Friesla Blog

Raising, slaughtering, and processing animals for meat was once a routine part of American life, directly connecting communities to their food. Over time, as the…

“COVID shined a light on how we had neglected our food chain, and it also shined a light on where our whole [meat processing] system…

Effective meat processing waste management is a critical part of any small meat processing operation, whether you’re operating a Friesla Mobile or Modular System, a…

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…

Most beef is sold as either grass-finished or grain-finished—but what does that actually mean? Understanding the differences between grass-finished vs. grain-finished beef starts with how…

The meat processing industry has consolidated dramatically over the past several decades, moving from local and regional systems to a highly centralized model—even though small…

“Before COVID, you could call your local butcher and get a harvest slot the next week. But now you need to call a year in…

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…