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 local food systems and overall food system resiliency. Increasingly, it’s also being recognized as an impactful way to diversify income.
IMPACT AND OPPORTUNITY
Since local meat processing intersects at impact and opportunity, it appeals to a wide range of hard working, independent-minded folks:
- Meat producers who raise livestock, care about their animals, community, and industry, and are looking at vertically integrating their operations by adding meat processing
- Meat processors who already cut meat, care about providing excellent products to their customers, and are interested in expanding or diversifying their existing businesses
- Entrepreneurs who recognize market opportunities, care about a mission that matters, and have the will and guts to put in the work to build successful businesses
- Investors who are interested in funding impactful enterprises, challenging the status quo, and care about revitalizing local food systems
Change is coming from the other end of the supply chain, too: consumers are increasingly asking for transparency in the food they buy and seeking more local and farm-direct choices. Restaurants want high-quality, local options for their customers. Communities are looking for ways to support local agriculture and improve food system resiliency.
Since these needs are best fulfilled by smaller-scale, independent meat processors, the opportunity is significant—and the future bright—for those willing to put in the work.
WHY LOCAL MEAT PROCESSING?
Beyond impact and future growth potential, local meat processing offers income diversification and risk mitigation for different kinds of businesses and portfolios.
For those already in the industry, expanding meat processing can help ensure supply and quality, ease logistical concerns, reduce dependency on other (often overloaded) processors, and add a revenue stream.
For savvy, impact-minded entrepreneurs, local meat processing can provide viable—and growing—opportunities to make a difference in their communities and local food systems.
For investors, it directly addresses a pressing need, enables diversification and growth, and the chance to add to forward-focused portfolios.
WHERE TO START?
The starting point for every meat processing business is different. For some, it’s the obvious next step in expanding their operations. For others, it’s their first trip into food or agriculture. The rest are somewhere in between.
- MTXBeef added in-house meat processing to handle their own cattle, simplifying logistics and guaranteeing supply and quality for their direct-to-consumer and restaurant customers in Texas.
- The Meating Place began as a butcher shop and custom exempt wild game processor and later vertically integrated their Oregon operation to ensure a constant supply of high-quality, local meat for their patrons—and to eliminate being beholden to other processing facilities.
- Five Marys already offered a diverse supply of California ranch-raised meats and had built a brick-and-mortar processing facility, but wanted to add thoughtful and humane harvest to their operation—both to have control of the process and ensure quality from pasture to plate.
- Bear Mountain Beef added a Mobile Harvest Unit and a Cut & Package Module during COVID to avoid hauling cattle long distances and being limited by the unavailability of other Wyoming processors.
- Harrison Harvesting is an entrepreneur’s answer to the pressing need for USDA-inspected meat processing—and a local meat market—in Kentucky’s Bluegrass region.
- Legacy Farms has a thriving farm, hospitality business, and foundation and is adding halal slaughter and processing to meet the growing demand for local, high-quality lamb and goat meat in their part of Texas.
TAKING BACK CONTROL
Despite different starting points and business models, the common thread among these businesses is their choice of Friesla Systems for starting or expanding their operations—and taking back control of local meat processing.
Friesla Systems are purpose-designed for efficiency, flexibility, and expansion—a distinct alternative to traditional brick-and-mortar facilities. They’re built in the USA, depreciable as equipment, and can be adapted as a business grows and changes. If the owner decides to shift gears, they have a tangible asset they can pick up, move, or re-sell.
And, instead of wading through design, planning, and startup on your own, Friesla Systems include a suite of services: from design through installation, USDA regulatory compliance (HACCP writing and training), startup support, and butcher training.
FUTURE-PROOFING FOOD & BUSINESS
Local meat processing is a way for hard working entrepreneurs, farmers/ranchers, and impact-driven investors to diversify their businesses while revitalizing local food systems—and Friesla is here to help make it happen. Connect with us to learn more.