Students in Mid-State Technical College’s Advanced Meat Cutting and Butchery program earned Reserved Grand Champion honors in the Fresh Traditional Bratwurst category at the 2026 Wisconsin Specialty Meat Championships, held in conjunction with the Wisconsin Association of Meat Processors (WAMP) Convention.

Competing against nearly 800 entries from professional meat processors across the state and beyond, Mid-State students stood out in one of the most competitive divisions of the event. The Wisconsin Specialty Meat Championships is the largest cured meat product show in the United States. 

Mid-State students attended the WAMP Convention, held April 7–12, 2026, where they participated in educational sessions, connected with industry leaders and explored current trends and innovations shaping the meat processing industry. The annual event brings together processors, suppliers and educators from across Wisconsin and beyond, offering valuable networking and professional development opportunities. 

In addition to earning Reserve Grand Champion with a score of 975 out of 1,000 in Fresh Traditional Bratwurst, Mid-State students demonstrated strong performance across multiple categories. The team earned an Honorable Mention (5th place) in the Fresh Flavored Breakfast Sausage category with their Maple Pancake Breakfast Sausage. 

Several other entries received high marks, including: 

•    Smoked Mushroom & Swiss Bratwurst: 968/1000  
•    Italian Sausage: 945/1000  
•    Smoked Kielbasa: 921/1000  
•    BBQ/Bacon Snack Sticks: 903/1000  

Many of the award-winning products crafted by Mid-State students are available for purchase through the Mid-State Meat Market, giving the community an opportunity to taste the quality and craftsmanship recognized at the statewide competition. 

“I couldn’t be prouder of these hardworking students and the dedication they put into every step of the process,” said Advanced Meat Cutting and Butchery Instructor Adam Schlafke. “Their passion, skill and teamwork truly shined on this stage. This recognition reflects the effort they put in every day to master their craft.” 

Mid-State’s Advanced Meat Cutting and Butchery program prepares students for careers across the meat industry, from processing and retail to entrepreneurship. Students receive hands-on training in sanitation and HACCP practices, equipment operation and ethical harvesting, while developing advanced skills in fermentation, dry aging, curing and the production of value-added meat products. 

To learn more about Mid-State’s Advanced Meat Cutting and Butchery program, visit mstc.edu/programs/advanced-meat-cutting-and-butchery.