Tag: retail

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…

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…

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…

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…

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…