Processing, LLC, Sheldon
Invest in cooler expansion and storefront remodel.

Kelly’s Pot Pies LLC, East Troy
Complete building expansion and cooler installation.

Kettle Range Meat Company LLC, Milwaukee
Complete addition to smokehouse.

Lodi Sausage Company, Lodi
Fund purchase of a carcass cooler.

Louie’s Finer Meats, Inc., Cumberland
Complete renovation of smokehouse.

Malterer Meats, Fox Iron Ridge
Fund purchase of a bowl chopper.

Maple Leaf Meats LLC DBA Bushy’s Meat Market, Independence
Invest in the purchase of rollstock packaging.

Maplewood Packing Inc., Green Bay
Make enhancements to cooked sausage cutting and burger forming throughput.

The Meat Schoppe, Lancaster
Provide infrastructure for the creation of Passion for Pork online store.

Northern Trails Meats LLC, Watertown
Invest in purchase of an automatic feed grinder and automatic mixer/grinder.

NSB Slaughter Division LLC, Conrath
Fund improvements to harvest floor flow and data management.

Old Germantown LLC, Germantown
Fund purchase of vacuum stuffer and walk-in cooler.

Ole’s Up North Sausage Co., LLC Processing LLC, Ashland
Invest in upgrades, training, and equipment, including purchase of a vacuum sealer and mobile food cart.

Salchert’s Market, Inc., St. Cloud
Provide infrastructure to address packaging and cold storage bottlenecks.

Sheboygan Pasty Company, Inc., Sheboygan
Implement packaging line upgrade to improve efficiency.

Silver Creek Specialty Meats, Inc., Oshkosh
Fund purchase and installation of clipping equipment.

St. Joe’s Country Market, La Crosse
Provide infrastructure for processing efficiency project.

TMB East LLC (DBA Haen Meats), Kaukauna
Invest in purchase of link cutter and bulker.

University of Wisconsin-River Falls, River Falls
Make investments to increase harvest and processing capacity.

Weber’s Processing Plant, Inc., Cuba City
Invest in repair, update, and expansion of freezer.

Wenzel’s Farm, LLC, Marshfield Fund purchase of a snack stick cutter.

Wilson Farm Meats, Elkhorn
Complete Phase I of processing expansion.

Wisconsin River Brands, Inc. (DBA Wisconsin River Meats), Mauston
Complete construction of harvest floor.

Witt’s Sausage Haus, LLC, Shawano
Invest in food sealer, repair sausage mixer, and new sinks/faucets

Xiong Livestock LLC, Eau Claire
Fund implementation of onsite livestock and butchering services.

For more information on meat processor news and updates, visit DATCP’s website and sign up for email updates here.

Middleton, WI – The Wisconsin Association of Meat Processors (WAMP) will host the 85th Annual WAMP Convention on April 11-14, 2024 at the Marriott Madison West-Middleton, WI. The convention hosts meat processors primarily from the state of Wisconsin, as well as industry suppliers to the meat industry.

The WAMP convention will kick off on Thursday, April 11, with a Pre-convention workshop hosted by the University of Wisconsin – Meat Science and Animal Biologics Discovery. This year’s workshop topic is “part 2” of the technology and automation in meat processing that occurred in 2023 with more new technology, ideas, and learning. Participants will learn from a group of experts about what types of technology exist in different facets of your operation, how these technologies can offer some level of automation, and how to successfully incorporate technology into your existing operations.

On Friday, April 12, the event continues with educational sessions on: “Addressing Process Deviations During Thermal Processing,” “WI DATCP [Department of Agriculture, Trade and Consumer Protection] Updates,” “FSIS Update by Paul Kiecker,” “Increasing Thermal Processing Efficiencies,” and a panel of Virtual Plant Tours from Alaska to Wisconsin to Illinois. The Trade Show showcases more than 125 booths with goods and services for meat processing establishments on Friday afternoon.

The WI Specialty Meat Championships are held during the convention and is one of the largest meat competitions of its kind. This prestigious competition includes 34 classes of fresh and processed meats. Awards are presented for each class as well as three overall awards. New for 2024: The WAMP Convention will host the WI State Fair Meats Competition.

The convention continues Saturday, April 13, with additional time at the Trade Show and educational sessions: “Listeria and E.coli Controls,” “Cyber Attacks on Your Business” and “Is Growing Your Business Through Acquisition Right for You?”, “Labeling Dos and Don’ts,” “How to Move to State Inspection?” and “How to Move to Federal Inspection?”. The WI Specialty Meat Championships awards will be presented during the WAMP Annual Meeting on Saturday afternoon.

WAMP is offering Meat Science curriculum students to participate in the WAMP Convention (university, tech/community college, high school). Contact the WAMP office for a Student Registration form.

If you have an interest in the meat industry and attending the WAMP Convention, please see a detailed schedule and register online. A WAMP membership is required to attend the convention. Join today online.

For more information, please contact Dianne Handsaker, WAMP Executive Secretary, at 608-636-0639 or d[email protected].

New in 2024:  The Wisconsin State Fair Meats Competition moves to the Madison Marriott West on April 12 to coincide with the convention of the WI Association of Meat Processors.  Check out the new registration deadlines and delivery options.  This will continue to be a stand-alone contest administered by the WI State Fair (separate registration, judges, etc.)  Click here for more information and to register your products. 

Entry Info and Rules

MSABD Extension

The University of Wisconsin—Madison MSABD Extension program aims to deliver short courses and workshops that serve the short and long-term needs of stakeholders (the meat industry, youth, and consumers). Programs share science-based knowledge and information through courses designed to support the growth and viability of the meat industry on in-state, national, and international levels.

2024 Short Courses & Workshops

Meat Snacks Short Course: February 27—29

Wisconsin Harvest & Fabrication School: March 26—28

Basic HACCP Short Course: May 29—30

Food Safety & Meat Microbiology School: August 13—15

Wisconsin Meat Processing School: September 17—19

New Technologies School: October 22—25

The Master Meat Crafter Program

The Master Meat Crafter Program is a first of its kind, two-year meat industry training program offered by UW-Madison MSABD Extension. The program is designed to provide participants with a well-rounded knowledge of meat science, food safety, and meat processing principles.

Program Elements

Six 2.5-day workshops
Participants will gain a new, deeper understanding of meat science principles, technologies, and concepts through a blend of classroom presentations, manufacturing demonstrations, and product samplings

Plant Projects
In-plant research projects are required for completion of the MMC program. Projects are chosen by the candidate and approved by MMC training personnel

Mentorship Program
Every participant is expected to mentor an employee or other individual on various meat science or processing topics

Scan for more information & program registration or go to learn more online.