Tag: USDA

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…

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…

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…

The meat processing industry has consolidated dramatically over the past several decades, moving from local and regional systems to a highly-centralized model. At Friesla, we…

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…

Designing, engineering, permitting, and constructing a new building can be costly and time-consuming. A meat processing plant is no exception. Meat producers may consider building…

There are many steps to moving a finished animal from pasture or feedlot to steak on a plate. The U.S. Department of Agriculture (USDA) regulates…

When U.S. consumers purchase steaks, ground beef, or a Thanksgiving turkey, they expect it to be safe to eat. Today, the U.S. Department of Agriculture…