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Congratulations to the folks at all the Louie’s entities! ... See MoreSee Less

Congratulations to the folks at all the Louie’s entities!Image attachmentImage attachment

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Perhaps you'll soon be making a trip to Cuba City's Weber Meats to stock up for the summer grilling season. This photograph of the Weber brothers--Reg, David, Lee, and Norm--was published in the Telegraph Herald on May 3, 1970, after they won numerous awards at a competition in Madison. Read the accompanying article below, and visit Weber Meats website for more history and photos:

Weber boys ‘do it again’
By Ralph Kirchen
T-H State Editor

CUBA CITY, Wis. – The talk around Cuba City is, “The Weber boys have done it again. It’s getting to be a habit.”

Last weekend, the Weber brothers, Reg, 32, Norm, 30, Lee, 28, and Dave, 26, owners and operators of Weber’s Processing Plant here, entered the Wisconsin Freezers and Meat Processors Assn. contest in Madison for the seventh consecutive year. When they returned from the annual meeting, they had four blue ribbons and the coveted Governor’s trophy.

The Governor’s trophy given out for the past five years, is awarded for the outstanding product of the show and this is the second time the boys have won it.

And if this wasn’t enough, they also showed the grand champion heavy ham (14-20 lbs.), the first place light ham (10-14 lbs.), grand champion fresh breakfast links and reserve champion smoked breakfast links.

The four brothers are now making plans to enter the national show in St. Louis Aug. 2-5. Winning isn’t new to the four young Webers. They entered the national competition in 1966 and came home with 15th place. They returned in 1967 and showed the national grand champion ham, and showed the grand champion ham again in 1968.

Last year, the national contest was held in Pittsburgh Pa., and the Webers showed the grand champion boneless ham, won third prize in the heavy ham and summer sausage divisions, and fourth prize in light ham.

In state competition, they have won ribbons every year since 1964. Last year they showed the reserve champion for heavy ham and fresh bratwurst; first place, fresh pork links; reserve champion, garlic bologna; and first place, plain bologna.

The meat processing business isn’t new to the Weber family and if it’s a habit, it came only from hard work and pride in that work.

Otto Weber, grandfather of the boys, was a sausage maker in Switzerland. Shortly after the turn of the century, he moved to America and set up a meat shop in Belleville, Wis., 15 miles southwest of Madision.

Weber’s son, Otto Jr., was a salesman for the Plankington Packing Co. of Milwaukee and it was in Cuba City that he met Olive Gill, a native of the community. Miss Gill became Mrs. Weber and Weber settled in Cuba City.

The boys’ father opened up a grocery store and butcher shop in downtown Cuba City and in 1947 he built the meat processing plant on the community’s edge.

His sons worked in the plant and when he died eight years ago four of his six sons took over the business.

When asked who was the boss, Norm said, “No one. We have too much work to do to argue, so we get along great.”

To what do they owe their success? They were quick to agree, “We owe it to our dad. He taught us everything we know. What little we didn’t know, Harry Cox, who is like our second dad, taught us.”

The boys, pointing with pride to the ribbons on the wall, on top of a counter and the trophies, said, “Several years ago a man, a woman and a priest came in and began looking around. We didn’t pay too much attention to them. The man came over and said, “You don’t know who I am, do you?” When we admitted we didn’t, he said, I’m Harry Wahlert (president of the Dubuque Packing Co.) and I just came over to see your operation.”

“We showed him the plant and when he left he bought a ham.”

Although the boys wouldn’t tell their secret of success, one has a feeling that the friendly atmosphere and a deep love of what they’re doing have something to do with it.

They did say that picking only the choicest pigs has something to do with it. The pigs which won for them their most recent awards were those of Glen Fowler and Sons of rural Cuba City.

If the Webers keep winning trophies, plaques and blue ribbons, they’ll be forced to build a trophy room to house their awards.
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Great people!!!

We have always liked having Wisconsin representation on the AAMP Board - consider it if you are able.The American Association of Meat Processors has a Board of Directors that helps govern the association. Each year, we need processors and suppliers who are willing to take some time and serve on the board. If you are willing to contribute to the Board or know of someone with excellent leadership skills who would be a good Board member, please contact us at [email protected] for more information. The newest members of the board will be elected during our convention in Omaha, August 1-3. ... See MoreSee Less

We have always liked having Wisconsin representation on the AAMP Board - consider it if you are able.

Omaha, Nebraska, is going to be the hottest destination in the country this summer, thanks to AAMP's annual convention! We have a great event planned for you, as well as some great pre-convention activities and fun social events. There are the American Cured Meat Championships and the Youth Ambassador and kids programs. There are a number of informative speakers, live demos, and the largest trade show floor in AAMP's history. In short, we have packed a TON of fun and educational moments into a few days in an excellent city!

If you are on the fence about attending or have not yet registered for the show, everything you need to know about the AAMP Convention can be found at Pre-registration for the show ends on June 28; after that date, you will no longer be able to register online and will have to pay the higher fee to register on-site in Omaha. You definitely want to save yourself time and money by registering online, ahead of the show. We can't wait to see you in Omaha!
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Are you HACCP Certified??

Register today for the Basic HACCP for Meat & Poultry training, held at UW-MSABD!

This course is designed for those with little to no knowledge of HACCP & those who would like to have a "refresher" on regulatory changes and updates.

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 of HACCP trained individuals that is maintained by the International Meat & Poultry HACCP Alliance.

Existing Wisconsin meat processors and persons starting a new meat processing businesses who successfully complete the Basic HACCP Meat and Poultry Short Course may seek reimbursement for their full registration costs.

#haccptraining #uwmadison #UWMSABD #foodsafety
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Don't forget, the deadline to register for the AAMP Youth Ambassador competition is May 1, 2024. It's a great opportunity for your teen to learn about the meat industry during the AAMP convention, have some fun, and possibly win a scholarship!

For more information about our Youth Ambassador Program and to download the registration form, visit
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Congratulations! ... See MoreSee Less

Congratulations!Image attachmentImage attachment

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April 12/13 RJ's entered products in the Wisconsin Specialty Meat Championships and brought home 8 awards!
Reserve Grand Champion-
Beef Sticks
Commercial Boneless Ham
Jamaican Jerk Dinner Sausage
Dried Beef
Breakfast Sausage Links
Semi Boneless Ham
Reserve Champion-
Smoked Cranberry Maple Links
Honorable Mention-
Jamaican Jerk Bratwurst
Big thanks to Eric, Cody, Anthony, Joe D and Joe R for making sure everything works smoothly and tastes great!
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Wow! Congratulations on all the awards!!

Congrats fellas!

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