Where Does Red Bird Chicken Come From? The Fascinating Story Behind Your Favorite Premium Poultry

Have you ever picked up a package of Red Bird chicken at your local grocery store and wondered about its origins? You’re not alone! As a chicken enthusiast and food blogger, I’ve always been curious about where my food comes from, especially when it tastes so much better than the average supermarket brand. So I dug deep into the history and practices of Red Bird chicken to uncover its fascinating journey from farm to table.

The Surprising Origins: A Tokyo Native’s American Dream

Would you believe that one of America’s premium chicken brands was built by a Tokyo native? That’s right! The story of Red Bird chicken as we know it today begins with Mareo Torito, who moved from Tokyo to Colorado in 1975 at the age of 25.

Torito originally came to help oversee six Colorado locations of the Japanese fast-casual chain Yoshinoya Beef Bowl. When Yoshinoya went bankrupt in 1980 Torito had already found reasons to stay in Colorado – most importantly his wife Maylis, a Panama native whom he met while she worked as a waitress at Yoshinoya.

In 1981 with just $2500 in savings and butcher skills learned at Yoshinoya, Torito started International Food Processors (IFP), a beef distribution company. His entrepreneurial journey continued when he opened Kokoro, a Japanese restaurant in Denver serving rice bowls, noodles, and sushi in 1986. The restaurant was successful (and still exists today!), but Torito was always watching food trends.

Acquiring an Established Brand with History

By 1991, Torito had realized that portion-controlled skinless chicken breasts would be the next big thing in food. With that insight, he made a decisive move:

• In 1991, Torito purchased Red Bird Farms, which was already established in Englewood, Colorado
• Red Bird Farms had been founded in 1949 and had built a positive reputation in the poultry industry
• The previous owners were based in Arkansas
• Torito soon closed his beef distribution company to focus entirely on Red Bird

It’s worth noting that the name “Mareo Torito” seems almost prophetic – “Mareo” translates from Japanese to “born with expectations,” while “Torito” means “striking bird.” Talk about destiny!

What Makes Red Bird Chicken Different?

Ever wondered why Red Bird chicken tastes better than other brands? The difference lies in Torito’s unwavering commitment to quality over quantity and his refusal to adopt the industrial shortcuts that bigger companies use.

Small-Batch Processing vs. Big Chicken

Here’s what sets Red Bird apart from massive producers like Perdue and Tyson:

• Red Bird processes around 20,000 pounds of chicken at a time
• Major competitors process millions of pounds at once
• Red Bird chicken is never frozen, preserving texture and flavor
• The chicken is air-chilled rather than water-chilled to prevent absorption of excess water
• Red Bird waits 10-12 hours after slaughter to debone the chicken, preserving moisture and flavor
• Most industrial producers debone immediately to reduce costs

As Torito himself explains, “Most companies debone right away, because the whole package becomes much cheaper. But the product bites too dry and loses taste.”

Ethical Farming Practices That Make a Difference

Red Bird Chicken prides itself on sustainable and ethical farming practices that benefit both the chickens and consumers.

Animal Welfare Standards

Red Bird chicken is:

• Raised cage-free in spacious environments
• Fed an all-vegetarian diet with no animal byproducts
• Never given antibiotics or hormones (NAE – No Antibiotics Ever)
• Allowed to exhibit natural behaviors

According to their materials, “RedBird Farms chicken flocks joyously roam spacious barns the size of ½ a football field with unlimited access to feed and water. They enjoy ventilated housing and soft bedding of wood shavings and rice hulls.”

Sustainable Farming Techniques

The brand emphasizes environmental responsibility through:

• Crop rotation to maintain soil health
• Resource conservation efforts
• Minimizing waste
• Supporting family farmers

The Processing Journey: From Farm to Table

Red Bird’s commitment to quality continues at their processing facilities in Englewood, Colorado:

1. Chickens are harvested humanely
2. The birds are rested for 6-8 hours after harvest before processing
3. Hand-cutting by skilled workers (not assembly line robots)
4. Air-chilling preserves natural flavor
5. Vacuum-sealed packaging maintains freshness without freezing

This careful attention to processing ensures the chicken maintains its superior taste and texture. As their materials state: “We believe the original way of processing chicken is still the best.”

Where Can You Find Red Bird Chicken?

Red Bird chicken is available at:

• Colorado grocery stores like King Soopers and Safeway
• Specialty grocers like Tony’s Meats & Market and Lucky’s Market
• Across 14 states in the Western U.S. (AZ, CA, CO, ID, MO, NV, OR, SD, TX, UT, WA, and WY)

Many restaurants proudly feature Red Bird by name on their menus, including:

• ViewHouse (for over 10 years)
• My Neighbor Felix
• Scratch Kitchen

The Man Behind the Brand: Still Maintaining Quality

At 75 years old, Mareo Torito still personally oversees quality control every day at the Red Bird plant in Englewood. His commitment to quality and people is evident in the company’s impressive 60% employee retention rate over 8+ years.

Torito named his restaurant Kokoro, meaning “heart” in Japanese, reflecting his people-centric philosophy. As he explains, “My business philosophy was associated with my employees and my customers, from my heart. It still is.”

This dedication to quality has paid off. According to Red Bird Farms vice president of food service sales Alexis Ross, in just one year (ending August 2022):

• Overall sales increased 55%
• Restaurant sales specifically increased 84%

Is Red Bird Chicken Worth the Higher Price?

Let’s be honest – Red Bird chicken does cost more than conventional brands. But is it worth it? Based on customer loyalty and growth, many people definitely think so!

Chefs and home cooks consistently praise Red Bird for its:

• Juicier texture
• Richer flavor
• Consistent quality
• Ethical production methods

As one restaurant owner put it: “Consistency of both product and supply is difficult to find when you seek premium ingredients like we do… We are committed to Red Bird as a partner because not only do they produce a premium product locally, they maintain a consistent supply so we never have to let our customers down.”

The Verdict: Premium Local Chicken That Delivers

In a world where we’re increasingly concerned about where our food comes from, Red Bird chicken stands out as a premium product with traceable origins and ethical practices. The brand’s commitment to quality over quantity, sustainable farming, and humane animal treatment translates into exceptionally delicious chicken that many consumers find worth the small premium.

For me, knowing that I’m supporting a company that values quality, sustainability, and ethical treatment of both animals and employees makes every bite more satisfying. The fact that it tastes better than conventional chicken is just the cherry on top!

Next time you’re planning a meal, consider trying Red Bird chicken. Not only will you enjoy the superior flavor, but you’ll also be supporting a company with values worth standing behind.

FAQs About Red Bird Chicken

Why is Red Bird chicken so good?
Red Bird chicken is raised with No Antibiotics Ever (NAE) and fed no animal byproducts. The processing methods, including waiting 10-12 hours after harvest before deboning and never freezing the meat, preserve natural juices and flavor.

Who owns Red Bird chicken in the USA?
Red Bird was established in 1949 and purchased by Mareo Torito, a Tokyo native, in 1991. Torito still oversees daily operations at age 75, maintaining the high standards that have made the brand successful.

Is Red Bird chicken pasture-raised?
Red Bird chickens are raised in spacious barns (about half the size of a football field) with soft bedding and unlimited access to food and water. While not technically pasture-raised, they have far more space than conventionally raised chickens.

How is Red Bird chicken different from conventional brands?
Unlike large industrial producers, Red Bird processes chicken in small batches, never freezes their product, waits longer before deboning, uses air-chilling instead of water-chilling, and raises chickens without antibiotics or animal byproducts in their feed.

Have you tried Red Bird chicken? What was your experience? I’d love to hear your thoughts in the comments below!