8.5 hours
University of Nevada Main Station Farm
Starting at USD 55
Wed, 24 Sep, 2025 at 08:30 am to 05:00 pm (GMT-07:00)
University of Nevada Main Station Farm
5895 Clean Water Way, Sparks, United States
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.
“Beyond the Meat Case: A One Day Immersion” Meat Processing 101: Hands-On Workshop/Tour/Steak Bites
Wednesday, September 24, 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 amFtaWVsZWUxIHwgdW5yICEgZWR1
8:30 a.m. – 9:00 a.m. Registration/Check in
9:00 a.m. - 9:30 a.m. Welcome and Introductions
Staci Emm, Extension Professor, University of Nevada, Reno, Extension
9:30 a.m. – 10:00 a.m. Travel to tour #1
10:00 a.m. – 11:00 a.m. Tour #1 Whole Foods Market / Meat Dept (Del Monte Plaza)
6139 S Virginia St, Reno, NV 89502
11:00 a.m. – 11:15 p.m. Travel to tour #2
11:15 a.m. – 1:00 p.m. Tour #2 BJ's Barbecue Tour and Lunch
80 E Victorian Ave, Sparks, NV 89431
1:00 p.m. – 1:40 p.m. Travel back to classroom
Main Station Farm Science Building - 5895 Clean Water Way, Reno 89502
1:40 p.m. – 2:00 p.m. Break (staff set up)
2:00 p.m. – 2:30 p.m. Food and Equipment Safety Overview
Jamie Lee, Program Officer, University of Nevada, Reno, Extension
2:30 p.m. – 4:30 p.m. 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
Also check out other Workshops in Sparks.
Tickets for Beyond the Meat Case: Meat Processing 101 can be booked here.
Ticket type | Ticket price |
---|---|
General Admission | 55 USD |