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  2. Mountaire Farms - Wikipedia

    en.wikipedia.org/wiki/Mountaire_Farms

    What became Mountaire Farms was founded in Arkansas in 1914 by Guy Cameron, who started a local feed business. [3] His son Ted Cameron built four feed mills in the 1950s to serve local growers. In 1959, the company started processing chickens, with Mountaire Poultry, Inc. incorporated in 1964.

  3. Sanderson Farms - Wikipedia

    en.wikipedia.org/wiki/Sanderson_Farms

    It is the third largest poultry producer in the United States and produces 13.65 million chickens per week. On July 22, 2022, it merged with Wayne Farms to form Wayne-Sanderson Farms . [ 2 ] The new company is controlled by a joint venture between Cargill and Conti (also known as Continental Grain Co. or ContiGroup).

  4. West Liberty Foods - Wikipedia

    en.wikipedia.org/wiki/West_Liberty_Foods

    West Liberty Foods, L.L.C. is a farmer-owned food company headquartered in West Liberty, Iowa. Recognized as one of the top 50 protein processors in North America, the company has the capacity to produce over 650 million pounds of food products per year across four facilities.

  5. Perdue Farms - Wikipedia

    en.wikipedia.org/wiki/Perdue_Farms

    The company was founded in 1920 by Arthur Perdue [1] with his wife, Pearl Perdue, who had been keeping a small flock of chickens. [4] The company started out selling table eggs, then in 1925, Perdue built the company's first hatchery, and switched to selling layer chicks to farmers instead of eggs. [4]

  6. BrucePac recalls nearly 10 million pounds of ready-to-eat ...

    www.aol.com/brucepac-recalls-nearly-10-million...

    Ready-to-eat meat and poultry items produced from June 19, 2024, to October 8, 2024, with establishment numbers "51205 or P-51205" on the packaging are subject to the recall.

  7. Poultry farming in the United States - Wikipedia

    en.wikipedia.org/wiki/Poultry_farming_in_the...

    The culling and slaughter of non-egg laying chickens created a source of poultry meat. However, poultry meat supply continued to lag demand, and poultry was expensive. Prior to about 1910, chicken was served primarily on special occasions or Sunday dinner.