Tag: cattle

There are three types of weight that meat processors use: live weight, hanging weight, and packaged weight. Whether you’re a processor or a customer purchasing…

In agriculture, the weight of tradition is heavy, and the path forward can feel narrow, especially when considering the future.  A growing number of families…

More Americans are buying meat directly from farmers, ranchers, and independent processors who they trust. This supports local agriculture and provides access to high-quality meat—along…

A local meat processing business starts with a vision: an idea, answer to a question, or solution to a problem. What if you have this…

Meat processors are passionate about craft butchery and high-quality meat production, but some can overlook a key reality: where, how, and to whom will they…

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…

Beef is sold as either grass-finished or grain-finished. But what’s the difference? In general, cattle are born on farms and ranches across the country and…

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

In the United States, beef production starts on farms and ranches across the country. How does that beef get from pasture to plate—or to a…