Tag: carcass splitting

Interested in starting a meat processing business? Whether you’re early in your research, planning to open a new plant, or expanding an existing operation, explore our blog for practical information, real-world guidance, and stories of hardworking Americans who are getting after it.

At Friesla, we’re helping farmers, ranchers, and entrepreneurs build independent meat processing businesses in communities across the country. Explore our resources on starting a meat processing business, the basics of meat processing, USDA inspection requirements, available grants and funding opportunities, and other practical information on building and running a successful operation.


Five pre-packaged boneless beef ribeye steaks on a tray with a label on top.

Beef Cuts Explained: Primals, Steaks, Roasts & Ground Beef

Beef goes way beyond burgers, steaks, and roasts—it’s a whole world of flavors, textures, and cooking methods, all influenced by where the cut comes from…

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A butcher cuts filet mignon steaks from the tenderloin of a beef carcass.

Where Does Beef Come From? Part 2: Processing & Distribution

In Part 1, we went through how beef is raised and finished, but what happens after that? We’re glad you asked, because while we’re deeply…

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