Clear Lake, MN), Thomas Heise (Custom Meats of Marathon, Inc. Foley, MN), Jennifer Dierkes (McDonald’s Meats, Inc.

Row 1 (seated left to right): Anton Washa (Foley Locker, Inc. The Master Meat Crafter graduating class of 2012-2014 Participants also must conduct a plant project that includes research and development and application of a small in-plant study on a topic of choice.Participants must develop their own mentoring program and work with a team member to share the knowledge and principles learned from the Master Meat Crafter Training Program.

Six 2 ½ day workshops on the following subjects:įermented & Dry-Cured Meat Products School.Experts from industry and academia serve as instructors and all participants travel to the University of Wisconsin-Madison for training. All workshops include presentation, demonstrations, and product manufacturing.

Participants are expected to complete four different program elements, within a 2 year time period, once accepted into the program. And we are proud that Chad is here to carry on that legacy and learn from the best!Īcceptance is based on having at least 5 years of experience, taken an accredited HACCP course, along with completed a general meat processing short course, such as the Wisconsin Meat Processing school and finally, completing the training program application. Kelly has over four decades of knowledge to pass along regarding our smokehouses, sausage making, and all the processes that make our sausage what it is today. And the beef brisket strips? Chad had a hand in those, too!Ĭhad is such a valuable asset to the team and it has been awesome watching him work next to his dad, Kelly, over the past year. He also worked to develop our Original and Italian Salami products, which are unique, small batch product that have quickly become a fan favorite. Chad’s contributions to Nolechek’s include a better understanding of the effects of cheese on the fermentation and shelf stability of snack sticks, which was his plant project. Chad committed to not only investing his time to the program but continued his responsibilities at Nolechek’s Meats. Not only in the case of the business financially investing in the individual, but from the individual that is completing the program. Investing two years and a significant amount of time to the program requires commitment. The structure of the program and classroom setting created a more in-depth experience that he anticipated when he began. He found the program beneficial and developed a better appreciation and understanding of the science and technical aspect of meat processing. When participants are finished they have obtained a well-rounded, in-depth and comprehensive understanding of the science behind making sausage, which makes a big difference in crafting quality product.Ĭhad was a member of the graduating class of 2012-2014, celebrating on January 17 th 2014. Nolechek’s is proud to have Chad Nolechek, a Master Meat Crafter, on our team! Offered by the University of Wisconsin-Madison Meat Science program, participants spend two years learning various elements of meat science.

Ridge creek spiral sliced ham