A tan Friesla Modular Meat Processing System setup for Producer Partnership in Montana

Meat Processing Client Stories

Meat producers, processors and entrepreneurs represent the best that America offers. Read these meat processing client stories to see how they’re using small meat processing plants to restore local processing in communities across the nation.

Butcher arranges sheep carcasses in the Drip Cooler of a Mobile Harvest Unit.

Bear Mountain Beef: Client Story Follow-Up

HAWK SPRINGS, WYOMING

Five years after opening their USDA-inspected facility, Mac and Celsie Sussex have moved from startup survival to steady growth—processing over 1,000 head of beef in 2025 and showing how a small plant can have a big impact on producers and communities.

A team of butchers removing the hide from a beef carcass on a skinning cradle in a Friesla Harvest Module.

BRK Meats Client Story

CARTHAGE, TEXAS

Meat processing was once a routine part of American life, directly connecting communities to food. More consumers are seeking a closer relationship with their food—and processors like BRK Meats in East Texas are making this possible.

Butchers fabricate and breakdown beef carcasses on polytop cutting tables in their Friesla Breaking Module.

Harrison Harvesting Client Story

CARLISLE, KENTUCKY

“COVID shined a light on how we had neglected our food chain, and it also shined a light on where our whole system was broken—so we felt like we could actually fill a void that was existing.” Perry Harrison saw a problem—and an opportunity to help fix it.

Butchers transfer quartered beef carcasses from a Friesla Mobile Harvest Unit into The Meating Place Butcher Shop.

The Meating Place Client Story

HILLSBORO, OREGON

Craft butcher shops were once a staple in America. Big stores edged many out of business. Spurred by COVID–era shutdowns of big meatpackers, independent shops like The Meating Place are leading a resurgence in small-scale processing.

Butcher moves packaged meat into a Friesla Finished Goods Freezer for frozen storage.

The Producer Partnership Client Story

LIVINGSTON, MONTANA

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 States—during COVID.

Butcher examines carcasses hanging in a Modular Carcass Aging Cooler.

MTXBeef Client Story

MASON, TEXAS

When the pandemic hit Central Texas, cattle producers Justin and Missy Crocker’s community asked for help securing their food supply. MTXBeef boomed, but splitting production across 6 different processors wasn’t sustainable—they needed a solution.

Butcher team skinning a Black Angus beef cow in a Friesla Mobile Harvest Unit.

Five Marys Ranch Client Story

FORT JONES, CALIFORNIA

Brian and Mary Heffernan left Silicon Valley for small town ranch life, building a brand by taking control of every element of their operations—from meat production to on-ranch harvest, processing, and direct-to-consumer sales.

Butcher breaks down a beef carcass in the Cut and Package Module of a Friesla Meat Processing System.

Bear Mountain Beef Client Story

HAWK SPRINGS, WYOMING

At the onset of COVID-19, Mac and Celsie Sussex lived through a “nightmare” hauling finished cattle long distances to multiple processors. Opening a USDA-inspected processing plant on their ranch put them back in the driver’s seat.