http://entegra.kochfoods.comwww.kochfoods.com

© 2009 Koch Foods

This document is printed on a vector performance coated stock that contains 15% post consumer waste. It is chlorine free and carries the environmental “Green Seal” certification.

entegraPROCUREMENT SERVICES®

entegraPROCUREMENT SERVICES®

New entegra logo - December 2008

Chicken Overview & Product Guide

4

Chicken Overview & Product GuideAn overview and product guide for today’s chicken buyer

1 INTRODUCING CHICKENInformative and helpful facts about America’s #1 meat choice

5 CHICKEN BASICSYour step-by-step guide to parts and processing

7 MENUINGWhat you need to know to make your chicken menu a success

9 USDA REGULATIONS & HANDLING GUIDELINESEnsure compliance and safety

15 CHICKEN ECONOMICS & PRICING CHICKENFacts about market costs and pricing

17 NUTRITIONExplore comparisons, values and diet considerations

19 DISCOVER KOCH FOODSBenefit from the best value in the poultry industry

23 GLOSSARY & VOCABULARY Expand your chicken-speak

24 INDUSTRY RESOURCESExplore top industry organizations and associations

1

Introducing ChickenInformation on America’s #1 meat choice

Yesterday, Today and TomorrowIn the world of meat, chicken reigns supreme. Celebrated for its flavor and heralded as a healthy protein option, chicken is more widely consumed than any other meat.

z The average American eats about 87 pounds of chicken a year.

z There are more chickens on earth than humans.

z 95% of food service operators serve chicken.

Delivering not only great taste but also great value, chicken works with a variety of cuisines and has the potential to appear on any menu. From upscale to down-home, this versatile meat can satisfy your customers’ needs – whatever they may be.

The Market LeaderChicken is the market leader over all other meats.

1

The modern chicken industry produces

nutritious, wholesome, high quality products that

become more affordable year after year.

NatioNal ChiCkeN CouNCil

A C H I C K E N T I M E L I N E

Early 1900sEarly poultry production consists of

many households having backyard flocks of dual purpose chickens.

1926Many processing plants voluntarily

participate in a USDA inspection program for wholesomeness.

1940sFeed mills, hatcheries, farms, and processors

are all separate entities, but consolidation begins to integrate the industry.

A history of progress, innovation and quality

Changing Meat Choices

Chicken

Beef

Pork

80

60

40

20

0

1980 1990 2000 2008Source: National Chicken Council

1950sCommercial broiler industry begins economic

boom. By 1952, commercially bred “broilers” surpass farm chickens as the number one

source of chicken meat in the United States.

1959Federal inspection of broilers

becomes mandatory.

1960s90% of broilers produced are from integrated

operations, allowing new pharmaceutical, biological and production technologies to become

more efficient, responsive, and profitable.

1949USDA launches a voluntary program

of grading to assure consumers of high quality.

Why is chicken so popular?

z Consumers love the taste, healthy nutritional profile, value, and versatility of chicken.

z Chicken is high in protein, low in calories, rich in essential vitamins and low in fat and cholesterol.

z Pre-portioned, value-added chicken offers food service operators complete portion cost control.

z Chicken marries well with a variety of flavors, cooking methods, and recipes.

z Many cuts can be easily prepared, saving cooking time.

z Fully cooked varieties eliminate food safety concerns for food service operators.Source: Koch Foods

Driven by industry advancements, the broiler produced today is meatier than ever. In 1960, the average broiler weighed less than 3.5 lbs. when fully grown. The average broiler got to 4 lbs. by 1982, and 5 lbs. by 1999. Average live weight currently stands at nearly 5.5 lbs.

2

Did You Know?Over the course of the 6 to 7 weeks required to grow broiler chicks to market weight, the feed given to the birds is formulated into 4 or 5 different phases to meet the changing nutritional requirements of the birds as they grow.

Market Weight and Feed to Meat

6

5

4

3

2

1

1925 1955 1960 1970 1980 1990 2000 2006

l Feed to Meat Gain in Pounds of Feedl Market Weight in Pounds

Market Age and Mortality120

100

80

60

40

20

01925 1955 1960 1970 1980 1990 2000 2006

l Market Age in Daysl Mortality %

18

15

12

9

6

3

0

Mar

ket A

ge in

Day

s

Mor

talit

y %

Source: National Chicken Council

Source: National Chicken Council

Industry advancements have led to a great reduction in the mortality percentage – an indicator that we are growing healthier flocks – and, this better stewardship has also reduced the number of days needed to raise a bird to market size.

Feed to meat gain indicates the amount of feed needed per bird, and illustrates how today’s more nutritious feeds have cut down on the amount. The industry has also has trended toward growing heavier birds in less time to meet the higher demand level of today’s consumer.

3 3

1985Chicken consumption

surpasses pork.

1990FDA sets content requirements

for labels on food products.

1992Chicken consumption

surpasses beef.

1970sNutritional discoveries, disease eradication

programs, genetic advancements, mecha-nization and automation technologies help

evolve the industry.

Today’s Lifestyle ChoiceToday’s health-conscious, value-oriented consumers simply like chicken:

z Approximately 26 billion pounds of chicken – an amazing 87 pounds for every man, woman and child in the U.S. – are consumed by Americans every year.

z Production of nearly 16 million metric tons and domestic consumption of 13.5 million metric tons of chicken was forecasted for 2008.

z Chicken choices rank as the second-best-selling category of appetizers, right behind seafood. Source: National Chicken Council

Healthy ProteinWith obesity rampant and healthcare costs skyrocketing, consumers today demand healthy choices, such as the nutritious protein they get from chicken:

z Nearly 3 of 4 adults say they try to make healthier choices when dining out.

z If it tastes good, 83% of kids prefer to eat healthy.

z Chicken compares favorably to other mainstream foods in terms of fat, calories and cholesterol. Source: Koch Foods

How Chicken Supports Your MenuChicken can be used in many cooking methods and presentations:

z Works well in both hot and cold service dishes.

z Can be paired with many seasonings and spices including marinades, breadings and rubs.

z Supports a variety of ethnic concepts.

z Can be presented with variety – center of plate, sandwiches, salads, snacks, breakfast, appetizers and hors d’oeuvres.

Distribution of Chicken on the Menu

27%

21%18%

15%

11%8% Center of Plate

Hot SandwichPrepared Entrée

Other

Green Salad

Appetizers

Other includes: pizza, cold sandwich, prepared salad, side dishes, burgers and hot dogs. Source: Distribution of Chicken by Menu Part from 2008 Flavor-Trak Report on Chicken. Base: 9,554 menu records with Chicken from 701 Chains/Cutting Edge Restaurants.

One of the factors contributing to the growth and popularity of chicken is the steady stream of innovative products that give consumers more of what they want.

NatioNal ChiCkeN CouNCil / koCh Foods

Trends and Innovations

2000 and bEyondEmerging technologies and

industry advances usher in a new era of unprecedented growth

and acceptance of chicken.

Chicken is the undisputed first choice with today’s health-conscious consumers. These advances include: • Nutrition innovations, such as whole-grain breading, sodium reduction and elimination of trans-fats. • Greater variety of healthier options, such as grilled chicken breast and chicken salads. • Adoption of environmental and social responsibility initiatives. • Functional innovations in chicken yields, product development and safety.4

1993National Labeling and Education

Act mandates nutrition labels on all meats.

Taste

Convenience

Time savings

Healthy nutrition

Variety and choice

Value

Whether marinated, pre-seasoned, breaded, grilled, barbequed or prepared with other delicious options, consumers love the taste of chicken.

The demand for convenience has driven food service trends in many areas, such as: • Boneless and skinless chicken • Pre-portioned breasts • Natural and organic products • Smaller portions and portability.

Chicken is quick and easy to prepare and many ready-to-eat or food service chicken choices are available.

Chicken is nutritious and has other health benefits such as: • Lower saturated fat than even salmon • Zero carbohydrates • Equal protein to red meats with less fat • 30% fewer calories than red meat

Customers demand a selection of different types of foods. Chicken comes in a wide variety of forms, such as strips, patties, buffalo wings, breasts and more.

In challenging economic times, food service providers need a good value while still meeting the needs of their customers.

Americans are now eating twice as much chicken per person as they did in 1977.

Chicken offers so many convenience benefits that it is the most-often menued (on 77.9% of menus versus 76.9% that include a hamburger).

Most chicken parts can be individually cooked or grilled within 15-20 minutes.

94% of today’s health- conscious consumers eat chicken; many heart-healthy menu items in restaurants feature chicken.

Over 95% of food service operators serve chicken, with more partially and fully prepared individual items and entrees served than ever before.

Chicken is a great value at an estimated cost of less than $1.00 per pound on a whole bird basis.

HOW CHICKEN MEE TS THE N EEDWHAT TODAY’S CONSuMEr WANTS THE P rOOF

1998USDA requires the HACCP (Hazard Analysis and Critical Control Points) quality-control

program in all large poultry slaughter establishments.

Source: National Chicken Council / Koch Foods

Chicken BasicsChicken parts and processing

Chicken Anatomy 101 Processed chickens can be classified into one of seven different USDA-defined groups:

z Broiler – a chicken raised for its meat, as distinguished from a “layer,” which is a chicken that lays eggs for the table.

z Roaster – 5 pounds or higher, less than 10 weeks of age; usually 55 to 60 days of age. z Capon – surgically de-sexed male broilers weighting 7 to 9 pounds, and about 14 to

15 weeks of age; plump and tender; capons were once common but are now a specialty item.

z Rock Cornish Hen – less than 30 days of age and about 2 pounds. z Rock Cornish Fryer – a small broiler-fryer weighing between 1 and 2 pounds. z Hen – female adult chicken. z Rooster – male adult chicken.

Below you will find the essential guide to decoding the various poultry parts and cuts.

Chicken Parts

Chicken Cuts

5

When compared to the rest of the world, Americans’

appetite for chicken is unmatched. Fewer than

300 million Americans eat substantially more chicken than over a billion Chinese.

We eat about twice as much as over 400 million

Europeans.

NatioNal ChiCkeN CouNCil

12

3

4

3. Thigh (2)

4. Drumstick (2)

1. Breast, Skin-on, Bone-in (2)

2. 3-Joint Wing (2)

1. Breast Fillet without Skin2. Tenderloin 3. Butterfly Breast Fillet 4. Forequarter (Breast & Wing)5. Drumette6. Mid-joint Wing7. Leg Quarter with Back Bone 8. Whole Leg

1

2

553

4 6 8

7

6

Processing of ChickenChicken that arrives at your facility has gone through a quality process that ensures freshness, taste and safety. Poultry is produced, processed and transported in a way that provides maximum product options and guaranteed quality.

Processing Options and What They Mean for Your FacilityThere are two types of processed chicken: commodity and value-added.

Commodity – Chicken sold as refrigerated, frozen or ice packed.

z Refrigerated commodity poultry uses a Controlled Vacuum Packaging process (CVP) to achieve a shelf life of 8 to 14 days. CVP chicken comes in a protective sealed bag filled with CO2 gas. No ice is used, but the temperature must be kept at 28-32°F.

z Frozen commodity poultry can come in three different forms: Tray Pack, Individually Frozen (IF) or Individually Wrapped (IW).

z Ice packed poultry is a third option, but is quickly diminishing in use, making way for more effective and efficient methods.

Value-Added – Chicken that has undergone additional processes to add value to the product prior to selling. Pre-marinated, trimmed, breaded or shaped chicken products are all classic examples of value- added chicken. It may come ready-to-cook (RTC) or fully cooked (FC).

Processing OverviewThe chart below illustrates the attributes and benefits of the various poultry options.

Did You Know?Chicken is often tumbled or injected with marinades to improve flavor, texture and storage stability. Marinated chicken also adds value by:

• Restoring flavor lost during processing.• Delivering other flavors and spices.• Providing moisture.• Improving cook yields.• Improving economics through yield improvements.

CVP rEFrIGErATED

• Boneless and skin- less chicken• Pre-portioned breasts• Natural and organic products• Smaller portions and portability

FrOzEN TrAY PACKED

INDIVIDuALLY FrOzEN

INDIVIDuALLY WrAPPED

FC/ rTC FrOzEN

• Visual trim only• Non-marinated and marinated• Blast frozen• Priced weekly

• Visual trim only• Non-marinated and marinated• Bulk packed• Less packaging for less waste• Priced weekly

• Saves space – smaller case dimensions• Guaranteed piece count• Protects from freezer burn• Thaw only what you need• Increased food safety – thaw in package• Priced weekly

• Trimmed• Marinated• Cooked• Flavor variety• Heat and serve convenience• Bulk packed• Enhanced food safety• Stable pricing

COMMODITY VALuE ADDED

7

MenuingMake your chicken menu a success

Frequency of Poultry on Commercial and Non-commercial Menus

Ethnic GrowthThe flavor of dining out has changed. Ethnic dining is now mainstream, so even the most ordinary menu offers Mexican, Chinese and Italian dishes. A large selection of these ethnic menus offer chicken dishes. Emerging cuisines include:

51% of operators say diners are more interested

in create-your-own and mix-and-match menu

options than they were a year ago, according to

May 2008 R&I data.

Chicken Breast (boneless, skinless) 88 88Chicken Strips/Tenders 68 86Bone-in Chicken 55 74Turkey 52 75Chicken Wings 52 54Chicken Nuggets/Popcorn 26 71Chicken Patties 14 72Whole Chicken 34 19Duck 25 14Stuffed Chicken Breasts 13 30

COMMErCIAL

%

NON- COMMErCIAL

%

African – Morocco, Ethiopia, Somalia

z Moroccan Chicken

z Chicken Jollof Rice

z Chicken Piripiri Nyama

regional Latin American –

Central America, Brazil, Peru

z Brazilian Chicken Salad

z Peruvian Roasted Chicken

z Spicy Bolivian Chicken

regional Mediterranean –

Greece, Turkey, Israel

z Greek Chicken Stifatho

z Turkish Chicken Kebabs

z Chicken with Israeli Couscous

Pan-Asian – India, Thailand,

Vietnam, Japan, Korea, Malaysia

z Wasabi Chicken Sandwich

z Thai Chicken Burritos

z Curried Chicken Pizza

Source: R&I’s 2008 Menu Census: Poultry

8

Catering is Today’s Hot Opportunity

Make Chicken a Success in Your FacilityChicken fits in perfectly on any menu, from fine dining to fast food as shown by the

following menu trends in the industry from R&I’s 2007 Menu Census.

Center-of-the-PlateCasual diningFamily diningCafeteria/buffetLimited serviceHealthcareCollege/universitySchoolsBusiness and industry Sandwiches and Wraps, including Breakfast

Salads

Soups

Appetizers and Wings Pizza Toppings

Kids Menuing

• Grilled chicken and chicken wings are solid sellers.• Chicken pot pies are growing in popularity. • Proven favorites, such as chicken tenders, reign. • Chicken wings are on the list of might-add meals.• Chicken burgers are also gaining ground on menus.

Among commercial operations, the grilled chicken-breast sandwich is on 77.9% of menus.

Asian chicken salads are available on 1 in 4 menus, compared with 1 in 10 four years ago.

Chicken noodle continues to be a very popular menu choice; ethnic soups, such as chicken tortilla, are growing in menu appearances. The perennial chicken powers – wings and strips/fingers/tenders hold the No. 1 and No. 2 spots as most-menued appetizers. Chicken has become a leading choice, especially on healthier and more upscale selections.

Today’s kids have more say than ever in what they choose to eat.• 76% of parents consider their kids’ preferences on where to eat.• 75% of kids make their own menu choices. • Chicken tenders are still #1 on kids menus.

THE CHICKEN TrENDMEN u CATEGO rY

Percentage that Offer Catering by Category

Source: R&I’s 2008 Menu Census: Poultry

The catering industry has sales of over $20 billion annually and accounts for 18% of total food service sales.

R&i’s 2008 MeNu CeNsus:PoultRy

Family Dining

50%

Casual Dining

50%

QSr

60%

Fine Dining

66%

9

USDA Regulations & Handling Guidelines

Ensure compliance and safety

“The Standard” in the Meat IndustryHere are some quick facts about USDA inspections and procedures, as well as industry standards that ensure the finest poultry products are served to consumers. Thorough Plant InspectionsAll USDA inspected and graded chickens are processed in processing plants operated under USDA Food Safety Inspection Service standards.

unmatched ConsistencyEach chicken and its internal organs are thoroughly inspected for any sign of disease.

Inspection for WholesomenessAll poultry must be officially inspected to ensure that it is wholesome, properly labeled and not adulterated.

High Grading & Quality StandardsThe official grade shield certifies that the poultry has been graded according to USDA Agricultural Marketing Service regulations and standards for meatiness, appearance and freedom from defects.

Fresh Labeling The term fresh on a label refers to any raw poultry product that has never been below 26°F.

Quality Assurance DatingProduct dating is not required by federal regulations, but many processors voluntarily put a “sell by” or “use before” date on chicken packages. Koch Foods uses a pack date on labels.

Safe Handling Labeling USDA requires that safe handling and cooking instructions be put on all retail packages of raw poultry.

The Inspection ModelThe USDA Food and

Safety Inspection Service is recognized as the model

for food inspection services in many parts of the world.

10

HACCPSpecial precautions are taken to avoid contamination during chicken processing, such as the USDA’s HACCP Model, which helps control and eliminate the outbreak of bacterial illnesses. HACCP procedures vary from plant to plant, but typically involve the following :

1 Identify possible hazards, such as bacteria growth, in the foodprocessing system.

2 Identify critical process control points where potential hazards can be eliminated or reduced, such as cooking, cleaning, handling and storage.

3 Establish preventative measures for each control point, such as critical temperature limits to prevent bacteria from growing.

4 Determine procedures to monitor control points.

5 Establish procedures to correct when a critical limit has not been met.

6 Implement effective record keeping documenting the HACCP system.

7 Ensure that monitoring equipment is always effective, such as calibration of temperature gauges.

For more information on HACCP see: http://foodsafety.nal.usda.gov/nal_display/index.php?info_center=16&tax_level=1&tax_subject=177

Safe Chicken Handling• Chicken can be thawed safely in the refrigerator (not on the countertop) or in cold water.• Internaltemperatureshould reach 180º F for whole chickens with bone-in, 165º F for bone-in and boneless parts.• Cookedchickenshouldneverbe left at room temperature for more than 2 hours.

NatioNal ChiCkeN CouNCil

11

Safe Handling of ChickenAssuring the physical well-being of chickens being raised and housed is a high priority of the industry. Top-quality food can be produced only from top-quality birds that have been treated properly.

Below are practices that are considered standard within the chicken industry.

Housing Broilers are not raised in cages, but in large, open structures known as grow-out houses.

Nutrition Chicken feed consists primarily of corn and soybean meal with the addition of essential vitamins and minerals. No hormones or steroids are used.

Veterinary Attention Every broiler company employs or contracts with professional veterinarians to care for the health needs of the birds.

Proper Handling Company personnel are required to handle the birds in an appropriate manner during pickup and arrival at the processing plant.

Humane Treatment After arrival at the plant, birds are anesthetized and then humanely slaughtered.

Breeding Today’s broiler chicken is a combination of several breeds. Desirable characteristics include white feathers (to give the skin a clear appearance) and abundant breast meat.

Inoculation Birds are subject to a variety of diseases, just like humans, and receive the appropriate inoculations.

Ventilation Most chicken grow-out houses use large fans in conjunction with tunnel ventilation that keeps air moving. Many grow-out houses are also equipped with misters.

In Ancient Rome someone who said to you, “You were

raised by a hen”, was giving you a compliment. The

expression “Mother hen”, also implies that a chicken

makes a great mother.

FuNNyFaCt.CoM

12

Chicken GuidelinesPoultry requires particular food safety precautions. Salmonella and Campylobacter are both foodborne illnesses commonly associated with chicken. To avoid foodborne illnesses be sure to practice these tips daily in your facility.

Helpful Storage Tips Proper wrapping and storage help keep raw and cooked chicken at top quality.

Refrigeration

z Refrigerators should be kept at 36-40°F. Use a refrigerator and freezer thermometer.

z Have sufficient air flow around products to maintain the right temperature.

Physical Storage

z For extra protection, separate chicken from other foods; prevent chicken products from dripping onto other items in the refrigerator.

z Store uncooked meat and poultry items together – separate from cooked foods.

Process and Transporting

z Use FIFO: First In, First Out. In other words, use older product first before opening a newer package of the same product.

z When transporting cooked food to another dining site, place it in an insulated container or ice chest until ready to eat. Keep foods below 40°F or above 140°F.

z Clean up spills with hot, soapy water.

Fully Cooked Components

z Do not thaw fully cooked frozen, breaded or formed products unless otherwise directed.

z Cook product from a frozen state.

z Follow the cooking instructions accordingly.

The American Poultry Association (APA) is the oldest livestock organization in the United States . Established in 1873, the APA recognizes 115 breeds of chickens. Each breed is broken up into varieties usually based on plumage color or placement, or comb style. There are more than 400 varieties of chickens.

12

13

Thawing GuidelinesRefrigerator

z Thaw uncooked chicken overnight in a leak-proof bag or covered on a plate on the lowest shelf to prevent it from dripping down on prepared foods.

z Allow a day or more for large items to thaw.

Microwave

z Microwave thawing is not effective for large items.

z Thaw only a few portions at a time on a microwaveable plate covered with plastic wrap.

z Rotate one-quarter turn four times while defrosting; check portions before each rotation. Turn portions over and re-cover with plastic wrap halfway through the defrost cycle.

z Cook immediately after thawing.

Cold Water

z Defrost in cold water in its airtight packaging or in a leak-proof bag. Submerge chicken in a sink full of cold water, changing the water every 30 minutes.

z Sanitize the sink and other utensils. Do not let water used for thawing splash onto food preparation surfaces.

z After thawing, cook immediately or refreeze. Chicken defrosted by any method is best cooked before refreezing.

Removing the Ice Glaze

z For best results when breading or marinating frozen IF or IQF chicken, the protective ice glaze should first be removed. Simply hold the individual portions under lukewarm running water for 1-2 minutes.

Fully Cooked Chicken

z Do not thaw fully cooked frozen products.

z Cook product from a frozen state.

z Follow the cooking instructions accordingly.

Consumer emerging trends for today’s tough economy: • Value adds more chicken dishes to restaurant menus. • More formed products in restaurant choices. • New flavor profiles are more specific. • Dark meat consumption grows.

koCh Foods

14

Source: National Chicken Council

Check chicken for doneness before serving. Insert a meat thermometer into a thick section of the thigh or breast without touching the bone. The internal temperature should reach a minimum of 165oF.

Leg Quarters, Bone-in 165°F 15-20 minutes 15-20 minutes/side

Thigh, Bone-in 165°F 15-20 minutes 15-20 minutes/side

Thigh, Boneless 165°F 10-15 minutes 10-15 minutes/side

Breast, Bone-in 165°F 15-20 minutes 15-20 minutes/side Breast, Boneless 165°F 10-15 minutes 10-15 minutes/side

Ground Chicken 165°F 10-15 minutes 10-15 minutes/side

Whole Chicken, 165°F 1-3 hours on 3-4 lb. (broiler) 1¼-1½ hours Revolving Spit 5-7 lb. (roaster) 1½-2¼ hours

CHICKEN INTErNAL TEMPErATurE

APPrOxIMATE COOKING TIME (350°F), PEr POuND

APPrOxIMATE GrILLING TIME

When there is no rooster in a flock of hens, one hen will take over the role as best as she can. She will begin to crow and stop laying eggs.

FuNNyFaCt.CoM

Cooking GuidelinesCooking times for chicken will vary depending on the appliance and method of cooking used.

15

Chicken Economics & Pricing Chicken

Facts about market costs and pricing

Understanding How Chicken is Priced The Poultry Commodity Market (PCM) is responsible for tracking the economic side of the poultry industry and determining the price at which chicken is being bought and sold. On a daily basis, the PCM resembles a smaller and more targeted New York Stock Exchange.

The work week is composed of “trading days,” where the market reporting staff gathers solicited and unsolicited information and compiles it into the “poultry market report.” Data collected includes, but is not limited to:

z Products being traded.

z Products being offered and by whom.

z Prices at which products are being offered.

z The price levels that buyers are bidding for chicken, and by whom.

z Shipping dates.

z Other pertinent information that will help determine a quoted price.

After compiling and reviewing the “poultry market report”, market reporters arrive at a final quote; the price you can expect to pay for a product based on supplier prices, the state of the market and additional factors.

The Cost of raising a Bird

* Other includes DOA, damaged or otherSource: 2008 Koch Foods

63%

16%

15%

5% 1%

FeedGrowers

Other*

Chicken &Hatchery Costs

Transport

Chicken is one of the best values in the

market, largely due to the industry’s fair and

equitable pricing policies, as well as cost-effective

poultry processes.

16

Chicken Has Remained the Best Value

Did You Know?Consumers’ lifestyle and habit changes have driven the follow menu day part trends.

• Increased breakfast.• Midandlatemorningsnacking.• Lunchon-the-go.• Mid/lateafternoonsnacking.• “Fragmented”dinner.• Latenightcoffeeanddessert.• Overnight–especiallyforworking people and college students.

Price History (per pound)

$2.50

$2.00

$1.50

$1.00

$0.50

$0

1960 1970 1980 1990 1995 2000 2005 2008

l Wholesale Beefl Wholesale Porkl Wholesale Broilers

Source: National Chicken Council

16

17

1960 1970 1980 1990 1995 2000 2005 2008

NutritionExplore comparisons, values and diet considerations

Comparison of Chicken with Beef and FishYou’ll find chicken in the USDA Food Guide Pyramid along with other foods that supply protein, iron and important vitamins and minerals. Chicken is one of the lowest in calories, fat and saturated fat.

FOOD ITEM serving size: 3 oz. cooked portion, no added fat, salt or sauces

CALOrIES TOTAL FAT(G)

SATurATED FAT (G)

CHOLESTErOL (MG)

PrOTEIN (G)

Filet of sole, baked 100 1.5 0.5 60 20

Chicken breast, no skin, baked 120 1.5 0.5 70 24

Chicken drumstick, no skin, baked 130 4.0 1.0 80 23

Chicken wing, no skin baked 150 6.0 1.5 70 23

Salmon, baked 160 7.0 1.0 60 22

Chicken breast, with skin, baked 170 7.0 2.0 70 25

Beef sirloin steak, trimmed of visible fat, broiled 180 9.0 3.0 75 25

Chicken drumstick, with skin, baked 180 9.0 3.0 75 23

Pork loin rib chop, trimmed of visible fat, lean only 180 9.0 3.0 60 24

Canned cured ham, 13% fat, roasted 190 13.0 4.0 55 17

Lamb chop, trimmed of visible fat, broiled 200 12.0 6.0 70 22

Beef tenderloin, trimmed of visible fat, broiled 200 11.0 4.0 72 23

Beef, ground, extra lean, broiled, well done 225 13.0 5.0 85 24

The Nutritional Value of ChickenChicken is loaded with protein and packed with iron, zinc and vitamin B, and it’s naturally low in fat, calories and sodium.

Skinless Breasts a Hit on Today’s Menus

The low-fat nature of boneless, skinless breasts makes it THE healthy meat for today’s consumers, and is the most popular variety of poultry on

restaurant menus.

Here’s how a 3 oz. serving of skinless chicken breast matches up to the Daily Values on government food labeling (based on 2,000 calorie diet):

Source: Nutri-Facts Fresh Food Labeling Program, 1995 and USDA Nutrient Database for Standard Reference, Release 21, 2008

Iron 4% Helps prevent anemia

Magnesium 6% Aids in energy production

Phosphorus 20% Important for energy

Potassium 6% Essential mineral & electrolyte

zinc 6% Enzyme action & DNA synthesis

Thiamin 4% Vital for nervous system function

riboflavin 6% Aids in energy production

Niacin 60% Enzyme action & energy

Vitamin B12 4% Aids in DNA synthesis

Vitamin B6 25% Aids in protein & carb metabolism(Pyridoxine)

NuTrIENT DAILY VALuE (DV)

WHY IT’S GOOD FOr YOu

Source: USDA Nutrition

18

Protein: Chicken has the protein the human body needs.

z Protein is comprised of amino acids, “building blocks” that help build, repair and maintain body tissues.

z The human body requires 20 amino acids to function.

z Nine out of these 20 are essential amino acids, meaning our bodies cannot manufacture them, and they must come from the foods we eat.

z Chicken and other proteins supply all of the nine essential amino acids we need to maintain our health.

Energy: Protein also provides sustainable energy. It powers people longer than simple carbohydrates like refined sugars or complex carbohydrates, such as brown rice or whole grains.

Daily needs: The average person needs to eat about 0.4 grams of protein for every pound of body weight, every day. This is approximately equivalent to 50-65 grams of protein, which is provided by 6-8 ounces of chicken, beef, or pork.

Healthy Chicken Tips

z To reduce fat in cooked poultry, broil, roast, bake, simmer or microwave poultry rather than fry.

z Cook whole birds on a rack. Drain and discard any fat that accumulates during cooking.

z Remove the skin before eating.

z When you choose poultry dishes that are higher in fat, balance your fat intake by choosing other foods that are low in fat.

Energy from protein powers people longer than sugar and carbohydrates.

Skin vs. Skinless

WITHOuTSKIN

WITH SKIN

Fat total (grams) 6 12

Saturated fatty acids (grams) 2 3

Cholesterol (milligrams) 75 74

Calories 160 200

Source: How to Buy Poultry

19

Discover Koch FoodsThe best value in the poultry industry

Since 1985, Koch Foods has provided top quality products and unparalleled service at great prices. With quality, service, and a focus on value, Koch Foods is the preferred supplier of fresh and frozen poultry products for food service and retail operators around the world.

From cutting edge facilities that ensure unmatched food safety, to innovative production technology designed to reduce cost and increase efficiency, there are many significant benefits and advantages that Koch Foods brings to your operation.

Value and QualityAt Koch Foods, the approach has always been pretty simple – deliver quality with a focus on value. Many of the nation’s top private label and branded food manufacturers have chosen Koch Foods because they know that they’ll get consistent, high-quality poultry parts and components, at a very competitive price.

Koch Foods provides the following benefits:

z Reliable supply, even as demand fluctuates.

z A vast variety of products.

z Flexible packaging and labeling options.

z Customized flavors and coating systems.

z Steadfast food safety.

z Superior value.

Humble Beginnings, Impressive GrowthKoch Foods started as a “one room” chicken de-boning and cutting operation. Today they:

z Are ranked among the country’s top five integrated poultry processors and manufacturers of value-added quality food products.

z Employ over 12,000 associates in 29 strategically placed U.S. locations.

z Produce over 11 million birds per week.

Koch Foods services more than 30% of the

nation’s 50 leading national restaurant chains and over

28% of the top 200.

20

What Makes Koch UniqueWhen you do business with Koch Foods, you are partnering with unique capabilities that can help elevate your business.

Industry-leading Capabilities Koch Foods is one of only five vertically integrated processors in the United States capable of offering its customers:

z A virtual “one stop shop” for all food service and quick serve standard and staple products.

z The ability to have proprietary, custom designed products created and manufactured to fit ever changing and individual needs.

unmatched Customer ServiceKoch Foods embraces a customer-driven philosophy focused on meeting your needs:

z Koch Foods’ inside customer service associates are trained across company product lines to provide a “one call assistance program.”

z Their modern fleet of trucks and dedicated drivers ensure product integrity, temperature control and accurate delivery times.

z Warehouse associate training, “smart” warehouse design and order allocation systems help ensure benchmark order fill rates.

Small Bird. Big Quality.Current industry trend is to grow heavier live weight birds in order to reduce plant costs and improve feed conversion. But Koch Foods’ success and focus is in continuing to grow its small bird program:

z Despite the higher costs of raising small birds, Koch believes the product to be far superior.

z Koch ages all of its meat prior to de-boning and believes it to be the most tender and highest quality breast product on the market.

z To address the growing food service demand for larger meat over the last few years, Koch has implemented a large bird program with the same focus on quality.

According to customer feedback, Koch Foods is ranked among the best in the industry for consistency, order accuracy, order fill rate and on-time deliveries.

21

Sustainability in ActionKoch Foods’ sustainability program includes many critical components of their business:

• Packaging• Water conservation• Energy and carbon footprint• Waste management• Transportation• Community involvement• Supplier selection

Koch & Corporate Responsibility PracticesKoch Foods is committed to earth-friendly and animal-friendly practices in the areas of sustainability, bio-security, and animal welfare.

SustainabilityKoch Foods is fully committed to the ethical and humane treatment of live poultry, responsible use and treatment of the planet’s resources and the total safety of the food products they produce. Koch has a shared commitment to sustainability, both locally and globally.

Koch Foods believes that sustainability and business success are not only compatible, but are inextricably linked; by embracing both, we will all be better prepared to meet the world’s food supply needs today and in the future. Koch’s sustainability mandate includes balancing and integrating:

z Global awareness.

z Environmental responsibility.

z Stewardship of their lands and renewable resources.

z Strong corporate and social citizenship.

z Humane and ethical treatment of the animals in their care.

Bio-SecurityKoch Foods has developed and implemented a strong bio-security program that helps provide security and safeguards in these areas:

z Contract grow out farms and farmers.

z Service technicians and visitors to farms and facilities.

z Feed-mills and truck support facilities.

z Processing plants and distribution centers.

Koch Foods also follows guidelines from the National Chicken Council and tests flocks 14 days prior to the first processing date.

Animal WelfareKoch Foods takes great pride in humane practices. Koch’s processes are monitored and reviewed daily in several key areas to ensure the quality and health of their flocks.

Resources You Gain from KochA Partner that Puts you First Koch Foods is committed to providing entegra Program Participants with a level of value, service and quality unmatched in the industry. It is a partnership and privilege not taken lightly, and shows in the value of the products delivered to your facility.

The entegra Koch Foods WebsiteThis website includes:

z A complete list of the entegra Koch Foods core products. The portfolio of core chicken products provides entegra Program Participants with a variety of choices to fit numerous menu applications, providing quality products and pricing that is competitive to industry pricing.

z A search function to search by product ID, product name or product type to locate a specific entegra core product. Each product includes the product specifications, cooking instructions, an image of the packing label and nutritional information.

z Koch’s Antibiotic Use Statement.

z A downloadable pdf of Koch’s policy on Animal Welfare Practices.

Please Note: When logging in to the website you will need to create a personal account. This takes only a few minutes and helps to further secure this website for our team members.

http://entegra.kochfoods.com/

Did You Know? Koch Foods adds excellence to many of your other packaged and prepared foods. Koch supplies many of the nation’s top private label and branded food manufacturers with consistent, high quality poultry parts and components such as wings, breast tenderloins & drumsticks.

koCh Foods

22

23

Glossary & Vocabulary Chicken-speak

Airline Breast – portion controlled boneless skin-on breast with the first wing joint (drum-mette) attached.

Blast Frozen – within an hour the temperature of the product is lowered to a point where bacteria growth and contamination are virtually eliminated.

BOH – Back of House or the kitchen / prepara-tion area of a food service establishment.

Bulk Packed – a large quantity or volume of product packaged together in a container.

Capon – a surgically neutered male chicken (usu-ally about 15 weeks old) that is meaty, flavorful and tender. Dressed weight ranges from 6 to 9 pounds.

Chef’s Trim® Breasts – portion controlled breasts (PCB) with all excess edge fat carefully removed.

CN – child nutrition labeling for schools.

CVP (controlled vacuum packaged) – raw chicken chilled and packaged in specially- designed bags with oxygen removed, forming a vacuum inside the bag to help hinder growth of aerobic bacteria.

Farm-raised – all chickens are raised on farms, so “farm-raised” can refer to any chicken. When this term is used on restaurant menus and the like, it usually refers to chickens raised on a local farm.

Free range – chicken may be labeled “free range” if given access to the outdoors. Chickens labeled “USDA Organic” must also be raised free-range, but not all free-range chicken is “organic.”

Fresh – use of the word “fresh” on a label indi-cates that the product has never been chilled, that is, cooled or held below 26°F.

IF (individually frozen) – a term to describe red meat and poultry products that are frozen, individual pieces without being blocked to-gether, but do not meet the USDA regulations for “quick” frozen (IQF).

IQF (individually quick frozen) – product that is processed in compliance with the USDA’s 48-hour from 1st process meat and poultry inspection regulation.

Keel – the dark bone at the center of the breast (sternum).

Keel Line – visible line where the keel bone is connected to the breast muscle.

Leaf Fat – natural fat occurring on the top and bottom of the WOG’s cavity openings.

retained Water – indicates the amount of wa-ter retained as a result of essential food safety procedures, such as ice-cold water chilling to prevent bacteria and other microorganisms.

Select – indicates products harvested from a 4.5 lb. and down live weight bird. Results in a Party Wing™ piece count range of 12-16/lb.

Shrink – amount of weight that a bird looses after arrival at the processing plant before it is processed.

Split – single lobe; half of the heart-shaped boneless chicken breast, split down the keel line, also called fillet.

Split WOG – a whole bird without giblets cut full length dorsally to produce two equal halves.

Tray Pack – product is packaged in a plastic tray within the case pack. Because the dividers in the tray separate each piece of product, one piece of chicken can be removed and thawed at a time.

Trimmed WOG – leaf fat and tail removed.

Whole Butterfly (WBF) – “full” butterfly, double lobe; the heart-shaped boneless chicken breast.

WOG – refers to “without giblets” and is the whole young poultry where the giblets and neck are not included in the bird’s net weight. This may be split and quartered.

souRCes: MiNtel MeNu iNsights, RestauRaNt & iNstitutioNs MeNu CeNsus, NatioNal RestauRaNt assoCiatioN, NatioNal ChiCkeN CouNCil, usda MaRketiNg, koCh Foods MaRketiNg aNd sales suPPoRt dePaRtMeNt aNd ReseaRCh aNd develoPMeNt dePaRtMeNt, eNtegRa’s ChiCkeN eNCyCloPedia 2006

A chicken can travel 9 miles an hour. This

is usually a combined effort of running, jumping

and flying. Chickens, like other birds and

mammals, experience rapid eye movement

(REM) when they sleep.

FuNNyFaCt.CoM

24

Industry ResourcesExplore top industry organizations and associations

The web sites below offer a wealth of information and resources related to the chicken industry.

www.kochfoods.comFor ingredient statements and nutritional panels for specific Koch products, visit this site. You’ll also find all the latest news on what we’re doing in the industry, as well as all new products and promotions.

http://entegra.kochfoods.comDetailed product information, ingredients, specifications and nutritional information for all the right product offerings.

www.usapeec.orgThe official website of the United States Poultry & Egg Export Council offers mem-bers the latest market information about poultry and egg exports, including monthly reports from USAPEEC’s 12 offices and consultants worldwide. Non-members will find valuable information about the organization along with links to various government agencies and other poultry and egg trade associations and agriculture organizations.

www.eatchicken.comFull of recipes, cooking tips and nutritional information, the website of the National Chicken Council and US Poultry & Egg Association offers help on jazzing up a menu or enhancing traditional chicken options.

www.ams.usda.govEverything you need to know about grading, quality standards and more from the USDA website. The site also offers information on commodity procurement and market news.

www.npfda.orgHome of the National Poultry and Food Distributors Association, this site provides membership information plus a directory of poultry industry conventions.

www.namp.comThe North American Meat Processors Association website offers food safety and nutritional information along with links to members’ individual websites and various NAMP publications.

In 1863 Charles Darwin published an inventory of the chicken breeds existing at that time... all 13 of them.

Currently, 115 breeds are recognized by the American Poultry Association.

25

Koch Foods helps food service operators reduce labor costs while serving up nutritious, flavorful products for today’s demanding customers.

Koch’s preparations and careful portion control help you meet your customers’ expectations for serving size and enjoyment every time.

From fresh to fresh-frozen, from ready to cook to fully prepared, the variety gives you the choices you need to give your customers a satisfying menu with consistently high quality options.