Members of the Comet Tech 4-H recently toured Bichelmeyer’s Meat Market.

Members of the Comet Tech 4-H recently toured Bichelmeyer’s Meat Market.

Seth Gunkel
Club reporter
The Comet Tech 4-H Club toured the Bichelmeyer’s Meat Market in Kansas City. The tour, was led by a club member parent, Mr. Bichelmeyer gave members a look at how meat is processed, packaged, smoked and displayed for sale to the public. Fifteen Comet Tech members attended the tour with their parents.
The group organized the in processing station first where special orders were being filled for customers. The meat was trimmed and packaged and placed in a sack for each special order. Club member Cole Bichelmeyer helped stamp the meat to identify it as “Pork Chops”.
The group proceeded to the meat locker where the butchered meat is hanging on hooks in a very cool room. The beef and pork stay in this locker for two weeks aging. This helps the meat to marble, which makes the meat tender when it is cooked.

Members of the Comet Tech 4-H at Bichelmeyer’s Meat Market.

Members of the Comet Tech 4-H at Bichelmeyer’s Meat Market.

The next room was the smoking room. The room held grates of smoked beef jerky and another huge oven was smoking a whole hog which was a special order for a customer. Next to this room was an area where sausages were mixed and stuffed before they went into the smoking ovens. Bichelmeyer’s Meat Market even smoked dog bones for our pets!
The cub’s tour by meeting the owners of Bichelmeyer’s Meat Market and asking questions. They also got to view all the meat options in a display case and then had lunch together. Bichelmeyer employees cook their meat and sell the public taco’s, carnita’s, tamales and other mouthwatering options.