Pierce County Meats Issues Recall
Pierce County Meats Inc. in Ellsworth, Wis., is issuing a voluntary Class II recall for packaged Ready-To-Eat (RTE) meat products. The affected products carry a mark of inspection for establishment No. 132. The products would have been purchased or received prior to January 8, 2025. These products include:
• Blueberry Swiss Summer Sausage
• Cheddar Smoked Country Style Sausage
• Cheddar Snack Sticks
• Cheddar Summer Sausage
• Cranberry Cheddar Snack Sticks
• Cranberry Wild Rice Summer Sausage
• Honey BBQ Snack Sticks
• Jalapeno and Cheddar Summer Sausage
• Original Summer Sausage
• Pepper Snack Sticks
• Pepperjack Snack Sticks
• Regular Smoked Country Style Sausage
• Ring Bologna
• Smoked Beef and Pork Polish Sausage
• Snack Sticks
• Teriyaki Snack Sticks
Products included in this recall were processed as a service from inspected carcasses at Pierce County Meats Inc. for their customers, or products were directly purchased from Pierce County Meats Inc. or Big Acres Meats retail store located in Prescott Wisconsin.
Evidence shows that the misbranded products contained the allergen “wheat.” Labels present on these products were devoid of the allergen “wheat”. More information on the U.S. Department of Agriculture (USDA) recall classifications is available below and on USDA’s website at fsis.usda.gov.
Anyone with signs or symptoms of a foodborne allergic reactions or sensitivities should contact their doctor. Consumers who have these products can discard them or return them to Pierce County Meats Inc. Consumers and media with questions about this recall can contact Jeff Farris, Pierce County Meats Inc., at (715) 273-4741.
Funding Opportunity for Wisconsin Meat Processors
The Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) is accepting applications for the Meat Processor Infrastructure Grant. Wisconsin meat processors can apply now through February 24, 2025.
This grant program supports the state’s meat industry by helping processors modernize, expand, and improve their operations. “Since Governor Evers and the legislature created the Meat Processor Infrastructure Grant program, it has helped processors enhance capacity and grow their businesses,” said DATCP Secretary Randy Romanski.
Eligible applicants must operate or plan to operate a licensed meat processing facility in Wisconsin. Facilities must be engaged in livestock harvest or processing, and projects must aim to increase harvest capacity or production.
Grant funds can cover operating expenses like engineering, architectural design, construction, food safety consultation, equipment, and equipment installation. Projects can last up to two years, with grants offering up to $50,000. Applicants must provide a 100% match of the grant amount, and the selection process is competitive.
For more information and application materials, visit DATCP’s website. Submit completed applications to DATCP Grants Manager Brian Williams at datcpdadgrants@wisconsin.gov.
Connecting the World, One Cow at a Time
Global Cow, a dairy exchange program founded over 30 years ago, offers unique international learning experiences on dairy farms. The program brings individuals from around the world to work and learn on U.S. dairy farms for one year. Participants gain hands-on experience, rotating through various areas of farm operations.
Jill Stahl-Tyler, owner of Global Cow, explains, “Participants don’t just milk cows. They learn every part of the operation, from genetic selection to milking protocols.” The exchange is designed for cultural and professional growth, both for participants and the hosting farms.
Farms self-select to participate, understanding the commitment required to host and train international trainees. Stahl-Tyler shares, “The first six months involve training, but by the second six months, they’re valuable employees. Hosts also need to be open to cultural exchanges since most participants don’t speak English as their first language.”
Many Wisconsin farms have participated in the program. While most participants come to the U.S., some Americans have taken the opportunity to learn abroad. One woman who worked in New Zealand 30 years ago said, ‘It changed my life.’”
Over the years, Global Cow has impacted thousands of lives. “I estimate we’ve worked with around 3,000 people through this program,” Stahl-Tyler notes. She reflects on one participant who traveled between Argentina, New Zealand, and the U.S., eventually becoming a dairy farmer in New Zealand. “He credits his success to this program,” she adds.
Looking forward, Stahl-Tyler hopes to expand opportunities with the J-1 visa program, which faced setbacks during the pandemic. She remains optimistic, saying, “We’re ready to rebuild and provide more opportunities for cultural and professional exchanges.”
For those interested in hosting or participating, Stahl-Tyler encourages visiting www.GlobalCow.com. “The website has all the details, including costs and how to get started,” she says.
This program not only enriches individual lives but also strengthens the global dairy industry through shared knowledge and experiences. As Stahl-Tyler puts it, “In the end, this is about personal growth, industry improvement, and building connections across the world.”
High School Seniors Encouraged to Apply for WCA Scholarships
The Wisconsin Cattlemen’s Association (WCA) is inviting high school seniors to apply for its annual scholarships. Applications are open until February 28, 2025.
Eligible students must live in Wisconsin and have a background in the beef, veal, or dairy industry. Preference may be given to those majoring in agriculture-related fields or attending a Wisconsin school.
Award recipients are encouraged to attend the WCA Summer Tour in June 2025. This year’s event, held in Southeast Wisconsin, will include tours of beef businesses and conclude with an awards ceremony and dinner.
To apply, students need to submit the following:
- A completed application form
- Essay
- Two letters of recommendation
- A high school office enrollment verification form
Applications can be mailed to the WCA Office at 957 Liberty Drive, Suite 201, Verona, WI 53593, or emailed to info@wisconsincattlemen.com.
For more details and the application form, visit the Wisconsin Cattlemen’s Association website.
New Additions Bring Fresh Energy to Farm Wisconsin Discovery Center
Farm Wisconsin Discovery Center is adding fresh perspectives to its team with two new members. Andrew Hazeu, a Sheboygan-area chef, joins as Food and Beverage Manager, while Hayley Remmel steps into the new role of Hospitality Manager.
Hazeu brings two decades of culinary experience and a passion for farm-to-table dining. A graduate of Le Cordon Bleu Institute of Culinary Arts in Dallas, Texas, he has worked with renowned establishments like the Stefanos Restaurant Group in Sheboygan. Known as the “Soup Master,” Hazeu is celebrated for creating exceptional soups and dishes with locally sourced ingredients.
“Andy’s background is exactly what we needed at Farm Wisconsin,” said Patty Lehn, Executive Director. “His culinary creations and excitement for our mission are already making an impact.”
Hazeu plans to introduce fresh, seasonal menus and weekly specials at the Wisconsin Café, highlighting the state’s agricultural abundance. “I’m excited to share my passion for cooking and educate visitors about the journey from farm to table,” said Hazeu.
Working alongside Hazeu, Hayley Remmel will oversee guest experiences for events, group tours, and daily activities. Remmel, a Kiel resident, brings diverse event management experience, including four years as Catering Manager at Renard’s Catering in Green Bay.
“In addition to Hayley’s range of experience, her organizational skills are elevating our event processes,” said Lehn. “She hit the ground running and is already improving efficiency.”
Together, Hazeu and Remmel aim to enhance Farm Wisconsin’s offerings, ensuring visitors enjoy memorable experiences that connect them to Wisconsin agriculture.
Friends of Expo Take the Spotlight
World Dairy Expo hosted its annual Friends of Expo celebration on Wednesday, December 11, 2024. The event recognized the countless volunteers, workers, and partners who bring World Dairy Expo to life. A highlight of the evening was the presentation of the 2024 Friends of Expo awards. This year’s honorees were Phil Willems of Waunakee, Wisconsin, and Emily Yeiser Stepp of Leesburg, Virginia.
Phil Willems has volunteered for the School Tours program for over 20 years. During Expo week, he can be found leading local fourth graders around the grounds, always wearing his signature cow hat. Willems shares his enthusiasm and knowledge of the dairy industry with hundreds of Madison youth. Known for treating his tour groups to ice cream, he makes every student feel welcome. “In a matter of hours, Phil makes the students in his tour group feel like part of his family,” said Cassi Miller, Attendee Programs Manager. “At the end of his tour, 20 fourth graders nearly take him to the ground with a bear hug. It’s truly heartwarming to witness.”
Emily Yeiser Stepp, a World Dairy Expo Board of Directors member, was honored for going above and beyond her role. This year, she shared her expertise in media interviews, built relationships with staff, and offered strong support throughout the event. A familiar face in the industry, Yeiser Stepp has participated in youth competitions, served as a contest official, and achieved success in the Showring. Her dedication and leadership continue to impact World Dairy Expo positively.
World Dairy Expo relies on its volunteers to make the event a success. If you’re interested in joining the team for World Dairy Expo 2025, visit World Dairy Expo Volunteers to learn more and complete the Volunteer Interest Form.
Here’s How Wisconsin Did In Crop Production
Corn
In the 2024 Crop Production Summary, the National Agricultural Statistics Service(NASS) estimated corn for grain production in Wisconsin at 515 million bushels.
Current year production was down 7 percent from the previous year’s 553 million bushels. NASS estimated Wisconsin’s corn for grain yield at 174 bushels per acre. The area harvested for grain was 2.96 million acres, 180,000 acres below 2023.
By comparison, in the U.S., corn for grain production in 2024 was estimated at 14.9 billion bushels, down 3 percent from the 2023 estimate. The average national yield was estimated at a record high 179.3 bushels per acre, 2 bushels above the 2023 yield of 177.3 bushels per acre. Area harvested for grain was estimated at 82.9 million acres, down 4 percent from the 2023 estimate.
In Wisconsin, corn planted for all purposes in 2024 was estiamted at 3.75 million acres.
Corn for silage production was 16.4 million tons, down 16 percent from 2022. The silage yield estimate of 21 tons per acre was down 1.5 tons per acre from 2022. Producers harvested 780,000 acres of corn for silage, down 10 percent from 2022.
Soybean
Soybean production was 102 million bushels in 2024. This was down 3 percent from last year’s 105 million bushels. The Wisconsin soybean crop yielded 48 bushels per acre in 2024. The harvested acreage of 2.12 million was up 60,000 acres from 2023. Soybean planted acreage, at 2.15 million, was up 40,000 acres from 2023.
By comparison, in the U.S., soybean production in 2024 totaled 4.37 billion bushels, up 5 percent from 2023. The average yield per acre was 50.7 bushels, up 0.1 bushel from 2023. Harvested area, at 86.1 million acres, was up 5 percent from last year.
Potatoes
Wisconsin potato production for 2024 was 26.1 million cwt, down 8 percent from 2023. Producers averaged 395 cwt per acre, down 6 percent from the 2023 yield. Planted and harvested acres were 67,000 acres and 66,000 acres, respectively.
Hay
All hay production for the state was 3.90 million tons, up 75 percent from the 2.24 million tons produced in 2023. Producers averaged 3.03 tons per acre, up 0.86 tons per acre from 2023. All hay harvested acres were 1.29 million acres, up 260,000 acres from 2023.
Alfalfa and alfalfa mixtures for hay production were 3.03 million tons, up 75 percent from 2023. Producers averaged 3.65 tons per acre, up 0.95 tons per acre from 2023. Harvested acres were up 190,000 from last year, to 830,000 acres. Wisconsin producers seeded 240,000 acres of alfalfa and alfalfa mixtures in 2024, up 14 percent from 2023.
Other hay production was 874,000 tons, up 72 percent from 2023. Producers averaged 1.90 tons per acre, up 0.60 tons from the 2023 yield. Harvested acres of other hay, at 460,000, were up 70,000 acres from 2023.
NASS To Look At Farmer Well-being
Starting in December, the U.S. Department of Agriculture’s National Agricultural Statistics Service (NASS) began contacting producers to gather data about land ownership, income, expenses, debt, assets, demographic, and landlord characteristics to provide detailed information from all agricultural landowners in Wisconsin, as the agency conducts the Tenure, Ownership, and Transition of Agricultural Land (TOTAL) survey.
“Results will provide a single source of comprehensive, up-to-date information to measure financial impacts and challenges of land ownership. The data will help paint an accurate picture of farm costs, land ownership, land transfer plans for the next five years, six to 10 years, and beyond. Demographics about farm landlords, and improvements made to farmland buildings
and other characteristics.” said Greg Bussler, Wisconsin State Statistician. “This information will shape federal, state and local farm policies. It will also give producers a collective voice to show the costs involved in producing commodities.”
This complete financial picture not only impacts major decisions and policies but also underpins USDA’s estimates of net farm income and demonstrate agriculture’s contribution to the U.S. gross domestic product.
The TOTAL survey is part of the Census of Agriculture program. Participation in all Census of Agriculture surveys is both required and protected by law (Title 7, U.S. Code). NASS safeguards the privacy of all respondents, ensuring that no individual respondent or operation can be identified. Be assured that your responses will be kept completely confidential, as required by federal law.
U.S. Sees Robust Red Meat Exports
November exports of U.S. red meat posted year-over-year gains across all categories, according to data from USDA and U.S. Meat Export Federation.
U.S. pork exports remained on a record pace, while beef and lamb shipments also increased substantially from November 2023. USMEF President and CEO Dan Halstrom explains what regions are driving that growth.
Pork exports totaled 272,141 metric tons in November, up 5 percent from a year ago. Export value increased 6 percent to just under $783 million. These results included an especially strong month for pork muscle cut exports. These increased 6 percent to 221,652 mt. Muscle cut export value was the third highest on record at $671.4 million. Export value per head slaughtered was $72.20 in November, up 9 percent from a year ago and the highest since April.
“The drivers are the same as they have been – Mexico and Latin America are, without a doubt, leading the way,” Halstrom says. “The total export value for Mexico will be topping $2.5 billion this year. This has doubled over the past five years. So beyond just Mexico, Central America and Colombia have already set annual records. And you look at the Caribbean and Oceana, Australia, New Zealand, when December data becomes available, (there) will be record levels in those countries as well.”
November beef exports increased 10 percent year-over-year to 109,288 mt, while value climbed 11 percent to $872.7 million. Export value per head of fed slaughter equated to $428.70 in November, up 13 percent from a year ago and the highest since June.
Korea – a big month, China and Taiwan as well. So Asia continues to be strong, and Japan was steady for the month of November. So Asia continues to rebound, especially at the foodservice level, very
encouraged by that,” Halstrom says. “And you look at Latin America, Mexico in particular, also continues to be strong.”
State Order Will Prioritize Fuel Transportation
From coast to coast in the U.S., Winter Storm Blair has impacted residents and industries alike. Gov. Tony Evers signed Executive Order #253 declaring an energy emergency in the state.
Due to persistent challenges caused by severe regional winter weather and its impact on distribution of heating oil and propane, the order aims to allow for the swift delivery of these products throughout Wisconsin.
“This has increased demand for heating fuel and caused strain on delivering essential products across our state, including fuel for home heating, which is critical for the health and safety of folks during the Wisconsin winter,” Evers said. “Getting residential heating fuel like propane and heating oil moving now to those who need it will help Wisconsinites remain safe as we continue to face cool and freezing temperatures in the coming months.”
According to the Public Service Commission, multiple suppliers report challenges such as long lines at terminals and having to drive further distances to collect needed products.
Executive Order #253 will provide a 30-day waiver of certain state and federal hours-of-service restrictions, allowing suppliers to get caught up from weather-related delays.
