• We’ve Got Dinner Made!
    Whether you feel like getting creative in the kitchen or want someone else to do the work, House of Raeford has just what you’re looking for to make mealtime a success. Click here for our favorite recipe ideas!
  • House of Raeford Farms is an Industry Leader
    We are consistently ranked in the top 10 in the nation for both turkey and chicken production.
  • We Always Go the Extra Mile
    Customizing products to meet your specific needs as well as specializing in packaging private label brands.
  • Committed to Sustainable Best Practices
    Focused on caring for our employees, providing safe and nutritious products, protecting our natural resources, treating our animals responsibly, and enhancing our communities.
  • Research and Development
    Continually creating exciting new menu items and processes to meet and exceed customer needs and industry trends. We supply solutions!
  • All-Natural Poultry
    Our products originate from all natural poultry that matures on family farms without the use of growth hormones and steroids and that has been minimally processed. Antibiotics are used only for treating and preventing disease, following all USDA and FDA regulations.
  • Poultry Grown Responsibly
    Chickens and turkeys are permitted to roam freely in growing areas protected from adverse environmental conditions. Feed formulas are controlled by a nutritionist and consist of high quality corn and soybean meal supplemented with vitamins and trace minerals.
  • Global Marketing
    Our international division exports both chicken and turkey to China, Russia, Africa, Latin America, and other locations around the world. In-depth knowledge of international preferences gives us the ability to meet the local needs of our customers.
  • Career Opportunities
    Our employees are rewarded with a comprehensive benefits package, competitive compensation, and the opportunity to develop meaningful relationships in a challenging and progressive work environment.
  • Healthy Dining
    Chicken and turkey are just right for “light cooking”. Combined with healthy ingredients they make unique and tasty dishes. Lower in calories, fat, and cholesterol than many other protein choices.
  • Vertically Integrated
    For safety, quality, and efficiency, House of Raeford Farms controls all aspects of our poultry production including breeding, hatcheries, feed mills, grow out, and processing plants.



Fresh Packed Chicken 28-32° F is the ideal temperature range for maximum shelf life and maintaining the prime quality of your chicken. At temperatures above 34° F, chicken will lose flavor and texture, and shelf life is reduced. Below 28° F is too cold. Chicken will become "hard frozen" and lose quality.

 

  • Chicken should only be kept in the refrigerator for 2 days; if you don't use it within 2 days, freeze it. If properly packaged, poultry will maintain its quality in a home freezer for nine months to a year. (source: National Chicken Council)
  • Chicken can be thawed in the refrigerator, in cold water or in the microwave. The refrigerator method is the safest and will result in the best finished product. In cold water, changed every 30 minutes, chicken takes about 30 minutes per pound to thaw. When using a microwave to thaw a chicken, follow the manufacturer's instructions for the size chicken that will fit in your oven, the minutes per pound and the power level to use. (source: National Turkey Federation)
  • Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils and hands after touching raw meat or poultry. (source: USDA and National Chicken Council)
  • Chicken should always be cooked thoroughly (never medium or rare!). In order to check for doneness, pierce with a fork. The fork should go in easily and juices should run clear, not pink. Using a meat thermometer on whole chickens, the thickest part of the breast should be 170°; the thickest part of the thigh should reach 180°(source: National Turkey Federation).



For additional information on buying, handling and cooking poultry, visit the following sites:

 

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