BRUNSWICK, Neb.—The traditional Thanksgiving feast graces the table: mashed potatoes, cranberry sauce, pumpkin pie—and roast beef.
Based on facts, a beefed-up holiday spread for Nebraskans seems appropriate.
The U.S. Department of Agriculture reports that Nebraskans raise more than 6.5 million cattle a year. That’s almost 3 1/2 times the state’s 1.8 million residents.
But in a state known for its succulent sirloins and medium-rare ribeyes, it might be surprising that Nebraska is also known for producing the quintessential holiday favorite—tender turkey.
Pumpkins and pilgrims aside, Nebraska’s turkey industry has taken flight.
Susan Joy, poultry division manager of the Nebraska Department of Agriculture, said she estimates that Nebraska producers rank in the top 15 nationally in turkey production and raise 4.5 million turkeys annually.
Commercial processing and production translates into a $100 million economic impact on the state.
Nationwide, 272 million turkeys will be raised this year, a 4 percent increase from a year ago, according to USDA reports.
The Nebraska Turkey Growers own the state’s only turkey processing plant in Gibbon. The birds are marketed under the Norbest name.
Today, Nebraska’s 19 active turkey producers keep the plant filled with birds. Nebraska’s turkey growers are primarily based along the I-80 corridor, with members in Waverly, Seward, Aurora and Gibbon.
But several are based in outstate locations, including Brunswick, Schuyler, Lawrence, Oxford and Dunning.
The Brunswick operation, owned by cooperative member Jim Meuret of Brunswick, started about 15 years ago.
Meuret decided to convert an empty grain building into something useful. Investing in the turkey industry seemed like a logical choice.
Meuret no longer uses that old grain building. Instead, his company raises 1 million birds on five farms.
“Nebraska and turkey production are a good fit. The processing plant is upgrading and has adequate capacity for more birds,” Meuret said.
According to Meuret, getting the product from the farm to the table is a three- to five-month process. Turkey hens are artificially inseminated and during a laying cycle, one hen lays 80 to 100 eggs.
The eggs are taken to a hatchery where they’re cleaned, sorted and stored in a temperature-controlled incubator. Incubation time for turkey eggs runs 28 days.
Meuret’s business receives the poults from a Minnesota-based hatchery less than 24 hours after they have hatched. The birds then are placed in brooders.
Fresh wood shavings cover the floors to ensure cleanliness and warmth.
A young turkey’s diet consists of corn and soybean meal, combined with vitamin and mineral supplements. Growth hormones are not used in the industry because of a federal ban.
When the birds reach six weeks, the turkeys are moved to grow-out facilities, which allow more room for development.
“The product mix from the Gibbon plant comes from 12- to 17-week-old hens. Norbest products range from whole birds, available in several varieties and sizes, to deli breasts, turkey hams, lunch meat and ground turkey,” Meuret said.
A typical tom goes to market at around 19 weeks. Meuret said the turkey industry is structured for toms because of the growing popularity of white meat. The turkey has left behind its holiday-only food image, and fast-food restaurants that serve a lot of turkey, like Subway or Quiznos, depend on a strong tom industry.
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Information from: Norfolk Daily News,
