Tag: Project Development Phase

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…

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…

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…

Effective meat processing waste management is a critical part of any small meat processing operation, whether you’re operating a Friesla Mobile or Modular System, a…

The livestock harvest-to-package process can seem a little mysterious: an animal goes in, boxes of meat come out—but what does this look like inside a…

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…

Think that opening a meat processing plant during a pandemic might be tough? Try starting the first nonprofit, federally-inspected meat processing plant in the United…