And we work every day to ensure we serve chicken they can feel better about eating.
We know our customers have placed their trust in us. We expect all our supplier facilities to adhere to rigorous standards for food safety, as well as our Chick-fil-A restaurant Operators. It is never ground or mechanically separated. Its headquarters is in College Park, Georgia. Our chicken is held to some of the highest standards for cut and quality in the industry. Chick-fil-A (/ t k f l e / chik-fil-AY, a play on the American English pronunciation of 'filet') is one of the largest American fast food restaurant chains and the largest whose specialty is chicken sandwiches. We also maintain an Animal Wellbeing Council that includes outside experts to help ensure our standards are in line with best practices. In addition, we became the largest quick service restaurant franchise (based on overall sales**) to implement serving only chicken raised with No Antibiotics Ever at all our restaurants in the United States. Our chicken is raised on farms in the USA, in accordance with our Animal Wellbeing Standards. By not allowing antibiotics of any kind, our chicken meets the highest commitment for non-antibiotic use and our suppliers are verified by the US Department of Agriculture (USDA). The chicken we source contains no fillers, steroids or hormones*, and since May 2019, every Chick-fil-A restaurant in the United States has served only chicken raised with No Antibiotics Ever. Quality has always been our approach to food, and because chicken is at the center of our menu, that means serving real, boneless breast of chicken that has never been ground or separated.