The Rural Voice, 1991-12, Page 26HAYTER'S
TURKEYS
Fresh
J
HAYTER'S
TURKEY
PRODUCTS
turkeys available
for the festive season
OTHER TURKEY PRODUCTS AVAILABLE:
• Schnitzel
• Sausage
• Breast Roasts
• Drum sticks
• And other turkey
cuts
To place your order call:
519-237-3561
Hwy. 83, just west of Dashwood
EST. 1873
... And she gave
birth to her first-
born son and
wrapped him in
swaddling clothes
and laid him in
a manger.
Luke 2:7
May all the joys
of the Christmas
Season be with
you and your
family.
Merry
Christmas
howick MUTUAL INSURANCE COMPANY
WROXETER, ONTARIO
519-335-3561 1-800-265-3033
22 THE RURAL VOICE
Here human hands take precedence
over automated equipment, to make
sure birds are thoroughly cleaned.
The inspector controls the line, and
can stop it at any time to reject a bird.
Birds are then cut down, sorted by
size, chilled in tanks filled with ice
water, and cooled for four to 12 hours.
The final step is packaging, where
the turkeys are vacuum-packed in
heavy plastic bags costing 55 cents
each, and a hot water dip gives the
fmal shrink.
The Hayter Plant also produces tur-
key cutlets, sausage, schnitzels, fillets,
burgers, breast roasts, and ground
meat. Only natural ingredients are
used — no additives or MSG.
Two of Harry's four children work
full time at the farm, and another dau-
ghter helps when needed. (The fourth
is a VON nurse in Huron county.)
Though the second generation still
refer to their father as "the boss,"
Harry is gradually passing on most
management responsibilities. Son
Tom is in charge of production and
processing, major marketing deci-
sions, and human resource manage-
ment. He also operates the 850 -acre
farm, growing equal acreages of
wheat, soys, and com, and feeding 250
to 300 Hereford steers and Charolais
heifers.
Daughter Joanne Maguire's duties
include bookkeeping, payroll, and
promoting the many delicious turkey
products that provide a pleasant
change from traditional roast turkey.
She is pleased Hayter turkey schnitzel
was the entree at Blyth Festival's
recent murder -mystery dinner.
"The processed product is nutri-
tious, and low in fat. We have never
received a negative comment, once we
get customers to try some," Joanne
points out.
The Board's home economist is
constantly developing new recipes for
processed turkey, and increased quota
for selling turkey in this form is an
added incentive.
Harry Hayter can look to the third
generation for potential to carry on the
enterprise he has spent a lifetime
building. Surely among the eight
grandsons and one granddaughter,
there are at least two or three future
producers of Hayter turkeys.0