What We Do

Unified Fields is the partner you need to take your butcher business from good to great. Whether you’re starting or expanding a meat processing facility, we are here to help. Our one-stop-shop approach pulls together a team of experts in butcher training, facility design, equipment procurement, business planning, construction project management, food safety/HACCP, marketing, and more.

Need a service that isn’t listed? Get in touch and we’ll connect you with our network of specialists in the field.

  • Hands-on, in-person training to comprehensively on-board your new or existing staff. From the very basics of knife sharpening all the way to plant management. See our training programs.

  • From drawings to specifications to equipment planning, we can assist in helping you build your dream facility. We can help you achieve your facility goals while maximizing capacity and throughput and ensuring a safe work environment. Learn More

  • Hand crafted by Ben himself, our custom mobile slaughter and processing unit can process cattle, lamb, and goats within a 50 mile radius of Pittsburgh, PA. It’s also available for slaughter demonstrations. See pictures and request processing

  • How many head would you have to process per week to be profitable? Do you have enough freezer space? What about zoning and regulations? Whether you need basic costs/labor/throughput estimates or a full on feasibility study, we can help you figure it out. Schedule an Intro Call

  • Need a logo? Website? Promotion? Help figuring out who your market would be? Rely on the marketing and branding expertise of our team to make your business look professional and get your meat into more freezers. Contact our Marketing Director

What Our Clients Are Saying

“Unified Fields Intro Butcher course has added so much value to our culinary apprenticeship program. The skills they teach have opened more employment pathways to our graduates and will eventually allow us to offer fresh local meat to our neighborhood. Ben and Chris are great teachers and we never have a dull moment....or knife.”

— Jen Flanagan, Executive Director, Community Kitchen Pittsburgh

“This training more than doubled our throughput. Our staff is way more efficient and skilled now.”

— Jason Cheplic, Finleyville, PA

“I’ve been a meat cutter for a little over 20 years now. What I enjoyed most was listening and trying to take in as much as I could from Ben and Chris. These guys are great trainers. They’re not rude about it. They don’t hustle you along. They’re showing things and stopping to explain them to you as you go along which makes the whole process a little more comfortable.”

— Jeremy, Attica, NY