Wisconsin's taste buds have spoken and they're calling out for beef on the grill. Discover local recipes, flavors and meet members of the beef community.
Renee Radcliffe and her children, Jessica and Jared, operate S & R Angus in Weston, Wisconsin. These 6th generation beef farmers were built on family tradition and as just like generations before them, the Radcliffe family has evolved with new technologies. S & R Angus uses rotational grazing on the farm as well as utilizes forages, like grasses and grains, from the previous year’s harvest to feed their cattle. This management practice promotes healthy future grass growth as well as decreased soil erosion and run-off.
"Being sustainable is the only way we know. How we manage our land and what we do to the soil will be reflected for multiple generations to come." - Jared Radcliffe, S & R Angus
Meet Wisconsin beef farmers, Jim and Sarah Peterson of Kewaskum, Wisconsin. Jim and his daughter Sarah own and operate Hillside Farm where they work together to manage their family farm. The Petersons raise around 600 dairy steers a year, and they raise the majority of their own feed on 300 acres of corn, beans, barley, wheat and oats. They are committed to sustainable farming and regularly incorporate by-products from the local ethanol plant in their cattle feed.
Raising beef is a complex process, but throughout the entire journey, one thing remains constant – the shared commitment to raising cattle in a safe, humane and environmentally sustainable way by using the latest technology and resources. Today, there are more than 3.4 million cattle and over 27,000 cattle farms and ranches in Wisconsin. Learn more about Wisconsin's beef farmers and ranchers who are raising beef from pasture to plate.
While Wisconsin leads the nation in production of snap beans, cranberries, and ginseng, the meat industry is still at the heart of the state. In fact, the Green Bay Packers name originated from a meat packing company.