Tag: meat processing systems

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…

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…

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…

“COVID shined a light on how we had neglected our food chain, and it also shined a light on where our whole [meat processing] system…

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…