The weight to having a family business,' Raymond says while guiding me through massive walk-in freezers holding a fraction of their capacity, 'is you don't want to be the one who fails.'The story below is the second in a series on America’s small businesses, their struggles under the shutdowns, and what they’re doing to survive. Over two weeks, The Federalist is traveling the country to tell more stories like this one (and a few about the outlaws).SALT LAKE CITY, UTAH — Raymond and Jill Zaelit massively expanded their facilities in 2017. Their business is meat, or more specifically, carving, crafting...