Welcome to Artas’n Meats

Pride in quality and freshness. We pride ourselves on the quality and authenticity of our ingredients, and especially the quality of our meats.

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Our Products

The goal is simple. Bring flavorful, sustainable meats & sausage to our customers. No Preservatives, Antibiotics, or Growth Hormones – because doing the right thing is part of our recipe.

Call now at 414-628-4132 or send us an email to: sales@artasnmeats.com

Wisconsin Summer Sausage

This traditional, German inspired summer sausage is only made with lean, coarsely ground beef and seasoned “perfectly.” Cold smoked with hardwood for 18 hours to bring out the robust flavor and an irresistible aroma.

Wisconsin Beef Sticks (Summer Sausage)

This traditional, German inspired summer sausage is only made with lean, coarsely ground beef and seasoned “perfectly”. Cold smoked with hardwood for over 18 hours to bring out the robust flavor and an irresistible aroma.

Wisconsin Smoked Bacon

Lean, flavorful and slowly smoked to perfection over aromatic applewood fires for two days. Thick sliced and a hearty smoke are reminiscent of days gone by. Perfect whether for breakfast, complimenting a sandwich, or in your favorite recipes that call for bacon.

Wisconsin Smoked Ham

All of our hams are made from lean USDA Grade 1 hams and are federally inspected to ensure each ham meets our strict quality standards. Our Hickory Smoked Hams go through a carefully monitored cure process. They are then slowly cooked with natural hickory smoke (no liquid smoke is added) to result in a very tender, juicy and delicious ham that is fully cooked and ready to serve. Each ham is then vacuum packaged by our state-of-the-art packaging equipment to capture the freshness, wholesomeness and flavor.

Fresh Sausage

Lean pork, fresh (uncooked) links. 10 Flavors to choose from, all perfectly seasoned and coarsely ground Wisconsin made! Grill, bake or sauté’.

How it All Started

Our story goes back to 1954 when a young man named Alfred, at age 16, immigrated to the United States with his family from Germany. Growing up he was taught how to utilize every bit of an animal when harvested-what we call merchandising today was survival for him and his family. Skills learned in Germany carried over to the United States and were relevant through his working life at some of Milwaukee’s finest wurst houses.

In 1980, Alfred was hired as a butcher and sausage maker at Brandt’s Foods. At that time, I was in high school and working part-time at my family’s market. By watching, listening and working alongside Alfred and my grandfather Rufus Brandt Sr., a retired chef from Milwaukee, my interest in sausage making and recipe development grew. My grandfather worked in the finest hotels in the city and finished his career at the University Club in Milwaukee. He was regarded by his customers, colleagues, and friends as one of the finest saucier and roast cooks in the state, remembered by his sauces & gravies that we’re so flavorful “you could eat them as soups.”

While still in high school, I decided to stay in the family business and serve as an indentured apprentice. Under Alfred, I studied meat cutting and sausage making. Some of the key artisan methods and procedures that Alfred emphasized then, have become our corner stone for making superior small batch artisan sausage products today.

We hope you enjoy
Christopher Brandt

414-628-4132