Chris Greuel, the head sausage maker at Salcherts Meat Market, has graduated as a Master Meat Crafter from UW Madison. Chris started as a meat cutter in 2017, has honed his meat cutting and sausage making techniques over the years. In July of 2020, Chris became a partial owner of Salchert Meats. In Sept of 2021, Chris enrolled in the Master Meat Crafter program at the University of Wisconsin-Madison Meat Science and Animal Biologics Discovery (MSABD) Extension.

The MMC program is a two-year training program that provides participants with comprehensive knowledge of meat science, food safety, and meat processing principles. It consists of six, three-day workshops and concludes with a two-day graduation program. The MMC class of 2023 had 32 individuals from 10 states across the country.

The program has helped Chris perfect his skills, and he has brought a new level of understanding to his work, “The MMC program gave me a better understanding of the “why” I do certain things because I knew how to do a lot of different things but not the reason behind it” added Chris, owner and MMC granduate. Salchert Meats continues to use the exact same recipes they are known for, now with a deeper understanding of the reasons behind each step in the process.

Salchert Meats, established in 1928, is a small business that provides meat processing services to livestock producers, adding value to the bulk meat through sausage making and portioned products like burgers, steak sandwiches and brats. These products are sold locally through wholesale (bars, restaurants and athletic clubs) or retail customers.

For more information, please contact Katie Fuhrmann, owner of Salchert Meats, at 920-999-2651 or [email protected].