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.

What's the "right" kind of marbling?

What is marbling, and what is the right kind of marbling? Learn about why marbling matters and how to tell when you're getting a good quality steak.

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

Cut highlight: Steak tips

I grew up with steak tips. Steak tips are a classic staple of the East Coast. However, steak tips are not tips of steaks.

They're actually... Get ready for it...

Cuts & Recipes, For the consumer, Processing, RestaurantsChris FullerJuly 8, 2016recipes, steak tips, marinade, Keto, LCHF

Sales Strategy: “Your beef is so expensive!” How do you react? What do you say?

I would wonder, “what if my prices are too high? What if these guys go to another purveyor and I lose the sale?”

Marketing, Processing, RestaurantsChris FullerFebruary 8, 2015beef, pricing, meat processing, wholesale, retailComment

NY Strip: the new value cut?

If you look at the beef market trends over the past few years, Strip Loin is not the "King of Steaks" like it once was.

Cuts & Recipes, Processing, Restaurants, MarketingChris FullerJanuary 25, 2015strip loin, cut highlight, meat, beef Comments

Grass-fed: what do you do if there's no grass?

Spoiler Alert: there’s a drought in California!

Just for fun, Marketing, Processing, RestaurantsChris FullerApril 24, 2014grass fed, beef, californiaComment

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.

What is Heritage, and why is it important? Cochon 555 DC

A heritage breed, for those who may not know, is a breed of livestock that has not been genetically altered by crossing breeds to satisfy a broad growing program.

For the consumer, Just for fun, Processing, RestaurantsChris FullerApril 14, 2013Butcher demo, Cochon 555, Cochon DC, Meat Chris, Heritage meatComment

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

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

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: Flat Iron Filet

Today we’ll highlight one of these cuts that is gaining popularity: the flat iron filet.

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

Welcome to Meat University