Our Mission For Taste
When Ron Joyce joined his father’s chicken business, almost everyone in America was producing the standard white chicken and only that. And people had gotten the idea that chicken is chicken is chicken. So Ron started looking for ways to produce a tastier chicken than anyone else. A chicken that would please the top-tier chef.
|After some investigating, he discovered that how chickens were being raised was affecting the taste and texture of the meat. So he set out to produce an all-natural chicken before many people knew what that was. Now it’s the chicken most treasured by top U.S. chefs.
What could be better than that? A little traveling made Ron realize Europeans were enjoying a variety of poultry breeds far beyond the standard white chicken. So he hired French chef, Denis Dronne, as the Joyce Farms Executive Chef. Together, they built the unique portfolio of poultry and game we are famous for today.
Grass-fed beef seemed like the perfect next step. Humane, natural, sustainable – but, what about our passion for taste? We had learned something from beef lovers: grass-fed beef didn’t taste that great.
So we found the right guys to change that. We invited Dr. Allen Williams to start up our beef business. With him came a wealth of knowledge, along with raising standards that met our criteria. These involve re-creating prairie environments on small farms – with special attention paid to the grazing land. We employ techniques called mob grazing and herd rotation, which means healthier pastures with better grass.
|Thanks to new ways of applying traditional methods, we now produce grass-fed beef that rivals any beef for flavor. All in all, our Naked Beef will impress our tough bunch of chefs, foodies, naturalists, and beef eaters alike.
With over 50 years as a three-generation company with a thriving network of small family farms, we're fully dedicated to raising the very best all-natural meats for the top chefs, artisanal butchers, and educated consumers across the U.S.
Not only do we, at Joyce Farms, work very hard to set an example for the industry with our best practices, but we also advocate to improve practices industry-wide.
As a family company, we’re committed to our people, our animals and the environment in which we grow them. But we're also dedicated to the entire culinary landscape in America – and every chef's quest for the perfect meal. It's what keeps us motivated and optimistic about the future of our industry. To the flavors that harken back to simpler times when meat tasted the way Mother Nature made it.