Gloria Hafemeister
Correspondent
PRAIRIE DU SAC
A growing number of livestock producers are looking for ways to utilize farming practices that build up the soil, reduce runoff and create habitat for wildlife. They produce safe, wholesome food, but are unable to cover their costs and make a living at it when selling into the conventional market.
That’s why more and more farmers these days are choosing to direct market their meat to consumers.
The Wyttenbach family in Prairie du Sac has been in the livestock business for many years. Today, the Fritz and Ginny Wyttenbach family raises Angus beef at W.C. Wyttenbach Cattle Co. and the Jack Wyttenbach family raises pork at Maize-n-Bacon farm. The two brothers farmed with their dad until 1996 when they split the operation.
The family works with a nutritionist to create a balanced ration for the livestock. The Angus are raised on a mix of grass and corn that maintains flavor and tenderness while keeping the meat lean and healthy.
Together they now market their meat through the family-owned meat processing plant and store located in Prairie du Sac.
Ginny Wyttenbach says it is truly a family business with her son Mark helping on the family’s beef farm where they keep about 60 Angus and also custom feed Holsteins for a local dairy producer, and her daughter helping with the book work at the meat plant and store.
Another son is credited with writing the family’s initial business plan and helping them get started with the direct-marketing venture that began in 2002. He has since moved on to develop another business.
Wyttenbach says, “We opened the meat market because we knew we had a good product and we wanted to get it to our customers.”
The business has allowed them to successfully operate both farms.
At the meat plant, they make all their own sausage and about 30 types of brats. They have earned numerous awards for their meat since starting eight years ago, including grand champions at the Wisconsin State Fair Meat Products Contest. Their meat products have benefited Wisconsin 4-H’ers as they market them at the fundraising event at the Wisconsin State Fair.
Slaughtering is done off-site in Baraboo and the sides of meat are delivered to the Prairie du Sac plant where they hang on a rail and pass through the cutting room for processing.
They sell meat from about two steers and six hogs each week, and also do custom cutting of up to six animals a week for other customers. All customers have an option of buying individual cuts or half or quarter sections of beef or half or whole pork.
She comments, “We looked at options including building a plant on the farm or locating in an existing building downtown, but decided to build new to provide easy cleanup systems. We also located in a newer, developing area of the city for visibility and easy access for our customers.”
In the same building as the meat processing business is the restaurant where customers can try Wyttenbach’s meat and other local foods.
