Momma’s Meat is an old-fashioned butcher shop for modern needs.
Ignite your inner carnivore at Momma’s Meat Co. In today’s world of industrialized meat processing, Momma’s Meat Co. in Fallon is bringing back the old-fashioned local butcher shop, with an emphasis on hometown service, creative meat products, and wild game processing. Owner and lead butcher Shelbe Seay’s passion for “feeding the community” is reflected in every smoky sausage, juicy rib eye, and party-worthy tenderloin.
Located in the heart of Fallon’s historic district, inside a circa 1939 storefront, Momma’s Meat Co. immediately conveys a feeling to visitors that they’ve stepped back in time to experience personalized care.
A passion for the skill (and art) of meat cutting prompted Seay to learn the business in 2009, under the tutelage of a former owner, often cutting meat while her young children napped in infant seats. Seay eventually purchased the company in 2023, adding a smoker, condiments, and seafood to Momma’s Meat Co.’s customer menu.
“Every product is lovingly handcrafted with the finest cuts of meat and seasonings,” Seay says. “We offer over 20 (yes, over 20) varieties of sausages, with local favorites such as Basque chorizo, along with over 15 varieties of burgers.”
Oh, Momma!
Fourth-generation Basque Nevadan Seay and her family understand the draw to the Northern Nevada outdoor lifestyle.
“Part of what we offer is geared toward convenience for busy families,” Seay says. “Our 30- and 60-pound Variety Bundles are perfect for grab-and-go weekend adventures, summer grilling season, or an artistic charcuterie board.”
At Momma’s Meat Co., staff are like family. Indeed, you may see Seay’s husband, Troy, or their two grown children serving customers or mixing ingredients for a local favorite, rolled and stuffed tri-tip.
“Family has always been No. 1 for me,” Seay says. “From weeknight meals to holiday feasts and celebrations, feeding your family is what we do.”
Pork Basque Beans
(courtesy of Momma’s Meat Co. in Fallon. Serves 6)
Of Basque heritage, Shelbe Seay shares her grandfather’s no-fuss recipe for Basque beans, which complement the shop’s in-house brined corned beef or Easter spring lamb.
1 pound salt pork
1 green bell pepper, chopped
1 red onion, chopped
6 cloves garlic, smashed and chopped
4 cans pinto beans with liquid
½ cup fresh parsley, chopped
1 tablespoon paprika
2 tablespoons butter
Chop and crisp salt pork in a Dutch oven or stew pot. Add bell pepper and onion, and soften them while cooking with salt pork. Add garlic, beans, fresh parsley, and paprika. Simmer until done. Add salt and pepper, to taste.
Momma’s Meat Co.
250 S. Maine St., Fallon
775-423-2241 · Find Momma’s Meat Company on Facebook
Open 9 a.m. – 5:30 p.m. Tues. – Fri.; 9 a.m.– 4:30 p.m. Sat.; closed Sun. – Mon.
