Friesla Blog: Education

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:…

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…

There are many steps to moving a finished animal from pasture or feedlot to steak on a plate. The U.S. Department of Agriculture (USDA) regulates…

When U.S. consumers purchase steaks, ground beef, or a Thanksgiving turkey, they expect it to be safe to eat. Today, the U.S. Department of Agriculture…

Wondering how to start and operate a Mobile Harvest Unit or small meat processing plant? Learn straight from the source. Hear about the background, operations,…

In the early days of the COVID-19 pandemic, American shoppers were faced with empty shelves in grocery store meat departments. Due to tight working conditions…