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

Equipment

Meat Processing Systems

Consumer demand for locally-grown specialty meat products is exploding. However, the meat industry continues to consolidate under the weight of big corporations. The alarming decrease in USDA and state-inspected slaughterhouses is forcing small meat producers and processors to be beholden to the behemoths. At Friesla, we’re providing farmers and ranchers an alternative: Meat Processing Systems that enable your complete control over onsite meat processing—from slaughter to sale.

Friesla’s Meat Processing Systems are interconnected modules that enable you to knock and bleed, harvest, chill, cut and package, freeze, store, and sell meat onsite. The systems are USDA-compliant and fully integrated with your HACCP plan.

  • Exterior view of a tan Friesla Modular Meat Processing System used by The Producer Partnership for meat processing on a ranch in Montana.
    An exterior view of a Friesla PS-1 System operated by The Producer Partnership for meat processing on a ranch in Livingston, Montana. This PS-1 System is comprised of a Harvest Module, Carcass Aging Cooler, Cut & Package Module, and Finished Goods Freezer.
  • Exterior view of a white Friesla Modular Meat Processing System used by BRK Meats for meat processing in Texas.
    An exterior view of a Friesla PS Starter System—comprised of a Harvest Module and Carcass Breaking Module—used for onsite meat processing by BRK Meats in Tenaha, Texas.
  • Exterior view of a white Friesla Modular Meat Processing System and livestock pen system used by MTXBeef for meat processing in Texas.
    An aerial view of a Friesla PS Starter System used for onsite meat processing by MTXBeef in Mason, Texas. This PS Starter System is comprised of a Harvest Module, Carcass Aging Cooler, and Cut & Package Module tied into a livestock pen system and building with office space and frozen goods storage.
  • Butchers move beef carcass along meat rail in Friesla Harvest Module.
    Butchers prepare a freshly-harvested beef carcass for transfer on the meat rail to the hide removal station in a Friesla Harvest Module.
  • Butcher moves beef carcass along meat rail in Friesla Harvest Module and into Carcass Drawdown Cooler Room.
    A butcher moves a split beef carcass along the meat rail in a Friesla Harvest Module from its Harvest Room into the Carcass Drawdown Cooler Room, where the hot carcass will rapidly chill overnight.
  • Beef carcasses hang while dry aging in a modular Friesla Carcass Aging Cooler.
    A butcher stages full-length beef carcasses on the meat rail system in a Friesla Carcass Aging Cooler, where the carcasses hang for extended cooling and dry aging before they are cut and packaged.
  • A butcher breaks down a beef carcass in the Cut and Package Module of a Friesla Meat Processing System.
    A butcher uses a handsaw to break the forequarter from a full-length, half beef carcass hanging from the meat rail in a Friesla Cut & Package Module.
  • Butchers break, cut, and package beef carcasses in the Cut and Package Module of a Friesla Meat Processing System.
    Butchers break, cut, and package beef carcasses in a Friesla Cut & Package Module.
  • A butcher uses a band saw to cut a beef carcass in the Cut and Package Module of a Friesla Meat Processing System.
    A butcher uses a band saw to break down a beef carcass into primal cuts in a Friesla Cut & Package Module.
  • Butchers fabricate a beef carcass into steaks and roasts in the Cut and Package Module of a Friesla Meat Processing System.
    Butchers fabricate a beef carcass into steaks and roasts on fully welded, polytop cutting tables in a Friesla Cut & Package Module.
  • Butchers fill and weigh vacuum bags of ground beef.
    Butchers uses a piston stuffer to portion ground beef into vacuum bags in a Friesla Cut & Package Module.
  • Butcher pulls vacuum-packaged steaks from a double chamber vacuum sealer in a Friesla Cut and Package Module.
    A butcher pulls vacuum-packaged steaks from a double chamber vacuum sealer in a Friesla Cut & Package Module.
  • Butcher moves packaged meat into a Friesla Finished Goods Freezer for frozen storage.
    A butcher moves packaged meat products into a Friesla Finished Goods Freezer for frozen storage prior to distribution.

Whether you’re processing beef, bison, pork, goats, sheep, poultry, deer, or other species, harvesting your animals onsite helps to ensure meat quality, lower transportation costs, and reduce your dependence on large packing plants.

Compared to building a brick and mortar facility, our Meat Processing Systems can be expanded, rearranged, or relocated as your operations grow. The systems are more cost-effective to operate than fixed facilities, requiring significantly less power, water, and other resources.

Unlike traditional brick and mortar plants, Friesla’s Meat Processing Systems are depreciable over 7 years. The time period from concept to operations is typically significantly shorter for a Modular Meat Processing System than designing, permitting, and building a brick and mortar facility. Friesla’s systems are delivered with hardware and software to support product traceability and digital workflows. Training on system use is provided by our team.

View our Meat Processing System models below or connect with us to learn more.

  • An interior view of the guillotine door, blood tank, skinning cradle, sanitization system, and other harvest equipment in the Harvest Room in a Friesla Harvest Module.
    An interior view of the Harvest Room inside a Friesla Harvest Module, including a guillotine door, blood collection tank, skinning cradle, sanitization system, and other harvest equipment.
  • An interior view of the guillotine door, meat trolley storage, head wash station, saw sterilizer, and blood collection tank in a Friesla Harvest Module’s Harvest Room.
    An interior view of the Harvest Room inside a Friesla Harvest Module, including a guillotine door, meat trolley storage, working hose, head wash station, saw sterilizer, and blood collection tank.
  • An interior view of the Harvest Room in a Friesla Harvest Module.
    An interior view of a Friesla Harvest Module from the Harvest Room and leading into its Carcass Drawdown Cooler Room. After stunning and bleeding, the Harvest Module enables hide removal, evisceration, splitting, weighing, and washdown. Following inspection, hot carcasses are moved into the Harvest Module's next room—the Carcass Drawdown Cooler—for quick chilling.
  • A meat rail system, circulating fans, aluminum lined walls, and evaporators in a Friesla Carcass Drawdown Cooler Room..
    An interior view of the Carcass Drawdown Cooler Room inside a Friesla Harvest Module, where the temperature of hot, freshly-harvested animal carcasses is reduced through quick cooling. After rapid chilling, carcasses are then moved into the attached Carcass Aging Cooler for dry aging and extended cooling.
  • The evaporators used to regulate temperature in a Friesla Carcass Drawdown Room.
    An interior view of the Carcass Drawdown Cooler Room inside a Friesla Harvest Module, where the temperature of hot, freshly-harvested animal carcasses is reduced through quick cooling. After rapid chilling, carcasses are then moved into the attached Carcass Aging Cooler for dry aging and extended cooling.
  • A meat rail system, ceiling-mounted evaporators, working hose, and double doors in a Friesla Carcass Aging Cooler.
    An interior view of a Friesla Carcass Aging Cooler, where animal carcasses hang for extended cooling and dry aging before they are cut and packaged. The Carcass Aging Cooler includes a meat rail hanging system, working hose for washdown, pass-through doors, ceiling-mounted evaporators, and more.
  • Carcass ease-off, bandsaw, and polytop cutting tables in a Friesla Cut and Package Module.
    An interior view of a Friesla Cut & Package Module, where chilled carcasses are fabricated into finished cuts, ground product, and packaged prior to cold or frozen storage and shipment to market.
  • Carcass ease-off, bandsaw, and polytop cutting tables in a Friesla Cut and Package Module.
    An interior view of a Friesla Cut & Package Module, where chilled carcasses are fabricated into finished cuts, ground product, and packaged prior to cold or frozen storage and shipment to market.
  • An interior view of the Finished Goods Freezer in Friesla’s Modular Meat Processing System.
    An interior view of a Friesla Finished Goods Freezer, where packaged and boxed meat products are chilled to freezing temperatures prior to shipment offsite.
Friesla’s ecosystem of services, from project development, system and site planning, manufacturing, USDA regulatory compliance and system installation to system expansion.

A Complete System

Friesla Meat Processing Systems are delivered to your site fully equipped and ready to operate after installation. Our team methodically works through the details—from design and manufacturing to installation and implementation—to provide you with an efficient, operational, USDA-compliant system at startup.

Learn More

Design rendering of a Friesla PS Starter System for the onsite, small-scale meat processing of livestock.

PS Compact Systems

Friesla’s PS Compact Systems are USDA-compliant Modular Meat Processing Systems for the onsite, small-scale processing of livestock.

Purpose-designed for your operation and built in a modular format, Friesla’s PS Compact Systems consolidate the workspace from other standalone Friesla modules—such as a Meat Harvest Module, Carcass Aging Cooler, or Cut & Package Module—into an efficient footprint spanning 1 to 3 Friesla modules.

For example, Friesla designed and built a 2-module PS Compact System for a Native American tribe to process bison, incorporating a Harvest Room, Carcass Drawdown Room, and Carcass Aging Room into one 58’ module and tying it into a standalone 58’ Cut & Package Module. 

Another meat processor needed to add a kill floor to augment their existing fabrication facility. They installed a 2-module Friesla PS Compact System to help close this gap. This enabled them to harvest, chill, and break down carcasses into primals for transfer to their fabrication facility in a neighboring county.

Friesla’s team designs your PS Compact System for your site location during a Project Development Phase—factoring in elements like a livestock pen system, offal storage, and office space—and walks with you through site responsibilities, preparation, and utilities information—from power and water to waste management. As part of the end-to-end solution, the PS Compact System is integrated with your Friesla-prepared HACCP Plans and fully outfitted with a meat processing equipment and consumables package specified for your operations.

Connect with us to explore designing and building your PS Compact System.

Design rendering of a Friesla PS-1 System for the onsite, start-to-finish meat processing of livestock.

PS-1 Systems

Friesla’s PS-1 Systems are USDA-compliant Modular Meat Processing Systems for the onsite, start-to-finish processing of up to 75 head of beef (or equivalent species) per week.

The PS-1 System’s efficient linear workflow gives you control from slaughter to sale—enabling you to knock, bleed, harvest, chill, cut, package, freeze, and store finished goods—under USDA, state inspection, or custom exemption. They are equipped for multi-species processing, enabling the harvest of beef, bison, pigs, goats, sheep, poultry, deer, and other species.

These scalable processing plants include four Friesla modules: a Meat Harvest Module with a Restrainer/Knock Box, Carcass Aging Cooler, Cut & Package Module, and Finished Goods Freezer. Each module is purpose-built in the USA and can include framed-in Expansion Ports for adding capacity as your operations grow. Dimensions may vary by project needs but Friesla PS-1 modules are generally 12’ wide, 50-58’ long, and 12’ tall.

During a Project Development Phase, Friesla’s team designs your PS-1 System for your site location—factoring in elements like a livestock pen system, offal storage, and office space—and walks with you through site responsibilities, preparation, and utilities information—from power and water to waste management. As part of the end-to-end solution, the PS-1 System is integrated with your Friesla-prepared HACCP Plans and fully outfitted with a meat processing equipment and consumables package specified for your operations.

Connect with us to explore designing and building your PS-1 System.

Design rendering of a Friesla PS-2 System that adds meat processing capacity and functionality to a Friesla PS-1 System by expanding its modular footprint.

PS-2 Systems

Friesla’s PS-2 Systems are USDA-compliant Modular Meat Processing Systems that add processing capacity and functionality to a Friesla PS-1 System by expanding its modular footprint.

For existing meat processors operating Friesla’s PS-1 System, PS-2 Systems enable you to scale up your plant to support your business’ growth. For example, they can incorporate additional Meat Harvest Modules to increase the slaughter capacity of a PS-1 System, Carcass Aging Coolers for added dry aging or hanging space, Cut & Package Modules for more carcass fabrication and packaging space, and Finished Goods Freezers for increased cold storage. 

For meat processors who want to process more than 75 head of beef (or equivalent species) per week starting on day one, PS-2 Systems provide the building blocks for designing a higher-volume meat processing plant beyond the PS-1 System. For example, starting with two Carcass Aging Coolers for hanging capacity of up to 100 head of beef per week or incorporating a Ready-To-Eat (RTE) Products Module to produce high-margin value added products like bacon, ham, jerky, and sausage.

As with the PS-1 System, Friesla’s team designs your PS-2 System during a Project Development Phase. This incorporates your plant into your site location—factoring in elements like a livestock pen system, offal storage, and office space—and covers site responsibilities, preparation, and utilities information—from power and water to waste management. As part of the end-to-end solution, the PS-2 System is integrated with your Friesla-prepared HACCP Plans and fully outfitted with a meat processing equipment and consumables package specified for your operations.

Connect with us to explore designing and building your PS-2 System.

Design rendering of a Friesla PS-3 System that integrates with client-supplied buildings—whether the buildings exist on the meat processing site or are a new build.

PS-3 Systems

Friesla’s PS-3 Systems are USDA-compliant Modular Meat Processing Systems that integrate with client-supplied buildings—whether the buildings exist on the processing site or are a new build.

For meat processors who want to process higher volumes of animals per week beyond a PS-1 System or an expanded version of it, PS-3 Systems provide a plant with modules dedicated for each stage of production.

For example, replacing a Meat Harvest Module’s integrated 15-head Carcass Drawdown Room with a separate, standalone 50-head Carcass Drawdown Module. A scenario for high-volume carcass fabrication could entail splitting a Cut & Package Module into a standalone Break & Cut Module—solely for breaking down carcasses to primals—and a standalone Grind & Package Module—primarily for ground meat production and packaging.

As with the PS-1 System, Friesla’s team designs your PS-3 System during a Project Development Phase. This incorporates the plant into your site location—factoring in elements like a livestock pen system, offal storage, and office space—and covers site responsibilities, preparation, and utilities information—from power and water to waste management. As part of the end-to-end solution, the PS-3 System ties into your Friesla-prepared HACCP Plans and is fully outfitted with a meat processing equipment and consumables package specified for your operations.

Connect with us to explore designing and building your PS-3 System.