RENO, NEV. — Wolf Pack Meats, a meat processing facility operated by the University of Nevada, announced its reopening after a four-month break in production.

During its hiatus, Wolf Pack Meats installed a new broiler and strategized new ways to increase processing capacity.

Additionally, during that time, JD Hoagland, chief executive officer of his own processing plant, was granted a two-year contract as a consultant with Wolf Pack Meats.

Wolf Pack’s retail store remained open despite the pause in production. Its products include beef cuts — all produced from cattle owned by the university — including filet mignon, New York strips, ground beef, short ribs, beef liver, beef tongue and other items.

The facility originally opened in 1967 and currently produces fresh meat products from cattle, pigs, lamb and goats. 

Through the operation, students receive the opportunity to witness the commercial process in action and get hands-on experience in the meat industry.

All revenue generated by the plant is invested back into the facility in support of increasing capacity and improving research efforts. While Wolf Pack Meats has not been profitable in the past, Tom Kulas, operations manager, is optimistic that Hoagland’s experience and the facility’s increased capacity will change that.