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.

5 Steps to Perfectly Grilled Chicken

December 2016

5 Steps to Perfectly Grilled Chicken

While barbecued chicken is a hot-weather favorite, it's also an easy target for charringand even worse (eek!) drying out. But fear not! Check out our 5 tips for perfectly grilled chicken:

  1. It's all in the seasonings: Make sure to taste your particular marinade or rub before you put it on the chicken. This will help you avoid a cooking disaster later on. Mix it up by trying a few different barbecue sauces, or a blend of marinades and spice rubs.
  2. Make sure the grill is greased: It's important for the chicken to have either a good rub with oil or a marinade to make the outer layer moist. This will prevent the pieces from sticking to the grates of your grill. Just in case, use a bit of non-stick cooking spray too.
  3. Use the right utensil: A pair of tongs or a large metal spatula are the best tools for handling meat on the grill. That way, you won't have tons of poke holes from prongs or forks, allowing the chicken to be more evenly cooked and the juices to stay inside. It will also look prettier!
  4. Allow the heat time to cook your chicken: A common mistake for novice grillers is leaving the barbecue top open. Closing the lid lets the meat cook fully because the grill acts more like an oven.
  5. Make sure it's cooked all the way through: The thicker the piece of chicken, the longer it will need on the grill. Just because it's been on the grill for a while doesn't necessarily mean it's done. Chicken should be cooked until its internal temperature is 170 degrees and there is no visible pink.

Courtesy of CafeMom


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