Tag: meat producers

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…

There has been a resurgence in interest in local, whole foods, driven by a variety of factors from human health to food system resilience. How…

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…

“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…

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…

If you’ve considered starting a local meat processing business, you’ve likely thought, “But what will I do with all of the waste?” Rendering—the process of…

In an earlier post we went through how beef is raised and finished, but what happens after that? We’re glad you asked, because while we’re…