Momma’s Meat is an old-fashioned butcher shop for modern needs.
written by Sandi Solomonson
photos by Olga Miller
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.
The building’s original 1909 boiler
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.”
The bountiful meat counter at Momma’s Meat Co.
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.”
Seay seasons her tri-tip roast with a blend of secret spices
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.”
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.
Prep Time15 minutesmins
Cook Time45 minutesmins
Cooling Time5 minutesmins
Total Time1 hourhr5 minutesmins
Servings: 5
Author: Momma’s Meat Co. in Fallon
Ingredients
1poundsalt pork
1green bell pepperchopped
1red onionchopped
6clovesgarlicsmashed and chopped
4cans pinto beans with liquid
½cupfresh parsleychopped
1tablespoonpaprika
2tablespoonsbutter
Instructions
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.
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