Joyce Farms is introducing Signature Angus Heritage Beef, a pasture-raised, single-farm Red Angus program designed to carry our heritage beef story forward and serve more customers over time. Heritage Aberdeen Angus Beef will remain available in limited quantities until early 2026 as existing inventory is sold.

Thank You for helping us achieve a Smooth and Fully Sold-Out Turkey Season!

Our 2025 turkey season is officially complete, and every bird is spoken for.

There’s a moment every year when the last turkey leaves our plant, the cooler door closes, and the team finally exhales. This year, that moment came with an extra sense of relief and gratitude. From early brooding through finish on small family farms, the flock grew steadily and finished beautifully. Harvest and packing stayed on schedule, and every confirmed order placed by the published deadline was fulfilled—along with a limited number of confirmed orders submitted shortly afterward—with all shipments and pickups going out on time.

If you purchased a Turkey from us this year—whether one of our slow-growing Heritage Black Turkeys or one of our all-natural Naked Turkeys—thank you. It means a great deal that you chose Joyce Farms for such an important part of your holiday cooking.

We’re also deeply thankful for the people behind these birds: the farmers watching over them in all kinds of weather, and the team in our plant processing, packing, and double-checking details when the days get long. A “smooth” season doesn’t happen by accident. It’s the result of a lot of skill, planning, and hard work.

If you ordered through a distributor or retail partner and still need pickup or delivery information, please reach out to them directly for the most accurate updates.

From all of us at Joyce Farms, thank you for being part of the 2025 Turkey season!

Familiar Faces, New Roles: Inside Our Latest Sales Team Promotions

Rooted in the kitchen. Rising into leadership.

Promotions at Joyce Farms aren’t given. They’re earned—by showing up, stepping up, and making things better for the team and the customers we serve. That’s exactly what Jared Keiper and Kyle Higgins have done—and we’re proud to share the news of their well-earned new roles.

🔥 Jared Keiper → Sales Manager

With more than two decades in professional kitchens—including nearly 10 years as an Executive Chef—Jared brought a chef’s mindset to Joyce Farms when he joined the team in 2018. His early passion for food was shaped by a family rooted in gardening and foodservice, and he spent years sharpening his craft in kitchens across the Southeast before making the leap into sales and culinary leadership.

Since then, he’s been a key voice in connecting the dots between our products and the people who use them—guiding chefs, supporting partners, and helping shape the strategy behind our offerings. In his new role as Sales Manager, he’ll continue to lead our sales team and grow relationships with the same flavor-first perspective that’s made him such a trusted resource.

At home, Jared and his wife Malorie stay busy raising their daughter, wrangling a few beloved pets, and tending to a small backyard flock of Poulet Rouge® chickens that weren’t destined for the market.

⚙️ Kyle Higgins → Sales Administrator

Kyle’s path to sales started in the kitchen. With 15 years of experience as a chef and another five managing warehouse operations, he’s seen how great food moves from farm to plate—and what it takes to keep everything running smoothly in between.

Since joining Joyce Farms, Kyle has been the steady hand behind our Inside Sales team—coordinating orders, managing logistics, and making sure nothing falls through the cracks. Now officially stepping into the role of Sales Administrator, he’ll oversee the systems that power pricing, inventory, supplier coordination, and production planning.

Off the clock, Kyle is a proud dad of two who enjoys live music, disc golf, and spending time outdoors with his family.

📌 What This Means for our Foodservice Customers

While their titles may be new, Jared and Kyle have been helping lead the way behind the scenes for years. These promotions simply reflect what many of our partners already know: thoughtful, knowledgeable support makes all the difference.

We’re proud to recognize their contributions—and excited to see how their leadership shapes what’s next.

👉 Want to say congrats? Drop a comment or message on social—we’ll make sure Jared and Kyle see it!

Follow the full journey of our Poulet Rouge® Chicken—from eggs in France to 12 weeks of pasture-centered care on Carolina farms.

Another AA for Joyce Farms! Our latest food safety score highlights the pride, care, and commitment that goes into every product we produce.

Food waste is a challenge across the food system—but there are practical ways to do better. On Stop Food Waste Day, we’re sharing how farms, chefs, and home cooks can make small changes that add up to lasting impact.

In the wake of Hurricane Helene's devastation, Asheville’s culinary community is coming together to offer more than just food. From hosting fundraising events to donating meals and resources, these chefs, restaurateurs, and food artisans are playing a vital role in relief efforts, feeding hope to those in need.

As consumers become more conscious about the origins of their food, labels on meat and poultry offer reassurance that our choices align with our values. However, new USDA guidelines aimed at strengthening these claims bring a new challenge: balancing trust in these labels with the rising costs of maintaining them, especially for small producers. Explore how these changes could impact the food you choose and the diversity of options available.

A look back at our 2021 #CelebrateMeat initiative, meant to challenge the growing calls to cancel meat. By collaborating with chefs, experts, and thought leaders, we showcased how responsibly raised meat is not just good for the planet but also worth celebrating. Reflect on our journey and explore the powerful voices that made this campaign a success.

Discover the benefits of all-natural dog treats from Farm Hounds, made using premium meat and poultry from Joyce Farms. With high-quality, nutrient-dense options like beef jerky and turkey trainers, these treats support your dog's health while offering a delicious, wholesome snack. Perfect for pet parents who want the best for their furry friends.

Looking for a quick, flavorful addition to your meals that doesn’t compromise on quality? Discover why Joyce Farms' Naked Chicken Sausages might just become your new kitchen staple. From bold Mediterranean flavors to spicy Chipotle, these sausages are packed with real ingredients and no fillers—making it easier than ever to create delicious meals in no time. Plus, check out our newly updated packaging that makes finding your favorite flavor a breeze!

Originally published August 2024. Updated May 2025 to reflect current market conditions.

There’s a big change happening in the cattle industry that could impact what ends up on your plate, whether you’re whipping up dinner at home or crafting dishes for your menu. It’s not just about the rising cost of beef—it’s about the long-term quality, availability, and sustainability of our food and the livelihoods of small family farms. Let’s dive into what’s going on and why it should matter to all of us.

Cattle Crisis: What’s Going On?

In 2025, America’s cattle industry continues to face significant challenges. The number of cattle in the U.S. has dropped to the lowest levels in over 70 years. Why? The current crisis is primarily driven by severe drought conditions in major cattle-producing regions. Without enough rain, pasture grasses struggle to grow and water sources begin to dry up. This forces ranchers to sell off more cattle than usual because they can't feed or water them adequately.

As the cattle population declines, the basic economic principle of supply and demand comes into play. With fewer cattle available, the supply of beef shrinks, leading to higher prices at the grocery store and in restaurants. You’ve probably noticed that beef prices have reached all-time highs—and unfortunately, they're still climbing in 2025, as the national beef cattle herd remains historically small and broader market pressures continue. Simply put, when there’s less beef to go around, it becomes more expensive.

Source: USDA, National Agricultural Statistics Service (NASS). "Cattle Inventory by Year, United States." Accessed August 16, 2024. https://www.nass.usda.gov

The situation is further compounded by economic pressures. Ranchers often rely on loans to cover the costs of raising cattle, especially during tough times like these. When they have to sell off cattle early due to drought, they might not make enough money to pay back these loans. This financial strain forces some ranchers to reduce the size of their herds even further or exit the business entirely, lowering the overall cattle supply even more. As small family farms struggle, we risk losing a vital part of our agricultural heritage. These farms are often passed down through generations, and when they go out of business, the knowledge, traditions, and care for the land that they represent are lost as well.

But there's more to this story. The industrial farming practices used by most U.S. cattle producers have rendered much of our farmland more susceptible to drought. By relying heavily on monoculture and chemical inputs, industrial farms often degrade the soil, stripping it of its natural resilience. This makes the land less capable of retaining moisture and more vulnerable to the impacts of drought. As a result, when droughts hit, these farms are less able to cope, exacerbating the crisis.

Why Does This Matter to You?

The current cattle crisis is pushing beef prices higher as the supply dwindles. As domestic supply shrinks, the U.S. beef market is increasingly turning to imports—often with less transparency around quality and sustainability. The closure of small, family-run American farms—a vital part of our agricultural heritage—means not just a reduction in our national cattle supply but also fewer choices for you as a consumer or chef. In 2025, growing import dependency is under even more scrutiny, especially as disease outbreaks and international restrictions threaten continuity in supply. As large industrial operations gain ground, it becomes harder to find and support beef from farms that align with your values. And the impact goes far beyond price. When small farms disappear, so does a better way of doing things—one rooted in flavor, animal welfare, stewardship, and a relationship with the land. The loss of these farms is a loss of transparency and trust in the food system.

What Can You Do?

Your choices matter. Support small American farms, especially those committed to regenerative or sustainable practices. By purchasing beef that’s truly born, raised, and harvested in the USA, you help preserve the heritage, quality, and diversity that make our food system strong. The USDA’s new “Product of USA” rule, set to take full effect by January 1, 2026, will ensure that labels like “Product of USA” or “Made in the USA” truly reflect where your beef comes from. Until then, it’s important to do your research and choose products that genuinely support American farmers.

Making Real Choices for Real Change

At Joyce Farms, we’re committed to doing things the right way—real flavors, real farming, and real support for those who care about quality. Whether you’re crafting a special dish at home or planning a menu, knowing where your meat comes from makes all the difference. By choosing products from regenerative or sustainably managed farms, you’re not just making a better choice for your meals—you’re contributing to a system that prioritizes quality, sustainability, and the future of our food supply. Explore our selection of Heritage Beef, raised on regenerative farms here in America, to make a positive impact and support the livelihoods of small family farms.

The Cattle Crisis Visualized

CLICK TO VIEW OR DOWNLOAD .PDF INFOGRAPHIC

At Joyce Farms, our commitment to quality and flavor is evident in our premium meats, especially our Naked and Heritage lines. These two product lines represent our dedication to sustainable farming practices and exceptional taste. While Naked products highlight pure, additive-free excellence, our Heritage products celebrate traditional farming methods and superior, complex flavors. Whether you prefer the clean, natural taste of our hand-cut Naked products or the rich, deep flavors of our pasture-raised Heritage meats, Joyce Farms offers something for every discerning palate.

Discover why heritage meat and poultry are making a comeback in kitchens and restaurants worldwide. From the rich, robust flavors to the sustainable farming practices, learn about the unique benefits these traditional breeds bring to your table.

Ever find yourself scrambling to thaw dinner at the last minute? At Joyce Farms, we know the importance of food safety and want to help you avoid common pitfalls. In this blog post, we share expert tips on the safest methods for thawing and handling meat and poultry. Learn how to keep your meals delicious and safe by following our easy, step-by-step guidelines. Click through to read more!

We strive to achieve the highest standards of excellence in everything we do - from how we raise our animals to the safety and quality of the meat and poultry we produce. Food safety has always been an important focus for our business, and now we are proud to announce that we are taking our food safety standards to an even higher level through pursuit of BRC certification.

For years, you have trusted Joyce Farms to provide safe and high quality meat and poultry products. Our USDA-inspected plant in Winston Salem, North Carolina has multiple HACCP plans in place to ensure safe practices, and for 20 years we have continually received high marks on third party GMP (Good Manufacturing Practices) audits. Now, we are thrilled to have achieved BRC Start! Certification - the first step toward our goal of becoming fully BRC certified.

The BRC is one of the few food safety and quality standards benchmarked by the GFSI (Global Food Safety Initiative), which sets a global standard for food safety and quality. BRC certification is only awarded to those who have truly embraced a top-to-bottom food safety culture and approach throughout their company.

We always want to offer our customers the very best. We searched the world for the best animal genetics for our heritage program. We raise our heritage animals using the best farming practices through regenerative agriculture, and according to the best animal welfare standards through GAP Global Animal Partnership. The BRC is what we believe to be the best food safety certification in the world, and we look forward to offering you an even deeper level of trust in our products through this certification.

Summer is the perfect time to enjoy the great outdoors with some sizzling, mouthwatering memorable meals. At Joyce Farms, we pride ourselves on bringing you the finest meat and poultry, and our sales team of former professional chefs has some expert grilling tips to ensure your cookouts are a hit. Let’s fire up the grill and dive into these juicy insights for a delicious summer!

Discover the extraordinary benefits of slow-growing, heritage chicken breeds and why they are worth the wait. From superior flavor and texture to better animal welfare and preservation of genetic diversity, our Poulet Rouge® Heritage Chickens offer a culinary experience unlike any other. Explore how these exceptional birds stand apart from commercial breeds and elevate your dining experience.

Chick-Fil-A® shifts its antibiotic policy, sparking debate. From "No Antibiotics Ever" to "No Antibiotics Important To Human Medicine," the change raises concerns about public health and antibiotic resistance. We dive into the implications, urging consumers to understand the impact on food safety and sustainability. Join us to explore the importance of ethical food choices and their role in combating antibiotic misuse.

Did you know that a staggering 40% of the US food supply is wasted each year? This statistic is not just a reflection of discarded leftovers; it represents a massive inefficiency in our food system. When you consider the significant resources—10% of the nation’s total energy budget, 50% of its land, and 80% of freshwater consumption—that go into American food production, it's clear that we have a big problem on our hands. Fortunately, there are inspiring figures in the culinary world who are actively combating food waste, and one such champion is our long-time friend and customer, Steven Satterfield, the talented chef and owner of Miller Union in Atlanta.

The Joyce Farms team celebrates its achievement of an AA+ rating, the highest possible score, in their latest BRC (British Retail Consortium) food safety audit.

Today we would like to formally announce a leadership transition here at Joyce Farms. As of August 1, 2022, Ryan Joyce, formerly VP of Finance, and Stuart Joyce, formerly VP of Operations, have assumed the role of President and Executive Vice President of Joyce Farms, respectively. Ron Joyce, who has served as President & CEO for the last 40 years, will remain Chairman of the Board and will play an active advisory role with the company moving forward.

This change comes as part of a succession plan to ensure company longevity and success. “Both of them grew up in the business,” says Ron Joyce. “They helped build Joyce Farms into a successful third-generation company. I am proud of them and what they have already accomplished. This will allow Joyce Farms to continue to grow as a family-owned business long into the future.”

Ryan and Stuart represent the third generation of Joyces to lead Joyce Farms since it was founded in 1962 by their grandfather, Alvin Joyce. They follow in the footsteps of their father Ron Joyce, who joined the business in 1971 and spearheaded its growth from a small chicken wholesaler to a multi-species meat and poultry producer specializing in heritage breeds and regenerative farming practices.

“Ron leaves behind big shoes to fill,” said Ryan Joyce, “but thanks to his hard work, we have a strong foundation to build on as we lead Joyce Farms into the future.”

Ryan first joined Joyce Farms in 2008 after graduating from N.C. State University with a degree in Business Management. In 2010, he left the company to attend Wake Forest University, where he earned his JD/MBA, and soon after, passed the NC Bar. Ryan returned to Joyce Farms in 2014 as VP of Finance before assuming his role as President.

Stuart joined Joyce Farms after graduation from N.C. State University in 2010 with a Bachelor of Science degree in Agricultural Business Management. Before assuming his role as Executive Vice President, he has played an active leadership role in the company, overseeing all poultry operations from the plant and hatchery in Winston-Salem to the grow-out of birds for Joyce Farms’ Heritage Poultry line.

For 60 years, you have trusted Joyce Farms to provide you with safe, high-quality meat and poultry products. Our USDA-inspected plant in Winston Salem, NC has multiple HACCP plans in place to ensure safe practices, and we have continually received high marks on third party GMP (Good Manufacturing Practices) audits. Now, we are thrilled to announce that we have achieved British Retail Consortium (BRC) Global Food Safety Certification at our poultry processing plant.

The BRCGS Global Food Safety Standard is a leading global quality and food safety certification program that is recognized by the Global Food Safety Initiative (GFSI). It provides a framework to manage product safety, integrity, legality and quality, and the operational controls for these criteria in the food and food ingredient manufacturing, processing and packing industry. Certification is only awarded to organizations that have embraced a top-to-bottom food safety culture and approach throughout their company.

To achieve this, our team undertook a rigorous third-party audit against certification requirements. The audit examined an extensive list of our company programs related to food safety, including, but not limited to, sanitation, pest control, recall and traceability, allergen control, pathogen/salmonella testing, and supplier approval.

Pictured above, from left: VP of Operations Stuart Joyce, Quality Assurance Supervisor Brittany Freeman, Quality Assurance Manager Jennifer Hamby, VP of Finance Ryan Joyce, and President and CEO Ron Joyce.

While this was truly a company-wide effort, our path to certification was led by Joyce Farms’ Quality Assurance Manager Jennifer Hamby. Her enthusiasm, guidance, and attention to detail were invaluable as we worked together to reach this goal.

At Joyce Farms, we always want to offer our customers the very best, and the BRCGS Global Food Safety Standard is what we believe to be the best and most respected food safety certification in the world. With this certification, we look forward to offering you an even deeper level of trust in our products.