Tag: meat processor

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…

When you order bulk beef—whether a half, quarter, or whole animal—your processor will usually ask you to fill out a beef cut sheet. This order…

Beef goes way beyond burgers, steaks, and roasts—it’s a whole world of flavors, textures, and cooking methods, all influenced by where the cut comes from…

Meat 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…

There are three types of meat processing weights that processors use: live weight, hanging weight, and packaged weight. Whether you’re a processor or a customer…

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 with…

More Americans are buying local meat directly from farmers, ranchers, and independent processors who they trust. This supports local agriculture and provides access to high-quality…

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…