Tag: Friesla Meat Processing System

Effective meat processing waste management is a critical part of any small meat processing operation, whether you’re operating a Friesla Mobile or Modular System, a…

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…

Most beef is sold as either grass-finished or grain-finished—but what does that actually mean? Understanding the differences between grass-finished vs. grain-finished beef starts with how…

“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…

The livestock harvest-to-package process can seem a little mysterious: an animal goes in, boxes of meat come out—but what does this look like inside a…

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…

If you’ve considered starting a local meat processing business, you’ve likely thought, “But what will I do with all of the waste?” Rendering—the process of…

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…

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

The Meating Place is helping bring back the tradition of independent butcher shops that were once staples in communities across America. Consumers had access to…