1. MOTHER NATURE MEETS HAUTE CUISINE MOTHER NATURE MEETS HAUTE CUISINE.

2. Taste Value Transparency MOTHER NATURE MEETS HAUTE CUISINE.

3. NEW MARKETING AND BRANDING PROGRAM Based on more than a year’s market research with focus groups Listening to customers Simplify our marketing and eliminate confusion in the marketplace Introduce our entrance into the natural GRASS-FED BEEF business JOYCE FARMS has two distinctive programs: NATURAL BEST IN AMERICA NEVER EVER NAKED HERITAGE BEST IN WORLD NEVER EVER RARE HERITAGE BREEDS AIR-CHILLED MOTHER NATURE MEETS HAUTE CUISINE.

4. naked Naked chicken Naked duck Naked rabbit

5. MOTHER NATURE MEETS HAUTE CUISINE.

6. Entrées by Denis Hand crafted entrees from our NAKED (never-ever) poultry, combined with the best natural or organic ingredients.

7. MOTHER NATURE MEETS HAUTE CUISINE. Poulet Rouge Fermier Poulet Rouge chapon Poussin Rouge Fermier Pintade Fermiere heritage White pheasant heritage Black turkey HERITAGE

8. MOTHER NATURE MEETS HAUTE CUISINE.

9. Introducing our new NAKED GRASS-FED BEEF A Great Eating Experience!

10. MOTHER NATURE MEETS HAUTE CUISINE. Grass Fed Beef Growth 1998 Approximately 100 producers Annual Sales around $3-4 million 2012 Over 2,600 Producers Annual Sales over $1.5 billion, yet only $350 million produced domestically

11. HOW DID WE DO IT? We partnered with the No. 1 expert in grass fed beef in North America six years ago to accomplish our mission. Allen Williams, Ph.D. Our Beef Program Founder and CRO MOTHER NATURE MEETS HAUTE CUISINE.

12. Grass fed NAKED BEEF Grass fed NAKED BEEF Advantages Better Genetics + Better Grass + Better Finishing=Better Beef

13. MOTHER NATURE MEETS HAUTE CUISINE. NAKED BEEF NAKED BEEF Difference Consistently Superior Culinary Qualities – Tender, great taste without metallic, liver, and other off flavors Highly Selected Beef Cattle Genetics (5%) Cutting Edge Ultrasound Technology Professional Forage Finishing using Brix analysis Animal, Environmental, Human Health Excellent Packing & Processing Knowledgeable Production Team Trusted Brand in the Marketplace Marketing Support

14. Better Genetics for Forage Based Production MOTHER NATURE MEETS HAUTE CUISINE. Bull and Cow Selection Advantage

15. MOTHER NATURE MEETS HAUTE CUISINE. Measuring Ribeye Area Using Ultrasound

16. MOTHER NATURE MEETS HAUTE CUISINE. Ribeye Image

17. MOTHER NATURE MEETS HAUTE CUISINE. ULTRASOUND ADVANTAGE Carcass Traits for Marbling & Tenderness

18. MOTHER NATURE MEETS HAUTE CUISINE. Better Grass Warm & Cool Season Cocktails Multiple Root Depths

19. MOTHER NATURE MEETS HAUTE CUISINE. Measuring Brix with Refractometer for Better Grass

20. MOTHER NATURE MEETS HAUTE CUISINE. Better Finishing

21. MOTHER NATURE MEETS HAUTE CUISINE. Feedlot Finishing 4,000 per acre

22. MOTHER NATURE MEETS HAUTE CUISINE. Our Grass Finishing “Feedlots” 1.5 acres per animal

23. MOTHER NATURE MEETS HAUTE CUISINE. Stored Forages

24. MOTHER NATURE MEETS HAUTE CUISINE. Tailhead Topline Ribs Brisket Determining a “Finished” Animal

25. MOTHER NATURE MEETS HAUTE CUISINE Why Finish is Important

26. MOTHER NATURE MEETS HAUTE CUISINE

27. MOTHER NATURE MEETS HAUTE CUISINE. = Better Beef! High Quality Raw Product Equals…..

28. MOTHER NATURE MEETS HAUTE CUISINE. ……A Great Eating Experience!

29. New Website MOTHER NATURE MEETS HAUTE CUISINE.

30. New Brochure

31. MOTHER NATURE MEETS HAUTE CUISINE. Now is the Time to Plan for the Holidays Natural Turkeys Naked Ducks EntrÉes by denis Pintade fermiere Poussin Rouge Poulet Rouge Chapons Stuffed Chapon Roulades Heritage Black Turkeys Heritage white pheasants

32. MOTHER NATURE MEETS HAUTE CUISINE. Thank you!