Tag: covid-19
Interested in starting a meat processing business? Explore our blog for industry info and stories of great Americans who are getting it done.
Posted June 10, 2024
Meat Processing Plant Sizes & Where Friesla Fits
The meat processing industry has consolidated dramatically over the past several decades, moving from local and regional systems to a highly-centralized model. At Friesla, we…
Read More
Posted May 8, 2024
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…
Read More
Posted October 2, 2023
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…
Read More
Posted August 8, 2023
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…
Read More
Posted August 1, 2023
Client Story: The Producer Partnership
Think that opening a meat processing plant during a pandemic might be tough? Try starting the first nonprofit, federally-inspected meat processing plant in the United…
Read More
Posted April 10, 2023
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…
Read More
Posted February 6, 2023
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.…
Read More
Posted January 2, 2023
Why America Needs to Restore Local Meat Processing
In the early days of the COVID-19 pandemic, American shoppers were faced with empty shelves in grocery store meat departments. Due to tight working conditions…
Read More
Interested in starting a meat processing business? Explore our blog for industry info and stories of great Americans who are getting it done.
Posted June 10, 2024
Meat Processing Plant Sizes & Where Friesla Fits
The meat processing industry has consolidated dramatically over the past several decades, moving from local and regional systems to a highly-centralized model. At Friesla, we…
Posted May 8, 2024
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…
Posted October 2, 2023
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…
Posted August 8, 2023
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…
Posted August 1, 2023
Client Story: The Producer Partnership
Think that opening a meat processing plant during a pandemic might be tough? Try starting the first nonprofit, federally-inspected meat processing plant in the United…
Posted April 10, 2023
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…
Posted February 6, 2023
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.…
Posted January 2, 2023
Why America Needs to Restore Local Meat Processing
In the early days of the COVID-19 pandemic, American shoppers were faced with empty shelves in grocery store meat departments. Due to tight working conditions…