Meet Chris Fuller:
getting it right the first time
I've worked with a lot of meat. I've worked in a lot of meat facilities. For every "genius" component or procedure I've come across or developed myself, I've seen five more expensive, inefficient ones that could have been avoided.
It's already enough of a challenge to design, build and operate a small meat processing plant successfully - avoiding unnecessary mistakes and creating the most streamlined business possible is why I started Fuller Consulting.
My core services include design, operations, procedure, training and HACCP/SSOP.
scope of expertise
Fuller Consulting is available to help you strategize and launch your meat-based projects, whether a butcher shop, traditional processing plant, restaurant, or on-farm slaughter facility.
My expertise falls within the scope of red meat processing, including:
- USDA or custom-exempt (including game processing)
- Certified organic
- Exotic meats such as bison or yak
- Humane handling including Animal Welfare Approved
- Retail or wholesale
Our belief is that everyone deserves high quality and responsibly raised meat - with a fair price for everyone involved.
Visit the blog to read advice, lessons and stories in small meat processing. The tips you'll see there focus on design, planning, and operations.