Central America has become a bigger and bigger partner in Wisconsin's beef business.  Terry and Ardel Quam from Lodi traveled to the Dominican Republic to accompany U.S. Meat Export Federation (USMEF) staff on an educational mission, funded in part by The Wisconsin Department of Agriculture, Trade and Consumer Protection's new Ag Export Council grant program.

Through this project, USMEF will work to expand Wisconsin Beef Council sponsored foodservice seminars funded in FY2022 to new countries and importers within the region. While retail has certainly become a more important sales channel for U.S. beef within the region, particularly during the COVID-19 pandemic, foodservice continues to be the dominant buyer. The foodservice seminars sponsored by the Wisconsin Beef Council demonstrate the important characteristics and attributes of U.S. beef, teaching decision-makers about marbling and the different characteristics of various cuts.

Central America has become a bigger and bigger partner in Wisconsin's beef business.  Terry and Ardel Quam from Lodi traveled to the Dominican Republic to accompany U.S. Meat Export Federation (USMEF) staff on an educational mission, funded in part by The Wisconsin Department of Agriculture, Trade and Consumer Protection's new Ag Export Council grant program.
Through this project, USMEF will work to expand <a href="https://www.beeftips.com/">Wisconsin Beef Council </a>sponsored foodservice seminars funded in FY2022 to new countries and importers within the region. While retail has certainly become a more important sales channel for U.S. beef within the region, particularly during the COVID-19 pandemic, foodservice continues to be the dominant buyer. The foodservice seminars sponsored by the Wisconsin Beef Council demonstrate the important characteristics and attributes of U.S. beef, teaching decision-makers about marbling and the different characteristics of various cuts.

Every time a Wisconsin farmer sells an animal, a portion of that sale is dedicated to that commodities check-off program.  The program directs those funds toward research, education and promotion.

The Wisconsin beef industry includes not only cow/calf producers, feedlot operations, and breeding operations - but it also includes the depth of Wisconsin's dairy industry since many of those cows, steers, and calves will ultimately become a part of the beef industry.

Checkoff Chat, sponsored by the Wisconsin Beef Council and Equity Livestock Sales Assocation, keeps producers and consumers aware of where money's being spent and how consumers are reacting to their product.

Checkoff Chat

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!

The Wisconsin Way - A Story Shared In Central America

Just like the colleges and schools that are wrapping up with graduations, the Wisconsin Master Cheesemaker Program has another round of graduates. While we have over 1200 licensed cheesemakers in Wisconsin, for those seeking to reach the pinnacle of their craft, the Wisconsin Master Cheesemaker certification is the ultimate achievement as Wisconsin is the only place outside of Switzerland with this program.

Among this year’s graduate class is Sara Griesbach. She works at Nasonville Dairy and has now become the third-ever woman to complete the prestigious Wisconsin Master Cheesemaker program. She tells Mid-West Farm Report more about this process, but first she tells us how she got into cheesemaking in the first place.

*Photo Courtesy of Dairy Farmers Of Wisconsin

Just like the colleges and schools that are wrapping up with graduations, the Wisconsin Master Cheesemaker Program has another round of graduates. While we have over 1200 licensed cheesemakers in Wisconsin, for those seeking to reach the pinnacle of their craft, the Wisconsin Master Cheesemaker certification is the ultimate achievement as Wisconsin is the only place outside of Switzerland with this program.
Among this year’s graduate class is Sara Griesbach. She works at Nasonville Dairy and has now become the third-ever woman to complete the prestigious Wisconsin Master Cheesemaker program. She tells Mid-West Farm Report more about this process, but first she tells us how she got into cheesemaking in the first place.
*Photo Courtesy of Dairy Farmers Of Wisconsin

The Road To "Master Cheesemaker" -Sara Griesbach Becomes 3rd Ever Woman Graduate

The way things used to be – cows were milked twice a day, morning and night. Milking technology has since developed where the cow can decide when and how often she wants to be milked. What does milking frequency mean for milk production? That’s what the UW Dairy Innovation Hub has been exploring. Erin Kammann joins us. She’s a Madison native – educated at UW-Platteville before earning a master's degree from UW-Madison. Her love for animals started in the 4-H, and she’s continuing that love through research. Her research project found that if you temporarily increase the milking frequency of your fresh cows, you’ll see a lasting carryover effect of higher milk production. Learn more: https://andysci.wisc.edu/directory/erin-kammann/

The way things used to be – cows were milked twice a day, morning and night. Milking technology has since developed where the cow can decide when and how often she wants to be milked. What does milking frequency mean for milk production? That’s what the UW Dairy Innovation Hub has been exploring. Erin Kammann joins us. She’s a Madison native – educated at UW-Platteville before earning a master's degree from UW-Madison. Her love for animals started in the 4-H, and she’s continuing that love through research. Her research project found that if you temporarily increase the milking frequency of your fresh cows, you’ll see a lasting carryover effect of higher milk production. Learn more: <a href="https://andysci.wisc.edu/directory/erin-kammann/">https://andysci.wisc.edu/directory/erin-kammann/</a>

Finding The Sweet Spot In Milking Frequency

Welcome back as we introduce you to the bounty of specialty crops that Wisconsin has to offer and the families who produce them. Ovans Peony Farm in Beaver Dam is one of the sweetest-smelling farms you'll visit. Here you’ll find more than 100 varieties of peonies. Michelle Ovans takes some time with us as she prepares for the Wisconsin Arts & Peony Festival. This is in Beaver Dam June 7-9. Ovans Peony Farm will be center stage during that event, but things might look a little different than years past after a spring storm came through. She estimates hail damage took out 80 percent of her crop, meaning that she won't be able to harvest flowers this year. However, the blooms currently on the plants will still be stunning. Her farm will also be the centerpiece for the National Peony Society's annual convention and flower show in 2025. Michelle tells us how a 20-year career in the U.S. Navy turned into flower farming. She says through the Wisconsin Agricultural Tourism Association, you can find a network of specialty crop farmers to help you start or expand your own farm venture. This podcast series is brought to you courtesy of Specialty Crop Block Grant 23-10. Learn more about how to engage with Wisconsin's agricultural tourism industry at https://gowiagtourism.com/.

Welcome back as we introduce you to the bounty of specialty crops that Wisconsin has to offer and the families who produce them. Ovans Peony Farm in Beaver Dam is one of the sweetest-smelling farms you'll visit. Here you’ll find more than 100 varieties of peonies. Michelle Ovans takes some time with us as she prepares for the Wisconsin Arts &amp; Peony Festival. This is in Beaver Dam June 7-9. Ovans Peony Farm will be center stage during that event, but things might look a little different than years past after a spring storm came through. She estimates hail damage took out 80 percent of her crop, meaning that she won't be able to harvest flowers this year. However, the blooms currently on the plants will still be stunning. Her farm will also be the centerpiece for the National Peony Society's annual convention and flower show in 2025. Michelle tells us how a 20-year career in the U.S. Navy turned into flower farming. She says through the Wisconsin Agricultural Tourism Association, you can find a network of specialty crop farmers to help you start or expand your own farm venture. This podcast series is brought to you courtesy of Specialty Crop Block Grant 23-10. Learn more about how to engage with Wisconsin's agricultural tourism industry at <a href="https://gowiagtourism.com/">https://gowiagtourism.com/</a>.

The Wisconsin Way - A Story Shared In Central America

Checkoff Chat

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