Wisconsin Meat Science Programs Beef Up Prospective Talent
In partnership with: Wisconsin Department of Agriculture, Trade and Consumer Protection.
The average American annually consumes more than 225 pounds of meat. There’s a science to getting those portions to household tables. That’s why meat scientists and industry stakeholders have prioritized
talent development.
“Most aren’t aware of how many career options there are in animal agriculture,” says Jeff Sindelar, Ph.D., University of Wisconsin (UW) professor and UW Extension meat specialist. He initially aspired to be a veterinarian until he discovered meat science.
Sindelar helped establish the Master Meat Crafter Program, an innovative meat-processing certification offered through the UW-Madison Meat Science & Animal Biologics Discovery program.
“The program is designed to provide current and future industry professionals with an all-encompassing, thorough and technical set of skills,” Sindelar says. “Additionally, the program affords the knowledge and confidence to be successful for various paths from opening a plant, being proficient in meat processing technologies, understanding food safety concepts, implementing handling principles, developing business management tools and more.”
The Master Meat Crafter Program has shepherded animal agriculturists from nearly 20 states. That’s because Wisconsin boasts a mature meat industry rooted in history and a culture for meat processing, thus inspiring a flourishing future.
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The robust progression is supported by embracing current technologies, trends and other factors. The soaring popularity of meat snacks, for example, has beefed up product marketing opportunities, leading to focused instruction at UW.
Plant-based alternatives haven’t lessened demand for meat, says Kurt Vogel, Ph.D., professor of animal welfare and behavior at UW-River Falls.
“Every year, we slaughter approximately 130 million pigs and 30 million cattle in the U.S.,” Vogel says. “Thus, a pool of talent to support safe and sustainable meat production is critical to appropriately meet demand for meat products.”
Startup funding through the American Rescue Plan Act was allocated by Gov. Tony Evers and administered by the Wisconsin Department of Agriculture, Trade and Consumer Protection, which helped launch the Humane Handling Institute, a first-of-its-kind training center for current and future slaughter professionals.
“The final moments matter, not only to the animals but to the people who handle them and to those who eat animal products,” says Vogel, who serves as the training center director.
Vogel aims to inspire a capable, educated labor force committed to humane practices. “Over 100 slaughter plant employees trained with the institute last year,” Vogel says. “We strive to have a place that develops and grows professional skill sets so talent can have long, fulfilling and prosperous careers in Wisconsin’s meat industry.”