Beyond the Capital Expense: additional costs when purchasing equipment

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

Cut highlight: Boneless Lamb Shoulder

The weather is starting to cool down, and to me that means it’s coming into roast season. I love a good roast on a cool fall night for dinner.

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.

Five mistakes to avoid in your meat processing business: Opening Day

This is the fourth in a series of posts on building your meat processing business.

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

Mistakes to avoid when building your meat processing business: Construction

This is the third in a series of posts on building your meat processing business.

Why I can call slaughter "humane"

Wow this turned out to be really long. Grab a bowl of popcorn cause I’m diving into humane handling headfirst.

Why so much Ground Beef?

To follow up with our last installment about carcass yields, we are going to discuss the breakdown of cuts from a single animal carcass.

Processing, For the consumer, Cuts & RecipesChris FullerJuly 5, 2012Meat processing, Yield, ground beef, take-home yieldComment

It's a dirty job...

Sometimes I just deal with shit all day.

Marketing and Pricing “Exotic” Meat

With careful marketing and proper pricing, Hollow Hill Farm has won the hearts of many first-time bison eaters.

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

How much meat will I take home?

I get this a lot after people pick up their meat from the plant: “I only got X pounds of meat and half of it was ground beef!”

Processing, For the consumerChris FullerJune 1, 2012Meat processing, Yield Comments

Mistakes to avoid when building your meat processing business: Planning

This is the first installment in a series of posts about what to do and what definitely not to do when planning, constructing, opening and operating your small meat processing plant.

All, Mistakes to avoidChris FullerMay 28, 2012Meat processing, Planning, Plant designComment

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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