Uniformity – consistency, the state or characteristic of being even, equal or similar. Under everyday activities, I try to be anything but uniform and normal. I am quite a bit different from others when it comes to pretty much anything. I don’t really follow the normal path in life. I am more of the road-less-traveled person. Why be like everyone else when I can be me?

However, when it comes to broiler and turkey processing, uniformity is critical to yield and profitability. Over the last several years, the increase in automation in both broiler and turkey processing has provided for rapid processing with less manual labor and fewer injuries. That’s a great thing and especially important now that we are dealing with labor shortages. Automation helps keep food on grocery shelves and in homes. Automation can also decrease costs or at least keep costs reduced during times of changes in supply and demand. The only downside to automation is that uniformity becomes a critical component — downside only because we are dealing with individualized live animals. To obtain uniformity in a live animal is a huge feat.

The process of creating uniformity starts with primary breeders and genetics and doesn’t end until after the bird reaches the processing plant. Genetics, management, feed withdrawal, transportation, holding time (etc.) all contribute to uniformity. The responsibility for uniformity is on the entire production system. That’s more than half of the entire workforce in poultry dedicated to uniformity.

Teaching the most recent Poultry 101 course, uniformity became the No. 1 takeaway for those new to the industry, as well as those with little direct industry experience. Learning how uniformity fits into everyday lives for integrators, allied industry, and those dealing directly with consumers (grocery, restaurant, fast food, casual dining) is critical for troubleshooting and problem solving. Non-uniform parts don’t go through automated equipment well and become downgrades or condemnations, which affects yield and profitability. Non-uniform parts don’t fit into a raw package for consumer appeal and purchasing power. Non-uniform parts don’t cook the same; some may over-cook and some may remain undercooked, which is a food safety issue. Non-uniform parts don’t fit on a bun or a plate in the same way that can affect consumer acceptability.

The need for uniformity is not going away. As we continue to automate and utilize more vision systems and robotics, the need for uniform broilers and turkeys will be critical to yield, saleable meat, and profitability. The need for portioning has grown over the last several years to help relieve some uniformity issues for fast food establishments and restaurants. However, portioning does not help with processing automation and preventing decreased yield due to downgrading or even condemnations cause by automation.

Uniformity affects quality, food safety, and consumer appeal. What we do every day in our industry contributes to uniformity, which translates into more sellable product, improved food safety, and increased consumer appeal. To all those people creating uniformity, thank you. You are what makes life easier for the processing employees. You are what is helping with customer satisfaction. As you head to the grocery store this Memorial Day weekend to buy your chicken and turkey parts for your cookout, admire the uniformity you are creating and thank yourselves.

There’s a place for uniformity

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