The farm bill discussion continues on capitol hill. And among those keeping a close eye on policy is the National Cattlemen’s Beef Association. Association Vice president of Government Affairs Ethan Lane says some of the key things they’re keeping an eye on are critical policy priorities, including the farm bill, tax policy, and emerging issues like lab-grown meat.

The farm bill discussion continues on capitol hill. And among those keeping a close eye on policy is the National Cattlemen’s Beef Association. Association Vice president of Government Affairs Ethan Lane says some of the key things they’re keeping an eye on are critical policy priorities, including the farm bill, tax policy, and emerging issues like lab-grown meat.

Join Pam Jahnke for the latest farm news. Heard daily on WOZN 96.7 FM and 1670 AM in Madison Wisconsin from 5-6am. Also heard on affiliate stations all over Wisconsin.

Join Pam Jahnke for the latest farm news. Heard daily on WOZN 96.7 FM and 1670 AM in Madison Wisconsin from 5-6am. Also heard on affiliate stations all over Wisconsin.

MID-WEST FARM REPORT - MADISON

Daily audio and podcasts from the Mid-West Farm Report Madison!

Daily audio and podcasts from the Mid-West Farm Report Madison!

NCBA's Policy Agenda

There’s a lot to be excited about at Northcentral Technical College (NTC). As they have a brand new meat lab, housing the school’s new ‘Pasture to Plate’ butchery program. 

The new program was born out of necessity. During the pandemic, meat facilities were unable to take in all the animals that needed to be harvested. In response, state funds have been invested in educational programs focusing on meat processing and animal husbandry to prevent such issues from recurring.

The "Pasture to Plate" program offers students an in-depth understanding of the entire meat processing chain. This includes:
Humane Slaughter: Students learn ethical and inspected slaughter techniques that ensure the meat is legally fit for sale.
Food Safety and HASAF Certification: The curriculum includes critical training in Hazard Analysis and Critical Control Points (HASAF) certification to ensure students can manage food safety protocols.
Cold Lab Experience: Students spend significant time in NTC’s state-of-the-art cold lab, gaining hands-on experience with industry-standard equipment such as emulsifiers, rollers, grinders, and band saws.

"Our cold lab provides students with real-world industry experience," says culinary instructor Chef Brock Decker. "They spend hours breaking down animals, learning about the nuances of different cuts, and ensuring food safety, which is crucial for their future careers."

There’s a lot to be excited about at Northcentral Technical College (NTC). As they have a brand new meat lab, housing the school’s new ‘Pasture to Plate’ butchery program. 
The new program was born out of necessity. During the pandemic, meat facilities were unable to take in all the animals that needed to be harvested. In response, state funds have been invested in educational programs focusing on meat processing and animal husbandry to prevent such issues from recurring.
The "Pasture to Plate" program offers students an in-depth understanding of the entire meat processing chain. This includes:
<ul>
<li aria-level="1">Humane Slaughter: Students learn ethical and inspected slaughter techniques that ensure the meat is legally fit for sale.</li>
<li aria-level="1">Food Safety and HASAF Certification: The curriculum includes critical training in Hazard Analysis and Critical Control Points (HASAF) certification to ensure students can manage food safety protocols.</li>
<li aria-level="1">Cold Lab Experience: Students spend significant time in NTC’s state-of-the-art cold lab, gaining hands-on experience with industry-standard equipment such as emulsifiers, rollers, grinders, and band saws.</li>
</ul>
"Our cold lab provides students with real-world industry experience," says culinary instructor Chef Brock Decker. "They spend hours breaking down animals, learning about the nuances of different cuts, and ensuring food safety, which is crucial for their future careers."

NTC Launches 'Pasture to Plate' Program

Fifteen beef industry leaders from 10 states, including Wisconsin, were in Seoul, South Korea, and Tokyo, Japan this May where they studied market conditions and U.S. beef’s potential while witnessing and participating in U.S. beef promotions. Joe Meyer (Unity, Wis.) and Brady Klatt (Clinton, Wis.) represented Wisconsin Beef Council on the trip. In both markets, the weeklong tour included U.S. Embassy briefings from Agricultural Trade Office staff and market updates from the U.S. Meat Export Federation (USMEF) staff. The trip was organized by USMEF.

Brady Klatt, beef producer from Clinton, shares what he learned with Pam Jahnke on this edition of "Checkoff Chats".

The team also met with USMEF exporter members, visited a research and development center, and saw an online wholesaler in Seoul as well as the head office of a sauce and seasoning business in Tokyo. The team witnessed and participated in marketing activities including a beef trade seminar for the foodservice sector, a consumer seminar in Tokyo, and several retail promotions for U.S. beef in both markets. Team members also participated in a livestreaming event for U.S. beef with an e-commerce company in Seoul.

Fifteen beef industry leaders from 10 states, including Wisconsin, were in Seoul, South Korea, and Tokyo, Japan this May where they studied market conditions and U.S. beef’s potential while witnessing and participating in U.S. beef promotions. Joe Meyer (Unity, Wis.) and Brady Klatt (Clinton, Wis.) represented Wisconsin Beef Council on the trip. In both markets, the weeklong tour included U.S. Embassy briefings from Agricultural Trade Office staff and market updates from the U.S. Meat Export Federation (USMEF) staff. The trip was organized by USMEF.
Brady Klatt, beef producer from Clinton, shares what he learned with Pam Jahnke on this edition of "Checkoff Chats".
The team also met with USMEF exporter members, visited a research and development center, and saw an online wholesaler in Seoul as well as the head office of a sauce and seasoning business in Tokyo. The team witnessed and participated in marketing activities including a beef trade seminar for the foodservice sector, a consumer seminar in Tokyo, and several retail promotions for U.S. beef in both markets. Team members also participated in a livestreaming event for U.S. beef with an e-commerce company in Seoul.

USMEF Host WI Producers In South Korea And Japan - Brady Klatt

May is Beef Month in Wisconsin, and it's more than firing up the grill and gathering around tables. It’s an occasion to acknowledge the dedication of a community that raises cattle from pasture to plate. The Wisconsin Beef Council (WBC) is showing its appreciation with new ways to feature farmers.


Beef Promotion Farm Signs: The Wisconsin Beef Council will select five applications for Beef Promotion Farm Signs. If selected, WBC will create a farm’s preferred design to be displayed along Wisconsin’s roadsides. Once installed, farms will receive a $200 reimbursement. More details can be found here.
Local Beef Directory: All beef and dairy farms that sell meat directly are encouraged to sign up for the Wisconsin Beef Council’s Local Beef Directory. This directory is a free map for consumers to connect with farmers that is promoted through WBC. Farmers can register online.
Materials Order Form: The Wisconsin Beef Council is pleased to offer discounted promotional materials for beef events and promotions. Some materials may be downloaded and reproduced. The materials order form can be found at com.
Behind the Beef: Interested in sharing your story? Whether it’s social media, a blog post, or video feature, WBC wants to showcase the people behind this premier protein to build trust among consumers. If you are willing to highlight your farm, contact WBC by emailing wbc@beeftips.com. Several existing stories live online.

May is Beef Month in Wisconsin, and it's more than firing up the grill and gathering around tables. It’s an occasion to acknowledge the dedication of a community that raises cattle from pasture to plate. The Wisconsin Beef Council (WBC) is showing its appreciation with new ways to feature farmers.
 
<ol>
<li>Beef Promotion Farm Signs: The Wisconsin Beef Council will select five applications for Beef Promotion Farm Signs. If selected, WBC will create a farm’s preferred design to be displayed along Wisconsin’s roadsides. Once installed, farms will receive a $200 reimbursement. More details can be found <a href="https://www.beeftips.com/cattlemens-corner/beef-promotion-farm-signs/">here</a>.</li>
<li>Local Beef Directory: All beef and dairy farms that sell meat directly are encouraged to sign up for the Wisconsin Beef Council’s Local Beef Directory. This directory is a free map for consumers to connect with farmers that is promoted through WBC. Farmers can register <a href="https://www.beeftips.com/raising-beef/local-beef-directory">online</a>.</li>
<li>Materials Order Form: The Wisconsin Beef Council is pleased to offer discounted promotional materials for beef events and promotions. Some materials may be downloaded and reproduced. The materials order form can be found at <a href="https://www.beeftips.com/resources/materials-order-form">com</a>.</li>
<li>Behind the Beef: Interested in sharing your story? Whether it’s social media, a blog post, or video feature, WBC wants to showcase the people behind this premier protein to build trust among consumers. If you are willing to highlight your farm, contact WBC by emailing <a href="mailto:wbc@beeftips.com">wbc@beeftips.com</a>. Several existing stories live <a href="https://www.beeftips.com/raising-beef/behind-the-beef">online</a>.</li>
</ol>

NCBA's Policy Agenda

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