Beyond the Meat Case: Meat Processing 101

Beyond the Meat Case: A One Day Immersion

This tour will take us behind the scenes at both a meat market and a restaurant with on site meat processing and barbecue. We will enjoy a delicious lunch together learning more about the different possibilities in the meat processing community. The day will finish with a hands on opportunity where you can learn the techniques needed to cut up your bulk meats into the cuts that are best for your family and events, then sample your results.

AGENDA revised 9/4/25

“Beyond the Meat Case: A One Day Immersion” Meat Processing 101: Hands-On Workshop/Tour/Steak Bites

Wednesday, September 24th, 2025 | 8:30 a.m. – 5:00 p.m. | Registration Fee $50

Starting Location: Main Station Farm Science Building - 5895 Clean Water Way, Reno 89502

For questions contact Jamie Lee, University of Nevada, Reno, Extension jamielee1@unr.edu

8:30 a.m. – 9:00 a.m. Registration/Check in

9:00 a.m. - 9:30 a.m. Welcome and Introductions

Jamie Lee, Program Officer, University of Nevada, Reno, Extension

9:30 a.m. – 10:30 a.m. Meat Processing; What Are Your Options

Staci Emm, Extension Professor, University of Nevada, Reno, Extension

10:30 a.m. – 10:45 a.m. Break

10:45 a.m. - 11:00 a.m. Travel to Tour #1 BJ’s Barbecue 80 E Victorian Ave, Sparks,

11:00 a.m. – 1:00 p.m. Tour #1 BJ’s Barbecue - Tour and Lunch - on site

1:00 p.m. - 1:30 p.m. Travel to Tour #2 Butcher Boy Meats - 530 W. Plumb Ave, Reno

1:30 p.m. – 2:30 p.m. Tour #2 Butcher Boy Meats

2:30 p.m. – 2:45 p.m. Travel back to classroom

Main Station Farm Science Building - 5895 Clean Water Way, Reno 89502

2:45 p.m. – 3:00 p.m. Break

3:00 p.m. – 4:30 p.m. Food and Equipment Safety Overview

Hands on Butchery: Break Down a Sirloin Primal Cut & Steak Bite Samples (all equipment and safety gear provided)

Austin Yohey, Butcher/Trainer, University of Nevada, Reno, Extension

Step behind the butcher’s block and get your hands on a whole sirloin. In this hands-on session, you’ll learn how to identify and make precise cuts, and understand the value of each section. Then, enjoy the fruits of your labor as we cook up fresh steak bites on site for sampling – taste the difference that knowledge (and good butchery) makes.

4:30 p.m. – 5:00 p.m. Wrap Up, Evaluations