Tag: value-added products

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…

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…

The local food movement has seen a resurgence in recent years, driven by a variety of factors from human health to food system resilience. How…

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…

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…