Dallas-based restaurant Dickey’s Barbecue Pit has discontinued the sale of chicken raised with antibiotics, effective August 15.

The change includes the brand’s traditional slow-smoked chicken breast, as well as whole smoked chickens and chicken nuggets served in kids’ meals at select stores, the company stated in a press release.

In addition to being raised without antibiotics, chicken raised for Dickey’s will also be fed a 100-percent vegetarian diet.


“Dickey’s Barbecue Pit is constantly working toward our mission of authenticity with a conscience - specifically greater sustainability and responsibly-sourced products,” Tamala Fowler, vice president of purchasing and R&D at Dickey’s Barbecue Restaurants, stated in the press release. “We not only hope to serve our guests great-tasting products, but to serve the highest quality, healthiest and eco-friendly foods so that our guests can feel confident in their choices for their families.”

The company at the same time also announced sustainability initiatives involving its brisket, pork and sausage.

Founded in 1941 by Travis Dickey, the family-run restaurant chain now has more than 560 locations in 43 U.S. states.