Game Processing Workshop
The University of Nevada, Reno Extension is collaborating with the Nevada Department of Wildlife to provide game harvesting and processing education to Nevada hunters. Classes will cover field dressing techniques, skinning, caping and quartering. Learn the different cuts available and processing/packaging options. Students will have the opportunity to participate hands on. Each class is limited to 20 participants. Registration fee is $125 per person. For questions contact: Jamie Lee at jamielee1@unr.edu
Dates and times;
Friday, May 2, 2025 1:00 p.m. to 5:00 p.m. and Saturday, May 3, 2025 - 8:00 a.m. to 12:00 p.m.
Location:
Main Station Farm Science Building, 5895 Clean Water Way, Reno, NV 89502 (Next to Wolf Pack Meats – enter gate)
Day One: Friday, May 2 Time: 1:00 p.m. – 5:00 p.m. Check in 12:45 p.m.
1:00 p.m. Welcome and introductions
Staci Emm, Professor and Extension Educator, University of Nevada, Reno
Logan Klonicke, Conservation Educator II, Nevada Department of Wildlife
1:30 p.m. Shot placement
Logan Klonicke, Conservation Educator II, Nevada Department of Wildlife
2:00 p.m. Safety overview for equipment, process and apparel for harvesting
Austin Yohey, Mobile Harvest Unit Manager, University of Nevada, Reno Extension
2:15 p.m. BREAK (snacks provided)
2:30 p.m. Harvest demonstration with hands on activities
Austin Yohey, Mobile Harvest Unit Manager, University of Nevada, Reno Extension
4:45 p.m. Wrap up, clean up and evaluations
Day Two: Saturday, May 3 Time: 8:00 a.m. – 12:00 p.m.
8:00 a.m. Field care of game meat
Logan Klonicke, Conservation Educator II, Nevada Department of Wildlife
8:30 a.m. Safety overview for equipment, process and apparel for processing
Austin Yohey, Mobile Harvest Unit Manager, University of Nevada, Reno Extension
9:00 a.m. BREAK (snacks provided)
9:15 a.m. Breakdown and packaging of carcass – Hands On
Austin Yohey, Mobile Harvest Unit Manager, University of Nevada, Reno Extension
· Overview of carcass anatomy, demonstrations on breaking down and packaging carcass into various cuts and food safety protocol for storage and cooking.
11:45 a.m. Wrap up, clean up and evaluations
