Inside the modern meatpacking plant (photos)

1 of 11
  • Craft Steak

    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.

    Related story:  Where’s the (grass-fed) beef? Expanding ‘locavore’ products

    Photo: David Cuetter for SmartPlanet

    This post was originally published on Smartplanet.com

    Caption by: Andrew Nusca

  • Hangin' Tough

    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.

    Related story:  Where’s the (grass-fed) beef? Expanding ‘locavore’ products

    Photo: David Cuetter for SmartPlanet

    This post was originally published on Smartplanet.com

    Caption by: Andrew Nusca

  • Signed, Sealed, Delivered

    Signed, Sealed, Delivered

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

    Related story:  Where’s the (grass-fed) beef? Expanding ‘locavore’ products

    Photo: David Cuetter for SmartPlanet

    This post was originally published on Smartplanet.com

    Caption by: Andrew Nusca

  • Heavy Weight

    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.

    Related story:  Where’s the (grass-fed) beef? Expanding ‘locavore’ products

    Photo: David Cuetter for SmartPlanet

    This post was originally published on Smartplanet.com

    Caption by: Andrew Nusca

  • Cut to the Bone

    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:  Where’s the (grass-fed) beef? Expanding ‘locavore’ products

    Photo: David Cuetter for SmartPlanet

    This post was originally published on Smartplanet.com

    Caption by: Andrew Nusca

  • Free Range

    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.

    Related story:  Where’s the (grass-fed) beef? Expanding ‘locavore’ products

    Photo: David Cuetter for SmartPlanet

    This post was originally published on Smartplanet.com

    Caption by: Andrew Nusca

  • Meat Maestro

    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:  Where’s the (grass-fed) beef? Expanding ‘locavore’ products

    Photo: David Cuetter for SmartPlanet

    This post was originally published on Smartplanet.com

    Caption by: Andrew Nusca

  • Ham It Up

    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:  Where’s the (grass-fed) beef? Expanding ‘locavore’ products

    Photo: David Cuetter for SmartPlanet

    This post was originally published on Smartplanet.com

    Caption by: Andrew Nusca

  • Bad to the Bone

    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.

    Related story:  Where’s the (grass-fed) beef? Expanding ‘locavore’ products

    Photo: David Cuetter for SmartPlanet

    This post was originally published on Smartplanet.com

    Caption by: Andrew Nusca

  • Chill Out

    Chill Out

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

    Related story:  Where’s the (grass-fed) beef? Expanding ‘locavore’ products

    Photo: David Cuetter for SmartPlanet

    This post was originally published on Smartplanet.com

    Caption by: Andrew Nusca

  • Final Cut

    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:  Where’s the (grass-fed) beef? Expanding ‘locavore’ products

    Photo: David Cuetter for SmartPlanet

    This post was originally published on Smartplanet.com

    Caption by: Andrew Nusca

1 of 11

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

Read More Read Less

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.

Related story:  Where’s the (grass-fed) beef? Expanding ‘locavore’ products

Photo: David Cuetter for SmartPlanet

This post was originally published on Smartplanet.com

Caption by: Andrew Nusca

1 of 11

Related Topics:

Innovation CXO Digital Transformation Tech Industry Smart Cities Cloud

Related Galleries

    • 1 of 3