Tag: brick-and-mortar

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…

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…

Managing waste is a critical part of any small meat processing operation, whether you’re operating a Friesla Mobile or Modular System, a custom exempt truck,…

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…

“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…

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…

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…

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…

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…

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…