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Local meat processor says demand remains strong for locally-produced beef

Photo L-R: Brady Zuck-Wisconsin Cattlemen’s Association, Mike Clark-Lodi Sausage Company & Meat Market, Terry Quam-Marda Angus Farms, Tammy Vaassen-Wisconsin Beef Council, Jeremy Mehesan-American Foods Group, Tyrel Lembke-American Foods Group, Jeff Kaminski-Kaminski’s Chop House & Chula Vista Resort

A local meat processor says his shop remains busy, even with higher beef prices.  Mike Clark from Lodi Sausage and Meat market in Lodi, Wisconsin tells Brownfield that demand for locally-raised meat has been strong. “It’s very strong for the local meats. For the harvesting side of it, we are booked out for two years probably for people looking for quarters and halves (to put) in their freezer.”

Clark says quarters and halves are very popular, but the cool spring has cooled some seasonal retail business. “The weather hasn’t helped the grilling season this year so we are a little slower on that end right now, but I think that will come back around here as the weather warms up. We are very busy. People want to stock their freezers up and getting good quality meat and knowing where it came from is a big part of that.”

Clark participated in a panel discussion Thursday hosted by the Wisconsin Beef Council and the state’s Department of Agriculture, Trade, and Consumer Protection.

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