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Dr Ryan Cox from the university of Minnesota performing a dry curing demonstration at the uw-madison fermented and dry cured meat product school. ... See MoreSee Less

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New retail store is OPEN! Stop in and see us!! ... See MoreSee Less

Save the date! The Wisconsin Meat Industry Coalition Conference is set for November 1-3, 2023. Registration and complete conference details will be available on September 15th, 2023

Livestock producers and meat processors of all sizes – as well as others affiliated with supporting these groups – are invited to attend the Wisconsin Meat Industry Coalition Conference. The event is set for November 1-3, 2023, at the Chula Vista Resort in the Wisconsin Dells.

The conference's purpose is to:
* Pursue the quest for common interests among the various sectors of meat animal industries
* Explore opportunities for developing a more unified industry voice
* Identify collaborative longitudinal opportunities with individual and collective high-impact potential benefit

The conference will feature expert panels, discussions, scholarship & meat, industry award recognition, a special presentation from an industry leader, and 2023 Wisconsin Meat Industry Hall of Fame inductions!

Watch for more details, coming soon.
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The University of Wisconsin-Madison has announced that registration for the 2024-2025 Master Meat Crafter Training program is now open (until September 30, 2023).

The Master Meat Crafter Program is a highly regarded and first-of-its-kind meat industry training program offered by the University of Wisconsin Meat Science program. It is designed to provide participants with a well-rounded, in-depth, and comprehensive knowledge of meat science, food safety, and meat processing principles. The approximately 2-year program requires completion of four elements for successful graduation and subsequent distinction as “Master Meat Crafter.” Acceptance into this program will be based upon the quality and content of the required training program application. Applicants with at least 5 years of experience in ownership, operation, or employment in a meat processing facility will be viewed favorably. The program is limited to 35 participants per class.

For more information, visit
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