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Three to be Inducted into Wisconsin Meat Hall of Fame
Wisconsin Ag Connection - 04/18/2017

Phil Hinderaker, Philip Jones and Donald MacFarlane will be inducted into the Wisconsin Meat Industry Hall of Fame this spring in Madison. The program aims to honor individuals for their lifetime contributions to the meat production industry.

Hinderaker took a small equipment company in Lodi and through hard work, vision and leadership, transformed it into a world leader in cooking, chilling and packaging technologies. Hinderaker stepped into the role of president at Alkar in 1985. At the time, the company was relatively small, but when he retired in 2005, the business had grown into a $58 million enterprise. Along with making innovative equipment, Hinderaker made sure that Alkar advanced the industry's knowledge of cooking and chilling processes to help processors achieve their goals of making products safer, better and faster.

Jones is the sixth family member to lead Jones Dairy Farm of Fort Atkinson, where he is chairman, president and CEO. Business has more than doubled under his leadership, thanks to investments in the Jones brand across the country, discontinuing direct-to-store delivery, automating operations, and converting a closed plant into a culinary center, creative studio and remodeled retail market. Jones' success creates the resources to support the Culinary Institute of America and Wisconsin-area culinary training programs with scholarships and internships.

MacFarlane started a pheasant farm in Janesville in 1935 as a way to own a business that combined his love of the outdoors with a means to make a living. Today, MacFarlane Pheasants Incorporated is the largest pheasant farm in North America, annually producing more than 1.6 million chicks, shipping day-old pheasants throughout the United States, Canada, Europe and the Middle East. MacFarlane also pursued his vision of producing heavy meat-type pheasants, starting with about 3,000 birds annually. His vision led to the development of a white-feathered, meaty pheasant through selective crossbreeding with ringneck pheasants. Now, the farm produces a variety of processed pheasant meat products.

This year's nominees will be inducted during the annual meeting of the Wisconsin Livestock and Meat Council on May 4 at the Sheraton Madison Hotel.

The Hall of Fame program, which was created in 1993, is coordinated by and housed in the University of Wisconsin-Madison Meat Science and Muscle Biology Laboratory.

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