Wolf Pack Meats Certification Program is
being offered at Wolf Pack Meats through the College of Agriculture,
Biotechnology and Natural Resources (CABNR)and the University of Nevada
Cooperative Extension (UNCE) Herds & Harvest program. Each certification
program will guide students through the operation of Hazard Analysis and
Critical Control Points (HACCP) protocols to ensure that program participants
will learn the latest food safety and sanitation guidelines. Each program will
be limited to 10 students due to the size of the Wolf Pack Meats facility and
the Main Station Farm classroom size. A brochure is attached with all the
information regarding this class.
July 7, 2016
Basics l Slaughter
This Basics I certification program will be for beginners who want to learn about meat processing. This training is designed to provide insight on how to slaughter and process an animal carcass under USDA inspection, this class is hands-on.
To register follow the EventBrite link. http://slaughter-july07-2016.eventbrite.com/
July 19, 2016
Basics I Processing
Processing certification for Meat Cutting Basics I will provide hands-on specialized training in the accuracy of cutting, knife handling, portion control, merchandising and the utilization of all carcass products including food safety and sanitation guidelines.
To register, follow Event Brite link. https://processing-july19-2016.eventbrite.com/
June 30, and July 1, 2016
Basics ll
This Basics II certification program will be a two-day educational program related to the meat packing industry. Day 1 will be at the UNR Ag Experiment Station on Clean Water Way in the classroom and in the feedlot learning how packers make their money. Day two will focus on the processing of carcasses focusing on grade and yield at Wolf Pack meats processing facility in the morning. In the afternoon, the class will move to UNR Fleischman Agriculture Room 104, UNR Meat Lab, to conduct meat product color analysis, tenderness and packaging techniques.
To register for the two-day event, click the Eventbrite link. https://basics2-june30andjuly1-2016.eventbrite.com/
July 7, 2016
Basics l Slaughter
This Basics I certification program will be for beginners who want to learn about meat processing. This training is designed to provide insight on how to slaughter and process an animal carcass under USDA inspection, this class is hands-on.
To register follow the EventBrite link. http://slaughter-july07-2016.eventbrite.com/
July 19, 2016
Basics I Processing
Processing certification for Meat Cutting Basics I will provide hands-on specialized training in the accuracy of cutting, knife handling, portion control, merchandising and the utilization of all carcass products including food safety and sanitation guidelines.
To register, follow Event Brite link. https://processing-july19-2016.eventbrite.com/
June 30, and July 1, 2016
Basics ll
This Basics II certification program will be a two-day educational program related to the meat packing industry. Day 1 will be at the UNR Ag Experiment Station on Clean Water Way in the classroom and in the feedlot learning how packers make their money. Day two will focus on the processing of carcasses focusing on grade and yield at Wolf Pack meats processing facility in the morning. In the afternoon, the class will move to UNR Fleischman Agriculture Room 104, UNR Meat Lab, to conduct meat product color analysis, tenderness and packaging techniques.
To register for the two-day event, click the Eventbrite link. https://basics2-june30andjuly1-2016.eventbrite.com/
