The Meat Workforce Development Program at the University of Nevada, Reno, provides training and certifications in meat harvest and processing for beef, lamb, pork, and poultry. Combining classroom instruction, hands-on experience, and facility tours, the program equips participants with the skills needed to support Nevada’s meat industry.

This initiative emerged in response to the COVID-19 pandemic to increase access to local meat products and address the state’s limited meat processing capacity. Currently, Nevada has only four USDA-inspected facilities for both harvest and processing, highlighting the need for long-term industry growth.