Friesla Blog: Education

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…

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…