Meat+Poultry - April 2021 - 28

COVER STORY

" We establish the
best process we
can, and then take
every opportunity
to improve it. "
- JAY JANDRAIN

Jay Jandrain has spent
32 years working in
the meat and poultry
industry - 19 years
working for Butterball.

Jandrain's business philosophy for the
company is very process and data-driven
- " probably because of my food science
background - that's a big part of what we do.
That includes analyzing data that we can use
in satisfying our consumers. Our strength is
satisfying our consumers and retailers. A core
value for me that I apply to this company is
continuous improvement - we can always be
better. We establish the best process we can,
and then take every opportunity to improve it. "
Another core value Jandrain practices
is sharing as much as possible with his
associates. " They hear not just from their
direct supervisors, but also me. We use a team
approach. It makes many people want to be a
part of Butterball, " he said.

THE RISE OF TURKEY
Yet there are other critical issues Jandrain is
dealing with as Butterball CEO - the changes
he is making to make turkey more of a major
player in the food protein industry, and the
continuing challenges to his company and the
entire food industry posed by COVID-19.
" Turkey has become a value-added product
to be enjoyed by consumers all around the
year. We've gone beyond selling fresh and
frozen whole birds at Thanksgiving and maybe

28

MEAT+ POULTRY | 04.21 | www.meatpoultry.com

Christmas, although those products and
holidays are still critical and a very important
part of our business, " he said.
" When it comes to turkey, customers want
a lot more. There is a shift from red meat to
turkey. That's a great opportunity for us. The
reasons for this have to do with health, a lowerfat product, and because some consumers, for
various reasons, move to turkey. Our turkey
burgers have been very successful, " he noted.
Jandrain points to the growing popularity
of turkey bacon, ground turkey for chili and
meatballs, and smaller parts of a turkey,
including breasts, tenderloins, legs and thighs.
There are turkey cuts, turkey burgers, turkey
sausages, deli meat, packaged lunch meat and
turkey jerky.
" It's true, at one time, people only thought
about turkey for the holidays, at one time of
the year, " he admitted. " But our goal has been
to make turkey an everyday product, not just a
specialty product for certain times of the year.
" Beyond whole birds just for the holiday
and maybe deli meats, we realized consumers
would like turkey products frequently.
Breakfast sausages, ground turkey for various
types of dishes - all this goes to insights we
gained at the company as we were looking into
expanded possibilities. "


http://www.meatpoultry.com

Meat+Poultry - April 2021

Table of Contents for the Digital Edition of Meat+Poultry - April 2021

Meat+Poultry - April 2021 - 1
Meat+Poultry - April 2021 - vdg - 1
Meat+Poultry - April 2021 - vdg - 2
Meat+Poultry - April 2021 - 1
Meat+Poultry - April 2021 - 2
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Meat+Poultry - April 2021 - Marel - 1
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