Tag: vertical integration
Interested in starting a meat processing business? Explore our blog for industry info and stories of great Americans who are getting it done.
Posted January 3, 2025
From Feeder to Eater: Real Stories of Local Meat Processors
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…
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Posted December 13, 2024
Client Story: BRK Meats
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…
Read More
Posted October 2, 2023
Client Story: The Meating Place
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…
Read More
Posted August 8, 2023
Client Story: MTXBeef
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…
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Posted April 10, 2023
Client Story: Five Marys
Brian and Mary Heffernan knew that starting a meat processing business would be challenging. “Nothing is easy,” Brian quips. “If it were, everyone would do…
Read More
Posted February 6, 2023
Client Story: Bear Mountain Beef
At the beginning of the COVID-19 pandemic, Mac and Celsie Sussex—owners of Bear Mountain Beef in Hawk Springs, Wyoming—faced both a problem and an opportunity.…
Read More
Interested in starting a meat processing business? Explore our blog for industry info and stories of great Americans who are getting it done.
Posted January 3, 2025
From Feeder to Eater: Real Stories of Local Meat Processors
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…
Posted December 13, 2024
Client Story: BRK Meats
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…
Posted October 2, 2023
Client Story: The Meating Place
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…
Posted August 8, 2023
Client Story: MTXBeef
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…
Posted April 10, 2023
Client Story: Five Marys
Brian and Mary Heffernan knew that starting a meat processing business would be challenging. “Nothing is easy,” Brian quips. “If it were, everyone would do…
Posted February 6, 2023
Client Story: Bear Mountain Beef
At the beginning of the COVID-19 pandemic, Mac and Celsie Sussex—owners of Bear Mountain Beef in Hawk Springs, Wyoming—faced both a problem and an opportunity.…