Carson City has a long meat-producing past

Courtesy David Theiss

Courtesy David Theiss

On July 1, Butler Meat Co. will celebrate its 40th year in business in Carson City, and I thought that is quite an accomplishment.

I did some research and found a rich history of meat markets in Carson City. I found that the Stone Market, 513 N. Carson St., was the oldest. It opened in 1883 and stayed in operation until 1957, when the Carson Nugget took over the spot.

Otto Schulz was the original proprietor, running this market for 40 years. In 1922, he sold the building to the Fraternal Order of the Eagles and retired. The market continued under the old name. I found many advertisements in the Nevada Appeal from the Stone Market, which was selling steaks for 69 cents a pound or hamburger for 43 cents a pound.

I read one account of how ice was harvested on Washoe Lake and brought back to Stone’s cooler boxes. It was used for the rest of the year to keep the meat cool. Historian Guy Rocha told me the barn by what now is Glen Eagle’s was a slaughter house that Schulz used to process his animals. He then sold them at Stone Market. Other markets that existed included Eagle Market, 216 N. Carson St., in the 1930s; Imelli Meat Co.; Me-N-U Meats; Austin’s Market; WD Lane Co.; and F.C. Choate. Most operated in the 1930s and ’40s.

I reminisced about the businesses in Carson City that have come and gone. A few of my favorites were Meyer’s Hardware, Al’s Plumbing in the old train car on Carson Street, Penguin Drive In, Dutch Mill, Washoe Market, The Watch Shop, Mojos, Disco, Murdock’s Clothing Store and Wilbur’s Men Store.

Many great businesses that lasted decades are now memories. Stone Market lasted about 73 years, so I still have a few more years to catch up to it. As a Carson City business owner, I am proud to be part of the city’s history.

This warm weather gets me excited about cooking over the grill. I can’t think of a better meat for barbecuing than ribs. I have a recipe that makes your ribs juicy and tender, and the meat will just about fall off the bone.

What you need

Rack of ribs or up to 10 country-style ribs or short ribs for the same cooking time

Barbecue spice rub

Cellophane wrap or foil

Barbecue sauce (I like the smoky-sweet kind)

A cookie sheet and about four hours


Apply your favorite rub on all sides of the ribs.

Wrap the ribs in cellophane or foil. Wrap it tight and with many layers to seal it up.

Place the ribs on the cookie sheet, and place in oven for three hours at 230 degrees. (This preparation can be done days ahead.)

If preparing in advance, take out of oven and let cool on counter for 15 minutes. Place in refrigerator, leaving it in the plastic or foil until you are ready to finish the ribs. They will keep for three to four days.

Slather your favorite sauce on both sides. Be sure to stay close, as the sugars in the sauce like to flame up once you have caramelized the sauce on the rib. If you are reheating out of the refrigerator, remove plastic or foil wrap and put on hot grill; this will take five to 10 minutes. Remember you are just reheating them, as they are fully cooked. Slather on barbecue sauce in the last four to five minutes and you are ready to eat.

David Theiss is the owner Butler Gourmet Meats and longtime resident of Carson City.


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