It’s one thing to strive to be an innovator in one or two areas. Maybe a processor is a food-safety superstar; maybe the company strives to retain employees by ensuring they’re supported by best-in-class benefits and safety programs; maybe operations works to be the fastest, most efficient group of plants in the industry. Indeed, it’s one thing to be a pioneer, an explorer and early adopter of new technologies, methods and strategies. But it’s quite another when a processor’s DNA is so hard-wired that it strives — and often succeeds — at trailblazing through almost every initiative it takes on in order to provide the most top-shelf product possible for consumers.
Enter Fredericksburg, Pa., chicken processor Bell & Evans. The 125-year-old company, led today by Scott Sechler Sr. and his two children, Scott Jr. “Buddy” and Margo, has been a top-shelf trailblazer in the industry for decades, likely known best for converting its bird-chilling process from water chill to air chill many years ago in order to offer ultra-premium products.