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.

It's All Good!

This letter is both a “thank you” to the community for putting your faith in me, and also a clarification to make sure that you hear the story straight from the horse’s mouth.

Just for funChris FullerMay 1, 2013Alleghany Meats, ButcherComment

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.

2013: The year of Niche Meats

Although the jury is still out on a specific definition of “local,” “sustainable,” or even “humane,” consumers are increasingly demanding meat that has some kind of back story that they can connect with.

Marketing, Processing, RestaurantsChris FullerJanuary 15, 2013Butcher, Niche meats, healthy meat, natural meatComment

The Turkey Diaries: The best Thanksgiving turkey method (ever)

I will now share with you the fruits of my labor, the result of years of turkey diaries leading to the penultimate turkey recipe:

Chris Fuller’s Thanksgiving Turkey, bitches.

Cuts & Recipes, For the consumer, RestaurantsChris FullerNovember 15, 2012Butcher, Fall, Meat, Thanksgiving, Turkey, recipesComment

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

Highlights from the 73rd annual Meat Convention

Highlighting five important takeaways from the 73rd annual meat processors convention in St. Paul.

Marketing, ProcessingChris FullerAugust 2, 2012American Association of Meat Processors, Butcher, Meat processingComment

It's a dirty job...

Sometimes I just deal with shit all day.

Mistakes to avoid when building your meat processing business: Design

This is the second in a series of posts about mistakes to avoid and tips to remember when designing your plant.

Mistakes to avoidChris FullerJune 12, 2012Butcher, Meat processing, Plant design, USDA Comments

Do you know your processor?

By now, you’ve been asked and can probably answer the question, “Do you know your farmer?” But here is another question, one that is equally important: Do you know your meat processor?

All, For the consumerChris FullerMay 19, 2012Butcher, Meat processing, Slaughter, USDAComment

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