September 03, 2018 0 Comments
A few months back, renowned New Orleans Chef John Folse requested our Heritage Beef for a special dinner he was planning along with the American Academy of Chefs® and the Chaîne des Rôtisseurs. This "Dinner of the Century" would precede the American Culinary Foundation (ACF) National Convention & Show in New Orleans.
As our conversations continued, we discovered there was some fascinating history behind this dinner, which was held in celebration of New Orleans’ Tricentennial year.
Chef Folse planned the event to be a historical recreation of a 1671 banquet honoring King Louis XIV, Louisiana’s namesake, at Château de Chantilly in France.
Chef John Folse poses at Château de Chantilly
But this story is not so much about the King; the real star of this story is François Vatel, the maître d’hôtel at the Château de Chantilly. Vatel was known for his ability to organize the most lavish parties and feasts. Born in Switzerland as Fritz Karl Watel, he apprenticed as a pastry cook before assuming a position with Nicolas Fouquet, Superintendent of Finances for King Louis XIV of France.
In his time at Fouquet's château Vauxle-Vicomte, Vatel's skills were quickly recognized. He organized meals and displays of opulence that made even the King jealous. Eventually this led to Fouquet's jailing in 1661, leading Vatel to his next venture.
Drawing of a meal prepared by François Vatel for the Prince of Condé
Around the year 1667, Vatel went to work at the Château of Chantilly for Louis II de Bourbon, Prince de Condé. He was held in high regard and was even given his own living quarters and allowed to carry a sword, which was considered an honor for someone in his position.
In early April 1671, King Louis XIV announced he would visit the Prince de Condé at the Château of Chantilly for three days later that month. A visit from the King was an honor of course, but required a daunting amount of preparations, even for Vatel. A royal dinner usually meant no less than twenty substantially sized dishes, and he was not just preparing for the King, but also his thousands of additional nobles and their “hangers on.” Most importantly, he only had 15 days to do it!
In the time leading up to the visit, Vatel became consumed in his preparations, barely sleeping for 12 nights. Even after days of tireless planning, things didn't go as Vatel hoped when the King arrived.
Accounts suggest that the first blow came when the fireworks Vatel planned as entertainment were shrouded by fog. Things escalated when it came time for a delivery of fish for dinner. Apparently Vatel had placed quite a large order for fish, and on that night, he saw a single small delivery arrive. He asked if that was all, and the person delivering the order indicated it was. Vatel did not realize that he had meant for that first load.
Though they had gotten delayed, several more deliveries were on their way. Vatel, not realizing this, was overwhelmed with panic over the situation at hand. He could not bare the shame that would befall him for this mistake. So, Vatel retreated to his quarters and “fell upon his sword.” He was discovered by someone who came to tell him that the rest of the fish had arrived.
Thankfully, the 2018 event had a happier ending. No one was harmed, all ingredients arrived on time, and everyone enjoyed a delicious feast!
The “Dinner of the Century” took place on July 14th at the Royal Sonesta in New Orleans, and over 280 guests from the American Academy of Chefs and the Chaîne des Rôtisseurs were in attendance.
Proceeds from the dinner were split between the AAC’s two foundations for scholarships and financial assistance for young culinarians. See more photos from the "Dinner of the Century" event.
The Cook. Craft. Create. ACF National Convention & Show began the following day, which included the AAC Annual Induction Dinner on July 17th at the Hyatt Regency Hotel in New Orleans. Guests enjoyed appetizers and an impressive dinner from Chef Yvan Didelot, which included our Heritage Poussin!
Eighteen new Fellows of the Academy were inducted along with six Honorary Fellows, five inductees into the Hall of Fame (two posthumously), as well as Honorary Hall of Fame and Celebrated Chef, Susan Spicer.
Congratulations to all the new inductees! See the full list of inductees here.
To learn more about Vatel and the Dinner:
François Vatel: The French chef who killed himself over a fish delivery - https://www.cooksinfo.com/francois-vatel
The Role of the chef and how it led to the suicide of François Vatel - http://www.wondersandmarvels.com/2016/12/role-chef-led-suicide-francois-vitel.html
August 20, 2018 0 Comments
"Strive for perfection in everything you do." - Henry Royce
Several months ago, we were approached with an invitation to appear in an exclusive publication for the Rolls-Royce Owners Club (RROC) called Strive for Perfection. This hardback coffee-table celebrates Rolls-Royce’s unceasing pursuit of excellence – an ethos that earned Rolls-Royce the status of “best car in the world.”
It also serves as a carefully curated guide to some of the most must-have luxury products and experiences in the world, including Joyce Farms all-natural and heritage meat and poultry!
We are honored to be among the elite brands and products featured in Strive for Perfection. From our president and CEO Ron Joyce:
“Rolls-Royce is synonymous with quality and the ultimate in luxury. It is rewarding for our company to be recognized for the values we share in pursuing a higher standard for meat and poultry production. We want people to enjoy food the way it used to taste.”
On August 18, 2018, we joined over 1,000 Rolls-Royce owners and their guests at the RROC's Annual Meet in Lake Tahoe where the official book launch for Strive for Perfection took place.
July 20, 2018 0 Comments
In May, our Chief Ranching Officer Dr. Allen Williams, Ph.D. wrote a blog titled The Circle Of Life: How The Carbon Cycle Powers Our Ecosystem. In that blog, Dr. Williams said this:
“When the carbon cycle is in balance, carbon dioxide is emitted into the atmosphere, then returned to its source in an ongoing pattern. However, since the dawn of agriculture thousands of years ago, humans have been disturbing that balance with degenerative farming practices, like tilling, that kill soil life and release too much carbon dioxide into the air.
Image credit: Kiss the Ground
Thanks to scientists from the NASA Goddard Space Flight Center’s Global Modeling and Assimilation Office, we can see just how carbon dioxide accumulates in the atmosphere and the effect that practices like tilling actually have on CO2 production.
Using real-world data on atmospheric conditions, the emission of greenhouse gases and both natural and man-made particulates over the course of a year, the scientists produced a carbon dioxide visualization that simulates the natural behavior of the Earth’s atmosphere from January 2006 through December 2006.
The screen capture below shows the level of carbon dioxide (shown in red and purple) in the northern hemisphere on April 23. In March and April, when farmers are tilling to prepare to plant their crops, carbon dioxide is at its heaviest. Through the summer and early fall, as plants are growing and absorbing carbon dioxide, atmospheric levels of CO2 go down.
As a result, by September 20, as you can see here, the amount of CO2 in the northern hemisphere is negligible.
Unfortunately, as we go into the fall, carbon is released from the ground through harvesting. More often than not, the ground is left bare after harvesting. With no cover crops through the winter, when plant photosynthesis naturally decreases, the carbon dioxide again accumulates in the atmosphere through the end of the year and into the spring.
This screen grab from November 13 shows just how much CO2 has accumulated in less than two months.
Carbon dioxide is accumulating in our atmosphere in higher concentrations each year, resulting in the long-term rise of global temperatures. However, by eliminating tilling, adding cover crops, and even grazing those cover crops, we can help eliminate the spike of CO2 in the spring. And as untilled land becomes healthier, more and more carbon can be drawn down, and fall/winter CO2 levels from harvesting would go down as well.
Bottom line – tilling releases CO2, and no-till farming, coupled with cover crops and grazing, keeps the carbon cycle in balance. It’s as simple as that.
See the full NASA video below, and click here to learn more about our Regenerative Agriculture methods.
June 14, 2018 0 Comments
We are constantly amazed at the incredible results we see from Regenerative Agriculture on our farms. The proof is in the pudding, they say... or in this case, it's in the corn.
The photos below show a comparison of corn crops on different, but neighboring farms in Kenansville, NC. One of them is Dark Branch Farm, where our Heritage Pigs are raised, and the second is a neighboring farm, only a couple of minutes away.
Both photos were taken on May 29, 2018, and on both farms, the corn was seeded during the first week of April, 2018. Now, let's compare their farming methods:
Dark Branch Farm - Kenansville, NC Corn Planted: First week of April, 2018 Photo Date: 5/29/18
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Neighboring Farm - Kenansville, NC Corn Planted: First week of April, 2018, Re-seeded third week of April Photo Date: 5/29/18
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It's important to note that on the neighboring farm that does not use Regenerative Agriculture, the first seeding failed, and the farmer had to re-seed. That means on top of paying additional costs for chemical inputs to maintain yield, the farmer also incurs a higher seed cost. While some re-seeding is normal/expected in crop farming, the crop at Dark Branch Farm (using Regenerative Agriculture) required zero re-seeding, and zero costs for chemical inputs. This is a great example of how Regenerative Agriculture is beneficial to the farmer as much as it is the land, environment, animals, and our food.
As you can see, the difference in results between the two farms is astounding, especially when you consider the proximity of the two locations! It's the same land, the difference is in how they manage it.
When we began developing our Heritage Pork program in 2016, we partnered with Dark Branch Farm and the Grady family to raise our GOS pigs. Adam Grady then began implementing Regenerative Agriculture on the farm, something we require of all our farm partners that raise our Heritage animals (the corn shown on his farm is milled on site into wholesome grains that are part of our Heritage pigs' diet). The transformation of his farm since that time has been remarkable to watch.
This successful corn crop is just one of the ways Adam has seen his land thrive since he began using Regenerative Agriculture. In fact, his farm was used earlier this year as the field site for the Soil Health Academy, a hands-on educational program led by Dr. Allen Williams (our Chief Ranching Officer), Gabe Brown, Ray Archuleta, and David Brandt, that teaches farmers and others in agriculture and food production about implementing the principles of Regenerative Agriculture.
Stay tuned for more Regenerative Agriculture success stories, here on our blog!
May 09, 2018 0 Comments
Written By Dr. Allen Williams, Ph.D.
Kids learn about natural circles in school like the water cycle. The big idea there is rain falls, then evaporates back into the air, before coming down again as rain somewhere else.
Despite this simple training in circles, most of us think in lines. In a linear world, we fail to see the connection between precipitation and evaporation, or soil health and the quality of our food. In agriculture, line-based thinking has led to problems.
For decades, farmers have believed using chemical fertilizers increases their output of plants. Like a line, they believe one always leads to the other, failing to consider impacts on the rest of the ecosystem. The eventual result is a breakdown of natural cycles on their farms.
By understanding natural cycles, farmers can adapt and work with those cycles to see their land thrive for generations to come.
It’s time to leave line-based thinking behind and start thinking in circles again, and on pastures, the key circle to understand is the carbon cycle.
The carbon cycle has three components: plants, soil and grazers.
Let's start with plants.
All carbon starts in the air as the C in CO2. Through photosynthesis, plants take the carbon from CO2 in the air, combine it with hydrogen from water (H2O) in the soil and, using energy from the sun, make sugar (CH2O). Rather than being left with a puddle of sticky sugar on the ground, a plant’s metabolism takes that sugar and makes all of the complex molecules of what we recognize as a plant.
Water from the soil is the source of hydrogen in all plant molecules, and it cools the plant as it grows. But other elements and minerals are also required for plant growth. All of those non-carbon elements and minerals come from the soil.
We might have once thought that these minerals were just sitting around waiting to be taken in by the plant, but now we know that the microbiological system in the soil has to bring nutrients to the plants. The key here is that growing roots actually leak sugars. Basically, the plant ‘pays’ the microbes with some of its sugars to go out and bring back the nutrients the plant needs to grow.
Root death occurs when more than 50 percent of the plant leaf biomass is removed, so it's critical to keep the roots growing and pumping out sugars to feed microbes by never grazing more than 50 percent of the above-ground biomass. This can be achieved through rotational grazing. In doing this, we keep pumping a continuous stream of sugars into the soil and fuel the soil microbes to provide an ongoing stream of nutrients funneling back to the plant.
There is one important sub-cycle in all this—the nitrogen cycle. Nitrogen actually makes up a very small fraction of a plant’s total mass, but it’s critical for growth. Although air is highly abundant in nitrogen, plants are completely unable to make use of it directly.
But plants grew before synthetic fertilizer was invented, right? This was because microbes in the soil had the machinery to convert the nitrogen into a form plants could access. In healthy soil, microbes are not only mining the minerals from the dirt, they also are pulling the critical element of nitrogen quite literally out of thin air.
The final piece of the carbon cycle is grazing. Most of the biomass in grass, or any other plant, is tied up in complex polymers like cellulose and lignin, which are a stockpile of stored solar energy. This solar power is completely inaccessible to humans, but it is indirectly accessible to cattle. Cattle are part of a group of animals called ruminants, along with sheep and bison that chew the cud regurgitated from their rumen. Rumen is the first stomach of a ruminant, where food or cud is received and partly digested with the aid of bacteria, before passing on to another part of the animal’s digestive tract.
What enables these grazers to access that energy are the microbes in their rumens. Microbes in the rumen break down grass into fats that the animal can then use.
A ruminant is a solar-powered grass harvesting and processing miracle. Cattle that move across the land (using rotational grazing, eating no more than half the grass) leave partially digested biomass (i.e. manure and nitrogen-rich urine) spread evenly in their wake. What gets left behind is everything the grass needed to grow in the first place—a sort of customized fertilizer. Their trampling also provides an armor of plant life for the soil and feeds the soil microbes, producing new carbon and stimulating new soil life.
Together, the cycles of plant, soil and grazer form the carbon cycle in a pasture. It's powered by sunshine, but enabled by a complex and inter-connected circle of cycles where biological life does all the hard work.
With each turn of the cycle, more carbon is stored below the ground and microbes mine more nutrients to fuel more plant growth. The increasing plant growth is more nourishing to the animal because it has access to more nutrients in the soil. This ultimately leads to more nutrient dense foods.
A balanced carbon cycle can also prevent catastrophic climate change caused by excess carbon dioxide in the air.
Our atmosphere has always contained some carbon dioxide and other greenhouse gasses -- nature designed it that way. They play a critical role by trapping heat from the sun and using it to keep the earth warm and able to sustain life.
When the carbon cycle is in balance, carbon dioxide is emitted into the atmosphere, then returned to its source in an ongoing pattern. However, since the dawn of agriculture thousands of years ago, humans have been disturbing that balance with degenerative farming practices, like tilling, that kill soil life and release too much carbon dioxide into the air. Today, carbon dioxide levels in our atmosphere are higher than ever. By understanding and working with the carbon cycle, we can put the excess to good use by putting it back in the soil.
The bigger story isn’t just about cattle, grass and soil, but about all layers of life in an ecosystem. In the end, our objective is to keep this cycle going over and over, not letting carbon get stuck above or below the ground, which allows us to regenerate the land as we use it. We strive to keep the carbon cycle moving, as it drives the circle of life.
March 28, 2018 0 Comments
Dr. Allen Williams is a farmer, geneticist, former agriculture professor, and regenerative farming expert. His expertise helped develop and shape the Honest with Nature™ Regenerative Agriculture principles that we apply at the farms where our heritage animals are raised. Right now, Allen is part of a team of scientists involved with an exciting new study of Adaptive Multi-Paddock (AMP) grazing. The study will collect data to analyze how this grazing technique increases farm resiliency, contributes to carbon sequestration, improves soil biodiversity, and impacts animal wellbeing and productivity. Joyce Farms cattle are raised using AMP as part of our commitment to Regenerative Agriculture.
The study is funded by a $1.25 million grant from The Foundation for Food and Agriculture Research (FFAR), a nonprofit established in the 2014 Farm Bill with bipartisan congressional support. The grant was awarded to the Arizona State University Foundation for A New American University, and has been matched with funding from McDonald’s USA for a total $2.5 million investment.
Principal Investigator Peter Byck, of Arizona State University, had this to say about how the research will be conducted and the role of participants like Dr. Williams: “We will study what these innovative farmers and ranchers have been researching for 10 to 20 to 30 years on their own land. We feel these producers are the original scientists with AMP grazing – and they put their livelihoods on the line for their research. We will simply measure their results.”
February 19, 2018 0 Comments
Flavorful, nutrient dense foods can only come from healthy land. Unfortunately, in America we have been destroying our land since the Europeans first arrived here hundreds of years ago. They began settling, farming, and replacing valuable grasslands with monoculture row crops (those famous “amber waves of grain”). In the process, they also killed off large populations of grazing ruminants like bison and elk, throwing the ecosystem out of balance. As a result, our soils lost their ability to adequately absorb and retain water, and the soil microbes that fix nitrogen from the atmosphere were greatly reduced in number.
As modern farming practices continued, our problems got worse. By the early 1800s, in the east coast states, we had lost approximately 10” of our original topsoil layer.
By the 1930s, we witnessed the environmental disaster known as the dust bowl. The ecological disaster was not a fluke of nature – it was caused by ill-conceived farming methods.
July, 1938: Modernized farming practices displace tenants from land in Texas during the Dust Bowl.
Over the past century, modern farming practices have largely continued. In addition to environmental problems, we have seen a drastic decrease in the nutritional value and taste of our food, and an increase in toxicity due to overuse of chemicals.
How do we fix this? Sustainable farming is the “trendy” term you hear today, but considering what we have done to our land, is it really the kind of environment we want to sustain? If we continue using industrial and even sustainable organic farming methods, we are threatening both the long-term availability of land to farm as well as our overall health.
At Joyce Farms, we have moved past sustainable farming to an even more effective approach – regenerative agriculture. The good news is, with the proper practices in regenerative agriculture, we can quite literally regenerate the land by rebuilding our soil, leaving it far better than our generations found it.
Regenerative agriculture is a method of farming that builds soil health and enhances ecosystem diversity. It ultimately offers enhanced profitability to the farmer, a more humane life for livestock, a much healthier ecosystem, and healthier food for all of us. For these reasons, we have become practitioners of and advocates for regenerative agriculture.
Regenerative agriculture is a complex idea, but here is the gist of it:
Conventional farming methods involve strict routines, separation of crops and livestock, and overuse of chemicals. These practices are damaging and unsustainable. Farmers using regenerative agricultural methods rely on the natural balance that Mother Nature provided rather than harsh chemicals, and they are able to adapt their systems to changing conditions.
The regenerative agriculture practices that we have in place at Joyce Farms have shown incredible results in rebuilding organic matter and biodiversity in the soil, leaving the land better than it was before.
Pictures above show the same farm. The left was taken while sustainable farming methods were in place. The right was taken after regenerative practices were implemented.
If you’re building a house, you start with the foundation, and the same applies for agriculture. Soil is the ultimate foundation for success. Without it, we have nothing. To regenerate the land that we have degraded, we have to start by restoring what should be underneath the soil surface: the microbes (our “soil livestock”).
What makes soil healthy? Microbes. 90% of soil function depends on microbes, so healthy soil should contain a strong microbial population. In every spoonful of healthy soil, there should be 50,000+ microbial species and billions upon billions of microbes. These powerful microbes produce soil “glues” that bind the soil together, allowing it to draw in more water and oxygen, which results in less runoff. They also solubilize minerals in the soil and slowly feed them to the plants, helping them grow.
In reality, no soils are completely mineral deficient, but in unhealthy soils, the minerals are bound and not available for plant uptake. In conventional farming, farmers rely on synthetic fertilizers and manures to compensate. Regenerative agriculture allows us to build soil health through a strong microbial population, so we can eliminate the expense of these artificial fixes that, for the last 100+ years, we thought necessary. But chemicals and fertilizers aren’t necessary – we can use nature's own system to do the things that she's been doing for thousands of years to produce highly functional soils.
So how do we build these microbial populations? Plant variety.
You have probably seen farms like this all across the United States:
Copyright: oticki / 123RF Stock Photo
This is an example of what regenerative agriculture is NOT. This is monoculture farming. Monoculture operations are based on planting one kind of crop, growing it to harvest, and leaving the land bare until the next season. Any plants that are not the selected species are considered weeds and killed with chemicals. However, we know that healthy soil depends on a strong microbial population, and that comes from a variety of plants.
Warm season forage mix in Joyce Farms cattle pasture
Every plant produces a different array of root executes that attracts a different array of microbes. The larger the variety of plants, the stronger the microbial population in the soil. Many of the “weeds” that monoculture farmers consider pests to their crops are actually vibrant forbs that are beneficial to grazing livestock, insects, pollinators, birds, and other wildlife.
Different plants also produce different arrays of secondary metabolites, which are highly medicinal to our livestock and wildlife. For example, some of these plants actually act as de-wormers for the animals, meaning the livestock don’t have to be chemically de-wormed. With monoculture and near monoculture systems, you don’t get those benefits.
Livestock are also extremely beneficial in fostering plant variety. Hundreds of years ago, when bison roamed freely, there were 300+ plant species growing all together across the grasslands. The bison grazed wherever they wanted and existed in immense herds packed together for protection. They moved a lot and trampled a lot, and that’s what created the diversity.
All of that variety still exists in the soil - it’s a latent seed bank waiting to be revived. Conventional farming methods suppress those seeds, but by grazing our cattle in a way that mimics the bison behavior, we can tap into that seed bank and recreate that old prairie ecosystem.
To mimic the bison, we raise our cattle and hogs in a rotational grazing method called Adaptive High Stock Density Grazing (AHSD). Rather than leaving the animals to graze on a large area for weeks, we contain them to a smaller area for a shorter amount of time. They forage on all the plants in that area – grasses and “weeds” alike – and then are moved to another area. The foraged area is then allowed to re-grow, naturally, using no chemicals or fertilizers. The plants that grow are the plants that should be there, not something we choose to grow or cause to grow artificially.
AHSD grazing methods in place on Joyce Farms cattle pasture
Studies have shown that with just 5 years of AHSD grazing, significant results can be achieved in terms of building soil organic matter, soil carbon and overall soil health. Adaptive grazing also creates competition among cattle, so they eat more of a mix of forage species. This helps them develop healthier, and tastier, beef.
Regenerative agriculture is a phenomenal system that has always been here, activated by the sunshine and the rain. It not only restores our land in terms of biodiversity and soil health, but also produces incredibly nutrient dense, vibrantly flavored food. It is a system we are proud to say is now the standard for our heritage farms.
February 07, 2018 0 Comments
Written By Dr. Allen Williams, Ph.D.
A champion of the grass-fed beef industry as well as cutting edge grazing methodology, Allen helps restore natural soil water retention and reduce runoff, increase land productivity, enhance plant and wildlife biodiversity, and produce healthier food. He also serves as Joyce Farms' CRO (Chief Ranching Officer). Learn more about Allen
Last month, NPR published an article that has sparked significant interest among chefs, farmers, and members of the food and agricultural industries at large. The article, found here, points out that the growing popularity of grass-fed beef may soon stall due to the depleting nutritional quality of the grasses being consumed by grass-fed cattle.
The issue raised in this article is very real, BUT it is indicative of ranchers who are grazing very conventionally, and nothing about our program is conventional.
The issue raised in this article is very real, BUT it is indicative of ranchers who are grazing very conventionally, and nothing about our program is conventional. Every one of the ranches sampled in the study are what we call "set stock" or "conventional" grazers. That means they do either no pasture rotations or rotate the cattle between pastures very slowly.
Recent studies pertaining to impact of different grazing practices on soil health parameters and plant species diversity show that conventional grazing practices contribute to a slow degradation of the soil, loss of soil carbon and organic matter, and loss of plant species diversity. However, adaptive grazing practices (part of the regenerative agriculture methods that we practice and teach) do exactly the opposite.
Adaptive grazing practices build new soil organic matter, increase soil carbon, significantly improve plant species diversity and beneficial insect populations (including pollinators), and improve the water cycle. The animals grazing these pastures are healthier as well.
So, while the research presented in the article is concerning, we already know the solution and are actively practicing it. The solutions is biomimicry and eco-mimicry. We are simulating what nature used to do with the positive impact of the large herds of wild ruminants that used to roam the extent of the U.S.
Over the next few weeks, we will continue to address the concerns brought out in this article with other research, and we would be happy to address specific questions in the comments, or you can send us a message.
October 03, 2017 0 Comments
We're re-branding our beef (no pun intended)! Joyce Farms Naked Beef is getting a new name: Heritage Aberdeen Angus Beef. Don't worry, though — it's the same top-quality beef you've come to expect from Joyce Farms.
To answer some of the questions you may have about this change, here’s a brief Q&A:
Absolutely nothing. Only the name has changed.
Our beef program will remain exactly the same. The cattle are still 100% grass-fed and grass-finished, raised on open pasture to GAP 4 Animal Welfare standards. They are never, ever given any hormones, antibiotics, animal by-products, artificial ingredients, corn, or grain (no grain silage, no DDGs - dried distillers' grains).
Joyce Farms beef has always been Naked (as in, nothing added ever), and it always will be, but the new name better conveys the unique heritage genetics used in our grass-fed beef program. It’s a critical component in producing flavorful, well-marbled beef using cattle fed and finished on grass.
Our grass-fed beef comes from cattle descended from the original Aberdeen Angus of Scotland. Unlike the modern Angus, bred to consume a grain-finishing diet, the Aberdeen Angus used by Joyce Farms has an unaltered digestive tract, allowing it to thrive on a 100% grass diet. It’s that trait that allows our Heritage Beef Aberdeen Angus to develop naturally and eat the right foods, producing the best tasting beef in the world.
We’ve already changed most of the content on our website to reflect the new name. We will be phasing in new packaging and incorporating the change into promotional materials over the coming months. During this transition, you may see or receive some products and materials that say Naked Beef, and some that says Heritage Beef. Rest assured, they are exactly the same.
For more information on our Naked and Heritage product lines and how they compare, check out this blog post: Naked vs. Heritage — What's the Difference?
Have any other questions? Feel free to send us a message!
August 09, 2017 0 Comments
We have traveled the world in our quest to produce the best meat, poultry, and game in the world. We found the best poultry in France with our Poulet Rouge® chicken, the best beef in Aberdeen Scotland from the original Aberdeen Angus, and now the best pork in England. That means... Joyce Farms Heritage Pork is on the way!
Our Heritage Pork will come from the Gloucestershire Old Spot (GOS) breed. This heritage breed dates back to the 1800s and is known for its distinctive black spots and floppy ears.
It's also known for producing tender, succulent pork that's full of natural flavor. In fact, it was the pork of choice for gourmets in England through the 1920’s and early 1930’s. Then, after World War II, when pig production became more industrialized, outdoor pigs like the Gloucestershire Old Spots fell out of favor. After demand for GOS pork dwindled, the breed actually became endangered. According to the Livestock Conservancy, as of 2009, only about 1000 GOS pigs existed in Great Britain and less than 200 breeding animals remained in the US. We are on a mission to revive this breed, and the best way to do that is by eating it. Increased demand for pork from GOS pigs means more will be raised and the breed can grow and thrive again.
One group that has always preferred its delicious taste is the British Royal family. To this day both The Prince of Wales and The Princess Royal keep GOS pigs on their Gloucestershire estates.
The GOS breed was originally developed in Gloucestershire, England. The animals were raised outdoors in orchards where they feasted on fallen apples, earning them the nickname “orchard pigs.” In British folklore, there were tales that the pigs' signature black spots were bruises from fallen apples.
Our GOS pigs are being raised on a small family farm in North Carolina. Their easy-going temperament and excellent foraging and grazing skills make them an ideal breed for our pastured pork program.
On our farm, they eat an all-vegetarian diet, are able to roam freely indoors and outdoors, and are able to breed and mature naturally. They're also never, ever given antibiotics, animal by-products, artificial ingredients, hormones or steroids.
Another point about this breed - GOS sows are known to be excellent mothers, and we can attest to that after seeing it first-hand this summer:
The result of our breed selection and raising standards is pure, flavorful, nutritious pork that will make you think you're tasting pork for the first time.
Is your mouth watering yet? We hope so. Be on the lookout for blog and email updates about our GOS Heritage Pork, coming in 2018!
June 26, 2017 0 Comments
Earlier this month, Joyce Farms participated in an exciting Fox Hole Shootout event with Mossy Oak® Properties that raised over $100,000 for three very deserving charities — St. Jude's Children's Research Hospital, Catch-A-Dream Foundation, and SOLE (Sportsmen Organized for Law Enforcement).
Mossy Oak Properties organized and hosted the event, which included a charity golf tournament, a clay shoot, and a live fire dinner & auction.
As a sponsor of the event, Joyce Farms donated Poulet Rouge™ chickens for the live fire, and a few of our team members were on site to help prepare and serve dinner to event attendees.
Other chefs helping with the Live Fire included Dave Harker (Omni Hotel - Nashville, TN), Steve Gustafson (Omni Hotel - Nashville, TN), Nathan Duensing (Marsh House - Nashville, TN), Michael Sullivan (Creekstone Farms - Arkansas City, KS), Michael Hunter (Antler Kitchen & Bar - Toronto, ON), Edgar Pendley (Urban Grub - Nashville, TN), Mark Wakefield (Hillwood Country Club - Nashville, TN), and Jeremiah Doughty (Field to Plate - Garden Grove, CA).
We're thrilled to have been a part of the event's big success! The amount raised was far beyond the organizers' expectations for a first year event! Thank you to Mossy Oak, Creation Gardens, and all of the other sponsors and chefs for a fantastic time!
For more information on the event, view PDF.
June 01, 2017 0 Comments
We've got beef with American Airlines... grass-fed beef. We are honored that the airline recently selected Joyce Farms to supply beef for their signature Flagship Burger! It will be served in Flagship First Dining locations within their exclusive airport Flagship Lounges.
Here’s a look at the Flagship Burger, to get your mouth watering. It’s served on a brioche bun and topped off with onion-bacon marmalade - YUM!
A post shared by Jessica • Travel & Food (@cheatdayeats) on
The single source burger patty used for the Flagship Burger is made from a special grind of our grass-fed Heritage Beef (formerly Naked Beef), which comes from 100% grass-fed heritage Aberdeen Angus cattle that are raised with no antibiotics, no animal by-products, no added hormones or growth stimulants, and nothing artificial EVER.
Guests are raving about the Flagship Burger - some calling it the best burger they had ever tasted! We’re glad to hear that, because we put a lot of care and attention into how we raise our cattle to produce beef that’s better for you, better for the animals, and better for the planet.
American Airlines officially introduced Flagship First Dining on Thursday with the debut of their newly renovated Flagship Lounge at John F. Kennedy International Airport in New York this month. This Lounge (one of seven new or renovated lounges they have planned across the US), is the ultimate in airport luxury. American is the first U.S. airline to offer customers a restaurant-style dining experience on the ground, and a complimentary, first-class one at that! Access to Flagship Lounges and Flagship First Dining is exclusive to First Class and Business Class customers traveling on qualifying international and transcontinental flights.
We know American Airlines looked for the best of the best for their new and improved Flagship Lounges, and we are thrilled they chose our beef as the best out there!
For more information:
May 17, 2017 0 Comments
We are excited to introduce you to the recipient of the 2017-18 Joyce Farms Poultry Science Scholarship, Lacinda Prevatt!
Lacinda is a Poultry Science B.S. student at North Carolina State University with an Associate’s Degree in Livestock and Poultry Management. She is Native American, and she has had quite a bit of hands on experience with animals already.
Lacinda is supporting herself financially through college and aspires to be a veterinarian. She hopes to travel the world to provide medical care to animals in foreign countries while educating animal owners on proper animal care. Lacinda is also passionate about food sources and educating the public regarding facts and myths about agriculture as a whole.
The Joyce Farms Poultry Science Scholarship was established in 2007 to support students pursuing careers in agricultural science at NC State University.
Each year, students from the College of Agricultural and Life Sciences submit applications and essays for consideration. One outstanding applicant is selected to receive $1,000 from Joyce Farms to help fund his or her education.
Find information on how to apply for future scholarship consideration here.
April 05, 2017 0 Comments
We’re highly selective about the products we sell, so we wanted to tell you a little about why we think Batistini Farms is a great addition to our offerings.
Batistini Farms shares our mission to produce the highest quality food products by returning to artisanal, sustainable methods and using only the best ingredients. As with Joyce Farms products, the resulting flavor and eating experience will demonstrate the level of care and attention that went into producing them.
Often when people try our Poulet Rouge® chicken for the first time, they have that “wow” moment — they suddenly realize that’s how chicken should taste. After our first taste of Batistini Farms extra virgin olive oil, we had a similar reaction, and we wanted to share that with you, our customers.
Batistini Farms uses growing and processing methods that align with our philosophy of returning to traditional methods to produce the pure flavor Mother Nature intended.
Their products have no artificial ingredients, no additives, and are gluten-free. They are made with olives and grapes grown in the mineral-rich soil of Italy using natural and sustainable growing methods. As they say on their website, “Batistini Farms presents ingredients from nature combined with traditional methods passed down from generations.” Or as we like to say… “Welcome Back to Flavor®!”
Extra virgin olive oil is the highest quality of olive oil, produced using only the fruit of the olive tree using methods that do not lead to any alterations in the oil. A great deal of time and hard work go into making Batistini Farms extra virgin olive oils a cut above the rest. Olives are hand-selected, picked, and cold pressed within 24 hours of harvest. This process is no simple task when you consider that it takes 10-16 pounds of olives to produce 1 liter of extra virgin olive oil, but it’s this kind of care and attention that results in a truly exceptional product and eating experience.
Unfortunately, not all olive oils are created equal. Some producers take shortcuts and sell low-quality oils at high-quality prices. A truly authentic, high-quality extra virgin olive oil (like those from Batistini Farms) will exhibit certain qualities.
Signs of High-Quality Extra Virgin Olive Oil:
Batistini Farms uses the same level of care to produce their superior line of balsamic vinegars. They use the old traditions, recipes, and expertise of families of highly skilled artisans in Modena, Italy. “Cooked Grape Must” is the most important ingredient in dark balsamic vinegar. The wine grapes for the grape must are grown in the Modena region, and every batch is handcrafted like a “masterpiece” of art, keeping the flavors of the grape must. Environmental conditions, the grapes, the recipes, the types of casks used, the tending to the casks, and the artistry of the artisans all play an important role in the outcome of the balsamic vinegar. The final product should taste pleasant, delicate, and a bit acidic, with woody notes finished by a bittersweet but balanced flavor.
We currently offer four Batistini Farms products in our store:
We invite you to try them all, and see for yourself just how delicious they are with our poultry, beef and game selections.
March 30, 2017 0 Comments
The view from Ron Joyce’s temporary office looked a lot like paradise last week. If you guessed the photo above wasn’t taken here in North Carolina, you’d be right!
Ron took a trip to Bermuda last week to visit some of our most satisfied customers, who have also become enthusiastic advocates of Joyce Farms, our products, and the old-world methods we use to produce them.
We began supplying beef to the island last year, actually by accident, when some of our beef was mistakenly shipped there. It ended up in the hands of John O’Doherty, a meat executive at Dunkley’s, one of the largest food wholesalers in Bermuda. John discovered the quality of what he had received and realized this was no mistake — this was a happy accident. He told us to keep it coming, and even sent us this outstanding review, which we still have hanging in our sales office:
As it turns out, Joyce Farms high-end products, particularly our Heritage Aberdeen Angus Beef and Heritage Poultry, continue to impress chefs, butchers, citizens and guests in Bermuda. They truly appreciate the quality and eating experience, and for a good reason — the old-world flavor. When the Bermudans taste our grass-fed beef, the taste, the smell and even the texture often remind them of their childhoods, the products they grew up with, and the quality of old-world European foods.
As the oldest British overseas territory, Bermuda has deep European ties, and the culture of the island reflects its heritage since many current inhabitants are of European descent.
Our grass-fed Heritage Beef also has ties to Europe. It’s produced exclusively from our herd of Aberdeen Angus cattle, an old-world breed that we can trace back to the original old Doddie and Humble cattle that existed in Scotland in the 1700s. The Aberdeen Angus breed is noted for its ability to finish well on grass, making it an ideal breed for the production of high-quality grass-fed beef. Through our breed exclusivity and raising standards, we have successfully revived a natural, old-world flavor from the past that the citizens of Bermuda can remember. Welcome Back To Flavor® indeed!
During his trip, Ron attended a Chef Association of Bermuda Dinner that Joyce Farms co-sponsored along with Dunkley’s Bermuda and Baldor Specialty Foods. The menu for the event, which took place at the Village Pantry, featured Joyce Farms Poulet Rouge® chicken, oxtails, and braised beef short ribs as the star of the main course.
We’re thrilled that chefs and butchers in Bermuda stand behind our products, and we’re also happy to see retail popularity rise as citizens of the island discover the unmatched quality (so good it made the news last week!).
Our grass-fed Heritage Beef and Heritage Poultry products (which also deliver that old-world European flavor) are offered in several of the island’s most popular retail stores including Miles Market, The SuperMart, and Lindo’s Market.
Russell Sedgwick from Miles Market (left) and Alex Hooper from The SuperMart (right) sporting Joyce Farms aprons.
Ron Joyce with Joyce Farms Heritage Beef (formerly Naked Beef) products at Lindo's Market.
March 10, 2017 0 Comments
We all know fast food is, by its very nature, more about convenience than nutrition. But when faced with the necessity of getting fast food, you may think opting for chicken is the lesser evil. Chicken, after all, is touted as a healthier type of meat. A recent study, however, shows that even chicken can be made unhealthy when it’s subjected to fast food’s “flavorizing" techniques.
Last month a CBC Marketplace investigation did DNA testing on the meat in a variety of fast food meals containing chicken. Amazingly, none had chicken that was 100% chicken DNA, and in one case the “chicken” was found to contain only about half chicken DNA. The restaurant in question is disputing these findings, but whether it was 50% chicken or 90% chicken isn’t the point of this post. The fact that it wasn’t 100% chicken is the point.
How does chicken end up not being 100% chicken? Well, it isn’t because they mix in other types of meat. No, what brings the percentage down is all the stuff they put in for flavor. As the article linked above says, “An unadulterated piece of chicken from the store should come in at 100% chicken DNA. Seasoning, marinating or processing meat would bring that number down, so fast food samples seasoned for taste wouldn't be expected to hit that 100% target.”
In other words, 10% or more of fast food chicken is usually made up of other ingredients that are added for taste. And they do add more taste, but they also add calories and carbs and lower nutritional value. To quote the CBC article: “Marketplace's testing revealed that once the ingredients are factored in, the fast food chicken had about a quarter less protein than you would get in its home-cooked equivalent. And overall, the sodium levels were between seven and 10 times what they would be in a piece of unadulterated chicken….Nutritionist and registered dietitian Christy Brissette notes that most [added] products…are simply variants on salt or sugar, the latter of which can elevate the carbohydrate level of a chicken breast to well above where it should be: zero percent.”
Why is it necessary to add all this stuff to chicken to make it taste good and be less healthy? Because, sadly, our food is no longer developed for taste or nutrition, but for commerce (e.g. low cost, fast production, ease of shipping and storage). It has no taste, so we add more seasonings, sugar and salt. The result is chicken that’s not really chicken, whether you get it from the local fast food place or your local grocery store and add all those things yourself.
That’s why we do what we do at Joyce Farms. We set out to produce the absolute best tasting chicken possible, and we have. Our Naked Chicken is the finest all-natural domestic chicken for sale in America, with the flavor nature intended (much more flavorful than factory-farmed commodity chickens). Our heritage Poulet Rouge Fermier® chicken, meanwhile, raises the bar even higher – we believe it’s the best tasting chicken in the world.
So if you’re looking for chicken that you can cook and eat as it is, 100% chicken, not loaded down with stuff to give it some kind of taste, we have it. Don’t settle for “chicken” that’s not really chicken. The real thing is so much better!
March 08, 2017 0 Comments
This year marks Joyce Farms’ 55th anniversary, and we think that’s worth celebrating! Of course, we’ve changed and evolved a lot over the years, as all companies do, so here's a look at a few of our most significant milestones from over the years.
In 1962, our company was founded by Alvin Joyce as a small poultry wholesaler serving local “mom and pop” grocery stores.
Ron Joyce joined the business with his father in 1971.
Ten years later, Ron Joyce purchased the company.
In 1991, we opened a state-of-the-art processing and distribution facility in Clemmons, N.C., allowing for more rapid growth.
In 1995, we began producing the high-quality, branded, all-natural chickens we now call Naked Chicken, offering noticeably better culinary qualities than mass-produced factory-farm chickens.
By 1998, we expanded our all-natural offerings to include All-Natural Turkey and Naked Duck.
We focused our time, attention, and resources on our Heritage Poultry and game birds in 2001, and we established farms to produce them.
In 2005, we became the first company to produce an authentic Label Rouge chicken in America — our signature Poulet Rouge Fermier® chicken.
We expanded our Heritage Poultry production in 2006 to include Pintade Fermiere (French Guinea) and White Pheasant, one of the best meat pheasants in the world.
Ryan Joyce, Ron's son, joined the family business in 2008.
Stuart Joyce joined his father and brother when he joined the company in 2010.
In 2011, we added grass-fed beef to our line of products.
In 2016, we completed an expansion to our processing plant and distribution facility, adding more storage space and a state-of-the-art hatchery that improves our capacity to incubate and hatch birds in our Heritage Poultry line.
In 2017 and beyond, we will continue to offer the finest poultry, game, and beef products to chefs and consumers across America. In addition, we're working hard on an exceptional new line of pork to add to our heritage products. Stay tuned!
December 21, 2016 0 Comments
We're excited to announce that the expansion to our USDA-inspected poultry processing plant and distribution facility is complete! Last Thursday, December 15th, we held an official ribbon-cutting ceremony attended by our management team, employees, and Mayor Nick Nelson of Clemmons.
The expansion, which began over the summer, adds 10,400 square feet of space to our previously 32,350-square-foot facility. It includes a new warehouse of dry storage space for labels, packaging, and other materials, and a brand new, state-of-the-art hatchery that will greatly improve our capacity to incubate and hatch birds in our Heritage Poultry line.
The hatchery will house birds from our Heritage Poultry line — the Poulet Rouge
President and CEO of Joyce Farms, Ron Joyce stated, “Our Welcome Back to Flavor® message is resonating with more chefs and consumers as we have moved back to older breeds, old world farming methods and small scale processing. We have seen increased demand for our pasture raised, heritage products, and we’re thrilled by the response. We look forward to making Joyce Farms available to even more chefs, restaurant goers and home cooks.”
With the addition, we will retain the artisanal processes and strict quality control measures for which we are known. Birds will continue to be individually processed by hand from start to finish, allowing for precise inspection. Our plant has consistently earned a 100% score in animal welfare by a third party auditing company.
Our facility was originally constructed back in 1991, ten years after Ron purchased the company from his father. In 2002, we added a kitchen facility for research and development. The new expansion project marks our first major expansion to the building since it was constructed.
At the ribbon-cutting ceremony, Ryan and Stuart Joyce (Ron's two sons and Joyce Farms' VP of Finance and VP of Operations respectively) officially cut the ribbon together. It marked a special moment for them, because they quite literally grew up here (as you can see below).
Pictured Left: Joyce kids at construction of the original facility in 1991 -- Ashley (left), Stuart (middle), Ryan (right).
Pictured Right: Stuart (left) and Ryan (right) cut ribbon to new expansion.
The design and construction team for the expansion includes Landmark Builders, West & Stem Architects and Landwehrmann Engineering PLLC.
November 15, 2016 0 Comments
Written By Dr. Allen Williams, Ph.D.
A champion of the grass-fed beef industry as well as cutting edge grazing methodology, Allen helps restore natural soil water retention and reduce runoff, increase land productivity, enhance plant and wildlife biodiversity, and produce healthier food. Learn more about Allen
We have talked about what is happening in agriculture — the dichotomy between farmers seeking ever higher yields to fix their financial woes, and those higher yields influencing lower prices. I also mentioned what has been happening with our soils and my concerns over what we are finding, with the caveat of hope. This month, I will set the stage for explaining where we are, where we’ve been, and where we need to go.
First, in agriculture, just like in broader pop culture, we have been seeking instant gratification. We have become similar to a lot of today’s kids. They have smart phones, tablets, iPads, etc. at their disposal 24/7 and are seeking instant gratification. If anything takes some time to learn, they become discouraged and often give up on it.
The advent of chemical fertilizers, herbicides, fungicides, supplements, etc., has taught us to anticipate and expect almost instantaneous results. We think if we do not see visual results very quickly, then what we are doing is not working. So, what do we do then? We get upset and anxious and say to ourselves, “Well that didn’t work, so I’m going back to what I know works”. In the process of doing this we are giving up on biology and trying to work solely through chemistry.
In essence we are destroying biology in favor of chemistry because we believe chemistry works better and we are seeking instant gratification. We are thinking singularly.
I will say this, if what you are attempting to achieve through biology isn’t working, it is not the fault of biology but the fault of management. If one method isn’t working, don’t give up on biology, simply try another route. You need to constantly ask yourself questions about what you are doing and it’s potential impact, all the while being highly observant.
The problem with being highly observant is that it takes time. Time we think we don’t have. In talking with a large, respected Midwest farmer the other day, he told me that farmers are so busy simply trying to keep their heads above water that they don’t have time to “waste” trying to figure out all this cover crop and adaptive grazing stuff. He then went on to say that “if it worked so well, why haven’t all farmers already adopted those practices?” We’ve all heard that statement before and we all inherently know it is not a reasonable question. In fact, I could actually reverse the question back to the farmer and ask, “If what most farmers are doing now is causing them to lose money, why are they still doing it?”
In an October 13, 2016 article in Beef Producer, Alan Newport posed the question, “Can Ultra High Stock Density make 10x stock rate?” Interesting question. We know from experience and data that we can certainly see stocking rates increase two to four times within just 5 years when making the switch from conventional grazing to higher stock density adaptive grazing. In several of my past articles, I have detailed many of the benefits of adaptive grazing. Once again though, we have that pesky question, “If it works so well, why isn’t everyone doing it?”
The simple answer is they either don’t know about adaptive grazing or they don’t know how to implement it. Even those who are interested worry about how to initiate it without negatively impacting their financial positions. Many farmers and ranchers are so heavily in debt that they worry about doing anything differently. The truth is very few will suffer financially by better grazing management and moving their livestock more frequently.
Now that we see where we are, lets dive into where we have been and where we need to go. When our forefathers first settled on the eastern shores and then moved across the continent, they were looking primarily for fertile lands for agricultural purposes. In most instances they found them, but the fertility often played out within just a few short generations. Why? Tillage and a tendency towards monoculture agriculture. This manifested itself in a continuous westward migration, as settlers searched for more fertile lands to replace the land they left behind in the east. What nature had built up over thousands of years, we destroyed in a very short period of time.
How did nature build that initial fertility? One of the primary ways was through herds of large wild ruminants. According to a July 2015 article in The Wildernist, bison were a significant factor not only on the western plains, but all the way to the east coast of the present day U.S. Fossil records show that bison were quite common in the Southeastern U.S. from 200,000 years ago or more. The earliest known species of bison in North America was the Bison latifrons, a long-horned species that weighed up to 3000 pounds and had horns that were 6 feet long. At the time of their existence they had to contend with predators such as saber-toothed cats, giant lions, and dire wolves. These bison preferred an open woodland habitat which was common in the Southeastern region at that time.
Somewhere around 24,000 BP (before present time), the Bison latifrons was supplanted by the Bison antiquus, a smaller species weighing up to 2500 pounds with horns intermediate in size between the Bison latifrons and the modern bison (Bison bison). It is thought that the Bison antiquus was more of a migratory animal than the Bison latifrons. The Bison antiquus disappeared due to overhunting by man (early Native Americans). The Bison bison evolved from the Bison antiquus as a smaller species that was more agile and able to migrate over longer distances to escape the pressure from man and from apex predators.
Due to hunting pressure and the tendency to overhunt, North American bison populations fluxed in both total population size and by region. There was a period of time where bison were far less prevalent in the eastern U.S. and much more prevalent on the western plains. However, in the 1500s, Europeans (primarily Spaniards) visiting eastern regions of present day U.S. introduced infectious diseases that decimated Native American populations. As a result, the bison returned to the eastern portions of the U.S. They repopulated rapidly on the abandoned Indian farmland and grassy prairies of the east, feeding under the trees of the open woodlands. They made good use of the grassy understories and the mast crops. They also favored the canebreaks that were prevalent along the many river and stream bottomlands before wholesale clearing of bottomlands by the European settlers wiped out most of the canebreaks.
The Eastern bison were plentiful in the longleaf pine savannas, alkaline cedar glades, bluegrass savannas and woodland, the coastal prairies and marshes, and the Black Belt prairies of Eastern Mississippi and Western Alabama. Bison bones dating to the 1600’s and 1700’s were plentiful in Indian mounds located in Georgia, Florida, the Carolinas, Kentucky, Alabama, Mississippi, etc. Evidence of old “buffalo licks” still exists around the Southeast.
As the European settlers moved westward from the extreme east coast, they eagerly hunted the eastern bison as a source of meat and for their hides. By the late 1700’s, when the American Revolution was taking place, bison were already a rare commodity in the east. Most written records show that the last remaining eastern bison were killed in the eastern U.S. between 1775 and 1825. In Pennsylvania the last known bison was shot in 1801, in Louisiana in 1803, in Kentucky in 1820, and in West Virginia in 1825. Many of the trails used by the settlers were originally bison trails. These early trails have become modern state highways.
When the bison were exterminated from the Eastern U.S., we experienced a significant loss of ecological diversity.
The bison, as large ruminants, were able to maintain open areas in the eastern U.S. through their high stock density grazing and resultant trampling, eating acorns along the way and reducing tree germination. Due to the impact of the bison, as a large ruminant, habitat for a multitude of species was created. Their impact was key in the creation of soil organic matter and fertility. They encouraged plant species complexity and diversity through their grazing actions, and through seed dispersal as a result of their migratory habits. Many plant species that are rare, or even extinct, today were common when the bison roamed the eastern grasslands and open woodlands. They are not prevalent today because they depended on heavy grazing and trampling by large ruminants to reduce their competition. Bird, animal, amphibian, and insect species that used to be prevalent in the eastern U.S. due to bison presence included many species of insects that are unknown to modern man, toads, ground squirrels, burrowing owls, eastern prairie chickens, bobwhite quail, meadowlarks, and upland sandpipers.
Adaptive grazing, as we interpret it today, is simply a form of biomimicry. We are mimicking what the bison and other large ruminants used to provide in terms of biological and environmental impact.
We may be missing the eastern bison today but we can use our cattle to simulate the positive effects the bison had on our environment.
November 08, 2016 0 Comments
One thing that makes Joyce Farms an industry leader in the area of animal welfare is our adherence to the Global Animal Partnership’s 5-Step Animal Welfare program for both our heritage chicken and heritage beef.
The GAP animal welfare program is a higher standard than almost any other animal welfare rating. Founded in 2008, Global Animal Partnership (GAP) is an organization that brings together farmers, scientists, ranchers, retailers, and advocates who want to improve the welfare of animals in agriculture. Originally developed and sponsored by Whole Foods, today GAP is an independent nonprofit that partners with a number of US grocers. Whole Foods is still a major sponsor, and insists that all the fresh beef, pork, chicken and turkey in their store are raised to at least GAP Step 1 standards. To achieve even that, farmers and ranchers must meet more than 100 animal-welfare requirements. Each step above Step 1 requires more.
At Joyce Farms, we’re proud to say that we go well beyond that Step 1 minimum. All of our Poulet Rouge Fermier® Heritage Chickens hold a GAP Step 4 animal welfare rating. The birds are raised in houses offering natural light, natural ventilation, enrichments, 400% more space than conventional birds, and access to additional space in a pasture. Our Heritage Aberdeen Angus cattle are also GAP Step 4, raised on farms that routinely pass the strictest audits for humane handling.
How does the GAP program compare to other ways of determining how an animal is raised? According to a ranking by The Wall Street Journal, a label indicating an animal was raised using GAP standards is a much better way to judge animal welfare than either of the more common “American Humane Certified” or “USDA Organic” labels. And the experts at humaneitarian.org put it even more bluntly: “Generally speaking, if you want chicken, pork, or beef raised in a pasture-centered way, look for GAP products labeled Step 4 or Step 5.” Shop GAP 4 Certified Heritage Chicken and Beef from Joyce Farms.
October 25, 2016 0 Comments
The USDA requires that processed chickens be chilled to at least 40 degrees within four hours of killing. Within our industry there are two accepted ways to do this – using air or using water. Most processors use the latter method, cooling their chickens in large communal vats of ice cold chlorinated water. But at Joyce Farms, we choose to air chill all our Heritage Poultry, and we inject them with nothing. Here’s why.
When chickens are water chilled, they absorb some of the water they’re placed in and then they’re injected with more water, so when you buy water-chilled chicken, part of what you’re paying for is water.
Some estimates say that, on average, water is actually 8% of the chicken’s body weight when it’s sold. But when you buy air-chilled chicken, all you’re paying for is chicken.
Because the birds aren’t subjected to the chlorine or added salt and water that is absorbed by the birds in the industrial chilling tanks, top chefs agree that air chilling preserves the true flavor of the birds.
The water in water-chilled chicken evaporates as it cooks, creating shrunken, rubbery chicken, especially when it’s grilled or barbecued. Further, air-chilled chicken cooks faster, absorbs marinades and seasonings much better, and has a crispier skin after cooking.
Air-chilled chickens are cooled individually, while water-chilled chickens are dunked in a communal pool. With air chilling there is much less chance for bacteria to spread among chickens.
In fact, a University of Nebraska study found that air-chilled chicken contains 80% less bacteria than water-chilled chicken.
In the last few years we’ve seen major droughts in both the southeastern and western United States. In those conditions, every drop of water becomes precious. According to one expert, if the 9 billion water-chilled chickens processed annually were air chilled instead, 4.5 billion gallons of water would be saved.
There you have it. Our goal is to offer our customers the best poultry in the world, and we believe air chilling contributes to achieving that. And experts agree. Not long ago the website TheSoftLanding.com looked at air-chilled chicken vs. water-chilled chicken and declared Joyce Farms air-chilled, heritage Poulet Rouge™ chicken to be the best on the market!
Air-Chilled Chicken vs Water-Chilled Chicken: Is There a Winner? (thesoftlanding.com)
If You’re Not Cooking With Air-Chilled Chicken, You’re Doing It Wrong (Bloomberg.com)
October 14, 2016 0 Comments
Written By Dr. Allen Williams, Ph.D.
A champion of the grass-fed beef industry as well as cutting edge grazing methodology, Allen helps restore natural soil water retention and reduce runoff, increase land productivity, enhance plant and wildlife biodiversity, and produce healthier food. Learn more about Allen
Beyond Meat®, a company that calls itself the Future of Protein™ has recently been the benefactor of investment from what might seem like a strange place. Tyson Foods, a member of the Big Four meat packers, has become a 5% owner in the company that hopes to replace meat with plant-based proteins. According to news reports in the New York Times, Business Insider, and MeatingPlace, the investment is the result of a fundraising initiative by Beyond Meat targeted at providing capital to fund expansion of their product portfolio and distribution.
In a statement by Ethan Brown, Founder and CEO of Beyond Meat, he said, “This investment by Tyson Foods underscores the growing market for plant protein. I’m pleased to welcome Tyson as an investor and look forward to leveraging this support to broaden availability of plant protein choices to consumers.”
At the joint disclosure, a Tyson executive, Monica McGurk, expressed enthusiasm with the investment and added that it “…gives us exposure to a fast-growing segment of the protein market.” McGurk went on to say that the investment will increase consumer choices from the Tyson portfolio of food products and will allow Tyson to satisfy demands from a growing diverse population. She did directly state that Tyson would remain focused on their animal protein base.
Products currently offered in the Beyond Meat portfolio include the Beyond Burger™, single serve meals with Beyond Beef® and Beyond Chicken® protein alternatives, the Beast Burger, and Southwest Style Beyond Chicken® Strips. Most packages have a facsimile of a steer or chicken on them.
Beyond Meat was founded in 2009 as the result of more than a decade of research by a Dr. Fu-Hung Hsieh at the University of Missouri. Hsieh’s research has focused on taking soy proteins and producing meat analogs that are palatable and that appear to be similar to real muscle foods. The Beyond Chicken products are a combination of non-GMO soy and pea protein. The Beast Burger is a 100% pea protein extrusion and is touted as a “soy-free, gluten-free, non-GMO” product.
Whole Foods Markets first started carrying Beyond Meat products in 2013 at select stores. The company’s products are now sold in more than 10,000 stores nationwide.
Other investors in Beyond Meat include Bill Gates, Kleiner Perkins, the founders of Twitter, Biz Stone, General Mills, and the Humane Society of the United States. The former CEO of McDonald’s North American operations, Don Thompson, sits on their board of directors.
The question for us as producers of pasture-based protein products is not whether there will be challenges in the market place from plant-based protein alternatives, but rather how will we respond to that market challenge? There will be a segment of the consumer population that believes plant-based proteins are a better choice for their health and the environment. For those of us in regenerative agriculture, we know that animals in the mix allow for rapid rebuilding of soil organic matter, reduction of erosion, reduced chemical inputs and harmful runoff, increases in plant species diversity, and improvement in pollinator insect, beneficial insect, and wildlife populations.
Animals in the mix allow for rapid rebuilding of soil organic matter, reduction of erosion, reduced chemical inputs and harmful runoff, increases in plant species diversity, and improvement in pollinator insect, beneficial insect, and wildlife populations.
Where crops are grown without the benefit of proper livestock impact, we see serious issues with soil compaction, water infiltration rates, water quality, erosion, harmful runoff, and increased reliance on synthetic chemical inputs and irrigation.
The loss of soil organic matter, soil aggregation, and fertility across farmlands in North America over the past several decades has been staggering. The focus on the current monoculture agricultural model has created a lot of unintended consequences that are proving detrimental to our environment and to human health.
What we have to consider is that animals, particularly the natural mix of large and small ruminants, followed by grassland birds, have played a significant role for millennia in building the tremendous fertility across the grasslands and savannas of the world. For thousands of years these wild ruminants were an essential part of nature’s design moving about in large groups or mobs due to constant pressure from apex predators. The result of their grazing of the grasslands and savannas was incredible diversity and complexity in soil, plant, insect, bird, and animal life.
In regenerative agriculture, we use our livestock and poultry the way nature intended – to build and maintain soil fertility and diversity in soil, plant, insect, and animal life. Moving to a plant only diet will further increase issues brought about by monoculture agricultural systems.
The beautiful thing about raising animals the way we do is that we are reviving nature’s bounty while providing the consumer with protein products that contain favorable fatty acid profiles; are loaded with minerals, vitamins, and antioxidants; and actually improve the environment.
Our problem – the average consumer is unaware of the myriad benefits of raising livestock and poultry in pasture-based systems through regenerative practices. It is incumbent upon us to do a much better job of informing consumers that they do have a choice in their protein purchase decisions.
With so many confusing market claims and labels, the consumer is often left grasping at straws, wondering what is factual and what is simply smoke and mirrors. We must be true to our label claims, clearly communicate to the consumer, and provide factual information to back up those claims. Trust is everything and we must be trustworthy.
September 26, 2016 0 Comments
When you buy grain-fed beef in your local grocery store, it probably has a US Department of Agriculture (USDA) grade on it. The USDA grades meat quality for tenderness, juiciness, and flavor, and there are eight quality grades for beef. How are they determined? According to the USDA, “Quality grades are based on the amount of marbling (flecks of fat within the lean), color, and maturity.”
Prime grade, for instance, “has abundant marbling,” while Choice grade (the grade most commonly found in grocery stores) is “high quality, but has less marbling than Prime.” Select grade, meanwhile, “is very uniform in quality and normally leaner than the higher grades…but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades.”
So for the USDA, the grading is largely based on the marbling. Why? Because feeding cows grain not only gets them fatter quicker, it also enhances fat marbling. Marbling is the intramuscular fat that adds juiciness and some elements of tenderness to beef. Because almost all US cattle are finished on grain, and have been for decades, marbling became the quickest and easiest way to grade the beef.
This is why a lot grass-fed beef producers say their product gets the short end of the steak when it comes to grading. They’ll tell you that their grass-fed beef is leaner and healthier than grain-fed beef, but not as marbled, so for them to get a USDA Choice or Prime grade for their grass-fed beef is impossible. And frankly, for THEIR grass-fed beef, it probably is.
But it’s not impossible for our grass-fed beef to get a USDA Choice or Prime grade; we know that because ours does. In fact, Joyce Farms is one of only a few grass-fed beef producers in the country that elects to have our beef USDA quality graded.
Because we have cattle with the right genetics and we utilize superior raising and forage grazing standards, our grass-fed beef can offer the tenderness, the delicious taste and, yes, the marbling required to get a USDA Choice or Prime grade. Want proof? Just check this out...
So don’t believe the myth that a delicious, well-marbled, USDA Choice or Prime grade grass-fed steak is unrealistic, and that off-flavors, lack of marbling, and a lack of tenderness is part of the grass-fed eating experience. To top it all off, that added marbling is loaded with healthy Omega-3’s and CLA’s and other healthy fats. If you’re looking for grass-fed beef that’s healthy and makes the grade, look no further than our Heritage Aberdeen Angus Beef.
Note to our web shoppers: The cuts sold on our web store are USDA Choice or Select grade, and grades are noted in product descriptions. Due to such high demand from our foodservice customers, we are unable to offer Prime Grade on the web at this time, but you can find it on the menus of a number of fine-dining restaurants across the United States!
September 21, 2016 0 Comments
Joyce Farms Poulet Rouge Fermier® chickens have it pretty good. Not only do we raise them naturally and according to some of the same standards used in the French Label Rouge program; We also make sure they live a happy life, doing what chickens like to do, growing in their own space and at their own pace.
What’s a typical day like for a Poulet Rouge® chicken? It starts early – they’re up with the chickens. Not because we make them get up, but because, well, they’re chickens. They roam freely in a small, comfortable poultry houses, surrounded by their fellow chickens. The flocks are small, so each bird has plenty of room, and all of the birds are sure to get the care and attention they deserve.
They’re given access to the outdoors from 9 a.m. until dusk, so the birds can have their own version of “recess” — running, socializing, or just relaxing and catching some rays.
They’re given music to listen to (usually classical, which seems to soothe them), and toys to play with, like these hanging CDs. Chickens love bright shiny objects.
Occasionally they might even engage in some yard games, like this friendly staring contest.
July 26, 2016 0 Comments
Look out for us in the August issue of The Local Palate! Read about our unique heritage poultry operations, slow growth breeds, traditional methods, and how we achieve that unbelievable flavor.
click image or here to read
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