Friesla Blog: Education & Industry

“Where does my food come from?” Consumers are asking this question more often, and for independent meat processors, answering it can help tell a powerful…

USDA-inspected and custom-exempt meat processing operate under very different rules, and those rules shape very different business models. Understanding USDA vs. custom-exempt meat processing—both what…

Running a meat processing business is a lot more than just harvesting, processing, and selling meat. It’s a mix of planning, production, problem-solving, and people…

Starting a meat processing business takes more than a good idea and demand for local meat. You need to think through your business model, run…

Most people starting a meat processing business begin with equipment, inspection requirements, facility design, and product ideas. Those are critical steps, but the most successful…

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 the…

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…