In this video, Butterball’s President and CEO Kerry Doughty discusses investment in the company plants and innovation among processing techniques and team members.
Butterball’s senior director of retail marketing Kyle Lock discusses new product lines, trends that consumers want in their meat products and the company’s renovated deli line.
In this video, Butterball’s Corporate Project Manager Matt Giroux discusses line efficiency, technological advancements of line design, automation of lines and robotics on packaging lines.
At the ribbon cutting ceremony for Butterball’s seventh facility, complex manager Frank Koekkoek discusses the Raeford, N.C. community support and how this facility will help increase Butterball’s production.
At the ribbon cutting ceremony for Butterball’s seventh facility, Mike Bliss, VP of Operations for Butterball, discussed how aggressive the startup schedule was for the Raeford facility and how Butterball is on track to employ nearly 500 people there by the end of 2016.
At the ribbon cutting ceremony for Butterball’s seventh facility, Butterball’s COO Joe Nalley discussed the extra $25 million investment the company put into the Raeford facility, potential future plans that would bring more jobs to the community and company involvement in community service.
To meet the growing demand for all-natural foods, Butterball has introduced a new portfolio of products that includes breakfast, lunch and dinner options.
This spring, Butterball upgraded 12 of its deli flavors and revealed a new signature Naturally Roasted Thanksgiving Turkey Breast flavor that allows consumers to enjoy the same first-class holiday taste in the deli all year long.
