Pictured left to right: Dan Schaefer with his vitamin E research colleagues Kris Scheller-Stewart and Quingping Liu.
The Wisconsin meat industry honored one of its influential figures, Dan Schaefer, as he was officially inducted into the Wisconsin Meat Industry Hall of Fame. The ceremony celebrated Schaefer’s 40-year career as a researcher, educator, and pioneer whose work transformed beef production across the Midwest.
Growing up on a diversified farm in Kewaskum, Schaefer’s lifelong journey was sparked by a simple realization of his own passions.
“I determined that I liked animals, in this case livestock, and people. It grew from there,” he tells Mid-West Farm Report.
This dual interest led him to the UW-Madison, where he eventually achieved his dream of becoming a faculty member in the Meat and Animal Science Department.
Schaefer is known for his groundbreaking work on finishing Holstein steers, a program that turned a neglected segment of the industry into a high-quality beef source for state packers. His influence also extended into the classroom, where he mentored generations of students, and into the modern era through his expertise in “beef on dairy” crossbreeding.
Another notable achievement — supplementing vitamin E in rations to improve meat color. That discovery is still used today.
Even after his official retirement from the university, Schaefer remains active through his private firm, Schaefer Beef Consulting.
“I still have some gas in my tank, thanks to the good Lord,” he says when asked about his continued dedication to the field. “So I’m interested in using my knowledge and experience and scholarship to help.”
The induction marks a full-circle moment for Schaefer, who previously served as the chair of the Hall of Fame’s selection committee.
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