Every Friesla Meat Processing System is different, and the goals and operational setups are diverse. But the one thing in common is that all of our clients are passionate about local, whole, good food for their communities.
Whether as an add-on to an existing operation or as the foundation of an entire business, Friesla Systems are versatile and fit a variety of operations. Read on for a few examples.
CLIENT SPOTLIGHT: HARRISON HARVESTING
Perry Harrison, raised on a Texas ranch, drew on his lifelong connection to cattle and a career in banking to launch Harrison Harvesting in Carlisle, Kentucky. During COVID-19, Perry—like many other ranchers—suddenly couldn’t have his family’s beef processed at their go-to local facility in Texas. This processor was backed up and didn’t have any openings. His friends in Kentucky, where he lived part of the time, said the same.
Perry recognized this bottleneck as an opportunity to meet regional demand while addressing the frustrations of farmers and consumers in Kentucky’s Bluegrass Region. Embracing the challenge, he decided he would be the solution and built Harrison Harvesting.
A Friesla Modular Meat Processing System streamlined Perry’s plans, enabling him to design a facility that could harvest, age, cut, and package meat under USDA inspection. Friesla’s Technical Team and HACCP guidance simplified both regulatory compliance and operational setup, providing Perry and his team the support they needed to bring Harrison Harvesting to life.
The center of Perry’s focus has always been his community. Harrison Harvesting and their retail meat brand, Bourbon Barrel Beef, support regional farmers by providing reliable USDA processing services and provide consumers the opportunity to purchase farm-direct beef. The retail market has strengthened connections within their community and contributed to its movement toward a sustainable, regional food system.
CLIENT SPOTLIGHT: THE MEATING PLACE
The Meating Place, a butcher shop in Hillsboro, Oregon, was originally founded in 1974 by Steve Crossley and later reopened by Casey Miller in 2011. Known for its high-quality jerky, sausage, and wild game processing, the shop evolved into a full-service retail butcher shop in 2013, meeting increasing consumer demand for locally sourced, high-quality meat.
When the pandemic hit, The Meating Place became one of the few shops near Portland that consistently had inventory. Maintaining a constant supply was a challenge, however, and Casey realized they needed to vertically integrate if they wanted to grow.
To do this, The Meating Place chose Friesla’s Mobile Harvest Unit as a cost-effective, faster alternative to building a brick-and-mortar slaughter facility. This mobile solution provided flexibility to process livestock directly on farms, refrigerate and transport carcasses, and expand their geographic reach and versatility. Under Oregon’s new State Meat Inspection Program, The Meating Place’s mobile slaughter trailer allows them to harvest livestock and sell their branded products statewide.
At the core of their growth is a commitment to meeting the rising demand for local, high-quality meat products while offering a community-focused alternative to non-local suppliers. The Meating Place delivers by providing exceptional local products and craft butchery plus a café and custom mobile slaughter services.
The Meating Place is a fantastic example of how versatility and a community-first approach can drive growth in the local meat industry. By integrating mobile processing and expanding their reach, they continue to set the standard for quality, sustainability, and connection to the people they serve.
CLIENT SPOTLIGHT: MTX BEEF
In working with farmers and ranchers, our team is constantly struck by how different meat processing businesses can be and how different each origin story is—even when they share common factors.
Like Harrison Harvesting and The Meating Place, MTX Beef’s journey was spurred by pandemic-driven shortages and supply chain disruptions. But Justin and Missy Crocker approached the issue from a different angle: with deep roots in raising and feeding cattle, they already had the supply. What they lacked was the processing capability to meet their rural Texas community’s needs.
The Crockers were using six different meat processors to meet consumer demand. COVID exacerbated their already complex and logistically challenging system, and they realized they needed a solution to scale their operations, ensure product quality, and reduce reliance on external processors.
Their Friesla Meat Processing System gave them the rapid setup they needed with the flexibility to expand and support they needed to get operational. With this system, MTX Beef was in business with full control of its processing, improved quality and consistency, and reduced logistical challenges.
MTX delivers beef directly to consumers, markets, and restaurants across Texas, prioritizing traceability, sustainability, and quality. For Justin and Missy, a major component of MTX is focusing on the future, too: investing in localized agriculture and processing isn’t just about feeding their community today—it’s about safeguarding the future of the cattle industry for the next generation, including their own children.
THE UNIQUE ROLE OF MEAT IN LOCAL FOOD SYSTEMS
If we want local food systems to grow and thrive, meat processing must be included as a foundational component, especially because livestock plays a vital role in sustainable agriculture. Livestock can thrive in many different climates year-round and be harvested accordingly, aligning with the rhythms of both nature and the market.
From a health perspective, sustainably raised, locally processed meat provides a high-quality protein source raised in nature—not created in a lab. Incorporating livestock into our local food systems not only supports well-being but also the broader goals of a resilient food system rooted in community, traceability, and supporting family farmers and ranchers.
The demand for change in local food systems is growing, and meat processing must evolve to meet that need. Traditional brick-and-mortar facilities are expensive, time-intensive to build, and lack flexibility.
Friesla offers an alternative—affordable, scalable, and efficient modular or mobile systems that enable producers to take the next step, whatever that looks like.
LOOKING FORWARD
Shifting to localized agriculture prioritizes the well-being of communities, ecosystems, and individuals. Supporting local farmers, ranchers, and processors strengthens food security, reduces the environmental impact of transportation, and builds stronger connections between producers and consumers.
“For farmers and ranchers, the ability to process and sell locally means they can keep more value within their operations and reinvest in their businesses and communities.”
And, more localized systems are more resilient, adaptable, and aligned with the growing consumer demand for traceable, sustainably produced food. Choosing to support local and regional farmers and processors isn’t just about where food comes from; it’s about creating a sustainable future. When communities invest in local agriculture, they reduce dependency on centralized systems, keep money in the local economy, keep local farmers farming, and make food and agriculture part of the fabric of their communities.
For farmers and ranchers, the ability to process and sell locally means they can keep more value within their operations and reinvest in their businesses and communities. Companies like Friesla empower producers to take control of their supply chain, setting the foundation for a food system that is healthier for people, communities, and ecosystems as a whole.
We’re here for those who share a vision of a local, high-quality food system. If that is you, learn more about the systems and support that we offer here.