Food and Drink - Fall/Winter 2012 - (Page 118)

>p PRODUCERS Jaindl Turkey Farms Turkey Day Every day is turkey day with the variety of turkey products that Jaindl Farms produces under its own and other brand names. By Russ Gager company profile Jaindl Turkey Farms www.jaindl.com Headquarters: Orefield, Pa. Employees: 500 Specialty: Turkey products David Jaindl, owner: “We’ve done tests on different breeds, and our breed comes out less fat.” David Jaindl maintains that his turkeys are lean from the breed, not the feed, and that they have 55 percent less fat. V ertically integrated Jaindl Turkey Farms sells everything connected with the popular poultry but the gobble. It breeds and hatches turkeys from its own eggs, grows their feed on 11,000 acres of farmland and processes the products, all in its own facilities. Among the advantages of this approach is full accountability. “We not only produce it, we raise, grow, harvest, store and produce it at our feed mill,” owner David Jaindl points out. “It’s a built-in hedge to minimize any price spiking and input costs.” Grain prices have spiked recently, Jaindl notes, and the cost of fertilizer has been increasing. Jaindl Turkey Farms formulates a proprietary all-vegetable diet for its turkeys and uses no meat by-products in its feed. “Turkeys are vegetarians at this farm,” Jaindl declares. “They’re pretty much vegetarian in the wild. Nuts, berries – things like that are more their natural diet.” Jaindl Farms does not use a “least cost” diet – this provides a consistent taste to every turkey. The feed grown on Jaindl Turkey Farm’s 300 farms is mainly corn and soybeans. The diets produced on the farm also include a balanced blend of vitamins and minerals. When the company mills its grain, it extrudes the whole soybean and converts it into 36 percent protein. The oil expelled by inline presses from the extruded beans is converted into an environmentally friendly bio-fuel that heats the farm buildings and runs the farm equipment. Jaindl maintains that his turkeys are lean from the breed, not the feed. They have 55 percent less fat and 25 percent fewer calories than other raw turkeys while still remaining juicy and succulent, the company says. “Our birds have more white meat than most birds on the market,” Jaindl maintains. 118 food & drink • fall/winter 2012 • www.fooddrink-magazine.com << Grand Champion The breed was created by Jaindl’s father, Fred. Associate and General Manager Richard Gildner is credited with many of the innovations during his 50-year tenure with the company. The fully integrated operation produces and processes the turkey from egg to table. “We select the breeders each year from the previous year’s offspring, and we keep about 20,000 breeders each year,” Jaindl explains. “They produce the offspring of the fol- http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink - Fall/Winter 2012

Food and Drink - Fall/Winter 2012
Tableside Chat
Contents
NYC Wine & Food Festival
Going Global
Beverage Focus
Coffeehouses/Cafes
Caribou Coffee
Scooter’s Coffee & Yogurt
Barnie’s CoffeeKitchen
Distributors: Food Law
Progressive Gourmet
Rocky Mountain Natural Meats
Seattle Fish Company of New Mexico
Blue Mountain Growers
Dandrea Produce and Wines
Dorr Lobster
Gary’s Seafood and Specialties
Pohl Food Service Inc.
Supply America
Victoria Fine Foods
Bernatello’s Pizza Inc.
Best Mexican Foods
C.F. Gollott & Son
Clipper Seafoods Ltd.
Mountain Foods Products
Siedhoff Distributing
Sterling Pacific Meat
Producers: Business Strategies
Carib Brewery
Heroes Vodka
Mountain Pure Beverage Co.
Deli Express/E.A. Sween Co.
Family Fresh Pack
Haring Catfish Enterprises
Bear Republic Brewing Co.
Demerara Distillers
Walker & Sons Inc. – Slap Ya Mama
DRY Soda Co.
Good Time Beverages
Greencore USA
Jaindl Turkey Farms
McCall Farms
Nuovo Pasta Productions
Brewery Ommegang
R.L. Schreiber
Venus Wafers Inc.
Casper’s Ice Cream
Restaurants: Smart Marketing
Extreme Pizza
Buffalo Wings & Rings
Fatburger North America Inc.
PizzaRev
Famous Famiglia
Francesca’s Restaurants Inc.
Aurelio’s Pizza
Yoshinoya America
Crepe Delicious
FREEB!RDS World Burrito
Razzoo’s Cajun Café
Independent Restaurants
Grand Central Oyster Bar and Restaurant
The Alicart Restaurant Group
The Optimist
Larkburger
The Olive Tree Italian Restaurant
The Epicurean Group
Salty’s Seafood Grills
Retailers: Shopper Marketing
Weigel’s Inc.
Royal Buying Group
The Last Page

Food and Drink - Fall/Winter 2012

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