Friesla Blog: Education

Managing waste is a critical part of any small meat processing operation, whether you’re operating a Friesla Mobile or Modular System, a custom exempt truck,…

Local meat processing has gained attention in recent years partially because of backlogs during COVID, but also because it is recognized as a cornerstone of…

Beef is sold as either grass-finished or grain-finished. But what’s the difference? In general, cattle are born on farms and ranches across the country and…

The meat processing industry has consolidated dramatically over the past several decades, moving from local and regional systems to a highly-centralized model. At Friesla, we…

The livestock harvest-to-package process can seem a little mysterious: an animal goes in, boxes of meat come out—but what does this look like inside a…

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…

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:…