JennieO Turkey Store Turkey University Turkey University Objective

Jennie-O Turkey Store Turkey University

Turkey University Objective To gain a better understanding and comfort level with the various levels of turkey products offered, the raw materials from which they are made, and the processes that are used to manufacture them.

Jennie-O Turkey Store is in the food business. We market great-tasting food products made primarily from turkey. We delight consumers and customers with our products and service. Our Team is the leader in the turkey industry because we are the best at managing all segments of our supply chain from the consumers’ eating experience back to the egg. Our Mission

Product Categories Category Description Rotisserie-like items, either raw or cooked, and hand aligned. Single or multi muscle, no ground product type items. Natural Minimal manufacturing. All natural ingredients. Premium Tier Hand aligned or machine stuffed. No binders. Either single or multi muscle, no ground product type items. Premium Chicken 100% breast meat. No binders. No ground product. Mid Tier – Better Single binder. Either hand aligned or machine made, Multi breast, no ground product. Mid Tier – Good Binders. Either hand aligned or machine made. Multi breast, ground product. Economy Tier Multi piece to ground product, multiple binders, machine made. Economy Lower Tier Ground product, limited muscle definition, multiple binders, machine made, liquid smoke

Product Tiers – Interactive Portion BEST Craftsmanshp Binders Meat Block Industry Term BETTER GOOD Hand-made / Hand-aligned Binder-free Single lobe Super Premium Single binder 2 -4 Breast lobes Premium Machine-made 2 or More binders 5 -7 Breast pieces Mid-tier Multi-piece + white Multi-piece meat Economy or Value

Reading the Label Ingredient Statement – Meat Block Term on Label Explanation Turkey Breast Meat Contains breast meat only (no skin) Turkey Breast meat only – could contain up to 14% skin White Turkey All white portions of turkey (wing meat and trimmings) Turkey Thigh Meat Thigh meat only (no skin) Turkey Thigh meat only (up to 14% skin) Dark Turkey All dark portions of the turkey, including drumstick meat and trimmings (up to 14% skin) Turkey White or dark, breast or thigh (up to 14% skin) Trimmings or whole pieces including mechanically deboned meat (excludes giblets)

Reading the Label Non-Meat Ingredients Term on Label Explanation Modified Food Starch Bind – Texture and better “mouth feel”. Binds water, reduces purge, give meat whiter appearance Carrageenan Food gum naturally present in seaweed, can be used in ‘natural’ products. Binds water, improves texture and helps with slicing Other Binders Non-fat dry milk, soy concentrates, whey concentrates and milk protein hydrolysate Sodium Phosphate For moisture retention – not considered a binder, also works as a microbial growth inhibitor for shelf life improvement Sodium Nitrite Used in cured products for color, also works as microbial growth inhibitor for improved shelf life Sodium Erythorbate Speeds up curing process, improves shelf life, stabilizes taste over time Sodium/Potassium Lactate Similar to sodium nitrite, not as effective, saltier taste Sodium Diacetate Used along with sodium lactate, especially in sliced to improve food safety and shelf life Buffered Vinegar Added to brine in very small amounts to inhibit growth of LM up to 14 days after package opening

Evaluating Turkey Products Things To Look For • Is the product labeled as breast or breast and white turkey? • Look at the ingredient statement - be able to recognize extenders: • modified food starch, nonfat dry milk, carrageenan, etc. • Look for free liquid (purge) in the bag. Traditionally "clean label" means a product will have more purge. Product with extenders, should have minimal purge, if any. • Check the protein levels between the products. Higher protein products that are clean label, have less broth added. Lower protein items should always be less expensive then higher protein product.

Evaluating Turkey Products Things To Look For • Always cut the breast along the cut line and conduct a visual inspection. • Look specifically for the number and size of breast pieces. • Larger breast pieces indicate a premium product. • Examine the integrity of the breast muscle. • Cracks or lines in the muscle indicate where binders have been used to separate muscle fibers for moisture retention. These lines are referred to as starch lines. Deeper cracks indicate higher levels of binders. • Look for the use of background meat extenders. • Premium products will not contain any extenders. These are used to lower the product cost. • • • Uniform surface on machine made and lower level breast products. Uniform, natural coloring. Good bind, no seam separation. Few external "craters" or internal "air holes". Blood spots

Handmade Turkey Breast needs to be sliced in the correct direction (Follow directional arrows on back of bag) These items are handmade 2 -3 whole breast items. Slicing in this direction will keep the product from shredding.

Sampling Suggestions • To maximize sales and yield a positive customer cutting / consumer response. Sample in accordance to least flavor, least salt, least sugar as follows: • Oven Roasted category is always first. • Smoked category is next. Anything after smoked will taste salty or bland. • Sweet category is after Smoked. Make note that any sweet flavored product should go last (maple and molasses). Anything after sweet will taste salty. • Seasoned category is the final sampling and products with garlic need to be last. • Cleansing your palate with a bland cracker is highly recommended. • Drink a lot of water to wash away each product’s taste and try to stay away from sweet beverages.

Turkey Meat Cuts Fillet / Tender: Section & Formed Breast Products

I thought this would be good for a non-raw Turkey U Premium Hand Made /Single Lobe 2 Items Pepper 4274 VIP Rotisserie 4203 Economy Tier Premium Hand Made /2 to 3 pc 3 Items Grand Champion Tender Browned 4275 *Grand Champion Old Fashioned Honey 4294 *Applewood Smoked Chicken 4194 1 Item Mid Tier - Good 0 Items Golf ball size pieces & ground / Binder Blue Ribbon Oven Roasted 4196 * Due size / netting, machine made Mid Tier - Better Hand Made /2 to 3 pc & Binder (Carrageenan or Modified Food Starch) 2 Items Deli Favorites Mesquite Smoked 4195 Deli Favorites Reduced Sodium 4170 Honeysuckle Hickory Smoked 4249 Economy Lower Tier 0 Items Ground Binder

Change in the Performance of Turkeys, 1966 -2003 Havenstein, et. al. , 2004

Modern 2003 vs 1966 Toms 112 days 16 weeks 196 days 28 weeks Havenstein, et. al. , 2004

Thank you! Questions ?