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Cargill Turkeys Free of Growth-promoting Antibiotics by 2016

16 July 2014

US - Cargill’s Honeysuckle White and Shady Brook Farms, are the first major turkey brands to remove growth-promoting antibiotics from all turkeys across the independent farms they work with, without charging a premium price.

Based on consumer research and feedback, these two Cargill brands are pioneering efforts to provide families with new, affordable, turkey choices.

Cargill worked with the US Department of Agriculture (USDA) to develop a three-part verification process for turkey production that exceeds all current government and industry standards:

  • All turkeys are raised by independent farmers
  • Producers are trained on proper animal handling practices
  • No antibiotics are used for growth promotion (antibiotics only used for treatment of illness and disease prevention)

Ruth Kimmelshue, president of the Cargill Turkey & Cooked Meats business, said: “Consumer research tells us people are more interested than ever in where their food comes from and how it is produced. We believe ending the use of antibiotics to promote growth in turkeys is an important step that provides consumers with nutritious and affordable options. Working with our broad network of independent farmers, Cargill has the experience, resources and capabilities to successfully make this change and meet the needs of our customers and consumers.”

Cargill’s initiative to remove growth-promoting antibiotics was reinforced last December when the Food and Drug Administration (FDA) announced a three-year plan to phase out the use of antibiotics that are medically important in human health and are also used to improve growth or feed efficiency in livestock and poultry.

Ms Kimmelshue added: “Fresh, whole turkeys raised without growth-promoting antibiotics will be available this Thanksgiving under Cargill’s signature brand labels, Honeysuckle White and Shady Brook Farms.

"All Cargill turkey flocks will be free of growth-promoting antibiotics by the end of 2015," she said.

TheMeatSite News Desk

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