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Meat processing plants are best built with expansion in mind. In Friesla’s Modular Meat Processing Systems, framed-in Expansion Ports enable adding capacity and functionality as a business grows. Ready to process more livestock or reach new markets? Add a second 50’-58’ Carcass Aging Cooler for more dry aging capacity, or incorporate a 58’ Ready-To-Eat (RTE) Production Module to create high-mar...

CUTTING AND PACKAGING || Once carcass dry aging completes-often 7-28 days for beef-the carcasses are ready for cutting and packaging. Friesla’s Cut & Package Modules provide a fully-outfitted cutting room, designed to your specs and in a linear workflow. They arrive complete with all of the meat processing equipment you need: from band saws and grinders to mixers, slicers, choppers, and more.

DRY AGING || After an animal has been harvested and the carcass cools down, it’s ready for aging. Dry aging is a differentiator for independent meat processors and results in tenderness and a special flavor profile-compared to wet aging (in bags) done by big processing plants. Friesla’s Carcass Aging Coolers enable extended cooling and dry aging prior to cutting and packaging. For reference on ...

HARVESTING || Meat processing starts with humane animal handling and harvesting. Friesla’s Harvest Modules are designed to tie into a livestock pen system, humane handling restrainer, and to enable the full harvest process-ending with chilled carcasses ready to move on to extended aging, cutting, and packaging.

Ever seen a meat processing plant that can be transported by truck, placed by crane, and up and running soon after? Case in point: Friesla’s Modular Meat Processing Systems.

“Before COVID, you could call your local butcher and get a harvest slot the next week. But now you need to call a year in advance.” A mid-pandemic conversation with a Wyoming meat processor shed light on the frustrations of finding and retaining skilled labor for meat shops-setting Sierra Jepsen on a path of “building better butchers.” Read more on the Friesla blog at friesla.com/blog/sierra-je...

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. Read more on the Friesla blog at friesla.com/blog/meating-place/

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. Read more on the Friesla blog at friesla.com/blog/producer-partnership/

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. Read more on the Friesla blog at friesla.com/blog/mtxbeef/

Friesla Q&A Session: USDA Grants & Mobile/Modular Meat Processing Equipment Two meat processing grant programs are in the spotlight in summer 2023: USDA's Local Meat Capacity Grant Program (Local MCap) and Indigenous Animals Harvesting and Meat Processing Grant Program (IAG). In response to producer and processor questions about the definition of "equipment" in the Local MCap and IAG grants, US...

Wondering how to start and operate a Mobile Harvest Unit or small meat processing plant? Learn straight from the source. Hear about the background, operations, and challenges navigated by two USDA-inspected meat processors: Casey Miller from The Meating Place in Hillsboro, Oregon-who operate a Friesla Mobile Harvest Unit-and Mac & Celsie Sussex from Bear Mountain Beef in Hawk Springs, Wyoming-w...