Tag: meat producers

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…

In the United States, beef production starts on farms and ranches across the country. How does that beef get from pasture to plate—or to a…

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…

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:…

MTXBeef started over a COVID-era cocktail and a campfire. It was spring 2020. The pandemic had hit. Nestled in the rolling Texas Hill Country—west of…