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RJ's is big winner at state meat processors convention in Madison

The staff at RJ's Meats & Groceries earned 12 awards at the recent Wisconsin Association of Meat Processors convention. The staff includes, front from left, Aaron Reams and store owner Rick Reams; back, Anthony Reams, Joseph Reams, Marshall Castano, Eric Carlson, Anne Reams, Jim Reidenbach and Cody Reams. Photo by Doug Stohlberg

Meat products produced by RJ's Meats & Groceries of Hudson were recognized at the 73rd annual convention of the Wisconsin Association of Meat Processors, held in Madison April 13-15.

At the show, held in conjunction with that meeting, RJ's Meats & Groceries received the following product awards (item, class, award):

  • Pork Breakfast Links (Fresh Breakfast Sausage Links), Grand Champion.
  • Hot Italian Sausage (Fresh Dinner Sausage), Champion.
  • Traditional Bratwurst (Fresh Traditional Bratwurst), Champion.
  • Deli Turkey Breast (Boneless Poultry Products), Reserve Champion.
  • Smoked Chicken (Cured & Smoked Poultry), Reserve Champion.
  • Italian Salami with Wine (Cured Specialty Meat Products), Grand Champion.
  • Skinless Wieners (Frankfurters/Wieners Skinless), Reserve Grand Champion.
  • Maple Sugar Cured Old Fashion Bone in Ham (Ham-Bone in), Champion.
  • Deli Ham (Ham, Boneless Commercial), Grand Champion.
  • Andouille (Small Diameter Smoked & Cooked Sausage), Champion.
  • Hickory Sticks (Snack Sausages-Traditional) Reserve Champion.
  • RJ's received the D.R. Buege Award of Excellence Best of Show Sausage Product for its Italian Salami with Wine.

    The Wisconsin Meat Product Competition is the largest of its kind in the United States. Meat processing plants and meat markets from throughout the state this year entered 1,059 individual products into 36 product categories, including summer sausage, bratwurst, ham, bacon, smoked poultry and a variety of other types of meat products.

    Over 40 judges - food scientists, out-of-state meat processors and other food industry professionals - evaluated the products Saturday, April 14. Items were scored for external appearance and eye-appeal, internal appearance, aroma and taste, using a scale of 1,000 points.

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