July 26, 2024 0 Comments
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.
July 25, 2024 0 Comments
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.
July 25, 2024 0 Comments
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!
July 05, 2024 0 Comments
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.
June 26, 2024 0 Comments
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!
June 14, 2024 0 Comments
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.
April 10, 2024 0 Comments
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.
April 05, 2024 0 Comments
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.
February 28, 2024 0 Comments
February 21, 2024 0 Comments
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.
February 10, 2023 0 Comments
This week, we had the opportunity to sponsor an awesome event through Ripe Revival called the Supper Club Chef Series! Through this program, Ripe Revival sold mail-order meal kits containing our Split Heritage Poulet Rouge® Chicken and products from other sponsors including the North Carolina Sweetpotato Commission, Tidewater Grain Company, and Nash Produce. Those who purchased the meal kits received a link to cook along virtually through a live stream with Chef Saif Rahman of Vidrio Restaurant in Raleigh, NC!
The program was a fundraiser to benefit Ripe Revivial’s pay-what-you-can, Ripe for Revivial 501(c)(3) Mobile Market Program, promoting food equity in many local communities.
Limited tickets were also available to attend the live event at Vidrio to watch the live stream taping and enjoy the prepared dish in their dining room. While we unfortunately weren’t able to attend in person, a few of our team here at Joyce Farms decided to join in the fun and cook along with Chef Rahman from our R & D kitchen, resulting in a delicious meal!
The specially curated meal from Chef Rahman was Pan-Seared Poulet Rouge® Chicken with Curried Sweetpotatoes and Carolina Gold Rice with a side of Bengali Tomato Salad. Here’s a look at how ours turned out!
If you would like to recreate this same dish at home, you can follow along with the replay here. A breakdown of ingredients and utensils needed is also included a the bottom of this page.
We are very proud to have been a part of such a unique event that supports a worthy cause within our community! Be sure to check out the Ripe Revivial website and look out for future Supper Club events!
The Mobile Market Program’s mission is to revive communities through food on the road by utilizing buses that have been transformed into pay-what-you-can markets throughout North Carolina. Support of the Reviving the Supper Club Chef Series event plays a significant role in their goal to bridge the gap between farm excess and food access.
August 02, 2022 0 Comments
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.