SPARKS, Nev (KOLO)- With two dozen of the country's best barbecue teams in town competing in the Rib Cook Off, meat is always in demand.
It's a tough task, making sure the meat doesn't run out.
Bernadette Flocchini is the Vice President of Sierra Meat and Seafood.
She said ensuring there is enough meat for all the cookers is their number one priority.
"We supply all the proteins to the 23 cookers that are here. from Tuesday from when they start cooking, we deliver to them until Monday," said Flocchini. "Everyday we're here until 4 pm."
If vendors need more meat, all they have to do is give them a ring and the protein is loaded onto a forklift to be delivered to the booth right away.
Even though the company supplies the meat, the only thing vendors have to purchase is pork ribs for the competition.
"We've been doing this for so long so we have a history and we gage off the history and increase it every year so we don't run out for them," added Flocchini.
This is Sierra Meat and Seafood's 15th year catering to this event and Flocchini said it's become a great tradition.
"My favorite part is the relationship with the cookers that we've created over the years. It's like family, they call it the rib family," said Flocchini. "They're pretty unique individuals.we look forward to it every year, it's a good time even though it's hard work. it's a fun event."
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