Joyce Farms will have expanded its government-inspected meat processing plant by 10,400sq ft when a five-month construction plan is completed in January 2017. It will build a new warehouse attached to its processing plant, and a new hatchery close by will make the company more vertically integrated and streamlined.
This comes on the back of growing demand in the foodservice sector for Joyce Farms’ high-quality meat, much of which is produced without antibiotics, hormone enhancers, by-products or artificial ingredients.
The new-build will not impact on Joyce Farm’s high ratings in animal welfare, artisanal processing and strict quality control measures that have come to define it, the business said. While expanding its capabilities, Joyce Farms is simultaneously moving back to traditional farming methods and de-industrialised meat processing, both of which have resonated with customers.
The right direction
“The last three years, we have seen increased demand for our pasture-raised, heritage products like our slow growing chickens, one of the slowest growing chickens in the US, game birds and grass-fed beef,” said Ron Joyce, the wholesaler’s CEO.
“We’re thrilled by the response [from our customers] and look forward to making Joyce Farms available to even more chefs, restaurant goers and home cooks.”
The family-run business based in Winston-Salem, North Carolina, was established in 1962 by Alvin Joyce, who was succeeded by his son Ron Joyce and his two other sons, Ryan and Stuart.