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, and challenges navigated by two USDA-inspected meat processors: Casey Miller from The Meating Place in Hillsboro, Oregon—who operate a Friesla Mobile Harvest Unit—and Mac & Celsie Sussex from Bear Mountain Beef in Hawk Springs, Wyoming—who run a Friesla Mobile Harvest Unit and Cut & Wrap Module.
The questions and answers covered include:
1. BUSINESS OVERVIEW
- Background information on overall operations.
2. MEAT PROCESSING OVERVIEW
- Where and how are your animals harvested, processed, and packaged?
- For example: Location, species, # of animals processed per week, # of customers/farms/ranches you serve, etc.
- How do you handle extended dry aging/hang times? (for example, 14 days? 21 days?)
3. WHY MOBILE/MODULAR?
- Why did you invest in Mobile/Modular Harvest & Processing Units?
- What factors drove this decision?
- For example: customer demand, lack of capacity at local/nearby operations, control / vertical integration, transportation costs, supply chain issues, animal welfare issues, etc.
4. FROM CONCEPT TO OPERATIONS
- Talk about wrapping your arms around the process of starting with an idea and bringing your harvest/processing operation to reality.
- How did Friesla help with this process?
5. REGULATORY COMPLIANCE
- How has the USDA regulatory compliance process gone?
- What were your biggest barriers and challenges?
- Any advice for other meat producers and processors?
6. ECONOMICS
- Starting, operating, and growing a financially stable meat processing business is undoubtedly challenging.
If you feel comfortable sharing, how economically viable is your operation? - What types of upfront costs were involved?
- What types of ongoing operational costs do you have?
- Any advice for other meat producers and processors?
Connect with us here to get in touch.