Friesla Blog

A meat processor’s first year proves they can open their doors. Years two, three, four, and five prove whether the business can endure. This is…

The United States was built on independence, self-reliance, and the pride of making things with our own hands.  So why are we outsourcing much of…

Getting started under USDA inspection is a significant step for an independent meat processing plant. It opens the door to interstate commerce, creates new opportunities…

Direct-to-consumer meat, while still “niche,” is a growing part of the market. More buyers want to know where their meat comes from, how it was…

A major challenge for meat processors is selling the whole carcass. Education is a secret weapon they can use to strengthen their approach. Both premium…

When you order bulk beef—whether a half, quarter, or whole animal—your processor will usually ask you to fill out a beef cut sheet. This order…

Beef goes way beyond burgers, steaks, and roasts—it’s a whole world of flavors, textures, and cooking methods, all influenced by where the cut comes from…

Packaging might not be glamorous, but it’s among the most important considerations for independent meat processors. It affects a lot—from facility layout and equipment to…

There are three types of weight that meat processors use: live weight, hanging weight, and packaged weight. Whether you’re a processor or a customer purchasing…

In agriculture, the weight of tradition is heavy, and the path forward can feel narrow, especially when considering the future.  A growing number of families…