For a difference you see and taste
"As a company that values great customer service and an even better product, we highly recommend DAVID ELLIOT Poultry. Their service is reliable and steady, and their product is truly farm fresh! They never disappoint. Our more than 30-year relationship speaks for itself."
David Elliot is the poultry of choice for celebrated chefs, restaurants & caterers
Extra prep and plucking needed at home.
Carefully cleaned and defeathered by us, so there’s less work for you.
Diners leave unsavory bits behind on their plate as they eat.
We remove wing tips, cartilage, and more, leaving pure, premium meat.
Chicken is water-logged during processing making it less flavorful.
Our custom process minimizes water absorption, so you get more great tasting meat and less water.
Product is sold through distribution centers, delaying poultry on its journey to you.
We deliver fresh poultry directly from our PA facility to NY, NJ, & PA grocery shelves by the very next morning.
Customer inquiries & concerns can get lost in complicated customer service departments.
David Elliot is family-owned, run, and loved. We all work together to ensure our service lives up to our stellar reputation.
Every step is an opportunity for quality
We feed our broilers a premium and nutritious cereal blend to ensure the health and taste of our finished product.
This all-natural blend includes vitamins, minerals, and assorted probiotics, enzymes, and amino acids. And, of course, no hormones ever.
The Torah mandates one must not inflict undo suffering on any animal.
Our compassionate poultry-handling program goes much further: It begins on family-owned farms, where chickens are raised in spacious, climate-controlled houses.
Quality assurance plant supervisors conduct regular audits to ensure compliance with the program.
We are renowned for our fine rock cornish hens, and we purposely select smaller broiler chickens for their superior flavor and meaty tenderness.
Our proprietary process was designed from the start to handle these smaller birds.
Throughout the kashering process, our innovative system helps drain excess blood in the most mehudar way possible.
Kashering, like all cleaning, involves a soaking process, but we take tremendous care to limit water retention, so you’re paying for more chicken and less water.
Our birds are processed and shipped out the very same day.
Because of our facility’s size, location, and careful approach, our poultry is often prepped, packaged, and placed on shelves by early the next morning.
Our meticulous preparation process removes more feathers and results in a cleaner chicken straight from the package.
Our boneless chicken is trimmed carefully to remove extra fat and cartilage, avoiding excess scrap in the final product..
since c. 1960
At David Elliot, kashrus doesn’t restrict our operations, it drives them.
It’s our ‘why’, the very reason we began processing poultry. We are passionate about Kashrus and take it seriously at every moment and in every step.
David Elliot shochatim work in-house and full-time. This unique arrangement fosters an atmosphere of teamwork and commitment, and ensures consistent kashrus and quality. Beyond their legendary skill, our shochatim are highly respected for their yiras shamayim and ehrlichkeit in the local Scranton community where they live.
In keeping with our mesorah, birds with any kashrus questions are carefully examined. Whenever a mashgiach encounters a questionable bird, he moves it to a side table, allowing the trained bodek to conduct a thorough inspection at his own pace.
Every step of our processing and its machinery has been built around improving and implementing trailblazing kashering methods. For example, our salted birds are never stacked on a conveyor belt. Rather, they are hung on the hooks of a custom overhead drip line for better draining and supervision.
From conducting each kashrus check at its earliest possible opportunity, to keeping our facility chometz-free year-round, we prioritize kashrus above profits. A key example is our approach to preparing chickens for salting: we remove the last joint of a chicken’s wing entirely, rather than merely trimming the end and running the risk of an insufficient opening for proper kashering.
Since 1942, our family has lived by a heritage of pursuing and doing better.
To this day, we continue to set standards in kashrus for the entire poultry industry, while leading by example in healthier, more humane, more honest processes across the entire farm-to-table journey.
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