Couple gets grant to create organic sausage

By Megan Parker

Regional Editor

MILLADORE
— Some people might scoff in disbelief at turning tenderloin into sausage, but Michael and Lorna Caldwell believe doing so will revolutionize the sausage industry.

The Caldwells, who farm near Milladore in Wood County, raise organic, grass-fed Belted Galloway cattle. They recently received a $104,000 U.S. Department of Agriculture Value-Added Producer grant to develop organic summer sausage and other meat products.
'Maybe this will help change the sausage industry … for more healthy of a sausage product,' Mrs. Caldwell said.

The sausage, under the Caldwells' Beltie Beef label, is made by Peter Blokhuis at Pete's Meat Service in Rudolph and will be ready for sale later this month. The plant is organic and USDA certified.
It's taken Mr. Blokhuis two years to develop the summer sausage. Organic regulations prohibited using preservatives such as nitrite and nitrate in the sausage.
'We couldn't do this without (Pete's Meat Service),' Mrs. Caldwell said. 'There's such a pride in what they do. It's not just an occupation.'
The sausage has a hint of garlic, Mr. Blokhuis said.
'It's more of a sweeter-tasting sausage,' he said.
A shelf-life analysis is under way at a lab. A nutritional analysis shows the Beltie Beef sausage has fewer than half the calories and fat grams than three other summer sausage brands. Beltie Beef sausage also has less sodium.
'The grass-fed, I think, improves the vitamins,' Mrs. Caldwell said.
Mr. Caldwell, a Marshfield Clinic doctor, researched the health benefits of grass-fed, organic beef.
Figi's, a gift company in Marshfield, is considering selling the sausage online, Mrs. Caldwell said.
Mr. Blokhuis also is experimenting with organic dried beef and snack sticks for the Caldwells.
'It's not the recipe that's the problem; it's the casing' because organic rules prohibit artificial casings, he said.
The Caldwells, who started with 13 head in 2003, have increased their herd to 300.
They rotationally graze the animals on the 80 acres they own and more than 200 they rent. They hire custom harvesters to bale hay and harvest haylage.
Mrs. Caldwell has delivered fresh cuts, roasts and ground beef to a few restaurants and grocery stores for about a year.
Pepe Cerdan, owner of Bella's Italian Meat Market in Appleton, sells the Caldwells' ground beef and special orders prime cuts. He plans to offer the sausage.
'I like the way it's organic,' Mr. Cerdan said of the meat. 'It's a really good animal, really flavorful. For a deli, that's the main thing. If it tastes good, it's going to sell.'
The Caldwells also sell breeding stock.
'We have some unusual genetics that are not readily available in the U.S.,' Mrs. Caldwell said.
Applying for the USDA grant helped the couple focus their business plan, Mrs. Caldwell said. She's grateful for the grant.
'It's really a help in moving a new value-added product into the market,' she said.

Megan Parker may be reached at (800) 236-4004, ext. 3867 or megan.parker@ecpc.com.