With USDA certification, over 200 hundred experienced butchers, private labeling capabilities and three state-of-the art processing and distributions centers in the Greater Los Angeles area, you can be confident that Rogers Poultry has what you need, when you need it. At Rogers, we have a strong commitment to both innovation and food safety and are continually upgrading our facilities, investing in cutting edge equipment and closely following a fully integrated HACCP program. This commitment has not only allowed us to expand our product lines to an even broader scale, but also to better fulfill our customer’s needs while providing the superior service and quality we’ve become known for. 



When it comes to our industry leading fresh poultry program our principles are simple – sanitation, temperature control and special hygienic modified atmosphere packaging. Quality poultry relies on a low bacteria count and begins with the growers and processors. At Rogers we only purchase from a select few growers who we have personally inspected and whom share our sanitation and quality control policies. We require our suppliers to transport the product to us at what we’ve determined to be the optimum storing temperature for fresh poultry. We also require the truck to be equipped with a temperature recorder and before our receivers unload the product, they check the results of the temperature recorder and use a poke thermometer to test the internal temperature of the chickens in a few random cases. Once this has been completed and all other requirements have been met, the truck is unloaded and the product is transferred into our holding cooler which is maintained at the ideal temperature for storing.

In 1983 Rogers built two new state-of-the-art processing plants in Huntington Park, CA. The plants were designed and built from the ground up for the sole purpose of processing poultry. We took extra precautionary measures to make sure all of the refrigeration, workrooms and docks were engineered for processing poultry. These plants are strictly for processing chicken only so there is no room for cross contamination. Today, we continue to operate out of these state-of-the-art facilities which allows us to produce the finest poultry around.



Have you ever heard the phrase—“you don’t know what you don’t know”??  This phrase is particularly accurate when it comes to all the different chicken and poultry items that are available through Rogers Poultry.  Some chefs think chicken is all about “random” breast meat or whole body chickens.  Others, think its about one size frozen chicken breast that is all that’s available.  Well, let me assure you—there is a lot more to chicken than that!  When you tour our plant, you have the chance to see 100 plus butchers doing their thing to fill orders.

Some of the things you’ll see:

  • The various sizes of the different chickens and parts
  • The many different cuts we do on the whole body chickens
  • The 10 different ways we can do to a chicken wing
  • The many different ways we can debone a whole chicken—and do it in under 10 seconds!
  • The by-products we produce that will help your food costs
  • The many different ways we can use the dark meat for your menus
  • The many machines we have for dicing and stripping chicken meat for your needs
  • The many different ways we have to marinate your chicken—either bone in or boneless
  • The machines we have to flatten out the size of the chicken breast for even and quicker cooking
  • And finally—to see our X-Ray bone detector in operation—–one of the only units of its kind in Southern California

As you tour the plant—–you have the ability to see all this in action and ask all the questions you ever had about chickens.  I guarantee this tour will be like no other you have been on.  So please—contact us for your personalized tour today.

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