Wisconsin has the meats — and the Master Meat Crafters with in-depth knowledge of meat science, food safety and meat processing principles.
Three processors who don the title — Jake Sailer, Phil Schmidt and Shaun Edwards — tell Mid-West Farm Report that the value they got from the program is immense. Each have a unique story of how the education gleaned from the Master Meat Crafters Program had gotten them a new product, a national award or more business.
MMC is a highly regarded and first-of-its-kind meat industry training program offered by UW-Madison’s Meat Science & Animal Biologics Discovery program. The 2-year program consists of six 2.5-day workshops alongside a formal graduation ceremony, and candidates are required to successfully complete four program elements for graduation and subsequent distinction as “Master Meat Crafter.”
Sailer was in the first cohort of students to go through the process in 2010. Jake is the fifth generation to operate Sailer’s Food Market and Meat Processors in Elmwood. The family is celebrating 99 years of business this year. After taking the course, he thought it was so impactful that he sent his employee next. Together, they developed an award-winning pepperoni.
The current ’22-’23 class sits at 34 attendees, according to Jesse Brookstein, outreach specialist with the UW-Madison Department of Animal and Dairy Sciences. Students hail from all over — Wisconsin, Michigan, New York, New Hampshire, Pennsylvania, Utah and South Dakota to name a few. The program has also gotten interest from Canada and Rwanda.
Not only does the geography of the students vary, the professors come in from around the U.S. as well — UW-System, Iowa State, Mississippi State University, Texas Tech and the University of Arkansas. Industry professionals also pay a visit, coming from Johnsonville, Tomahawk Manufacturing, Tyson, Seaboard Farms, USDA and the Wisconsin Beef Council — again, just to name a few.
Master Meat Crafter Phil Schmidt got his start in meat processing at age 17. Today he’s been co-operating his own butchery called The Meat Block in Greenville for more than 20 years. He attributes business growth and success in part to the MMC. Schmidt says he HAD to be a part of the program no matter what the cost after seeing the impact it had on the first cohort.
Schmidt says the program taught him more of the science behind his processing. He was able to market his snack sticks as shelf-stable after learning that his particular recipe did not need to be refrigerated. This was important because stores have more available shelf space than refrigeration space.
Acceptance into MMC is based on the quality and content of the required training program application. Applicants with at least five years of experience in ownership, operation or employment in a meat processing establishment will be viewed favorably. However, other backgrounds will be considered for admission.
From finance in Nashville to culinary arts for Cirque du Soleil to head chef in Manhattan… to meat processing in Fort Atkinson. Master Meat Crafter Shaun Edwards had a unique journey to his profession today at Jones Meat Market. He says he never thought he’d become a meat processor when he started his career. But today he encourages other culinary students to get involved in meat processing and the Master Meat Crafter program.
The program is limited to 35 participants per class. The next application period — for the ’23-’24 cohort — will open this fall. And classes for that cohort will begin in January 2023. Find information on future MMC programs here: https://livestock.extension.wisc.edu/programs/master-meat-crafter-training-program/
The Master Meat Crafter Training Program will take place at the brand new, state-of-the-art UW-Madison Meat Science & Animal Biologics Discovery building. Learn more about the building: https://meatsciences.cals.wisc.edu/
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