Tag: small meat processing facility

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,…

“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…

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…

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…

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…

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…