Waste Disposal Options for Small Meat Processing Plants: Alternatives to Rendering

Management, ProcessingChris FullerNovember 25, 2024waste, beef waste, processing waste, rendering, biodigestion, biodigesting, compost, compositing, meat processing, hide tanning, bloodComment

Beyond the Capital Expense: additional costs when purchasing equipment

Regenerative: the new Sustainable

Regeneratively Raised seems to fit a gold standard that discerning consumers can get behind. If you’re interested in purchasing meat products that give back to the soil, provide nutrient density to you and your family, and support a system of farming and ranching that is not only sustainable but allows an opportunity to repair the damage done by poor farming practices in the past, Regeneratively Raised is it. Just make sure you’re doing your due diligence to determine if that claim is truthful, because we have learned by now the USDA is not going to.

Three fundamentals of meat inventory management

Do you know what's in your freezer right now? Not just, "meat. duh." Everyone knows that. I mean can you tell me exactly what's in your freezer right now?

Processing, ManagementChris FullerSeptember 15, 2016meat processing, inventory, freezer space, moving product Comments

No Basura

If you time it right and get creative, there's no reason your meat needs to end up in the trash.

Management, Processing, RestaurantsChris FullerFebruary 13, 2014extending life, meat, butchery, retailComment

My favorite piece of (digital) equipment:

I swear I’m not getting paid for this. In fact, I happily paid full price for the one I use.

Traceability is your Friend

How do you find out whether a product has been raised humanely, in a sustainable way, locally, etc? You find out where it came from.

Marketing, Processing, ManagementChris FullerJanuary 15, 2013USDA, food safety, fsis, meat recall, product origin, traceability, meat processingComment

You (M)eat with your eyes

I hope you can use these tips for building and arranging your case. After that, it’s just all about great customer service and having a great product, and you’ve got a recipe for success.

Management, Marketing, Restaurants, ProcessingChris FullerOctober 4, 2012Butcher, Meat, Meat processing, meat display case, retailComment

Mediator or Meat Processor?

Sometimes I feel more like a mediator than a meat processor. Since choosing to work on the slaughter side of the meat industry, in order to create better access to quality processing services for local and small scale farmers, I’ve been a connection between the food production sector and the food service sector.

Marketing, Processing, Restaurants, ManagementChris FullerSeptember 18, 2012Butcher, Chefs, Local Food, Meat processing, Restaurant, local meatComment

Why I'm the best boss... Or, just not the worst

Most of the ingredients to a successful workplace will be taken care of when you consider these three pillars for creating a great team: keep the best people who can work together, create a positive and professional work environment, and exercise proper discipline in proper doses.

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