Tag: vertically integrated

Interested in starting a meat processing business? Explore our blog for industry info and stories of great Americans who are getting it done.

Categories
Clients Education Grants Industry Partners USDA All Categories
A team of butchers removing the hide from a beef carcass on a skinning cradle in a Friesla Harvest Module.
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
Butchers transfer quartered beef carcasses from a Friesla Mobile Harvest Unit into The Meating Place Butcher Shop.
Posted October 2, 2023

Client Story: The Meating Place

The Meating Place is helping bring back the tradition of independent butcher shops that were once staples in communities across America. Consumers had access to…

Read More
Butcher moving a beef half on the rail in a full Friesla Carcass Aging Cooler.
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…

Read More
Friesla clients Brian and Mary Heffernan from Five Marys Ranch on their ranch in Fort Jones, California.
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
Butcher breaks down a beef carcass in the Cut and Package Module of a Friesla Meat Processing System.
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