Tag: Friesla Mobile Harvest Unit

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…

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…

Managing waste is a critical part of any small meat processing operation, whether you’re operating a Friesla Mobile or Modular System, a custom exempt truck,…

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…

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…

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…