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At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.

In light of concerns over Coronavirus (COVID-19), we’d like to share the following:

COVID-19 is Not Considered a Food-Borne Pathogen

Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.

Perdue Farms Takes Food Safety Protocols Seriously

We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.

All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.

Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.


How to Step up Your Soup Game

January 2017

How to Step up Your Soup Game

This is a wake-up call for those who think dumping a can into a bowl, then microwaving it counts as “making soup.” Use this handy guide to learn how to actually make soups that warm the hearts of your friends, family and Instagram followers. They will thank you later. Let's get started!

Basics of a Perfect Soup

Cut the meat and vegetables into bite-sized pieces. Add them directly to your broth or sauté them first in a little oil or butter. Sautéing concentrates the flavors, adds a bit of caramelization to your meat and veggies and also cuts down on cooking time.

Add the long cooking vegetables, such as potatoes and carrots, and dried herbs at the beginning of your soup making. Dried herbs take longer to extract their flavors.

Add the short cooking vegetables, such as spinach, broccoli and green beans later in the cooking time. Add fresh herbs near the end of your soup making. Fresh herbs will add a pop of freshness at the end of cooking. Adding them too soon and you will lose the fresh flavor.

Simmer over low heat until everything is tender, usually 30 minutes to 1 hour. Simmering allows all of the flavors to develop and concentrate.

Taste for seasoning. Season with salt and pepper lightly at the beginning of your soup making. As the soup cooks, the flavors will concentrate and the broth will reduce. You can always add, but it's hard to take away.

  1. Thick or Hearty Soups: Remove some of the solids from the finished soup and puree in a blender or processor then stir back into soup. Stir a paste of equal parts flour and butter or cornstarch and cold water into simmering soup and cook until thickened.
  2. Creamy Soups: Add milk, cream or coconut milk into simmering soup and cook until creamy. For cold soups, stir in yogurt or sour cream and chill until ready to serve.
  3. Spicy Soups: Studies have shown that the spicy compound in chilies may boost your body's metabolism and help to burn calories. People who live in hot countries eat spicy soups to help keep cool!
  4. Cold Soup: Cold soups take advantage of fresh fruits and vegetables and usually require little or no cooking. Cold soups usually require more seasoning because the palate senses less flavor in cold foods than hot or warm.
  5. Portions: Allow ½ to 1 cup per person, depending on richness, for a starter course. Allow 1 ½ to 2 cups per person for an entrée course.
  6. Reheating: Re-heat creamed soup by bringing them slowly to a boil, reducing the heat and then simmering for about 2 minutes until heated through. Slow re-heating reduces the chance of the soup separating and breaking.
  7. Freezing: Soups should keep about 2 months in the freezer. Freeze in plastic containers, leaving space at the top for expansion. If cooking soup to freeze, undercook vegetables slightly so they won't become mushy upon re-heating. Don't freeze soups with vegetables like potatoes unless you plan on pureeing the soup. Potatoes become grainy and mushy when re-heating.

Basic Soup Varieties



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