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!
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.
