Consumer reporter
Pat Volchok gives a
behind-the-scenes look
at Costco products and
services. Send your
questions about this
article to:
buyingsmart@
costco.com.
I BANNED UNCOOKED, frozen chicken from my
freezer a few years ago when inconsistent quality
became frustratingly unacceptable.
But now I’m ready to try again, a;er I found out
about the introduction of Costco’s private-label
Kirkland Signature™ chicken. Choices include individually quick-frozen, uncooked boneless, skinless
chicken breasts, tenderloins and thighs, and bone-in, skin-on chicken wings. ;e chicken is all natural
and inspected by the U.S. Department of Agriculture
(USDA). And it’s raised in the United States.
more closely accountable, which guarantees better
oversight and coordination. It also increases buying
leverage, so members get a consistently high-quality
product at a great value.
Quality takes wing
Feeling con;dent of many positive changes, I
meet with members of Costco’s private-label poultry
freezer team: John Eagan, Doris Harley, Ken Kimble,
Jim Kenyon, Dennis Sugimoto and Scott O’Brien.
It seems the decision was made almost three
years ago to move uncooked, frozen chicken under
the Kirkland Signature umbrella. According to the
buyers, this is the best way to standardize and
upgrade the quality speci;cations. Suppliers are held
Don’t forget to check Costco’s
cookbooks for delicious chicken
recipes. Go to Costco.com and
search “Connection.”
More in archives
On Costco.com, enter
“Connection.” At
Online Edition, search
“buyingsmart.”
Moving up the pecking order
With the move to Kirkland Signature, every
uncooked, frozen chicken part, from breasts to
thighs, was signi;cantly upgraded.
Costco’s poultry suppliers were given a year to
comply with new, tougher requirements. ;is was
not a simple task: Equipment had to be changed or
added, personnel retrained and/or increased and
tougher quality-assurance protocols instituted.
Three suppliers received final approval: Foster
Farms, Tyson and Perdue.
Ken shares, “Our suppliers have really stepped up
to the plate, adding intense workmanship at the plant
level. I think you need a quick trip to one of our three
suppliers’ plants to see this process ;rsthand.”
I jump at the chance. What I, as well as Ken and
Scott, witness is impressive.
