Poultry Slaughtering and Processing

Poultry Slaughtering and Processing (SIC 2015) spans vertically integrated producers and regional plants that convert broilers, turkeys, and value-added cuts into chilled, frozen, marinated, and ready-to-eat products for grocery chains, club stores, foodservice distributors, restaurant groups, and export markets. Revenue leans on commodity chicken parts, branded fresh trays, wings, and fully cooked further-processed items, while byproducts such as rendered fats and feather meal contribute secondary streams. Operators face tight USDA/FSIS inspection, HACCP compliance, worker safety standards, and biosecurity protocols amid avian influenza risks, volatile corn and soy feed costs, water-use scrutiny, and shifting animal welfare expectations. In 2024-2025, automation for deboning and inspection, controlled-atmosphere stunning, plant electrification, and transparent provenance labeling are rising, alongside menu reshuffles as beef prices push diners toward poultry. Export demand depends on currency swings and trade access to China, Mexico, and the Middle East. For timely corporate moves and risk disclosures, view live SEC filings on Earnings Feed.

Source: Earnings Feed research · last fetched 11/23/2025