- An illustrated cutaway view of Friesla’s Modular Meat Processing System.

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 producers. The alarming decrease in USDA and state-inspected slaughterhouses is forcing small meat producers 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.

  • A view of the Knock & Bleed Room in Friesla’s Modular Meat Processing System.
    Knock & Bleed Room: The animal is brought through a roll-up door into a restrainer, where it is knocked and bled.
  • A view of the Harvest Room from the Knock & Bleed Room in Friesla’s Modular Meat Processing System.
    Harvest Room: Once the animal is knocked and bled, it is ready for hide removal, evisceration, and zero tolerance trimming.
  • A view of the Drip Cooler from the Harvest Room in Friesla’s Modular Meat Processing System.
    Drip Cooler: Airflow and an evaporation cooling system lower the carcasses’ temperature to USDA specifications.
  • A view of the Carcass Cooler in Friesla’s Modular Meat Processing System.
    Carcass Aging Cooler: The carcasses are moved here for extended cooling and staging prior to breakdown.
  • A view of the Cut & Wrap Module in Friesla’s Modular Meat Processing System.
    Cut & Wrap Module: Outfitted with all of the equipment needed for breakdown, cutting, and packaging under USDA inspection.
  • A view of the Finished Goods Freezer in Friesla’s Modular Meat Processing System.
    Finished Goods Freezer: Meat is chilled to freezing temperatures by a self-contained refrigeration cooling system.

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

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

Compared to building a brick and mortar facility, our Meat Processing Systems cost up to 75% less and can be relocated, rearranged, or added onto as your operations grow. The systems are more cost effective to operate than fixed facilities, requiring significantly less power, water, and other resources.

Unlike brick and mortar facilities, Friesla’s Meat Processing Systems are depreciable over 7 years and don’t require building permits or long approval periods. They are delivered with hardware and software to support product traceability and digital workflows. Training on system use is optional and provided by our regulatory, harvest, and processing teams.

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

Our Ecosystem of Services

A Turnkey System

We provide fully outfitted Meat Processing Systems that are ready to operate when they arrive at your site. Details spanning design, manufacturing, and implementation have been worked through to enable operational, USDA-compliant systems at startup.

Learn More

Model PS-1

Friesla’s Meat Processing System Model PS-1 is a USDA-compliant meat processing system that enables the onsite, start-to-finish production of 75 head of cattle per week. The scalable system includes Friesla’s Meat Harvest Module, comprised of a Knock & Bleed Room (12′ x 14’—outlined in red) and Harvest Room (12′ x 36’—blue), Carcass Aging Cooler (12′ x 50’—orange), Cut & Wrap Module (12′ x 50’—yellow), and Finished Goods Freezer (12′ x 50’—green).

Connect with us to learn more about pricing, specs, and manufacturing.

Enables a processing capacity of 75 head of beef per week.

Model PS-2

Friesla’s Meat Processing System Model PS-2 is a USDA-compliant meat processing system that enables the onsite, start-to-finish production of 150 head of cattle per week. The scalable system includes two of each of the following Friesla modules: Meat Harvest Modules, comprised of Knock & Bleed Rooms (12′ x 14’—outlined in red) and Harvest Rooms (12′ x 36’—blue), Carcass Aging Coolers (12′ x 50’—orange), Cut & Wrap Modules (12′ x 50’—yellow), and Finished Goods Freezers (12′ x 50’—green).

Connect with us to learn more about pricing, specs, and manufacturing.

Enables a processing capacity of 150 head of beef per week.

Model PS-3

Friesla’s Meat Processing System Model PS-3 is a USDA-compliant meat processing system that enables the onsite, start-to-finish production of 225 head of cattle per week. The scalable system includes three of each of the following Friesla modules: Meat Harvest Modules, comprised of Knock & Bleed Rooms (12′ x 14’—outlined in red) and Harvest Rooms (12′ x 36’—blue), Carcass Aging Coolers (12′ x 50’—orange), Cut & Wrap Modules (12′ x 50’—yellow), and Finished Goods Freezers (12′ x 50’—green).

Connect with us to learn more about pricing, specs, and manufacturing.

Enables a processing capacity of 225 head of beef per week.