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.

Smiling butcher removes pieces of hide from a hanging carcass.

From Feeder to Eater: Real Stories of Local Meat Processors

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…

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Harrison Harvesting’s Operations Manager interacting with an employee inside the Bourbon Barrel Beef Retail Shop.

Why Americans Are Demanding Good, Whole, Local Food

There has been a resurgence in interest in local, whole foods, driven by a variety of factors from human health to food system resilience. How…

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Client Story: BRK Meats

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…

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Butcher places finished cuts of meat onto tray for display in meat case.

Investing in Local Meat Processing: Impact, Opportunity & Income Diversification

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…

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A butcher breaks down a beef carcass in the Cut and Package Module of a Friesla Meat Processing System.

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…

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Friesla’s Founder & President interacting with Butcher Solutions’ Owner inside Friesla’s manufacturing facility.

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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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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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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Exterior view of a tan Friesla Modular Meat Processing System used by The Producer Partnership for meat processing on a ranch in Montana.

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…

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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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