Meatingplace: Dickey’s rolls out no-antibiotics chicken initiative
Published: 15 Aug 2016
From Meatingplace.com
object Object">
Dallas-based Dickey’s Barbecue Pit has announced that all meats sold at its stores will be “responsibly raised, quality meats,” including chicken raised without antibiotics, the compnay said in a news release.
The program will include chicken that has been fed a vegetarian diet and was humanely raised in a cage-free environment, the company added. Dickey’s already serves “humanely handled and sustainably raised brisket” and locally made sausage with no nitrates, nitrites or artificial coloring or flavor, the release noted.
In the past year, Dickey’s has focused on adding “eco-friendly” practices while ensuring the “highest quality dining experience,” the release said. In 2015, for example, the barbecue brand launched recyclable and recycled paper products and pioneered a barbecue pit which uses a proprietary wood-blend pellet instead of firewood.
“Dickey’s Barbecue Pit is constantly working toward our mission of authenticity with a conscience — specifically greater sustainability and responsibly sourced products,” said Tamala Fowler, vice president of purchasing and R&D at Dickey’s. “We not only hope to serve our guests great-tasting products, but to serve the highest quality, healthiest and eco-friendly foods so that our guests can feel confident in their choices for their families.”
