Tag: local meat processing

Starting a meat processing business takes more than a good idea and demand for local meat. You need to think through your business model, run…

Most people starting a meat processing business begin with equipment, inspection requirements, facility design, and product ideas. Those are critical steps, but the most successful…

A meat processor’s first year proves they can open their doors. Years two, three, four, and five prove whether the business can endure. This is…

The United States was built on independence, self-reliance, and the pride of making things with our own hands.  So why are we outsourcing much of…

Packaging might not be glamorous, but it’s among the most important considerations for independent meat processors. It affects a lot—from facility layout and equipment to…

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…

In agriculture, the weight of tradition is heavy, and the path forward can feel narrow, especially when considering the future.  A growing number of families…

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…