Friesla Blog

Meat harvest, fabrication, packaging, and sanitization generates waste byproducts: from bones to blood, heads, hides, inedibles, offal, and wastewater. In another blog post, we covered…

If you’ve considered starting a local meat processing business, you’ve likely thought, “But what will I do with all of the waste?” Rendering—the process of…

In an earlier post we went through how beef is raised and finished, but what happens after that? We’re glad you asked, because while we’re…

In the United States, beef production starts on farms and ranches across the country. How does that beef get from pasture to plate—or to a…

Craft butcher shops used to be a staple in communities across America. Consumers had access to fresh, locally-produced meat, hand cut by butchers they knew…

Animal welfare is a hot topic in today’s agricultural economy—and for good reason. Humane animal handling is a moral venture and carries high cultural expectations:…

USDA Rural Development announced the availability of $123 million in grant funding for meat processors through Phase 2 of the Meat and Poultry Processing Expansion…

Think that opening a meat processing plant during a pandemic might be tough? Try starting the first nonprofit, federally-inspected meat processing plant in the United…

Designing, engineering, permitting, and constructing a new building can be costly and time-consuming. A meat processing plant is no exception. Meat producers may consider building…