Tag: livestock

Interested in starting a meat processing business? Explore our blog for industry info and stories of great Americans who are getting it done.

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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Meat Processing Explained: From Harvest to Packaging

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…

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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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Butchers setting up the animal restrainer for humane beef harvesting.

Why Meat Processors Need A Robust Humane Handling Program

Animal welfare is a hot topic in today’s agricultural economy—and for good reason. Humane animal handling is a moral venture and carries high cultural expectations:…

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Beef half carcass tagged with lot and traceability number hanging in a cooler.

Explained: 4 Types of Inspection for Meat Processors

There are many steps to moving a finished animal from pasture or feedlot to steak on a plate. The U.S. Department of Agriculture (USDA) regulates…

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An empty shelf labeled for USDA Choice Beef at a grocery store during COVID-19.

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…

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