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Inside the modern meatpacking plant (photos)

We visit Marin Sun Farms' new, 18,000-square-foot specialty meat processing facility in San Francisco.

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Topic: Innovation
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1 of 11 Andrew Nusca/ZDNet

Craft Steak

Expert butchers cut pasture-raised, grass-fed beef at Marin Sun Farms' new 18,000-square-foot, hand-cut specialty meat processing plant in San Francisco. Marin Sun Farms hopes to create a wave of change over the traditional meat business by giving small producers who focus on humane handling and sustainable agriculture access to a larger-scale processing infrastructure and a bigger market share.

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Photo: David Cuetter for SmartPlanet

This post was originally published on Smartplanet.com
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2 of 11 Andrew Nusca/ZDNet

Hangin' Tough

Pasture-rasied, grass fed beef hang from a hook in Marin Sun Farms' new hand-cut specialty meat processing plant in San Francisco.

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Photo: David Cuetter for SmartPlanet

This post was originally published on Smartplanet.com
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3 of 11 Andrew Nusca/ZDNet

Signed, Sealed, Delivered

Meat hangs in a cold room at Marin Sun Farms' new hand-cut specialty meat processing plant in San Francisco.

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Photo: David Cuetter for SmartPlanet

This post was originally published on Smartplanet.com
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4 of 11 Andrew Nusca/ZDNet

Heavy Weight

A hand-cut top round hangs from a hook in Marin Sun Farms new 18,000-square-foot, hand-cut specialty meat processing plant in San Francisco.

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Photo: David Cuetter for SmartPlanet

This post was originally published on Smartplanet.com
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5 of 11 Andrew Nusca/ZDNet

Cut to the Bone

Expert butchers cut pasture-raised, grass-fed beef at Marin Sun Farms new 18,000-square-foot, hand-cut specialty meat processing plant in San Francisco.

Related story: 

Photo: David Cuetter for SmartPlanet

This post was originally published on Smartplanet.com
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6 of 11 Andrew Nusca/ZDNet

Free Range

Hand-cut slabs of pasture-raised, grass-fed beef lay on a table at Marin Sun Farms new 18,000-square-foot, hand-cut specialty meat processing plant in San Francisco.

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Photo: David Cuetter for SmartPlanet

This post was originally published on Smartplanet.com
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7 of 11 Andrew Nusca/ZDNet

Meat Maestro

David Evans, a fifth-generation California rancher, has opened 18,000-square-foot, hand-cut specialty meat processing plant in San Francisco. Marin Sun Farms hopes to create a wave of change over the traditional meat business by giving small producers who focus on humane handling and sustainable agriculture access to a larger-scale processing infrastructure and a bigger market share. "These aren't butchers," Evans said. "They're artists."

Related story: 

Photo: David Cuetter for SmartPlanet

This post was originally published on Smartplanet.com
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8 of 11 Andrew Nusca/ZDNet

Ham It Up

Meat hangs in a cold room at Marin Sun Farms' new hand-cut specialty meat processing plant in San Francisco.

Related story: 

Photo: David Cuetter for SmartPlanet

This post was originally published on Smartplanet.com
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9 of 11 Andrew Nusca/ZDNet

Bad to the Bone

Hand-cut meats lie in a cold room at Marin Sun Farms' new hand-cut specialty meat processing plant in San Francisco.

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Photo: David Cuetter for SmartPlanet

This post was originally published on Smartplanet.com
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10 of 11 Andrew Nusca/ZDNet

Chill Out

Full pig carcasses hang in a cold room at Marin Sun Farms' new hand-cut specialty meat processing plant in San Francisco.

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Photo: David Cuetter for SmartPlanet

This post was originally published on Smartplanet.com
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11 of 11 Andrew Nusca/ZDNet

Final Cut

Chunks of pasture-raised, grass-fed beef sit in cold room at Marin Sun Farms' new hand-cut specialty meat processing plant in San Francisco.

Related story: 

Photo: David Cuetter for SmartPlanet

This post was originally published on Smartplanet.com

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