Since it was established in 1993, the Wisconsin Meat Industry Hall of
Fame has served as a portal to the history of the state”s meat
industry. Two Oscar Mayers are here, along with Gustav Bohstedt
(founder of the UW meat science and muscle biology program), Philip
Danforth Armour, Jack Link (of “Link Snacks” fame), and Edward C.
Sloan, creator of the “hot dog highway.”
Soon some new names will be posted alongside those icons of the meat
case. Nominations are being sought for a new round of inductees.
The fact that some of the names of past inductees are known
throughout the world is an indicator of Wisconsin”s prominence in the
meat industry, notes Elton Aberle, animal scientist and former dean
of the College of Agricultural and Life Sciences at the University of
“Wisconsin is still probably the best when it comes to high-quality
processed meats and sausages,” says Aberle. “We”ve also got some of
the best producers of sausages in the country.”
Robert Bray, an emeritus professor of meat and animal science,
founded the Wisconsin Meat Industry Hall of Fame to recognize
individuals who have had a significant impact on the state”s meat
industry. Each year, a committee of academic and industry leaders in
the field solicits nominations for honorees.
Sausage greats like “Meister Wurstmacher” Frederick D. Usinger and
Hillshire Farm founders Fritz and Armella Bernegger can be found
hanging in the Hall. And the next time you cut into that perfectly
cut and portioned sirloin at the local steakhouse, you can thank 1995
honoree Clarence J. Becker who pioneered the concept of portion
control in the restaurant industry.
Since the hall was created in 1993, 59 honorees have been inducted.
Every aspect of the meat industry is represented, including
scientists, policymakers, professors, equipment suppliers and both
large and small processing operations.
And now it”s time to select the Class of 2008. To nominate an
individual or group for induction into the Wisconsin Meat Industry
Hall of Fame, please send the following information to Elton Aberle,
227 Meat Science and Muscle Biology, 1805 Linden Drive, Madison, WI
53706-1181 by November 1, 2007:
?The name(s) of the nominee(s)
?A short bio of the nominee(s)
?A brief statement (no more than one typed page, please) describing
the nominee(s)” accomplishments and how these accomplishments have
impacted the Wisconsin meat industry
As the committee may need additional information during the decision
process, please include your contact information, along with a short
list of other people to contact for further information. Nominations
must be received by November 1, 2007 to be considered for the Class