Joyce Farms

Joyce Farms | Flavor Worth Talking About Joyce Farms has spent six decades proving that responsibility and ridiculous flavor can live on the same plate. Founded in 1962 by Alvin Joyce, elevated in the ’90s and by his son Ron—who steered the company toward specialty, all-natural excellence—and now led by third-generation brothers Ryan and Stuart, we partner with a tight network of small farms and trusted producers across the Carolinas and Georgia to offer premium poultry, beef, pork, and game that chefs genuinely crave. From our Winston-Salem headquarters, we run a USDA-inspected processing plant, in-house hatchery, and R&D kitchen that hold a BRC AA+ food-safety rating and 100 % scores on third-party animal-welfare audits. Two Product Lines, One Flavor-First Standard Heritage Line – Historic breeds such as Poulet Rouge® chicken, Pintade, Black Turkey, Aberdeen Angus beef, and Gloucestershire Old Spot pork. Many partner farms use regenerative or pasture-centric practices that deepen flavor and build soil health. Naked Line – Clean-label staples—chicken, duck, rabbit, turkey—raised free-roaming with nothing added ever: no antibiotics, added hormones, growth promotants, animal by-products, or synthetic pesticides. Why It Matters What we leave out (shortcuts, drugs, marketing fluff) is as important as what we put in (heritage genetics, clean feed, patience). The payoff: proteins trusted by Michelin-starred chefs, specialty retailers, and flavor-obsessed home cooks nationwide. Follow us for farm stories, chef collaborations, and a behind-the-scenes look at how integrity and legendary taste come together.