Tag: brick-and-mortar

Interested in starting a meat processing business? Explore our blog for industry info and stories of great Americans who are getting it done.

Partner Story: Sierra Jepsen, Butcher Solutions

“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…

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Butcher spraying down a hanging sheep carcass after skinning in a Mobile Harvest Unit.

Handling Wastewater in a Small Meat Processing Plant

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…

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Butchers transfer quartered beef carcasses from a Friesla Mobile Harvest Unit into The Meating Place Butcher Shop.

Client Story: The Meating Place

Craft butcher shops used to be a staple in communities across America. Consumers had access to fresh, locally-produced meat, hand cut by butchers they knew…

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A Friesla Modular Meat Processing System setup for MTXBeef in Texas.

Client Story: MTXBeef

MTXBeef started over a COVID-era cocktail and a campfire. It was spring 2020. The pandemic had hit. Nestled in the rolling Texas Hill Country—west of…

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Butchers cleaning beef cow with water after bleeding outside Friesla Mobile Meat Harvest Trailer.

Mobile Harvest Units: An Alternative to the Traditional Slaughter Floor

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…

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Beef half carcass tagged with lot and traceability number hanging in a cooler.

Explained: 4 Types of Inspection for Meat Processors

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…

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Friesla clients Brian and Mary Heffernan from Five Marys Ranch on their ranch in Fort Jones, California.

Client Story: Five Marys

Brian and Mary Heffernan knew that starting a meat processing business would be challenging. “Nothing is easy,” Brian quips. “If it were, everyone would do…

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Black and brown beef cows in staging pens on a farm.

Client Story: Bear Mountain Beef

At the beginning of the COVID-19 pandemic, Mac and Celsie Sussex—owners of Bear Mountain Beef in Hawk Springs, Wyoming—faced both a problem and an opportunity.…

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