Wisconsin Egg Farmer

Bill Rehm

“Our desire is to continue in their legacy of providing safe, affordable, and nutritious food for the country.”

Bill Rehm
Egg Farmer

Name: Bill Rehm
Location: Lake Mills, Wisconsin
Years farming: My grandfather started the farm just outside of Chicago in 1919. He then moved it to Lake Mills, and my father took over in the 1960s. And then, in the 1990s, my three brothers and I joined the business.
My family: My brothers Tony, Brent and I are third-generation egg farmers. My wife Jackie and I have three sons. Working part-time on the farm during the summer, they represent the start of the fourth generation of our family working in the egg business.
How I came to be a farmer: Our grandfather started the business in the 1930s outside Chicago. As urban sprawl moved his way, he moved the family and business to Lake Mills, WI. Our father entered the family business in the 1960s. We all grew up working on the farm in the hen houses or processing plants. Today, our operation has grown from our humble beginnings here in Wisconsin to having 9.5 million hens in four states, delivering more than 7.5 million eggs to customers every day to meet our ever increasing demand for eggs.
The best thing about being a farmer: Today, less than 2 percent of the population in the United States lives and works on farms. Being an egg farmer has provided our family an opportunity to be part of an ever-shrinking population that is supplying food to an ever-increasing population. As a part of that, we are very proud of our strong animal welfare program that encompasses hen welfare, food safety, employee safety, and environmental stewardship. Egg farming also provides us with a chance to produce a high protein product at a very affordable price for our customers.
My personal philosophy on farming: My brothers and I believe that whatever we do, we should strive to do our best and to be our best. That means our team must work hard every day to be the best egg farmers we can be. And that includes being good neighbors and good citizens as well.

Egg Production in Wisconsin and the United States
  • The average number of eggs laid by a hen in a year is 259. A hen starts laying eggs at 19 weeks of age. As a hen grows older, she produces larger eggs.
  • 240 million laying hens produce around 50 billion eggs each year in the U.S. That’s roughly one hen for every person in the country.
  • Wisconsin farms produce 1.2 billion eggs each year.
  • A hen must eat four pounds of feed to make a dozen eggs.
  • Not only are eggs versatile and inexpensive, they are an easy-to-prepare, healthy source of iron, phosphorus, protein and vitamins A, D and B complex.
  • Egg grades are determined by the thickness of the egg whites and the condition of the shell. Grade AA, Extra Fancy, and Grade A have thick whites and firm yolks and are commonly used for cooking and baking.
  • Eggs contain only 75 calories and at about 12 cents each, eggs are one of the most affordable high-protein foods.
  • Research shows that choline, a nutrient found in eggs, may also help prevent age-related memory decline.


For more information about egg farming in Wisconsin, please visit:  http://www.poultryandegg.net

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