Pastured Proteins × Fuller Consulting
No job too big.
No job too small.
From gate to plate, we solve real production challenges. Ian Chamberlain and Chris Fuller have built a team of industry professionals across the full protein supply chain to support every part of program development and management — from the ranch, through the plant, to the customer.
One call covers it: program development, plant design and expansion, FSQA and certification, supply chain and sales, feasibility and funding, AI tools, recruiting — and fractional leadership when you need an experienced hand in the seat.
Production
Processing
Services
A one-day program review or a plant built from the ground up. One team covers the whole protein supply chain — because supply, processing, compliance, logistics, leadership and the customer all have to work, or the program doesn't.
Attributed programs built to customer goals and regulatory requirements — grassfed, Organic, Non-GMO, NAE/ABF, Halal, breed claims and animal welfare.
Producer programs for soil health and biodiversity, with the economics to keep them going.
Supply agreements, specs and procurement that keep the right animals coming on schedule.
Finding and vetting producers, packers and co-packers that fit the spec and the volume.
Process flow first, then layout, equipment options and budgets — through construction, startup and commissioning.
Adding capacity, retrofitting an existing building, or taking over a plant and getting it running.
Line balancing, debottlenecking and yield improvement on the equipment you already have.
Specs, vendor quotes and comparisons — new, used and refurbished.
HACCP plans, SSOPs and prerequisite programs written so the floor can actually run them.
Grants of inspection, FSIS support, NRs, appeals and corrective actions.
USDA label approval and the documentation to back every claim.
Gap assessments, mock audits and customer audit prep, through certification.
Getting product in front of the right buyers, with a program they can run.
Procurement, cold chain, freight, and import and export programs.
Value recovery across the whole animal — primals, trim, bones, offal and by-products.
Value-added items and recipes, brand strategy and a sales plan built around real volume.
Support that works at every stage — for a plant, a producer group, a program or a brand.
Leadership
Experienced department leads for plants and programs that need senior people in more seats than they can carry at full salary. Interim cover for a vacancy, a set number of days a month, or build the department and hand it off to your hire.
Technology
Practical AI, software and hardware for the work plants and programs already do — set up to fit your team and your records, not the other way around.
Funding
Throughput, yield, capital, labor and by-product value — honest numbers before the money is spent. Need funding? We help secure it, and we'll tell you whether a grant program fits before you spend a month on the application.
People
Finding people who can run a kill floor, a cut room or a QA program — then training them and keeping them.
The team
Gate to Plate Solutions is a collaboration between Pastured Proteins and Fuller Consulting. Ian and Chris lead every engagement, and bring in the rest of the team as the job needs them — so a plant or a program doesn't have to find these people one at a time.
Founder & CEO · Pastured Proteins
Supply chain, procurement, programs and market development.
Ian has spent his career learning the protein chain from the inside — ranching, procurement, processing, value-added, FSQA and HACCP, plant design, carcass utilization, imports and exports, and go-to-market — across North America, South America, Australia and Europe. He's as comfortable with premium attributed programs — Wagyu, grassfed, ABF, Organic, regenerative — as he is with the commodity side. Most of his work is making the pieces fit so more value makes it back to the people who raised the animal. Based near Durango, Colorado.
Processing operations, plant design, HACCP and butchery.
Chris has worked in food for 27 years, most of it on the processing side — bringing humane handling and quality butchery to producers and consumers who care where their meat comes from. He has taken clients through slaughter facilities, further processing and charcuterie plants, business plans and HACCP. He holds an AA in Culinary Arts from Johnson & Wales and a BS in Anthropology from Fort Lewis College in Durango, and is a member of the Butchers of America. Based in Central Washington.
Behind them
People who have held these jobs in plants, ranches and protein companies — brought in for a project, a retainer or a fractional seat.
Facility projects: we coordinate with engineering, architecture, refrigeration, wastewater and general contractors from the start, so the design holds up through construction.
How we work
Thirty minutes on the phone, no charge. If we're not the right fit, we'll say so and point you somewhere better.
What we'd do, how long it takes and what it costs — in writing, before any work starts.
Most work is a mix. We travel when it needs eyes on it and handle the rest remotely.
Project
A feasibility study, a facility design, a HACCP rewrite, a certification.
Retainer
A monthly arrangement for programs, builds and plants that need a steady hand.
Fractional
Interim cover, a set number of days a month, or build the department and hand it off.
In the field
A few of the places the work has taken us.
Contact us today
A new plant, an expansion, an open leadership seat, a program that isn't penciling. We'll get back to you within one business day.
Received
Ian or Chris will get back to you within one business day.
