To Friends of Louie's Finer Meats,
 
Welcome to the August 2017 edition of our Louie's Links newsletter. We hope you enjoy the news tidbits & specials and welcome you to forward this to your friends.                                                                                                       
LOUIE'S LINKS
                       
VOLUME  17, Issue 8
August 2017
 
    Louie's Finer Meats' Monthly Email Newsletter
CLICK HERE to enter our monthly $25.00 Gift Card Drawing. The July winner was Tara Robelia .   Congratulations!
85th Annual Rutabaga Festival!
August 24-27, 2017

Cumberland's big end-of-summer celebration is almost here! The Rutabaga Festival once again promises to provide fun for the whole family. We encourage you to support the local food stands and breakfasts while attending the Baga Fest. The Festival is the primary annual fundraiser for many local non-profit organizations and churches - and you will find many Louie's items too! 

Don't forget to pickup some of our Precooked Rutabaga Brats, available for a limited time!

For the latest updates on the Baga Fest, "Like" the Cumberland Chamber of Commerce Facebook Page.

Just a few of the fun events:
Thursday, August 24: Food Stands Open

Friday, August 25: Cumberland Youth Hockey Truck Pull

Saturday, August 26: Cumberland Islanders Breakfast, Rutabaga Run/Walk, Island City Academy Paddle Race

Sunday, August 27: Grand Parade - watch for the Louie's float, Cumberland Airport Breakfast
August Recipe of the Month:
Rutabaga & Beef Stew
Ingredients to serve 4 (Adjust Quantities as Needed):
  • 1 pound Louie's Sirloin Steak, trimmed and cut into 1-inch cubes
  • 1/2 teaspoon Salt
  • 1/2 teaspoon ground Pepper
  • 2 tablespoons Olive Oil
  • 1 pound Rutabaga, peeled and cut into 1/2-inch cubes
  • 2 medium Carrots, cut into 1/2-inch cubes
  • 1 medium Onion, chopped
  • 3 cloves of Garlic, chopped
  • 2 tablespoons Tomato Paste
  • 1 teaspoon Paprika
  • 3/4 teaspoon ground Cinnamon
  • 1/2 teaspoon ground Turmeric
  • 1/2 teaspoon ground Coriander
  • 1/3 teaspoon Cayenne Pepper
  • 2 tablespoons all-purpose Flour
  • 1/2 cup Red Wine from Louie's Lodge
  • 3 cups Beef Broth
  • Minced Parsley for serving

Directions: 

1. Sprinkle steak with 1/4 teaspoon salt and pepper. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the steak and cook, stirring frequently, until no longer pink on the outside (about 4 minutes). Transfer the steak to a plate.

2. Add the remaining 1 tablespoon of olive oil to the pan over medium heat. Add rutabaga, carrots, onion, garlic, tomato paste, paprika, cinnamon, turmeric, coriander, cayenne, and remaining 1/4 teaspoon salt. Cook, stirring occasionally until the onion begins to soft, about 5 minutes. Add the flour and cook, stirring, for 1 minute. Add the red wine and continue to cook and stir. Add the broth and increase heat to bring to a boil. Cook, stirring occasionally, until the rutabaga and carrots are tender (about 10 to 12 minutes). 

3. Add the steak and juices to the pan. Reduce the heat to medium and cook for about 2 minutes longer.

4. Divide the stew between bowls and top with chopped parsley.

Do you have a recipe you think we should feature as a "Recipe of the Month"? Send it to specials@louiesfinermeats.com and you might see it in a future newsletter!
4 National Awards!
 
LOUIE'S FINER MEATS, INC. WINS NATIONAL HONOR
 
ELIZABETHTOWN, PA (July 31, 2017) - Louie's Finer Meats, Inc., Cumberland, WI, won national recognition at the American Cured Meat Championships (ACMC), held July 20-22, in Lexington, Kentucky. This event is held in conjunction with the annual convention of the American Association of Meat Processors (AAMP).
 
The ACMC draws participants from across the United States. This year, there were 669 entries in 28 product classes. In total, 68 AAMP membership plants participated in the competition. Meat processors enter their products for evaluation by judges who are meat scientists and specialists in the industry. All entries are judged on the basis of aroma, flavor, eye appeal, color, and texture.
 
Louie's Finer Meats, Inc. was awarded:
  • Reserve Grand Champion, Bacon Lightweight class
  • Champion, Country Bacon - Dry Cured class
  • Reserve Grand Champion, Ham Semi-Boneless class
  • Grand Champion, Ring Bologna - Cooked class
 
AAMP Executive Director Chris Young said, "With an award from the American Cured Meat Championships, our members demonstrate the competitiveness and quality of their products. On behalf of AAMP and our members, we congratulate Louie's Finer Meats, Inc. for their outstanding accomplishment."
 
The ACMC co-technical advisors for the 2017 competition were: Joseph C. Cordray, Ph.D., Iowa State University, Ames, Iowa; Jeffrey Sindelar, Ph.D., University of Wisconsin-Madison, Madison, Wisconsin; and Terry Houser, Ph.D., Kansas State University, Manhattan, Kansas.
 
Louie's Finer Meats, Inc. is a member of the American Association of Meat Processors, the nation's largest trade organization representing small businesses in the meat industry.
 
###
 
The American Association of Meat Processors (AAMP) is North America's largest meat trade organization. It is the mission of AAMP to provide quality service, knowledge through education, regulatory representation, and networking opportunities for our members. 


 
Louis E. Muench Installed as American Association of Meat Processors 2017-18 President

Louis Muench president 1
From left: Immediate Past President Doug Hankes and President Louie Muench. (Photo credit: Christy Gazdziak)
Louis E. Muench was elected president of the American Association of Meat Processors (AAMP) during the 78 th Annual Convention of Meat Processors and Suppliers' Exhibition, July 22, in Lexington, Kentucky.
In a speech to attendees of the convention, Muench said it was truly an honor and privilege to be named the president of AAMP. "I will continue to work diligently to move this association in the right direction," he said.
A third-generation meat processor, Muench is the president of  Louie's Finer Meats, located in Cumberland, Wisconsin. He attended the University of Wisconsin-Barron County and earned an Associate's Degree in 1974. He graduated from the Butcher's Program at SW WI Vo-Tech in Fennimore in 1975. He then continued to attend the University of Wisconsin-River Falls where he earned a Bachelor of Science Degree with a double major in Food Science and Biology.
Muench has been inducted into the Wisconsin Meat Industry Hall of Fame and the National Cured Meats Hall of Fame, and was a member of the inaugural class of Wisconsin Master Meat Crafters. He has served as a judge for multiple state professional association competitions, and held elected office within state and national meat industry organizations. He was inducted into AAMP's Cured Meats Hall of Fame in 2003.
In May, the University of Wisconsin-River Fall's College of Agriculture, Food and Environmental Sciences named Muench the 2017 Wisconsin Distinguished Agriculturalist. The award was established in 1970 to recognize individuals who have provided leadership, service and other contributions to the broader agricultural community.
"I could not think of a more experienced meat processor or more qualified individual to guide this association," said Chris Young, executive director of AAMP. "Louie's long-time service to the association and to the trade as a whole will allow him to work on the best solutions to the challenges we will face as an industry."
Muench is heavily involved in his local community. He served as the Scoutmaster of Cumberland's Troop 24 for 25 years, assisting 28 scouts to achieve the rank of Eagle Scout. He is currently the president of the Cumberland Municipal Utility Commission, as well as volunteers for the Cumberland Area Friends of Scouting.
Muench is married to Barbara and has three children, Louis K., Heidi and Eric, and they currently reside in Cumberland, Wisconsin. His sons, Louis K. and Eric are also actively involved in the business. Louie's Finer Meats has won nearly 500 awards at the state, national and international competitions for their meat products.
Muench succeeds Doug Hankes, Thrushwood Farms Quality Meats, Galesburg, IL, who will remain on the AAMP Board of Directors as the immediate past president. Rick Reams, RJ's Meats, Hudson, WI, was elected 1 st Vice President; Dwight Ely, Ely Farm Products, Inc., Newtown, PA, was elected 2 nd Vice President; Darla Kiesel was elected 3 rd Vice President; and Chad Lottman, C&C Processing Inc., Diller, NE was elected Treasurer.
AAMP's elected Operator Directors are Andy Cloud, Cloud's Meats Inc., Carthage, MO; William Dayton, Dayton Meat Products, Malcom, IA; Brad Turasky, Turasky Meats, Springfield, IL; Matthew Bayer, Country Fresh Meats, Weston, WI; Gregory Fisher, Fisher Packing Co., Portland, IN; Tom Eickman, Eickman's Processing, Seward, IL; and Scott Filbrandt, Bob's Processing, South Haven, MI.
AAMP's elected Supplier Directors are Dave Downs, Mar/Co Sales Inc., Burnsville, MN; Megan Leonard, Handtmann Inc., Lake Forrest, IL; and Jon Frohling, ScottPec, Lyons, CO.
Follow us on Twitter:  www.twitter.com/louiesmeats
6 Wisconsin State Fair Awards!

Louie's participated in the 2017 Wisconsin State Fair meat products competition and came home with awards for six products! This year's Wisconsin State Fair is August 3-13 in West Allis, WI.

The winning products were auctioned at the 26th Annual Governor's Blue Ribbon Meat Products Auction, which serves as a major fundraiser for the Wisconsin 4-H Foundation and thousands of 4-H youth members throughout Wisconsin.

Louie's products sold for a total of $19,850, all benefiting the Wisconsin 4-H Foundation! 

Products winning State Fair Awards included:
Bone-in Ham - sold for $8100 (a new record for the auction)
Smoked Polish Sausage - sold for $5000
Smoked Wisconsin Bratwurst - sold for $3000
Dried Beef - sold for $2500
Dry-cured Pepperoni - sold for $1250
Restructured Jerky - not included in the auction

Watch for details . . . Wurstfest is coming soon!
Call us at 715-822-4728 to have your order ready when you get here!
Summer Savings
Specials Available Through August 20

See our complete list of in-store specials at:
Check our website later to see our Baga Bargains & Labor Day Specials beginning on August 21!

Louie's Fresh
MUSHROOM & SWISS
BRATWURST
$2.99 lb.
U.S. Choice Boneless
RIBEYE
STEAK
$9.99 lb.
Meaty
Pork
Spareribs
$1.99 lb.
Louie's
Fresh, Precooked, or Smoked
Traditional Bratwurst
$2.99 lb.
Louie's Fresh
GERMAN
SAUSAGE
$2.99 lb.
Louie's Fresh
GYRO
BRATWURST
$2.99 lb.
Louie's - 2 varieties
Bacon-Wrapped
Pork Grillers
$4.99 lb.
Great for the Smoker
Pork
Shoulder Roast
$1.99 lb.
Louie's Seasoned
SHRIMP
ON A STICK
$2.00 each
Louie's Award Winning
Cotto
Salami
$4.99 lb.
Wisconsin
COLBY OR CO-JACK
CHEESE
$2.99 lb.
Louie's 2017 Grand Champion
Ring
Bologna
$2.99 lb.

Don't forget to "Like Us" on Facebook!  https://www.facebook.com/louiesmeats/
Louie's Brat Haus Schedule:

 

Saturday, August 12: 

St. Anthony Catholic Church Youth

 

Thursday, August 17:

Habitat for Humanity

 

Friday-Saturday, August 18-19: 

Vermillion Cruisers 4-H Club

 

Thursday, August 24: 

First Lutheran Church Youth

 

Thursday-Sunday, August 24-27: 

Cumberland Rutabaga Festival Food Stands

 

Friday-Saturday, August 25-26: 

Cumberland Backcourt Club

 

Thursday, August 31:  

Northern Lakes Community Church

 

Friday-Monday, September 1-4:

Cumberland Youth Hockey Association

     
  Louie's Brat Haus will be open most Thursdays, Fridays, and Saturdays through October. The Brat Haus benefits a wide variety of local, non-profit organizations.

Louie's Brat Haus serves Louie's Award-Winning Bratwurst, Hot Dogs, and more!

Thank you for supporting Louie's Brat Haus and the organizations that benefit.


Welcome Summer Visitors!
Louie's is a sponsor of this year's Seeley Lions Club Pre-Fat Mountain Bike Race. There will be Louie's Brats and Hot Dogs at the finish line!
LOUIE'S LODGE

 "The Lodge" offers beer, wine, spirits, and so much more. T he Lodge has a great variety of Louie's Famous Snacks as well as a wine tasting daily. We feature a wide variety of craft beers and wines.  
Enjoy your experience at The Lodge. 

Running late? No worries! With the extended evening hours at Louie's Lodge, you may call in your meat order and pick it up at the Lodge.

Call Louie's Lodge at 715-822-8741.

Special through August 20: Leinenkugel's Original or Leinie's Light - $12.99/case
Louie's Lodge Logo




 Attention Hunters: The fall hunting seasons will be here before we know it! If you're planning to fill the freezer with venison this fall, remember that Wisconsin bonus antlerless deer tags go on sale beginning on August 14. CLICK HERE for bonus tag information from the Wisconsin DNR.


Louie's accepts boneless wild game trimmings year round for processing. Please check our Wild Game Processing page for the most updated information and prices.




 Louie's is proud to be an active member of North America's largest meat trade organization, the American Association of Meat Processors (AAMP); and our state association, the Wisconsin Association of Meat Processors (WAMP).



Fax your order to 715.822.3150
Louie's Finer Meats
2025 Superior Avenue  ~ Cumberland WI 54829
715.822.4728
specials@louiesfinermeats.com
 
Store Hours:             Louie's Finer Meats      Louie's Lodge
                          Monday-Thursday:              8 AM to 6 PM                    8 AM to 8 PM
                          Friday:                               8 AM to 8 PM                    8 AM to 9 PM
                          Saturday:                           8 AM to 6 PM                    8 AM to 8 PM
                          Sunday:                             10 AM to 4 PM                  10 AM to 6 PM