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                                                                   EXHIBIT 10.11

                              AMENDED AND RESTATED

                                    AGREEMENT

     THIS AGREEMENT is executed as of the 21st day of May, 2004, and made
effective as of December 1, 2002, by and between HARDEE'S FOOD SYSTEMS, INC., a
North Carolina corporation ("HARDEE'S") and PIERRE FOODS, INC., a North Carolina
corporation (the "Company").

     HARDEE'S desires to purchase from the Company and the Company desires to
sell to HARDEE'S and any distributors, licensees, franchisees or other persons
designated from time to time by HARDEE'S in writing (collectively, all such
entities other than HARDEE'S shall hereinafter be referred to as "Distributor")
the products (the "Products") described in the "Detailed Product Schedule" (the
"DPS"), in accordance with the terms and conditions hereof.

     In consideration of the mutual promises contained herein the parties hereby
agree as follows:

     1.  PURCHASE AND SALE. HARDEE'S shall purchase from the Company and the
Company shall produce the Products in accordance with its proprietary formula
(the "Formula", attached as Exhibit A to the Amended and Restated Formula
Development Agreement of even date) and with HARDEE'S Finished Product
Specifications attached to this Agreement and sell to HARDEE'S and Distributor
the Products set forth in the DPS, as amended from time to time, in the amounts
set forth in the DPS.

     2.  DISTRIBUTOR AND RELATED PARTIES.

         (a)  This Agreement shall not to be construed in any manner to be
binding upon any Distributor of HARDEE'S or upon any affiliate, parent or
subsidiary corporation of HARDEE'S or any individual signing on behalf of
HARDEE'S.

         (b)  It is expressly agreed and acknowledged that Vendor has entered
into a certain Amended and Restated Agreement of even date effective as of
February 4, 2004, with Carl Karcher Enterprises, Inc. ("CKE"), which agreement,
and any amendments and attachments thereto (the "CKE Agreement), grant to CKE
the right to purchase products similar to the Products in accordance with the
terms and conditions therein. Notwithstanding anything herein to the contrary,
HARDEE'S acknowledges that the rights, privileges, and options of CKE under the
CKE Agreement, and the terms thereof, shall not be deemed a violation of this
Agreement, the Amended and Restated Formula Development Agreement, or any
agreements delivered therewith.

         (c)  The parties hereto acknowledge that HARDEE'S designation of a
Distributor shall not constitute a representation by HARDEE'S regarding such
Distributor's ability to pay, and that the Company shall look solely to the
entity submitting a purchase order

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hereunder for payment. The Company reserves the right to decline to provide
goods and/or services to any Distributor it reasonably determines is not credit
worthy.

     3.  VOLUME COMMITMENT.

         (a)  During each Contract Year (as defined below), HARDEE'S and/or its
Distributor, and CKE and/or CKE's Distributor (as defined in CKE Agreement) will
together purchase in the aggregate from the Company and the Company will sell
HARDEE'S and CKE and/or their respective Distributors, *** of the annual
aggregate pound usage of the Products (as defined in this Agreement and in the
CKE Agreement) by HARDEE'S, CKE, and their respective Distributors up to an
aggregate total of *** pounds of total product per Contract Year (the "Volume
Requirements"). Provided, if Company acquires (by buying or building) an
additional plant at a location satisfactory to CKE which provides additional
production capacity which is capable, in the reasonable determination of
HARDEE'S and CKE, of supplying all of their aggregate pound usage of the
Products, then the foregoing limitation of *** pounds shall be disregarded.
Notwithstanding the foregoing, however, the Volume Requirement shall be
pro-rated for any Contract Year consisting of less than 12 months (i.e. if the
final Contract Year consists of 10 months then the Volume Requirement for that
Contract Year shall be 10/12ths of the original Volume Requirement).

     It is expressly understood that non-compliance with the Volume Requirement
will be deemed a material breach of this Agreement even if the Purchase
Threshold is met under the Formula Development Agreement executed herewith.

         (b)  The Volume Requirement of the Products from the Company will be
reasonably allocated over the 12 month period of each Contract Year, (or over
the actual number of calendar months in a Contract Year, if less than 12), to
the extent demand on HARDEE'S Product permits such allocation.

         (c)  At all times during the term of this Agreement and at no
additional cost to Hardee's, the Company will maintain a safety stock volume of
up to six (6) weeks of Product based on trailing six month period average for
system wide availability in the Company's Ohio storage facilities. Hardee's
reserves the right to arrange all freight carriers and to pick up Product at
Company's manufacturing facility and cold storage warehouses. Addresses for the
storage facilities are as follows:

Interstate Warehouse        Pierre Foods, Inc.          Cincinnati Freezer
110 Distribution Drive      9990 Princeton Road         2881 E. Sharon Road
Hamilton, Ohio 45011        Cincinnati, Ohio 45246      Cincinnati, Ohio 45241
Attn: Paul Hanna            Attn:  Bill Kolb            Attn:  Don Lucas
513-814-6500                800-543-1604                513-771-3573

(d)  The Company acknowledges that the annual anticipated purchase volumes set
forth in the DPS are estimates only, and are subject to adjustment based on
actual historical data, promotional forecasts and other information furnished to
the Company from time

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to time. HARDEE'S will provide the Company with a quarterly forecast at least
thirty (30) days prior to the start of each calendar quarter. Said forecast is
an estimate only.

         (e)  In the event the Company cannot deliver the Products in the
amounts and on the dates required by HARDEE'S, HARDEE'S may obtain the Products
from alternate suppliers and test alternate products. Such alternative sources
will count towards the Volume Requirement as if purchased from the Company.

         (f)  The Company acknowledges and agrees that it is a non-exclusive
supplier of the Products to HARDEE'S and Distributor.

     4.  PRICING AND PAYMENT.

         (a)  Prices paid by HARDEE'S will be fixed for all pick-ups and
deliveries on a weekly basis, or upon election by HARDEE'S a monthly basis.
Prices are effective at time of shipment date. The fixed costs components of
Total Labor Cost, Total Packaging Costs, Total Overhead Cost, and Profit and
Corporate Overhead Cost in the prices paid by HARDEE'S will be fixed as shown on
Exhibit I through April 30, 2004, and thereafter as set forth on Exhibit I-A for
all purchases through the remainder of the Term.

         (b)  FORMULA PRICING. Pricing will be calculated in accordance with
Exhibits I, I-A, and II, which are incorporated herein by this reference. The
reference document for raw material pricing will be given to the Company by
HARDEE'S on a weekly basis, pursuant to HARDEE'S agreement with its raw material
supplier designated from time to time by it (currently ***). The raw material
pricing shall be on a delivered basis and the Company agrees to accept the
freight cost set forth in HARDEE'S agreement with such raw material supplier for
all raw materials being delivered by such supplier to the Company. The cost
basis for Domestic Angus 85%, 80%, 50%, 73%, 65% and all Angus chucks shall be
determined pursuant to HARDEE'S Agreement with HARDEE'S raw material supplier.
To the extent HARDEE'S approves imported or other, alternative Angus trim, then
the cost basis for the Angus trim or any applicable Angus trim components shall
be provided by HARDEE'S and/or by an authorized agent of HARDEE'S. If HARDEE'S
chooses to use least cost formulation, pricing will be adjusted for raw
materials and any effect on yields.

         (c)  PAYMENT TERMS. Unless specifically provided otherwise all
payments required herein to be made by Distributor to the Company shall be net 7
calendar days from the date of invoice.

         (d)  VENDOR RETURN. The Company is responsible for the return of
rejected products due to non-compliance to specifications from HARDEE'S
restaurants. A handling fee in the amount of 11% of the product cost will be
charged to the Company ($10 minimum, $300 maximum). Any Company approved
disposal costs incurred by HARDEE'S will be billed to the Company at cost.

         (e)  FREIGHT RATE. All Domestic freight rates as noted in the DPS are
guaranteed through September 30, 2004 and reviewed thereafter, every six (6)
months based

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upon a mutually agreed-upon carrier price quotation for the subsequent six-month
period. Agreement must be made within ten (10) days or end of each six-month
period. If Distributor elects to have product (s) delivered to the requested
facility, freight will be handled FOB Destination and freight will be added to
the price of each product. Should Distributor pick up product(s) at the
Company's facility, product(s) will be purchased FOB Origin as noted on the
DPS's.

         (f)  BOOKS AND RECORDS.

              (i)   INVOICE DISCREPANCIES. HARDEE'S will monitor the Company's
     invoices and, in the event of continual pricing/invoicing errors, HARDEE'S
     may assess an administrative charge on all incorrect invoices following
     notice.

              (ii)  MAINTENANCE OF BOOKS AND RECORDS. During the Term and for a
     period of at least two (2) years thereafter, the Company shall maintain
     such books and records (collectively, "Records") as are necessary to
     substantiate that all invoices and other charges submitted to HARDEE'S for
     payment hereunder were valid and proper. All Records shall be maintained in
     accordance with generally accepted accounting principles consistently
     applied. HARDEE'S and/or its representatives shall have the right at any
     time during normal business hours, upon twenty-four (24) hours' notice, to
     examine said Records. The provisions of this paragraph shall survive the
     expiration or earlier termination of this Agreement.

     5.  DELIVERY.

         (a)  The Products purchased hereunder shall be delivered on a timely
basis to the locations designated by HARDEE'S or Distributor in the DPS, as
amended from time to time by HARDEE'S.

         (b)  In the event the Company cannot fulfill any order within the
delivery dates designated by HARDEE'S or Distributor (as applicable), HARDEE'S
will invoice the Company for and the Company shall pay HARDEE'S for all
additional costs, other than loss of sale costs, associated with the out of
stock or late delivery.

         (c)  The Company is responsible for reasonable on-time delivery of
orders to HARDEE'S and Distributor. In case of late delivery by the Company or
its carriers in excess of 10% of all deliveries during the preceding quarter,
HARDEE'S will assess a charge of $26/hour for administrative and receiving labor
on all late deliveries.

     6.  INDIVIDUAL ORDER TERMINATION. HARDEE'S and/or Distributor may at any
time by written notice terminate any individual order in whole or in part if the
Company (i) fails to comply with any of the applicable terms and conditions of
the order; (ii) fails to perform within the time specified (or if no time is
specified, within a reasonable time); (iii) delivers any item that is not as
specified; or (iv) so fails to make progress as to endanger performance of the
order in accordance with its terms. If individual orders are terminated in whole
or in part because of the Company's failure to deliver acceptable products in
accordance with the requirements and terms

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hereof, a mutually agreed upon arrangement would be made by both parties to
ensure continued supply of order at no additional cost to HARDEE'S or
Distributor, as applicable.

     7.  QUALITY CONTROL/MICRO TESTING. The Company will establish and
maintain a product safety plan ("Safety Program") and a products quality program
("Quality Control Program"). Copies of the Quality Control Program and Safety
Program will be submitted to HARDEE'S Quality Assurance Department for approval.
The Safety Program will include, without limitation, safety controls,
monitoring, corrective action and verification steps to insure that potential
risks are controlled. The Quality Control Program will include the necessary
controls to assure that all products shipped to HARDEE'S Distribution Center or
directly to restaurants, meet the current finished product specifications,
including a hold for release microbiological program to insure that all
microbiological test results meet standards prior to its release. HARDEE'S
agrees to accept the Company's pathogen results for product from the Company
plant's test and hold program. Auditing forms, lab reports and other
verification data will be maintained by the Company and made available to
HARDEE'S upon request. HARDEE'S may monitor the Company's production and/or
inspect the Company's facilities at any reasonable time during the Company's
operating hours. The Company will submit a manifest of code dates with the
corresponding number of cases on all products shipped to HARDEE'S. The Company
shall reimburse HARDEE'S for all reasonable costs associated with the Company's
failure to deliver acceptable product in accordance with the product
specifications. In such event, or pursuant to the Company's request to transfer
production to an unapproved plant, the Company shall reimburse HARDEE'S for all
reasonable costs associated with approving an alternate or secondary plant or
location, unless approval of the alternate or secondary plant or location is
initiated solely by HARDEE'S for the sole purpose of providing a lesser cost.
Any deviation from HARDEE'S approved specifications, including formulation and
packaging changes, will require PRIOR approval from HARDEE'S quality assurance
department. On a monthly basis the Company shall complete and submit to the
HARDEE'S quality assurance department specification summary reports. The Company
shall submit biannually to HARDEE'S quality assurance department an independent
food safety and GMP systems audit from a HARDEE'S approved third party auditor.
Based on HARDEE'S product compliance testing program, the Company's products
will be sampled from approved distribution centers or from individual
restaurants by an independent auditor or by HARDEE'S personnel for required
analysis at supplier's expense. Provided, the cost assessed to the Company with
respect to the two foregoing sentences shall not exceed $30,000 in the aggregate
for such expenses arising out of this Section 7 and Section 7 in the CKE
Agreement. When and if quality problems occur, the Company shall implement a
temperature tracking and recording program for temperature sensitive products
that are delivered with a radius greater than two (2) hours or one hundred (100)
miles from the nearest distribution center.

     8.  COMPLETE AGREEMENT.

         (a)  The following attachments (the "Attachments") are incorporated
herein by this reference and are part of this Agreement and a breach of any
terms thereunder shall constitute a breach hereunder: (i) HARDEE'S Distribution
Addendum, (ii) HARDEE'S Items #9561 and #9598 Formula Pricing Exhibits I and
I-A, (iii) *** Angus Formula Pricing for Pierre Foods Exhibit II, (iv) Excess
Safety Stock Storage Cost Exhibit III, (v) Detailed Product

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Schedule (DPS), (vi) HARDEE'S Quality Assurance Department Finished Product
Specification including QA approved label, Mold Plate Data Sheet, Visual
Standards, and HARDEE'S Label/Case Printing Requirements, (vii) HARDEE'S
Microbiological Testing Program, (viii) Amended and Restated Formula Development
Agreement, and (ix) Amended and Restated Confidentiality Agreement. By execution
of this Agreement, the Company and HARDEE'S acknowledge receipt and acceptance
of all Attachments.

         (b)  This Agreement together with all Attachments hereto, shall
constitute the complete agreement between HARDEE'S and the Company and shall
supersede all prior or contemporaneous proposals, representations,
understandings, and other communications between the parties concerning the
matters addressed in this Agreement and the Attachments, whether oral or
written, unless specifically incorporated herein by reference.

         (c)  The issuance of information, advice, approvals, or instructions by
a party's technical personnel or other representatives shall be deemed
expressions of personal opinions only and shall be of no force or effect and
shall not affect such party's rights and obligations hereunder, unless the same
is in writing and signed by an authorized officer of such party and delivered to
the other party.

     9.  TERM AND RENEWAL.

         (a)  The term of this Agreement shall commence as of December 1, 2002
and unless sooner terminated in accordance with the provisions hereof, shall
expire at 12:00 midnight Eastern time on November 30, 2006 (the "Term").

         (b)  HARDEE'S and the Company agree that prior to six (6) months before
expiration of the Term, the parties shall negotiate in good faith for a one (1)
year renewal (the "Renewal Term") of this Agreement; provided, in the event the
parties are unable to mutually agree upon the terms and conditions for the
Renewal Term at least one hundred and fifty (150) calendar days prior to the
expiration of this Agreement, this Agreement shall expire as of the original
Term, unless terminated earlier. For the purposes of this Agreement, the term
"Term" shall be deemed to include any Renewal Term.

         (c)  Every consecutive twelve (12) calendar month period commencing on
February 1 during the Term shall be referred to as a "Contract Year" with the
final period beginning on February 1 and ending on November 30 (whether or not
the Renewal Term is included pursuant to Section 9(b)) also being considered a
Contract Year except that the Volume Requirement shall be adjusted pursuant to
Section 3(a) above.

     10. TERMINATION OF AGREEMENT.

         (a)  Either party may terminate this Agreement at any time, effective
upon the other party's receipt of termination notice, without prejudice to any
other legal rights to which the terminating party may be entitled, upon the
occurrence of any one of the following:

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              (i)   Upon ten (10) days written notice to the breaching party
     describing with detailed specificity a material breach of this Agreement
     that is not cured to the non-breaching party's satisfaction within such ten
     (10) days period.

              (ii)  upon a default by a party in the payment of any monetary
     obligation payable to the other hereunder and such default continues for
     ten (10) days after the payee party gives the payor party written notice of
     such non-payment.

              (iii) If any of the representations or warranties made by the
     other party in this Agreement or any of the Attachments shall prove to be
     untrue or inaccurate in any material respect.

              (iv)  The other party (i) ceases to conduct its operations in the
     normal course of business; (ii) is unable to meet its obligations as they
     mature; (iii) makes an assignment for the benefit of creditors, or has
     proceedings in bankruptcy or insolvency brought against it; or (iv) applies
     for or suffers the appointment of a receiver.

              (v)   A party provides a sixty (60) days written notice to the
     other party, in the event HARDEE'S makes significant specification changes
     to, or deletes from the menu of its HARDEE'S restaurants all of the items
     listed in the DPS. In the event of significant specification changes,
     HARDEE'S will allow the Company a reasonable opportunity to become an
     approved supplier of the newly defined item(s) upon mutually agreeable
     terms. Significant specification changes do not include size, shape, weight
     (provided no raw cost increase without mutual pricing adjustment), minor
     formulation or minor production procedure changes; provided, such change
     does not require the Company to incur material re-tooling or line/machine
     set up costs.

         (b)  If, within a reasonable time after having received a written
notice describing with specificity the failure to comply with product
specifications, the Company continues to fail to comply with product
specifications, HARDEE'S may terminate this Agreement by providing the Company
thirty (30) days written notice. Following such notice of termination, HARDEE'S
may return goods in inventory which fail to comply with product specifications
for full reimbursement, due and payable by the Company within seven (7) days of
the date of such return.

         (c)  Termination of this Agreement for any reason provided herein shall
not relieve either party from its obligation to perform up to the effective date
of termination or to perform such obligations that may survive termination.

         (d)  Promptly following the date of termination, the Company will
return to HARDEE'S and HARDEE'S will purchase at cost any unused packaging and
labeling supplies and raw materials on hand, and all finished products on hand
complying with the specification; provided, the Company shall not be required to
return and HARDEE'S shall not be responsible for purchasing more than sixty (60)
days worth of raw materials (including packaging) and finished products, as
determined by the forecast submitted by HARDEE'S, unless specifically directed
by HARDEE'S in writing to increase inventory levels. The purchased raw materials

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and unused packaging and labeling supplies shall be at the Company's cost and
the purchased finished products shall be at the price set forth herein, all with
payment within seven (7) days after return.

     11. MODIFICATION. This Agreement may be modified only by a written
agreement signed by both parties. This Agreement amends, restates and supercedes
that certain Agreement pertaining to the subject matter hereof executed by the
parties on December 1, 2002.

     12. INDEMNIFICATION.

         (a)  The Company shall indemnify, defend and hold harmless HARDEE'S,
and its parent, affiliates, subsidiaries and all of their respective officers,
directors, employees, agents, representatives and stockholders, and any designee
or customer of HARDEE'S from and against any and all losses, claims, actions,
damages, expenses or liabilities, including, without limitation defense costs
and attorneys' fees, resulting from, arising out of or connected with any or all
claims arising from (i) the use of the products supplied by the Company and/or
services provided hereunder, including, but not limited to, any claim for death
or personal injury or damage or loss of property which shall have been caused
directly or indirectly in whole or in part, by any negligence or misconduct on
the part of the Company, its shareholders directors, officers, employees,
contractors or agents, any defect in the materials or workmanship used to
manufacture the products, or any claim under a theory of strict liability, or
(ii) the breach by the Company of any representation, warranty, covenant or
obligation of the Company hereunder.

         (b)  HARDEE'S shall indemnify, defend and hold harmless the Company and
its parent, affiliates, subsidiaries and all of their respective officers,
directors, employees, agents, representatives and stockholders from and against
any and all losses, claims, actions, damages, expenses or liabilities,
including, without limitation defense costs and attorneys' fees, resulting from,
arising out of or connected with any or all claims arising directly or
indirectly from the negligence of HARDEE'S, or its employees, agents, other than
the Company, including by reason of improper storage or handling by HARDEE'S
agents, warehousemen, and common carriers of products delivered by the Company
in a non-defective condition. HARDEE'S will indemnify the Company from any loss,
expense or liability resulting from recalling the Company's product without
proven cause and joint discussion with the Company.

         (c)  In the event any third party asserts any claim with respect to any
matter as to which any guarantee or indemnity in this Agreement (or given
pursuant to this Agreement) relate, the party against whom the claim is asserted
(the "Indemnified Party") shall give prompt notice written to the other party
(the "Indemnifying Party"), and the Indemnifying Party shall have the right at
its election to take over the defense or settlement of the third party claim at
its own expense by giving prompt notice to the Indemnified Party. If the
Indemnifying Party does not give such notice and does not proceed diligently so
to defend the third party claim within 30 days after receipt of the notice of
the third party claim, the Indemnifying Party shall be bound by any defense or
settlement that the Indemnified Party may make to those claims and shall
reimburse the Indemnified Party for its expenses related to the defense or
settlement of the third party claim. Nothing in this Agreement shall be
construed to hold the Company liable for any losses, claims, damages, expenses
or liabilities including, without limitation, defense costs and

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attorneys' fees, to the extent such loss, claim, damage, expense or liability
directly results from or arises out of HARDEE'S or Distributor's misconduct or
negligence.

     13. INSURANCE. The Company shall furnish to HARDEE'S a current certificate
of insurance, which shall include a thirty (30) day written notice of
cancellation to HARDEE'S evidencing the Company has automobile, comprehensive
general liability, products liability and workers' compensation insurance or an
equivalent. With the exception of workers' compensation, all policies shall
include HARDEE'S, its parent, affiliates, subsidiaries and franchisees as
additional insureds and shall include a contractual liability endorsement to
cover the Company's indemnification obligations hereunder. Such policies shall
state that coverage as it pertains to HARDEE'S shall be primary regardless of
any other coverage which may be available to HARDEE'S and shall be an occurrence
rather than a claims made basis.

         (a)  COMPREHENSIVE AUTOMOBILE LIABILITY, INCLUDING OWNED AND NON-OWNED
     AUTOS; BODILY INJURY, AND PROPERTY DAMAGE: $3,000,000 per occurrence
     (aggregate primary and umbrella coverage).

         (b)  COMPREHENSIVE GENERAL LIABILITY, WITH BROAD FORM PROPERTY DAMAGE,
     COMPLETED OPERATIONS, PERSONAL INJURY, INDEPENDENT CONTRACTORS AND
     CONTRACTUAL LIABILITY: $3,000,000 per occurrence (aggregate primary and
     umbrella coverage).

         (c)  WORKERS' COMPENSATION: AT STATUTORY LIMITS WITH EMPLOYERS'
     LIABILITY: $1,000,000 per occurrence.

         (d)  The Company must provide to HARDEE'S the Workers' Compensation
     policy number prior to commencing any work for HARDEE'S. It is the
     responsibility of the Company to notify HARDEE'S of any changes and/or
     renewals to the Workers' Compensation policy number. The Company shall
     require all subcontractors to maintain the required insurance. No work
     hereunder shall commence until above insurance is obtained, a certificate
     is provided to HARDEE'S and HARDEE'S has approved the certificate in
     writing.

         (e)  PRODUCTS LIABILITY INSURANCE: $3,000,000 per occurrence (aggregate
     primary and umbrella coverage).

     14. ASSIGNMENT. No assignment or subcontract hereof shall be made by either
party without the prior written consent of the other party, and no delegation of
any obligation or of the performance of any obligation by the Company shall be
made without the prior written consent of HARDEE'S. Any attempted assignment or
delegation shall be void and ineffective for all purposes unless made in
conformity with this paragraph. The terms shall inure to the benefit of, and be
binding on, the successors and assigns of the parties.

    15.  CAPTIONS. Captions and titles of paragraphs contained herein are
for convenience only, and shall not be construed to limit, expand or otherwise
change the meaning of any provision hereof.

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     16. FORCE MAJEURE. Either party is excused from performance hereunder if
such non-performance results from any acts of God, war, riots, acts of
governmental authorities, or any other cause outside the reasonable control of
the non-performing party. Both parties shall use their best efforts to terminate
or cause the expiration of any Force Majeure as soon as practical following its
occurrence. If the Company cannot deliver the Products in the amounts and on the
dates required by CKE during such Force Majeure event, then CKE may obtain the
Products from the alternate vendors ("FDA Vendors") set forth in Section 7 of
the Amended and Restated Formula Development Agreement between the parties as of
even date herewith. If such FDA Vendors are unable to deliver the Products in
the amounts and on the dates required by CKE during such Force Majeure event,
then CKE may obtain Products from and Company shall license and work with
alternate suppliers and test alternate products. CKE's purchases from the FDA
Vendors and such alternate sources during the Force Majeure event will count
towards the Volume Requirement as if purchased from the Company.

     17. GOVERNING LAW. This contract and all Purchase Orders that may be issued
hereunder shall be construed in accordance with, and governed by, the laws of
the State of Missouri, including the Uniform Commercial Code, without reference
to laws or principles regarding choice of laws. The parties consent to the
exclusive jurisdiction of the state and federal courts of the State of Missouri
for the adjudication of matters arising out of this Agreement; and neither party
will assert FORUM NON CONVENIENS with respect to such venue. This Agreement, and
all Exhibits, are only valid if and when duly signed by authorized
representatives of both parties. No third party is authorized to amend or waive,
on behalf of HARDEE'S, any provision of this Agreement.

     18. LAWS AND REGULATIONS. The Company shall comply with all applicable
laws, ordinances, rules and regulations including federal, state and local
authorities and departments relating to or affecting the Company and/or the
manufacture, sale or use of the goods or services to be rendered hereunder,
including without limitation Title VII of the Civil Rights Act, as amended from
time to time, and shall secure and obtain any and all permits, licenses and
consents as may be necessary in connection therewith.

     19. PATENT, TRADEMARK AND COPYRIGHT PROTECTION. The Company shall defend
and indemnify HARDEE'S, Distributor and their parents, affiliates and
subsidiaries, and all of their directors, officers and employees and hold them
harmless with respect to all patent, trademark and copyright infringement
liability or expenses arising out of the use or sale of the goods covered
hereunder, or any part(s) thereof, and after notice appear and defend at its own
expense any such suits in law or equity, except such trademarks or copyrights as
may be furnished to the Company by HARDEE'S for use in connection with the
packaging of products pursuant to this Agreement. If HARDEE'S is enjoined from
use of the goods by reason of infringement of any patent, trademark or copyright
furnished by the Company, the Company shall, at HARDEE'S option, either procure
for HARDEE'S the right to continue using the goods, replace said goods with
non-infringing goods or parts thereof, modify the goods so as to be
non-infringing or, if HARDEE'S elects, repurchase the goods at the contract
price or terminate the order without further liability to the Company.

----------
                                           Confidential information redacted and
Omitted portions are indicated by [***].   filed separately with the Commission.

                                       10
<Page>

     20. SEVERABILITY AND CONSTRUCTION. Any provision used herein which is held
invalid or unenforceable by any authority of competent jurisdiction shall be
ineffective to the extent of such invalidity or unenforceability without
invalidation or rendering unenforceable the remaining provisions hereof;
provided, however, that if such modification would cause this Agreement to fail
in its essential purpose or purposes, it shall be deemed terminated by mutual
agreement of the parties. If this Agreement is terminated pursuant to this
provision, payment shall be made only to the extent of a party's performance to
and including the date of termination, and any payments which shall have been
made and which are applicable to future time periods shall be refunded pro rata
to the effective date of termination. The language used herein shall be deemed
to be the language chosen by the parties hereto to express their mutual intent,
and no rule of strict construction shall be applied against either party.

     21. SUBSTITUTIONS. No substitution of, nor alteration in any goods,
component parts thereof, tooling, processes, or manufacturing sites may be made
without the prior written, or FAX, consent from HARDEE'S.

     22. SURVIVAL. All warranties, representations, covenants and
obligations of the parties hereunder shall survive the termination or expiration
of this Agreement.

     23. USE OF LOGOS AND MARKS. The Company shall not use, in any manner
whatsoever, any of the logos, trademarks, or service marks owned by HARDEE'S or
associated with HARDEE'S restaurant system without the prior written consent of
HARDEE'S. The Company expressly acknowledges HARDEE'S exclusive right, title and
interest in and to such logos and marks, and agrees not to represent in any
manner that the Company has any ownership in HARDEE'S logos or marks.

     24. WARRANTY AND REGULATORY COMPLIANCE. The Company warrants that all goods
to be delivered hereunder will be of merchantable quality, free from any latent
or patent defects, will strictly conform to all of HARDEE'S specifications or
samples in all material respects and will be fit and safe for their intended
use. The Company also warrants that the Company shall be in compliance with all
applicable laws, regulations, rules and ordinances, and warrants that the goods
shall comply with and shall not be misbranded or adulterated under any and all
applicable federal, state and local laws, rules, ordinances and regulations
(collectively "Laws"), including specifically those Laws governing health and
food safety and the production, packaging, storage, distribution and sale of the
goods. The Company also warrants that is has the full and legal authority to
enter into and fully perform this Agreement in accordance with its terms and
that the execution and delivery of this Agreement has been duly authorized by
the Company.

     25. EXPENSES. Except as otherwise specifically provided in this
Agreement, each party shall be responsible for any expenses incurred by such
party in carrying out its obligations herein.

     26. INDEPENDENT CONTRACTOR. The parties shall be and act as
independent contractors, and under no circumstances shall this Agreement be
construed as one of agency, partnership, joint venture or employment between the
parties. Each party acknowledges and

----------
                                           Confidential information redacted and
Omitted portions are indicated by [***].   filed separately with the Commission.

                                       11
<Page>

agrees that it neither has or will give the appearance or impression of having
any legal authority to bind or commit the other party in any way.

     27. FAILURE TO OBJECT. The failure of either party to object to or to take
affirmative action with respect to any conduct of the other party which is in
violation of the terms hereof shall not be construed as a waiver thereof, nor of
any future breach or subsequent wrongful conduct.

     28. NOTICES. All notices, requests and approvals under this Agreement shall
be in writing and shall be deemed to have been properly given if and when
personally delivered or sent certified mail, postage prepaid, return receipt
requested, or twenty-four (24) hours after being sent by standard form of
telecommunications, or thirty-six (36) hours after being sent by Federal Express
or other overnight courier service providing delivery confirmation, to the
address of the party set forth below or at such other address as any of the
parties hereto from time to time may have designated by written notice to the
other party:

To the Company:                          To HARDEE'S:

Pierre Foods, Inc.                       Hardee's Food Systems, Inc.
9990 Princeton Road                      One U.S. Bank Plaza, Suite 2000
Cincinnati, Ohio 45246                   St. Louis, Missouri 63101
Attention:  Robert C. Naylor             Attention:  Vice President, Purchasing

with a copy to:                          with a copy to:

T. Stewart Gibson, PLLC                  Hardee's Food Systems, Inc.
The Power Plant, Suite 302-B             One U.S. Bank Plaza, Suite 2000
1701 Sunset Avenue                       St. Louis, Missouri 63101
Rocky Mount, North Carolina 27804        Attention:  General Counsel

     29. MISCELLANEOUS.

         (a)  Each of the individuals executing this Agreement certifies that he
or she is duly authorized to do so.

         (b)  The rights and remedies set forth herein are intended to be
cumulative, and the exercise of any one right or remedy by either party shall
not preclude or waive its exercise of any other rights or remedies hereunder or
pursuant to law or equity.

         (c)  Should any party commence legal action to interpret or enforce the
terms of this Agreement, the prevailing party in such action shall be entitled
to recover reasonable attorneys' fees and costs, including those incurred at the
trial and appellate levels and in any bankruptcy, reorganization, insolvency or
other similar proceedings.

----------
                                           Confidential information redacted and
Omitted portions are indicated by [***].   filed separately with the Commission.

                                       12
<Page>

     This Agreement is not to be legally binding until the Company has sent two
(2) signed original copies to HARDEE'S and HARDEE'S has signed and returned its
acceptance to the Company.

PIERRE FOODS, INC.                         HARDEE'S FOOD SYSTEMS, INC.

By: /s/ Robert C. Naylor                   By: /s/ John Dunion
   --------------------------------           ---------------------------
    Robert C. Naylor                           John Dunion
    Senior Vice President - Sales              Executive Vice President

----------
                                           Confidential information redacted and
Omitted portions are indicated by [***].   filed separately with the Commission.

                                       13

<Page>

HARDEE'S DISTRIBUTION ADDENDUM
FREIGHT / REDISTRIBUTION

Hardees Re-Distribution

From Cincinnati to ***
TRANSPORTATION, STORAGE AND HANDLING                               $ ***per case
                  BREAKDOWN:     FREIGHT:   $ ***CS.
                                 STORAGE:   $ ***CS.
                                  HANDLE:   $ ***CS.
                                            --------
                                            $ ***CS.

Hardee's Distribution Cost - Direct Per Pound

<Table>
<Caption>
                          LTL                                         Truckload
Cincinnati Origin      Frt. $/lb.     Frt. $/lb.     Frt. $/lb.       Frt. $/lb.
DESTINATION            ***Pallets     ***Pallets     ***Pallets       ***Pallets
----------------------------------------------------------------------------------
<S>                    <C>            <C>            <C>              <C>
***                    ***
</Table>

***
5/3/2004
***

TRUCKLOAD = *** LBS.

Omitted portions are indicated by [***].   Confidential information redacted and
                                           filed separately with the Commission.

<Page>

FREIGHT / DIRECT
PER CASE

<Table>
<Caption>
HARDEE'S                    TRUCKLOAD
DISTRIBUTION COST            MINIMUM               ITEM # 9561                ITEM #9598
CINCINNATI ORIGIN             TOTAL               COST PER CASE              COST PER CASE
                           DIST. COST
                           ***PALLETS                CASE WT.    ***Lbs.               ***Lbs.
Destination                   $/LB.                   $/CS.
-----------------          -----------            -------------              -------------
    <S>                        <C>                     <C>                        <C>
    ***                        ***                     ***                        ***
</Table>

RATES VALID *** THRU ***
TRUCKLOAD = *** LBS.

5/3/2004
***

Omitted portions are indicated by [***].   Confidential information redacted and
                                           filed separately with the Commission.

<Page>

                 DETAILED PRODUCT HARDEE'S SCHEDULE (ITEM #9598)

<Table>
INSTRUCTIONS: PLEASE PROVIDE ALL REQUESTED INFORMATION                                               PLEASE MARK THE APPLICABLE BOX
<S>                                              <C>                                   <C>
Vendor Name:           Pierre Foods, Inc.        PAYMENT TERMS:  Net***days            PRICE BASED ON: order***ship delivery
Address:               9990 Princeton Road       ORDER LEAD TIME: ***days              VENDOR PROD. DESC.: *** Angus Beef Steak
                       Cincinnati, OH 45246      HARDEE'S UNIT OF MEASURE: 26.48# case VENDOR ITEM #:      9598
Vendor # (HARDEE'S TO PROVIDE - PRMS/PS):        PRICING START DATE: Per agreement     GL ACCOUNT CODE:
QA Vendor Code # (HARDEE'S TO PROVIDE):          PRICING END DATE:   Per agreement     HARDEE'S WILL COMPLETE GL ACCT CODE
</Table>

<Table>
<Caption>
                                                                                                                STORAGE CODE
                                                 MASTER   DETAIL     NET     GROSS                   SHELF   ------------------
ITEM #  ITEM #  ITEM #    ITEM DESCRIPTION        PACK     PACK     WEIGHT   WEIGHT   CUBE   PALLET   LIFE   DRY   REFRIG FRZN
-------------------------------------------------------------------------------------------------------------------------------
<S>     <C>     <C>  <C>                           <C>    <C>        <C>      <C>     <C>      <C>   <C>     <C>   <C>    <C>
9598                 *** Angus
                     Beef Steak                    ***    ***       26.48    27.90              35    ***                  x
-------------------------------------------------------------------------------------------------------------------------------
                                                 UNIT DIMENSION (LXWXH):  19.84 X 13.20 X 7.64
</Table>

PLEASE MARK THE APPLICABLE BOX

<Table>
<Caption>
UNIT LOADING                        CASES PER PALLET
------------                        ----------------
<S>                                 <C>
/X/ Pallet (40" X 48" GMA)          Tie:           7
/ / Slipsheet (47" X 41")           High:          5
/ / Floor                           Total:        35
/ / Other
/ / CHEP (check with Logistics)
PLEASE MARK THE APPLICABLE BOX
/X/ Pallet Exchange
/ / Other
</Table>

                   PRICING/USAGE INFORMATION
<Table>
<S>                            <C>
EST. ANN. CS. VOL.                    Per Agreement
      3 WEEK USAGE                    Per Agreement
        MIN. ORDER             See Re Distribution Addendum
               FOB                    Varies Weekly
               FRT             See Distribution Addendum
               DEL                    Varies Weeekly
          DEL/UNIT
</Table>

PLEASE MARK THE APPLICABLE BOX FOR BOTH AREAS

<Table>
<Caption>
SHIPPING METHOD                       FREIGHT BILLING METHOD
---------------                       ----------------------
<S>                                      <C>
/X/ Vdr Trck/Cmmn. Crrier                / /  Prepaid
/ / Hardee's                             /X/  Prepaid & Add
/ / FFM
/ / MDS
/ / Other:
</Table>

COMMENTS:    Price may be adjusted for additional costs if any, for Pierre's
             compliance with temperature tracking program

<Table>
<S>                                  <C>
     VENDOR INFORMATION
ORDER PLACEMENT                      Pierre Foods
---------------
                 Contact Name:       ***
                      Address:       9990 Princeton Road
                                     Cincinnati, OH 45246
                        Phone:       800-543-1604
                          Fax:       513-874-4037
SHIPPING LOCATION
-----------------
                 Contact Name:       ***
                      Address:       9990 Princeton Road
                                     Cincinnati, OH 45246
                        Phone:       800 - 543 - 1604
                          Fax:       513 - 874 - 4037
</Table>

<Table>
<S>                                                                     <C>                                  <C>
Date:                                                                   Purchasing Agent:                    PA Code:
Reason For Issue:                                                       Inventory Administrator:             IA Code:
</Table>

Omitted portions are indicated by [***].   Confidential information redacted and
                                           filed separately with the Commission.

<Page>

                        DETAILED PRODUCT SCHEDULE (#9561)
<Table>
INSTRUCTIONS: PLEASE PROVIDE ALL REQUESTED INFORMATION                                                PLEASE MARK THE APPLICABLE BOX
<S>                                          <C>                                      <C>
Vendor Name:           Pierre Foods, Inc.    PAYMENT TERMS:  Net***days               PRICE BASED ON: order***ship delivery
Address:               9990 Princeton Road   ORDER LEAD TIME:  *** days               VENDOR PROD DESC:   *** Angus Beef Steak
                       Cincinnati, OH 45246  HARDEE'S UNIT OF MEASURE: 28.18# case    VENDOR ITEM #:      9561
Vendor#(HARDEE's to provide - PRMS/PS):      PRICING START DATE: Per Agreement        GL ACCOUNT CODE:
QA Vendor Code #(HARDEE'S TO PROVIDE):       PRICING END DATE:   Per Agreement        HARDEE'S WILL COMPLETE GL ACCT CODE
</Table>

<Table>
<Caption>
                                                                                                                   STORAGE CODE
                                                  MASTER    DETAIL      NET     GROSS                   SHELF   ------------------
ITEM #  ITEM #  ITEM #     ITEM DESCRIPTION        PACK      PACK      WEIGHT   WEIGHT   CUBE   PALLET   LIFE   DRY   REGRIG  FRZN
----------------------------------------------------------------------------------------------------------------------------------
<S>     <C>     <C>  <C>                           <C>    <C>          <C>      <C>      <C>     <C>     <C>    <C>   <C>      <C>
9561                 *** Angus
                     Beef Steak                    ***    ***         28.18    29.68            35      ***                   x
----------------------------------------------------------------------------------------------------------------------------------
                                                 UNIT DIMENSION (LXWXH):  7.64 X 19.883 X 13.195
</Table>

PLEASE MARK THE APPLICABLE BOX

<Table>
<Caption>
UNIT LOADING                        CASES PER PALLET
------------                        ----------------
<S>                                 <C>
/X/ Pallet (40" X 48" GMA)          Tie:           7
/ / Slipsheet (47" X 41")           High:          7
/ / Floor                           Total:        35
/ / Other
/ / CHEP (check with Logistics)
PLEASE MARK THE APPLICABLE BOX
/X/ Pallet Exchange
/ / Other
</Table>

                   PRICING/USAGE INFORMATION

<Table>
<S>                            <C>
EST. ANN. CS. VOL.                    Per Agreement
      3 WEEK USAGE                    Per Agreement
        MIN. ORDER             See Re Distribution Addendum
               FOB                    Varies Weekly
               FRT             See Distribution Addendum
               DEL                    Varies Weekly
          DEL/UNIT
</Table>

PLEASE MARK THE APPLICABLE BOX FOR BOTH AREAS

<Table>
<Caption>
SHIPPING METHOD                       FREIGHT BILLING METHOD
---------------                       ----------------------
<S>                                      <C>
/X/ Vdr Trck/Cmmn. Crrier                / /  Prepaid
/ / Hardee's                             /X/  Prepaid & Add
/ / FFM
/ / MDS
/ / Other:
</Table>

COMMENTS:    Price may be adjusted for additional costs, if any, for Pierre's
             compliance with temperature tracking program.

<Table>
<S>                                  <C>
      VENDOR INFORMATION
ORDER PLACEMENT                      Pierre Foods
---------------
                 Contact Name:       ***
                      Address:       9990 Princeton Road
                                     Cincinnati, OH 45246
                        Phone:       800-534-1604
                          Fax:       513-874-4037
SHIPPING LOCATION
-----------------
                 Contact Name:       ***
                      Address:       9990 Princeton Road
                                     Cincinnati, OH 45246
                        Phone:       800-543-1604
                          Fax:       513-874-4037
</Table>

<Table>
<S>                                                                     <C>                                  <C>
Date:                                                                   Purchasing Agent:                    PA Code:
Reason For Issue:                                                       Inventory Administrator:             IA Code:
</Table>

Omitted portions are indicated by [***].   Confidential information redacted and
                                           filed separately with the Commission.

<Page>

                                    EXHIBIT I

         ANGUS BURGERS (RESOURCE 9561 *** & RESOURCE 9598 ***) PRICING
                                  PIERRE FOODS

PRICING EFFECTIVE WEEK OF 12/09/02 (NEGOTIATED PRICE USING *** RAW MATERIAL
COST)

<Table>
<Caption>
                                          Resource 9561      Resource 9598
                                            Per Pound          Per Pound
***                                           Price              Price
<S>                                <C>          <C>                <C>
Fresh Domestic Angus ***                        $                  $
Fresh Domestic Angus ***                        $                  $
Fresh Angus ***                                 $                  $   ***
Curavis 350 Phosphate                           $   ***            $
        ***                                     $                  $
                                                $                  $
                                                $                  $
                                                $                  $
FORMULA
Fresh Domestic Angus ***              %         $                  $
Fresh Domestic Angus ***              %         $                  $
Fresh Angus ***                       %         $                  $   ***
Curavis 350 Phosphate              ***%         $   ***            $
                                      %         $                  $
        ***                           %         $                  $
                                      %         $                  $
                                                $                  $
                                          -------------      -------------
TOTAL FORMULA COST                              $   *** *          $   ***

YIELD

                                                       %                  %
      ***                                           ***%               ***%
                                                       %                  %
                                          -------------      -------------
TOTAL YIELD LOSS                                    ***% *             ***%

Cook Yield (Div. By)
                                                $                  $
        ***                                     $   ***            $   ***
                                                $                  $

                                                $                  $
                                                $                  $   ***
                                                $   ***            $
                                                $                  $
PROFIT AND CORPORATE OVERHEAD COST              $   ***            $   ***
        ***
                                                $   ***            $   ***
TOTAL PRODUCT COST                              $   ***            $   ***

TOTAL***COST/CASE:                              $   ***            $   ***
</Table>

* Any changes to formulation will affect the formula cost and yields.
  Resource 9561 28.18 lbs / case
  Resource 9598 26.48 lbs / case

contains trade secrets proprietary to Pierre Foods, Inc. Unauthorized
reproduction or disclosure is strictly prohibited and may result in serious
legal consequences. Receipt or possession of this document does not grant the
right to reproduce the document, to disclose its contents, or to use such
contents in any way.

 5/3/2004 2:53 PM                             Angus Pricing Formula to Hardees1

Omitted portions are indicated by [***].   Confidential information redacted and
                                           filed separately with the Commission.

<Page>

                                   EXHIBIT I-A

          ANGUS BURGERS (RESOURCE 9561 *** & RESOURCE 9598 ***) PRICING
                                  PIERRE FOODS

Pricing Effective Week of 5/1/04 (Negotiated Price Using *** Raw Material Cost)

<Table>
<Caption>
***                                       Resource 9561      Resource 9598
                                            Per Pound          Per Pound
                                              Price              Price
<S>                                <C>          <C>                <C>
Fresh Domestic Angus ***                        $                  $
Fresh Domestic Angus ***                        $                  $
Fresh Angus ***                                 $                  $
Curavis 350 Phosphate                           $   ***            $   ***
***                                             $                  $
                                                $                  $
                                                $                  $
                                                $                  $

FORMULA
Fresh Domestic Angus ***              %         $                  $
Fresh Domestic Angus ***              %         $                  $
Fresh Angus ***                       %         $                  $
Curavis 350 Phosphate              ***%         $   ***            $   ***
***                                   %         $                  $
                                      %         $                  $
                                      %         $                  $
                                                $                  $
                                          -------------      -------------
TOTAL FORMULA COST                              $   *** *          $   ***

YIELD

                                                       %                  %
***                                                 ***%               ***%
                                                       %                  %
                                          -------------      -------------
TOTAL YIELD LOSS                                    ***% *             ***%

Cook Yield (Div. By)                                ***% *             ***%
                                                $                  $
***                                             $   ***            $   ***
                                                $                  $

                                                $                  $
                                                $                  $
                                                $   ***            $   ***
                                                $                  $

PROFIT AND CORPORATE OVERHEAD COST              $   ***            $   ***

***
                                                $   ***            $   ***

TOTAL PRODUCT COST                              $                  $
                                          -------------      -------------
TOTAL***COST/CASE:                              $   ***            $   ***
                                          -------------      -------------
</Table>

* Any changes to formulation will affect the formula cost and yields.
  Resource 9561 28.18 lbs/case
  Resource 9598 26.48 lbs/case
  Effective 5/1/04

CONFIDENTIAL: This document contains trade secrets proprietary to Pierre Foods,
Inc. Unauthorized reproduction or disclosure is strictly prohibited and may
result in serious legal consequences. Receipt or possession of this document
does not grant the right to reproduce the document, to disclose its contents, or
to use such contents in any way.

5/3/2004 2:52 PM                             Angus Pricing Formula to Hardees1

  Omitted portions are indicated by [***]. Confidential information redacted and
                                           filed separately with the Commission.

<Page>

                                   EXHIBIT II

January 22, 2004

*** Angus Formula for Pierre Foods
All Lean Percentages

    ***

Fresh Domestic ***
Fresh Domestic ***
Fresh Domestic ***
Fresh Domestic ***
Fresh Domestic ***                       ***
Fresh Domestic ***

Select ***                               ***

Delivered Angus prices week of     1/25/2004

                                 ***

Cincinnati, OH                              DELIVERED PRICES

     ***
     ***
     ***
     ***                                    ***
     ***

     ***

Omitted portions are indicated by [***].   Confidential information redacted and
                                           filed separately with the Commission.

<Page>

CKE RESTAURANTS     (C)2003. CKE Restaurants, Inc.
                    This document contains confidential information and trade
                    secrets proprietary to CKE Restaurants, Inc. and receipt or
                    possession of this document does not convey any right to
                    reproduce, to disclose its contents or to manufacture, use,
                    sell or lease anything it may describe. Reproduction,
                    disclosure, manufacture, use, sale or lease without specific
                    authorization of CKE Restaurants.

                    Inc. is strictly forbidden.

                          QUALITY ASSURANCE DEPARTMENT

                          FOOD SPECIFICATION WORKSHEET

                                    HARDEE'S

        PRODUCT: Burger, Angus ***

        SPECIFICATION #: MBM # 38982, FFM #: 1524

       SUPERSEDES: None   Page 1 of 14   EFFECTIVE DATE: 04/29/04  SPEC BOOK: A

SUPPLEMENT:
     Formula
     Confidentiality Disclosure Agreement
     Label/Case Printing Requirements
     Mold Plate data Sheet
     USDA Schedule ***
     USDA Meat Re-inspection Guidelines- (USDA Chart 18.1)
     CKE Restaurants, Inc. E. Coli 0157:H7/Micro Sampling Program
     CKE Restaurants, Inc. Beef Angus, Boneless Combos/Fresh Raw Material
     Specification.

FUNCTION/USE:    A fully cooked chopped beef steak/burger patty made from Angus
                 Beef to be used in Hardee's Restaurants pursuant to an Amended
                 and Restated Agreement, an Amended and Restated Confidentiality
                 Agreement, and an Amended and Restated Formula Development
                 Agreement between Hardees's Food Systems, Inc. ("Hardees's")
                 and Pierre Foods, Inc. ("Vendor") all effective December 1,
                 2002 (collectively the "Agreement"). To the extent of any
                 conflict between these specifications and the Agreement, the
                 Agreement shall control.

PRODUCT DESCRIPTION:   Individually frozen, *** Angus chopped beefsteak
                       (chopped and formed) without grill marks. It is to be
                       thawed under refrigeration to a maximum of *** and
                       heat surface temperature to *** for a minimum of ***.

REGULATORY REQUIREMENTS:

-  A CONTINUING GUARANTY LETTER MUST BE ON FILE STATING THAT THIS PRODUCT MEETS
   ALL STANDARDS FOR HUMAN CONSUMPTION AND CONFORMS IN EVERY RESPECT TO THE
   PROVISIONS OF THE FEDERAL FOOD, DRUG AND COSMETIC ACT AND THE GENERAL
   REGULATIONS FOR ITS ENFORCEMENT AND THE FEDERAL FAIR PACKAGING AND LABELING
   ACT, OR WITHIN THE MEANING OF ANY STATE AND FOOD AND DRUG LAW; DURING
   PROCUREMENT, PRODUCTION, STORAGE OR TRANSPORTATION.

-  ALL PRODUCTS SHALL BE PRODUCED IN COMPLIANCE WITH 21CFR110, "CURRENT GOOD
   MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD".

-  PESTICIDE RESIDUE:

     IF THIS PRODUCT IS A RAW AGRICULTURAL COMMODITY OR IS PREPARED FROM SUCH A
     COMMODITY, VENDOR'S SPECIAL ATTENTION IS DIRECTED TO THE REQUIREMENT THAT
     PESTICIDE RESIDUES MUST NOT BE IN EXCESS OF THE TOLERANCES, IF ANY, SET
     THEREFORE BY F.D.A. PESTICIDE RESIDUES SHALL BE REMOVED FROM THE RAW
     AGRICULTURAL COMMODITY FROM WHICH THIS MATERIAL HAS BEEN PREPARED TO THE
     EXTENT POSSIBLE IN GOOD MANUFACTURING PRACTICE.

MBM# 38982, FFM# 1524: 03/19/03                                     CONFIDENTIAL
732061

<Table>
<S>                                                <C>
       Omitted portions are indicated by [***].    Confidential information redacted and
                                                   filed separately with the Commission.
</Table>

<Page>

PRODUCT: Burger, Angus Precked ***                SPECIFICATION #: MBM #: 38982,
                                                  FFM# 1524

Page 2 of 14                                                       REVISIONS: 00

-  PRODUCT SHALL MEET OR EXCEED ANY REQUIREMENTS IN ANY APPLICABLE REGULATIONS.

-  THIS PRODUCT MUST COMPLY WITH CALIFORNIA'S HEALTH AND SAFETY CODE, SECTION
   25249.5, CALIFORNIA'S SAFE DRINKING WATER AND TOXIC ENFORCEMENT ACT OF 1986,
   COMMONLY KNOWN AS "PROPOSITION 65," OR APPLICABLE STATE REGULATIONS.

RAW MATERIALS:

Ingredients: Angus Beef, Salt  ***                     Sodium Phosphates, Spices

   ANGUS BEEF: Chemical Lean (CL) must be within +/- 2% fat of purchased and
   stated label claim. Must be from Angus Cattle that complies with the
   following USDA Schedules: ***, and CKE Restaurants Inc. raw materials spec,
   Beef Angus Trimmings, boneless Combos/Fresh.

     A) Frozen Angus Beef ***:
          1) Target fat content of *** +/- 2%.
          2) ***.
          3) Must be from USDA ***.
          4) At time of receipt, frozen product must be 10 DEG. F or less.
          5) Receiving: Frozen less than 90 days at time of our receipt.

     B) *Fresh Angus Beef ***:
          1) Target Fat content +/- 2%.
          2) ***.
          3) At time of receipt, fresh product must be 40 DEG. F or less.
          4) Receiving: Fresh less than *** days from bone date.

     C) *Fresh Angus Beef ***:
          1) Target Fat Content of *** +/- 2%
          2) ***.
          3) At time of receipt, fresh product must be 40 DEG. F or less.
          4) Receiving: Fresh less than *** days from bone date.

     * Angus Beef will be combined based on fat content to target *** fat
     content in the overall meat mix using the three meats.

     NOTE: Applies to all of the above:

          1) Trimming must be from an USDA inspected and/or certified facility.
          2) Trimming must be in compliance with all US regulations
             governing residues of pesticides, medications, or growth hormone.
          3) Trimmings must be free from the following defects (bone, bone
             chips, cartilage, bruises, blood clots, exposed excessive
             tendons, ingesta, and hair).
          4) There shall be no evidence of off condition or foreign materials.
          5) Microbiological standards must be met.
          6) All manufacturing plants must have HACCP programs.
          7) Packaging must provide protection from exposure and no metal
             fasteners are to be used.
          8) The following ingredients are not allowed for use in Hardee's Angus
             Patties:
                         a) Partially defatted beef tissue.
                         b) Added fat such as cod fat, kidney fat, heart fat,
                            pelvic fat.
                         c) Trim with less than 15% attached lean.
                         d) Meat from Advanced Meat Recovery Systems (ARM's).
                         e) Meat from Lean Finely Textured Beef (LFTB).
                         f) Head meat, cheek meat, and weasand meat.
                         g) Mechanically separated Meat.
                         h) Meat from downer cattle.

<Table>
<S>                                                     <C>
MBM# 38982, FFM# 1524: 03/19/03                                           CONFIDENTIAL
             Omitted portions are indicated by [***].   Confidential information redacted and
                                                        filed separately with the Commission.
</Table>

<Page>

PRODUCT: Burger, Angus Precked ***                SPECIFICATION #: MBM #: 38982,
                                                  FFM# 1524

Page 3 of 14                                                    REVISIONS: 00

            i) Meat from cattle stunned with an air injection system.

SPICES AND INGREDIENTS:

     (As specified in the Pierre Foods Formula)

KEY PROCESSING INFORMATION:

  1) Blend fresh lean/frozen trim/fat meat
  2) Beef is ground, mixed with non-meat additives and chilled (Mix time ***
     mins., + *** min. correction if necessary).
  3) Mix is final ground through *** plate.
  4) Meat mix is formed into patties (temperature *** DEG. F +/- *** DEG. F).
  5) Adjustments are made to produce patties with finished target weight of
     *** oz.
  6) Patties are *** and ***
  7) Patties are ***
     Minimum char on the bottom, individually quick frozen,
  8) Patties are run through ***
  9) Patties are individually quick frozen and packaged. Will meet Pierre Foods
     HACCP/USDA regulations. Patties are produced using the processes,
     formulation, and ingredients described in the Pierre Formula.

POTENTIALLY HAZARDOUS FOOD:  YES

          REASON: According to the US FDA Food Code, this product is potentially
          a hazardous food because the water activity is 0.95 and the pH is
          above 4.6. Internal temperatures and related bacteria log kill will be
          controlled by the "Certificate of Process Program" and labeled
          instructions.

ALLERGEN: None

FINISHED PRODUCT:

<Table>
<Caption>
           QUALITY FACTORS                    TEST METHOD                            TARGET                  TOLERANCES
           ---------------                    -----------                            ------                  ----------
   <S>                                        <C>                                      <C>                        <C>
   RAW GROUND BEEF ONLY (AT PLANT):           Vendor Certification

             Fat                              Food Scan, CEM                           ***%                       +/- ***%
                                              AOAC approved
                                              CKE reference CKE.41
             Protein                          Food Scan, CEM                           ***%                       +/- ***%
                                              AOAC approved
                                              CKE reference CKE.41
             Moisture                         Food Scan, CEM                           ***%                       +/- ***%
                                              AOAC approved
                                              CKE reference CKE.41
             Coarse grind (frozen/fresh)      CKE reference                            *** Plate
                                              CKE.LL
             Fine Grind (mixer grind)         CKE reference                            *** Plate
                                              CKE.LL
             Net Weight Per Patty             CKE reference                            *** oz/patty               Average
                                              CKE.RR

   COOKED FROZEN PATTY:

             Fat                              AOAC                                     ***%                       +/- ***%

             Protein                          AOAC                                     ***%                       +/- ***%

             Moisture                         AOAC                                     ***%                       +/- ***%
</Table>

Omitted portions are indicated by [***].   Confidential information redacted and
                                           filed separately with the Commission.

<Page>

PRODUCT: Burger, Angus Precked ***                SPECIFICATION #: MBM #: 38982,
                                                  FFM# 1524

Page 4 of 14                                                     REVISIONS: 00

<Table>
             <S>                              <C>                             <C>                                 <C>
             Salt                             AOAC                                     ***%                           ***
                                              CKE reference
                                              CKE.GG
             Count/Case                       Pierre's Process                         ***                            ***
                                              Control/QA
                                              CKE reference CKE.L
             Net Weight/patty                 Pierre's Process                         ***                        +/- ***
                                              Control/QA
                                              CKE reference
                                              CKE.RR
             Dimensions:                      Pierre's Process                See template
                                              Control/QA
                 *"natural" shape.

                    *Length                   Pierre's Process                         ***                        +/- ***
                                              Control/QA
                                              CKE reference
                                              CKE.LL
                    *Width                    Pierre's Process                         ***                        +/- ***
                                              Control/QA
                                              CKE reference
                                              CKE.LL
                    Thickness                 Pierre's Process                         ***                        +/- ***
                                              Control/QA
                                              CKE reference
                                              CKE.LL
             Odor/Flavor                      Organoleptic                             ***

             Color                            Visual                                   ***

             Texture                          Organoleptic                             ***

               Shape/General Appearance       Visual                                   ***
</Table>

<Table>
<S>                                                    <C>
MBM# 38982, FFM# 1524: 03/19/03                                         CONFIDENTIAL

            Omitted portions are indicated by [***].   Confidential information redacted and
                                                       filed separately with the Commission.
</Table>

<Page>

PRODUCT: Burger, Angus Precked ***                SPECIFICATION #: MBM #: 38982,
                                                  FFM# 1524

Page 5 of 14                                                   REVISIONS: 00

FINISHED PRODUCT (CON'T) :
--------------------------

<Table>
<Caption>
    QUALITY FACTORS                      TEST METHOD              TARGET
    ---------------                      -----------              ------
 <S>                                     <C>                            <C>
 HEATED ON CHARBROILER:

   Heat Time                             Hardee's OPM                   ***

   Internal temperature                  CKE.HHH                        ***

   Yield                                 CKE.KK                         ***

   Color                                 Visual                         ***

   Flavor                                Organoleptic                   ***

   Odor                                  Organoleptic                   ***

   Texture                               Organoleptic                   ***

   Structure                             Visual                         ***

   General Appearance                    Visual                         ***

   Handling: Feed / Removal              Hardee's OPM                   ***
</Table>

DEFECTS:

<Table>
   <S>                                   <C>                      <C>
   Char specks                           Visual                   Less than ***% defects. see picture std.

   Heavy fat cover on top patty          Visual                   Less than ***% defects. see picture std.

   Cracks/fissures or holes in burger    Visual                   Less than ***% defects. see picture std.

   Broken pieces, falls apart upon
   cooking                               Visual                   Less than ***% per load

   Lips                                  Visual                   No more than ***% from the edge

   Misshapen                             Visual                   Less than ***% defective. See template
</Table>

   NOTE: TOTAL OF ALL *DEFECTS SHALL NOT EXCEED ***%, BASED ON BOX PIECE COUNT.

             -   MULTIPLE DEFECTS ON ONE PATTY WILL BE CONSIDERED AS ONE DEFECT.

<Table>
<Caption>
MICROBIOLOGICAL:                         TEST METHOD              STANDARD               REJECT LEVEL
                                         -----------              --------               ------------
   <S>                                   <C>                      <C>                    <C>
   APC                                   AOAC*                    LESS THAN ***/g        GREATER THAN ***/g

   Coliform                              AOAC*                    LESS THAN ***/g        GREATER THAN ***/g

   E.COLI                                AOAC*                    LESS THAN ***/g        GREATER THAN ***/g

   S.AUREUS (coagulase pos.)             AOAC*                    LESS THAN ***/g        GREATER THAN ***/g
</Table>

<Table>
<S>                                                    <C>
MBM# 38982, FFM# 1524: 03/19/03                                       CONFIDENTIAL

            Omitted portions are indicated by [***].   Confidential information redacted and
                                                       filed separately with the Commission.
</Table>

<Page>

PRODUCT: Burger, Angus Precked ***                SPECIFICATION #: MBM #: 38982,
                                                  FFM# 1524

Page 6 of 14                                                    REVISIONS: 00

<Table>
   <S>                                   <C>                      <C>                    <C>
   SALMONELLA sp.                        AOAC*                    ***                    *** g

   LISTERIA sp.                          AOAC*                    ***                    *** g

   E.COLI 0157:H7                        USDA-Petrifilm           ***                    *** g
</Table>

*AOAC METHOD OR EQUIVALENT

***

PACKAGING:

<Table>
<Caption>
   QUALITY FACTORS                       TEST METHOD              TARGET
   --------------                        -----------              ------
   <S>                                   <C>                      <C>
   CASE:

      Gross Weight                       CKE.QQ                   *** lbs.

      Net Weight                         CKE.RR                   *** lbs. (based on ***. count)

      Dimensions                         CKE.LL                   19.9" x 13.2" x 7.6"

      Cube                               CKE.LL                   1.16 cubic feet

      Burst Strength                     Visual                   200 lbs.

   Type/Style                            Visual                   Corrugated Cardboard

      Closure                            Visual                   No staples, metal ties, nails or other metallic
                                                                  devices allowed.
   Pallet                                Visual                   7 per layer, 5 high

   Bag/Liner

       Type/Style                        Visual                   Polyethylene. Covers entire product.

      Closure                            Visual                   No staples, metal ties, nails or other metallic
                                                                  devices allowed.
</Table>

FOREIGN MATERIAL:

<Table>
              <S>                                                 <C>
              RODENT HAIR, FILTH, METAL**, WOOD, GLASS, ETC.      None
              **Metal detection equipment is required.            Minimum sensitivity of *** mm for
                                                                  ferrous and non-ferrous, and *** mm
                                                                  for stainless steel or equivalent.
</Table>

SHELF LIFE:

<Table>
   <S>                                   <C>                      <C>
   Maximum days guaranteed               Visual                   *** days

   Minimum number of days remaining      Visual                   *** days
   at time of delivery to Distribution
   Centers.
</Table>

<Table>
<S>                                                    <C>
MBM# 38982, FFM# 1524: 03/19/03                                          CONFIDENTIAL
            Omitted portions are indicated by [***].   Confidential information redacted and
                                                       filed separately with the Commission.
</Table>

<Page>

PRODUCT: Burger, Angus Precked ***                  SPECIFICATION#: MBM#: 38982,
                                                    FFM# 1524

Page 7 of 14                                                     REVISIONS: 00

CODE DATE: WILL BE AN OPEN CODE DATE WITH *** VENDOR INITIALS, MONTH, DAY,
           YEAR, BATCH OR LINE NUMBER. SEE CKE RESTAURANTS, INC. CODE DATE
           FORMAT. PRINTED AND VISIBLE ON EXTERIOR SIDE PANEL OF CASE WHERE
           PALLETIZED.

<Table>
   <S>                                   <C>                      <C>
   Use Thru Date                         Visual

   * Bar Code                            Visual                   Code 128 and/or equivalent
</Table>

* DELIVERIES TO CKE RESTAURANTS, INC. OWNED DISTRIBUTION CENTERS ONLY.

IDENTIFICATION: LABEL FORMAT:  GENERIC LABEL, CKE RESTAURANTS, INC. FORMAT OR
                VENDOR LABEL

<Table>
   <S>                                   <C>                      <C>
   * Bar code                            Visual                   UPC- A and/or equivalent
</Table>

* DELIVERIES TO CKE RESTAURANTS, INC. OWNED DISTRIBUTION CENTERS ONLY.

STORAGE: TEMPERATURE REQUIREMENTS

<Table>
<S>                                      <C>                      <C>
   Freezer                               Visual/Thermometer       Less than 10 DEG.F

MBM# 38982, FFM# 1524: 03/19/03                                         CONFIDENTIAL
            Omitted portions are indicated by [***].   Confidential information redacted and
                                                       filed separately with the Commission.
</Table>

<Page>

PRODUCT: Burger, Angus Precked ***                 SPECIFICATION #: MBM #: 38982
                                                   FFM# 1524

Page 8 of 14                                                    REVISIONS: 00

SHIPPING: TEMPERATURE REQUIREMENTS. ALL RAW INGREDIENTS AND FINISHED PRODUCT
          SHALL BE TRANSPORTED IN TRUCKS/TRAILERS, WHICH ARE CLEAN, AND IN GOOD
          WORKING ORDER.

<Table>
   <S>                                   <C>                      <C>
   Freezer trucks/containers             Visual/Thermometer       Less than 10 DEG. F
</Table>

   NOTE:

      - Manifest of production code dates faxed prior to delivery of product.

      - Temperature recorders (for trailers) required upon request.

      - Product will be released to ship based on the vendor's QA results. CKE
        results will be used to monitor Pierre system and products and to ensure
        compliance with specifications.

      - CKE Product rejection procedure:

        - ***.
        - ***.

        - ***.

HANDLING:

        Good Manufacturing Practices.

INGREDIENT / LABEL DECLARATION:

   BEEF, SALT  ***                                            SODIUM PHOSPHATES,
   SPICES.

NUTRITIONAL INFORMATION (Must be provided by vendor or other arrangements
approved by CARL KARCHER ENTERPRISES):

<Table>
<Caption>
                                                         % Daily Value
        <S>                                       <C>               <C>
        Serving Size.....................         ***g
        Total Calories...................         ***
        Calories from Fat................         ***
        Total Fat........................         ***g              ***%
        Saturated Fat....................         ***g              ***%
        Cholesterol......................         ***mg             ***%
        Sodium Per Serving...............         ***mg             ***%
</Table>

<Table>
<S>                                                    <C>
MBM# 38982, FFM# 1524: 03/19/03                                         CONFIDENTIAL
            Omitted portions are indicated by [***].   Confidential information redacted and
                                                       filed separately with the Commission.
</Table>

<Page>

PRODUCT: Burger, Angus Precked ***                 SPECIFICATION #: MBM #: 38982
                                                   FFM# 1524

Page 9 of 14                                                     REVISIONS: 00

        Total Carbohydrate...............         ***g              ***%
        Sugars...........................         ***g
        Dietary Fiber....................         ***g
        Protein..........................         ***g
        Vitamin A........................                           ***%
        Vitamin C........................                           ***%
        Iron.............................                           ***%
        Calcium..........................                           ***%

* Percent Daily Values are based on 2,000 Calorie Diet.

FORMULATION: IN ACCORDANCE WITH THE PIERRE FORMULA

REFERENCES:

      AOAC, OFFICIAL METHODS OF ANALYSIS, 16th EDITION, 1997

      AOCS, OFFICIAL AND TENTATIVE METHODS OF THE AMERICAN OIL CHEMISTS'
          SOCIETY, THIRD EDITION, 1983
      CARL KARCHER ENTERPRISES QUALITY ASSURANCE TEST METHODS
      BAM (BACTERIOLOGICAL ANALYTICAL MANUAL), 8TH EDITION, 1998, REVISION A
      USDA FSIS PROCEDURE FOR LISTERIA (Wei Lee), 1987 and E. COLI 0157:H7
          (Okrend and Rosa)
      FOOD CODE BOOK, FDA, U.S. PUBLIC HEALTH SERVICES, 1999

PRIOR TO DELIVERY OF THE FIRST SHIPMENT FROM A NEW SUPPLIER OF A NEW PRODUCT,
THE SUPPLIER MUST APPROVE AND SIGN THE SPECIFICATION. PRODUCT PACKAGING / CASE /
LABELING MUST MEET CKE RESTAURANTS, INC. CASE GRAPHICS GUIDELINES AND BE
APPROVED BY CKE RESTAURANTS, INC. QUALITY ASSURANCE DEPARTMENT.

CKE RESTAURANTS, INC. QUALITY ASSURANCE DEPARTMENT MUST BE GIVEN PRIOR
NOTIFICATION IF THE PLANT AND/OR LOCATION WHERE THIS PRODUCT IS MADE WILL BE
CHANGED. IN SUCH EVENT, OR PURSUANT TO SUPPLIER'S REQUEST TO TRANSFER PRODUCTION
TO AN UNAPPROVED PLANT, SUPPLIER SHALL REIMBURSE CKE RESTAURANT, INC. FOR ALL
REASONABLE COSTS ASSOCIATED WITH APPROVING AN ALTERNATE OR SECONDARY PLANT OR
LOCATION, UNLESS APPROVAL OF THE ALTERNATE OR SECONDARY PLANT OR LOCATION IS
INITIATED SOLELY BY CKE RESTAURANTS, INC.

ANNOUNCED MONITORING AND/OR FACILITY INSPECTION BY CKE RESTAURANTS, INC. QUALITY
ASSURANCE PERSONNEL MAY OCCUR AT ANY TIME DURING OPERATING HOURS.

VENDOR SHALL MAINTAIN EFFECTIVE PRODUCT QUALITY AND PRODUCT SAFETY PROGRAM TO
MONITOR PRODUCT CONSISTENCY, SPECIFICATION COMPLIANCE, MANUFACTURING RISK
POINTS, EMPLOYEE HYGIENE AND PLANT SANITATION. PLANT SANITATION INCLUDES AN
ENVIRONMENTAL AEROBIC PLATE COUNT AND LISTERIA CONTROL PROGRAM. A COPY OF THE
BI-ANNUAL THIRD PARTY AUDITS ON PRODUCT SAFETY AND PRODUCT QUALITY PROGRAMS
INCLUDING A PRODUCT RECALL PROCEDURE MUST BE ON FILE WITH THE CKE RESTAURANTS,
INC. QUALITY ASSURANCE DEPARTMENT. FINISHED PRODUCT MUST PASS THROUGH AN
OPERATIONAL AUTOMATIC REJECTION TYPE METAL DETECTOR.

MANUFACTURERS SHIPPING TEMPERATURE SENSITIVE PRODUCTS THAT ARE DELIVERED WITH A
RADIOUS GREATER THAN TWO (2) HOURS OR A HUNDRED (100) MILES FROM THE NEAREST
DISTRIBUTION CENTER ARE

<Table>
<S>                                                    <C>
MBM# 38982, FFM# 1524: 03/19/03                                         CONFIDENTIAL
            Omitted portions are indicated by [***].   Confidential information redacted and
                                                       filed separately with the Commission.
</Table>

<Page>

PRODUCT: Burger, Angus Precked ***                 SPECIFICATION #: MBM #: 38982
                                                   FFM# 1524

Page 10 of 14                                                    REVISIONS: 00

REQUIRED TO IMPLEMENT A TEMPERATURE TRACKING AND RECORDING PROGRAM. THE ABOVE
PRODUCT SPECIFICATION WILL NEED TO BE MODIFIED AS NEW TECHNOLOGY AND TECHNIQUES
BECOME AVAILABLE BEFORE ANY CHANGES ARE MADE, TEST SAMPLES MUST BE PRODUCED AND
APPROVED BY CKE.

A MAINFEST OF CODE DATES WITH THE CORRESPONDING NUMBER OF CASES MUST BE
SUBMITTED WITH PRODUCT SHIPMENT TO CKE RESTAURANTS, INC. APPROVED DISTRIBUTION
CENTERS.

ADDRESS OF CKE RESTAURANTS, INC. QUALITY ASSURANCE DEPARTMENT:

                              CKE RESTAURANTS, INC.
                          QUALITY ASSURANCE DEPARTMENT
                             401 W. CARL KARCHER WAY
                                ANAHEIM, CA 92803
                         PH: (714) 774-5796 EXT: 7107
                               FAX: (714) 780-6255

ACKNOWLEDGE AND AGREE:

HARDEE'S FOOD SYSTEMS, INC.                        PIERRE FOODS INC.

BY: /s/ John Dunion                                BY: /s/ Robert Naylor
    --------------------------------                   -------------------------
John Dunion                                        Robert Naylor
Executive Vice President                           Senior Vice President -Sales

Distribution:

QA Department Anaheim, St Louis, Santa Barbara, Manteca

DISTRIBUTION:

Q.A. Department: Anaheim, St. Louis, Santa Barbara, Manteca.
F:\TSG\PIERRE\HARDEE'S\Hardee's Final\Amended and Revised Exhibits\Hardee's
Quality Assurance Dept Food Spec Worksheet4.1.clean.DOC

<Table>
<S>                                                    <C>
MBM# 38982, FFM# 1524: 03/19/03                                         CONFIDENTIAL
            Omitted portions are indicated by [***].   Confidential information redacted and
                                                       filed separately with the Commission.
</Table>

<Page>

PRODUCT: Burger, Angus Precked ***                SPECIFICATION #: MBM #: 38981,
                                                  FFM# 1522

Page 1 of 14                                                     REVISIONS: 00

               (C) 2003 CKE Restaurant. Inc.
               This Document contains confidential information and trade secrets
               proprietary to CKE Restaurants, Inc. and receipt or possession of
               this document does not convey any right to reproduce, to disclose
               its contents or to manufacture, use, sell or lease anything it
               may describe. Reproduction disclosure, manufacture, use sale or
               lease without specific authorization of CKE Restaurants, Inc. is
               strictly forbidden.

                          QUALITY ASSURANCE DEPARTMENT

                          FOOD SPECIFICATION WORKSHEET

                                    HARDEE'S

           Product: Burger Precooked, Angus Beefsteak ***

                    Specification #: MBM # 38981, FFM #: 1522

    SUPERSEDES: None    Page 1 of 9    EFFECTIVE DATE 04/27/04    SPEC. BOOK: A

SUPPLEMENT:
      Formula
      Confidentiality Disclosure Agreement
      Label/Case Printing Requirements
      Mold Plate data Sheet-
      USDA Schedule ***
      USDA Meat Re-inspection Guidelines- (USDA Chart 18.1)
      CKE Restaurants, Inc. E. Coli 0157:H7/Micro Sampling Program
CKE Restaurants, Inc. Beef Angus, Boneless Combos/Fresh Raw Material
Specification.

FUNCTION/USE:  A fully cooked chopped beef steak/burger patty made from Angus
               Beef to be used in Hardee's Restaurants pursuant to an Amended
               and Restated Agreement, an Amended and Restated Confidentiality
               Agreement, and an Amended and Restated Formula Development
               Agreement between Hardee's Food Systems, Inc. ("Hardee's") and
               Pierre Foods, Inc ("Vendor") all effective December 1, 2002
               (collectively the "Agreement"). To the extent of any conflict
               between these specifications and the Agreement, the Agreement
               shall control.

PRODUCT DESCRIPTION:   Individually frozen, *** Angus chopped beefsteak
                       (chopped and formed) without grill marks. It is to be
                       thawed under refrigeration to a maximum of *** and heat
                       surface temperature to *** for a minimum of ***.

REGULATORY REQUIREMENTS:

-  A CONTINUING GUARANTY LETTER MUST BE ON FILE STATING THAT THIS PRODUCT MEETS
   ALL STANDARDS FOR HUMAN CONSUMPTION AND CONFORMS IN EVERY RESPECT TO THE
   PROVISIONS OF THE FEDERAL FOOD, DRUG AND COSMETIC ACT AND THE GENERAL
   REGULATIONS FOR ITS ENFORCEMENT AND THE FEDERAL FAIR PACKAGING AND LABELING
   ACT, OR WITHIN THE MEANING OF ANY STATE AND FOOD AND DRUG LAW; DURING
   PROCUREMENT, PRODUCTION, STORAGE OR TRANSPORTATION.

-  ALL PRODUCTS SHALL BE PRODUCED IN COMPLIANCE WITH 21CFR110, "CURRENT GOOD
   MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD".

-  PESTICIDE RESIDUE:

      IF THIS PRODUCT IS A RAW AGRICULTURAL COMMODITY OR IS PREPARED FROM SUCH A
      COMMODITY, VENDOR'S SPECIAL ATTENTION IS DIRECTED TO THE REQUIREMENT THAT
      PESTICIDE RESIDUES MUST NOT BE IN EXCESS OF THE TOLERANCES, IF ANY, SET
      THEREFORE BY F.D.A. PESTICIDE RESIDUES SHALL BE REMOVED FROM THE RAW
      AGRICULTURAL COMMODITY FROM WHICH THIS MATERIAL HAS BEEN PREPARED TO THE
      EXTENT POSSIBLE IN GOOD MANUFACTURING PRACTICE.

<Table>
<S>                                                <C>
        Omitted portions are indicated by [***].   Confidential information redacted and
732023                                             filed separately with the Commission.
</Table>

<Page>

PRODUCT: Burger, Angus Precked ***                SPECIFICATION #: MBM #: 38981,
                                                  FFM# 1522

Page 2 of 14                                                     REVISIONS: 00

-  PRODUCT SHALL MEET OR EXCEED ANY REQUIREMENTS IN ANY APPLICABLE REGULATIONS.

-  THIS PRODUCT MUST COMPLY WITH CALIFORNIA'S HEALTH AND SAFETY CODE, SECTION
   25249.5, CALIFORNIA'S SAFE DRINKING WATER AND TOXIC ENFORCEMENT ACT OF 1986,
   COMMONLY KNOWN AS "PROPOSITION 65," OR APPLICABLE STATE REGULATIONS.

RAW MATERIALS:

Ingredients: Angus Beef, Salt    ***                   Sodium Phosphates, Spices

   Angus Beef: Chemical Lean (CL) must be with +/-2% fat of purchased and stated
   label claim. Must be from Angus Cattle that complies with the following USDA
   Schedules : *** and CKE RESTAURANTS Inc. Raw materials Spec, Beef Angus
   Trimmings, boneless Combos/Fresh.

      A) Frozen Angus Beef ***:

             1) Target fat content of *** +/-2%.
             2) ***.
             3) Must be from USDA ***.
             4) At time of receipt, frozen product must be 10 DEG. F or less.
             5) Receiving: Frozen less than 90 days at time of our receipt.

      B) *Fresh Angus Beef ***:
             1) Target Fat content +/-2%.
             2) ***.
             3) At time of receipt, fresh product must be 40 DEG. F or less.
             4) Receiving: Fresh less than *** days from bone date.

      C) *Fresh Angus Beef ***:

             1) Target Fat content of *** +/-2%.
             2) ***.
             3) At time of receipt, fresh product must be 40 DEG. F or less.
             4) Receiving: Fresh less than *** days from bone date.

*Angus Beef will be combined based on fat content to target *** fat content in
the overall meat mix using the three meats.

NOTE: Applies to all of the above:

             1) Trimming must be from an USDA inspected and/or certified
                facility.
             2) Trimming must be in compliance with all US regulations governing
                residues of pesticides, medications or growth hormone.
             3) Trimming must be free from the following defects (bone, bone
                chips, cartilage, bruises, blood clots, exposed excessive
                tendons, ingesta, and hair).
             4) There shall be no evidence of off condition or foreign
                materials.
             5) Microbiological standards must be met.
             6) All manufacturing plants must have HACCP programs.
             7) Packaging must provide protecion from exposure and no metal
                fasteners are to be used.
             8) The following ingredients are not allowed for use in Hardee's
                Angus Patties:

                             a) Partially defatted beef tissue.
                             b) Added fat such as cod fat, kidney fat, heart
                                fat, pelvic fat.
                             c) Trim with less that 15% attached lean.
                             d) Meat from Advanced Meat Recovery System (ARM's).
                             e) Meat from Lean Finely Texture Beef (LFTB).
                             f) Head meat, cheek meat, and weasand meat.
                             g) Mechanically separated Meat.

<Table>
<S>                                                 <C>
        Omitted portions are indicated by [***].    Confidential information redacted and
732023                                              filed separately with the Commission.
</Table>

<Page>

PRODUCT: Burger, Angus Precked ***                SPECIFICATION #: MBM #: 38981
                                                  FFM# 1522

Page 1 of 14                                                     REVISIONS: 00

             h) Meat from downer cattle.
             i) Meat from cattle stunned with an air injection system.

      SPICES AND INGREDIENTS:

      (As specified in the Pierre Foods Formula)

KEY PROCESSING INFORMATION:

   1)   Blend fresh lean/frozen trim/fat meat
   2)   Beef is ground, mixed with non-meat additives and chilled (Mix time ***
        mins.,+*** min. correction if necessary).
   3)   Mix is final ground through *** plate.
   4)   Meat mix is formed into patties (temperature *** DEG. F
        +/-*** DEG. F).
   5)   Adjustments are made to produce patties with raw target weight of
        *** oz.
   6)   Patties are *** and ***
   7)   Patties are ***. Minimum char on the bottom.
   8)   Patties are run through ***
   9)   Patties are individually quick frozen and packaged. Will meet Pierre
        Foods HACCP/USDA regulations.
Patties are produced using the processes, formulation, and ingredients described
in the Pierre Formula.

POTENTIALLY HAZARDOUS FOOD :        YES

            REASON: According to the US FDA Food Code, this product is
            potentially hazardous food because the water activity is 0.95 and
            the pH is above 4.6. Internal temperatures and related bacteria log
            kill will be controlled by the "Certificate of Process Program" and
            labeled instructions.

ALLERGEN: None

FINISHED PRODUCT:

<Table>
<Caption>
      QUALITY FACTORS                   TEST METHOD                    TARGET                    TOLERANCES
      ---------------                   -----------                    ------                    ----------
<S>                                     <C>                              <C>                        <C>
Raw ground beef only (at plant):        Vendor Certification

     Fat                                Food Scan, CEM AOAC               ***%                      +/- ***%
                                        approved
                                        (CKE reference: CKE.
                                        41)
     Protein                            Food Scan, CEM AOAC                ***%                      +/- ***%
                                        approved
                                        (CKE reference: CKE.41)
     Moisture                           Food Scan, CEM AOAC                ***%                      +/- ***%
                                        approved
                                        (CKE reference: CKE.41)
     Net Weight Per Patty.              (CKE reference: CKE.RR)           *** oz/patty               Average

     Course grind (Frozen/fresh)        (CKE reference: CKE.LL)           *** Plate

     Fine grind (mixer grind)           (CKE reference: CKE.LL)           *** Plate
</Table>

<Table>
      <S>                                        <C>
      Omitted portions are indicated by [***].   Confidential information redacted and
                                                 filed separately with the Commission.
</Table>

<Page>

PRODUCT: Burger, Angus Precked ***                 SPECIFICATION #: MBM #: 38981
                                                   FFM# 1522

Page 4 of 14                                                     REVISIONS: 00

FINISHED PRODUCT (CON'T):

<Table>
<Caption>
     QUALITY FACTORS                    TEST METHOD                    TARGET                    TOLERANCES
     ---------------                    -----------                    ------                    ----------
<S>                                     <C>                          <C>                         <C>
Cooked Frozen Patty:

     Fat                                AOAC                              ***%                       +/-***%

     Protein                            AOAC                              ***%                       +/-***%

     Moisture                           AOAC                              ***%                       +/-***%

     Salt                               AOAC                              ***%                       +/-***%
                                        (CKE reference: CKE.GG)

     Count/Case                         Pierre's Process                  ***                          +***
                                        Control/QA
                                        (CKE reference: CKE.L)
     Net Weight/patty                   Pierre's Process                  *** oz/patty                *** oz
                                        Control/QA
                                        (CKE reference: CKE.RR)
     Dimensions:                        Pierre's Process                 See template
                                        Control/QA
       *"natural" shape.

         *Length                        Pierre's Process                  ***                        +/-***
                                        Control/QA
                                        (CKE reference: CKE.LL)
         *Width                         Pierre's Process                  ***                        +/-***
                                        Control/QA
                                        (CKE reference: CKE.LL
         Thickness                      Pierre's Process                  ***                        +/-***
                                        Control/QA
                                        (CKE reference: CKE.LL)
     Odor/Flavor                        Organoleptic                      ***

     Color                              Visual                            ***

     Texture                            Organoleptic                      ***

     Shape/General Appearance           Visual                            ***
</Table>

HEATED ON CHARBROILER:

<Table>
<S>                                           <C>                               <C>
     Heat Time                                Hardee's OPM                      ***

      Omitted portions are indicated by [***].        Confidential information redacted and
732023                                                filed separately with the Commission.
</Table>

<Page>

PRODUCT: Burger, Angus Precked ***                 SPECIFICATION #: MBM #: 38981
                                                   FFM# 1522

Page 5 of 14                                                    REVISIONS: 00

<Table>
     <S>                                <C>                               <C>
     Internal temperature               CKE.HHH                           ***

     Yield                              CKE.KK                            ***

     Color                              Visual                            ***

     Flavor                             Organoleptic                      ***

     Odor                               Organoleptic                      ***
</Table>

FINISHED PRODUCT (CON'T):
-------------------------

<Table>
<Caption>
     QUALITY FACTORS                    TEST METHOD                    TARGET
     ---------------                    -----------                    ------
<S>                                     <C>                               <C>
HEATED ON CHARBROILER:

     Texture                            Organoleptic                      ***

     Structure                          Visual                            ***

     General Appearance                 Visual                            ***

     Handling: Feed / Removal           Hardee's OPM                      ***
</Table>

DEFECTS:

<Table>
     <S>                                         <C>                     <C>
     Char Specks                                 Visual                  Less than ***% defects. see picture std.

     Heavy fat cover on top patty                Visual                  Less than ***% defects. see picture std.

     Cracks/fissures or holes in burger          Visual                  Less than ***% defects. see picture std.

     Broken pieces, falls apart upon cooking     Visual                  Less than ***% per load

     Lips                                        Visual                  No more than *** from the edge

     Misshapen                                   Visual                  Less than ***% defective. See template
</Table>

      NOTE: TOTAL OF ALL *DEFECTS SHALL NOT EXCEED 6%, BASED ON BOX PIECE COUNT.

              -  MULTIPAL DEFECTS ON ONE PATTY WILL BE CONSIDERED AS ONE DEFECT.

<Table>
<Caption>
MICROBIOLOGICAL:             TEST METHOD                 STANDARD                     REJECT LEVEL
----------------             ------------                --------                     ------------
<S>                          <C>                         <C>                          <C>
    APC                      AOAC*                       LESS THAN ***/g            GREATER THAN ***/g

    Coliform                 AOAC*                       LESS THAN ***/g            GREATER THAN ***/g
</Table>

<Table>
<S>                                                     <C>
        Omitted portions are indicated by [***].        Confidential information redacted and
732023                                                  filed separately with the Commission.
</Table>

<Page>

PRODUCT: Burger, Angus Precked ***                 SPECIFICATION #: MBM #: 38981
                                                   FFM# 1522

Page 6 of 14                                                     REVISIONS: 00

<Table>
   <S>                          <C>                         <C>                          <C>
   E.COLI                       AOAC*                       LESS THAN ***/g               GREATER THAN ***/g

   S. AUREUS (COAGULASE POS.)   AOAC*                       LESS THAN ***/g               GREATER THAN ***/g

   SALMONELLA sp.               AOAC*                       ***                           *** g

   LISTERIA sp.                 AOAC*                       ***                           *** g

   E. COLI 0157:H7              USDA-Petrifilm              ***                           *** g
</Table>

*AOAC METHOD OR EQUIVALENT

***.

PACKAGING:

<Table>
<Caption>
      QUALITY FACTORS        TEST METHOD             TARGET
      ---------------        -----------             ------
      <S>                    <C>                     <C>
      Case:

        Gross Weight         CKE.QQ                  *** lbs.

        Net Weight           CKE.RR                  *** lbs. (based on *** count)

        Dimensions           CKE.LL                  19.9" x 13.2" x 7.6"

        Cube                 CKE.LL                  1.16 cubic feet

        Burst Strength       Visual                  200 lbs.

      Type/Style             Visual                  Corrugated Cardboard

        Closure              Visual                  No staples, metal ties, nails or other metallic
                                                     devices allowed.
        Pallet               Visual                  7 per layer, 5 high.

      Bag/Liner

        Type/Style           Visual                  Polyethylene. Covers entire product.

        Closure              Visual                  No staples, metal ties, nails or other metallic
                                                     devices allowed.
</Table>

FOREIGN MATERIAL:

<Table>
        <S>                                                            <C>
        RODENT HAIR, FILTH, METAL**, WOOD, GLASS, ETC.                 None.
        **Metal detection equipment is required.                       Minimum sensitivity of *** mm for
                                                                       ferrous and non-ferrous, and *** mm
                                                                       for stainless steel or equivalent.
</Table>

<Table>
<S>                                                <C>
        Omitted portions are indicated by [***].   Confidential information redacted and
732023                                             filed separately with the Commission.
</Table>

<Page>

PRODUCT: Burger, Angus Precked ***                 SPECIFICATION #: MBM #: 38981
                                                   FFM# 1522

Page 7 of 14                                                     REVISIONS: 00

SHELF LIFE:
<Table>
      <S>                                               <C>                      <C>
      Maximum days guaranteed                           Visual                   *** days

      Minimum number of days remaining at time of       Visual                   *** days
      delivery to Distribution Centers.
</Table>

CODE DATE: WILL BE AN OPEN CODE DATE WITH *** VENDOR INITIALS, MONTH, DAY, YEAR,
           BATCH OR LINE NUMBER. SEE CKE RESTAURANTS, INC. CODE DATE FORMAT.
           PRINTED AND VISIBLE ON EXTERIOR SIDE PANEL OF CASE WHERE PALLETIZED.

<Table>
      <S>                                               <C>                      <C>
      Use Thru Date                                     Visual

      * Bar Code                                        Visual                   Code 128 and/or equivalent
</Table>

* DELIVERIES TO CKE RESTAURANTS, INC. OWNED DISTRIBUTION CENTERS ONLY.

IDENTIFICATION: LABEL FORMAT: GENERIC LABEL, CKE RESTAURANTS, INC. FORMAT OR
                VENDOR LABEL
<Table>
      <S>                                               <C>                      <C>
      * Bar Code                                        Visual                   UPC-- A and/or equivalent
</Table>

* DELIVERIES TO CKE RESTAURANTS, INC. OWNED DISTRIBUTION CENTERS ONLY.

STORAGE:  TEMPERATURE REQUIREMENTS.

<Table>
      <S>                                               <C>                      <C>
      Freezer                                           Visual/Thermometer       Less than 10 DEG. F
</Table>

SHIPPING: TEMPERATURE REQUIREMENTS. ALL RAW INGREDIENTS AND FINISHED PRODUCT
          SHALL BE TRANSPORTED IN TRUCKS/TRAILERS, WHICH ARE CLEAN, AND IN GOOD
          WORKING ORDER.
<Table>
      <S>                                               <C>                      <C>
      Freezer trucks/containers                         Visual/Thermometer       Less than 10 DEG. F
</Table>

      NOTE:

         -  Manifest of production code dates faxed prior to delivery of
            product.

         -  Temperature recorders (for trailers) required upon request.

         -  Product will be released to ship based on the vendor's QA results.
            CKE's results will be used to monitor Pierre system and products and
            to ensure compliance with specifications.

         -  CKE Product rejection procedure:

            -  ***.

            -  ***.

            -  ***.

<Table>
<S>                                                 <C>
         Omitted portions are indicated by [***].   Confidential information redacted and
732023                                              filed separately with the Commission.
</Table>

<Page>

PRODUCT: Burger, Angus Precked ***                 SPECIFICATION #: MBM #: 38981
                                                   FFM# 1522

Page 8 of 14                                                     REVISIONS: 00

HANDLING:

          Good Manufacturing Practices.

INGREDIENT / LABEL DECLARATION:

     BEEF, SALT  ***                                          SODIUM PHOSPHATES,
     SPICE.

NUTRITIONAL INFORMATION (Must be provided by vendor or other arrangements
approved by CARL KARCHER ENTERPRISES):

<Table>
<Caption>
                                                             % Daily Value

          <S>                                         <C>              <C>
          Serving Size ....................           ***g
          Total Calories ..................           ***
          Calories from Fat ...............           ***
          Total Fat .......................           ***g             ***%
          Saturated Fat ...................           ***g             ***%
          Cholesterol .....................           ***mg            ***%
          Sodium Per Serving ..............           ***mg            ***%
          Total Carbohydrate ..............           ***g             ***%
          Sugars ..........................           ***g
          Dietary Fiber ...................           ***g
          Protein .........................           ***g
          Vitamin A .......................                            ***%
          Vitamin C .......................                            ***%
          Iron ............................                            ***%
          Calcium .........................                            ***%
</Table>

* Percent Daily Values are based on 2,000 Calorie Diet.

FORMULATION: IN ACCORDANCE WITH THE PIERRE FORMULA

REFERENCES:

          AOAC, OFFICIAL METHODS OF ANALYSIS, 16th EDITION, 1997
          AOCS, OFFICIAL AND TENTATIVE METHODS OF THE AMERICAN OIL CHEMISTS'
              SOCIETY, THIRD EDITION, 1983
          CARL KARCHER ENTERPRISES QUALITY ASSURANCE TEST METHODS
          BAM (BACTERIOLOGICAL ANALYTICAL MANUAL), 8TH EDITION, 1998, REVISION A
          USDA FSIS PROCEDURE FOR LISTERIA (Wei Lee), 1987 and E. COLI 0157:H7
              (Okrend and Rosa)
          FOOD CODE BOOK, FDA, U.S. PUBLIC HEALTH SERVICES, 1999

<Table>
<S>                                                 <C>
         Omitted portions are indicated by [***].   Confidential information redacted and
732023                                              filed separately with the Commission.
</Table>

<Page>

PRODUCT: Burger, Angus Precked ***                 SPECIFICATION #: MBM #: 38981
                                                   FFM# 1522

Page 9 of 14                                                     REVISIONS: 00

PRIOR TO DELIVERY OF THIS FIRST SHIPMENT FROM A NEW SUPPLIER OF A NEW PRODUCT,
THE SUPPLIER MUST APPROVE AND SIGN THE SPECIFICATION. PRODUCT PACKAGING / CASE /
LABELING MUST MEET CKE RESTAURANTS, INC. CASE GRAPHICS GUIDELINES AND BE
APPROVED BY CKE RESTAURANTS, INC. QUALITY ASSURANCE DEPARTMENT.

CKE RESTAURANTS, INC. QUALITY ASSURANCE DEPARTMENT MUST BE GIVEN PRIOR
NOTIFICATION IF THE PLANT AND/OR LOCATION WHERE THIS PRODUCT IS MADE WILL BE
CHANGED. IN SUCH EVENT, OR PURSUANT TO SUPPLIER'S REQUEST TO TRANSFER PRODUCTION
TO AN UNAPPROVED PLANT, SUPPLIER SHALL REIMBURSE CKE RESTAURANT, INC. FOR ALL
REASONABLE COSTS ASSOCIATED WITH APPROVING AN ALTERNATE OR SECONDARY PLANT OR
LOCATION, UNLESS APPROVAL OF THE ALTERNATE OR SECONDARY PLANT OR LOCATION IS
INITIATED SOLELY BY CKE RESTAURANTS, INC.

ANNOUNCED MONITORING AND/OR FACILITY INSPECTION BY CKE RESTAURANTS, INC. QUALITY
ASSURANCE PERSONNEL MAY OCCUR AT ANY TIME DURING OPERATING HOURS.

Vendor shall maintain effective PRODUCT QUALITY AND PRODUCT SAFETY PROGRAM TO
MONITOR PRODUCT CONSISTENCY, SPECIFICATION COMPLIANCE, MANUFACTURING RISK
POINTS, EMPLOYEE HYGIENE AND PLANT SANITATION. PLANT SANITATION INCLUDES AN
ENVIRONMENTAL AEROBIC PLATE COUNT AND LISTERIA CONTROL PROGRAM. A COPY OF THE
BI-ANNUAL THIRD PARTY AUDITS ON PRODUCT SAFETY AND PRODUCT QUALITY PROGRAMS
INCLUDING A PRODUCT RECALL PROCEDURE MUST BE ON FILE WITH THE CKE RESTAURANTS,
INC. QUALITY ASSURANCE DEPARTMENT. FINISHED PRODUCT MUST PASS THROUGH AN
OPERATIONAL AUTOMATIC REJECTION TYPE METAL DETECTOR.

MANUFACTURERS SHIPPING TEMPERATURE SENSITIVE PRODUCTS THAT ARE DELIVERED WITH
A RADIOUS GREATER THAN TWO (2) HOURS OR A HUNDRED (100) MILES FROM THE
NEAREST DISTRIBUTION CENTER ARE REQUIRED TO IMPLEMENT A TEMPERATURE TRACKING
AND RECORDING PROGRAM. THE ABOVE PRODUCT SPECIFICATION WILL NEED TO BE
MODIFIED AS NEW TECHNOLOGY AND TECHNIQUES BECOME AVAILABLE. BEFORE ANY
CHANGES ARE MADE, TEST SAMPLES MUST BE PRODUCED AND APPROVED BY CKE.

A MANIFEST OF CODE DATES WITH THE CORRESPONDING NUMBER OF CASES MUST BE
SUBMITTED WITH PRODUCT SHIPMENT TO CKE RESTAURANTS, INC. APPROVED DISTRIBUTION
CENTERS.

ADDRESS OF CKE RESTAURANTS, INC. QUALITY ASSURANCE DEPARTMENT:

                              CKE RESTAURANTS, INC.
                          QUALITY ASSURANCE DEPARTMENT
                             401 W. CARL KARCHER WAY
                                ANAHEIM, CA 92803
                          PH: (717) 774-5796 EXT: 7107
                               FAX: (714) 780-6255

ACKNOWLEDGE AND AGREE:

HARDEE'S FOOD SYSTEM, INC                  PIERRE FOODS INC.

BY: /s/ John Durion                        BY: /s/ Robert Naylor
    ----------------------------               ---------------------------------
John Durion                                Robert Naylor
Executive Vice President.                  Senior Vice President -Sales

Distribution:

QA Department Anaheim, St Louis, Santa Barbara, Manteca

DISTRIBUTION:

Q.A. Department: Anaheim, St. Louis, Santa Barbara, Manteca.

<Table>
<S>                                                  <C>
          Omitted portions are indicated by [***].   Confidential information redacted and
732023                                               filed separately with the Commission.
</Table>

<Page>

[GRAPHIC]

Omitted portions are indicated by [***].   Confidential information redacted and
                                           filed separately with the Commission.

<Page>

[GRAPHIC]

Omitted portions are indicated by [***].   Confidential information redacted and
                                           filed separately with the Commission.

<Page>

                                       ***

Omitted portions are indicated by [***].   Confidential information redacted and
                                           filed separately with the Commission.

<Page>

                                                              PRODUCT CODE: 9561
                                                              EFFECTIVE 5/03/04

                        UNACCEPTABLE
                           ***

                        PATTIES FROM OVEN TO SPIRAL
                        FREEZER TRANSFER AREA

                        UNACCEPTABLE
                           ***

                        PATTIES FROM SPIRAL FREEZER TO
                        PACK AREA

                        UNACCEPTABLE
                           ***

                        PATTIES FROM OVEN TO SPIRAL
                        FREEZER TRANSFER AREA

***

Omitted portions are indicated by [***].   Confidential information redacted and
                                           filed separately with the Commission.

<Page>

                                                                   PRODUCT: 9561
                                                           EFFECTIVE: 05/03/2004

                                                                 QUALITY DEFECT:
                                                                       ***

                                 ***

               TARGET-                        ACCEPTABLE
               -------                        ----------
                 ***                              ***

                                 ***

               UNACCEPTABLE                   UNACCEPTABLE
               ------------                   ------------
                    ***                            ***

Omitted portions are indicated by [***].   Confidential information redacted and
                                           filed separately with the Commission.

<Page>

                                                                   PRODUCT: 9561
                                                           EFFECTIVE: 05/03/2004

                                                                 QUALITY DEFECT:
                                                                       ***

                               ACCEPTABLE PATTIES
                               ------------------
                               ACCEPTABLE ***

***

Omitted portions are indicated by [***].   Confidential information redacted and
                                           filed separately with the Commission.

<Page>

                                                                   PRODUCT: 9561
                                                           EFFECTIVE: 05/03/2004

                                                                 QUALITY DEFECT:
                                                                      ***

                                   ACCEPTABLE
                                   ----------

                                     MINIMUM
                                     -------
                                   ACCEPTABLE
                                   ----------

                                    UNACCEPTABLE
                                    ------------

***

Omitted portions are indicated by [***].   Confidential information redacted and
                                           filed separately with the Commission.

<Page>

                              PRODUCT SIZE TEMPLATE

                                       ***

Omitted portions are indicated by [***].   Confidential information redacted and
                                           filed separately with the Commission.

<Page>

                                                           PRODUCT CODE: 9598
                                                           EFFECTIVE: 05/03/04

                                 UNACCEPTABLE
                                     ***
                                 PATTIES FROM OVEN TO SPIRAL
                                 FREEZER TRANSFER AREA

                                 UNACCEPTABLE
                                     ***
                                 PATTIES FROM SPIRAL FREEZER
                                 TO PACK AREA

                                 UNACCEPTABLE
                                     ***
                                 PATTIES FROM OVEN TO SPIRAL
                                 FREEZER TRANSFER AREA
***

Omitted portions are indicated by [***].   Confidential information redacted and
                                           filed separately with the Commission.

<Page>

                                                                   PRODUCT: 9598
                                                           EFFECTIVE: 05/03/2004

                                                                 QUALITY DEFECT:
                                                                      ***

                               ACCEPTABLE PATTIES
                               ------------------
                               ACCEPTABLE ***

***

Omitted portions are indicated by [***].   Confidential information redacted and
                                           filed separately with the Commission.

<Page>

                                                                   PRODUCT: 9598
                                                           EFFECTIVE: 05/03/2004

                                                                 QUALITY DEFECT:
                                                                 TOP SURFACE FAT

                                 ***

               TARGET-                        ACCEPTABLE
               -------                        ----------
                 ***                              ***

                                 ***

               UNACCEPTABLE                   UNACCEPTABLE
               ------------                   ------------
                   ***                             ***

Omitted portions are indicated by [***].   Confidential information redacted and
                                           filed separately with the Commission.

<Page>

                                                                   PRODUCT: 9598
                                                           EFFECTIVE: 05/03/2004

                                                                 QUALITY DEFECT:
                                                                       ***

                                   ACCEPTABLE
                                   ----------

                                     MINIMUM
                                     -------
                                   ACCEPTABLE
                                   ----------

                                  UNACCEPTABLE
                                  ------------

***

Omitted portions are indicated by [***].   Confidential information redacted and
                                           filed separately with the Commission.

<Page>

CKE RESTAURANTS

MICROBIOLOGICAL TESTING FOR CKE ANGUS BURGERS

SAMPLE PLAN:
   1. Samples of fully cooked and frozen products are collected whenever this
      item is scheduled for testing.
   2. Samples are collected every hour, using strict aseptic techniques. These
      samples are placed in a sterile sample bag, and returned to the Quality
      Control kitchen and kept frozen until analysis. The sample bags are
      identified with date, item number, shift and the appropriate analysis.
   3. The hourly samples are composited into one analytical.
   4. Sample representing the entire day's production.

METHODOLOGY:
   1. All samples analyzed for Aerobic Plate Count, Coliform, E.coli, S.aureus,
      Salmonella, E.coli 0157: H7 and L. monocytongenes.
   2. The Aerobic Plate Count, Coliform, and E.Coli are testing using Petri film
      (AOAC method 986.33), the S.aureus method is from FDA BAM 8th edition, the
      salmonella and L. monocytogenes testing is conducted using the VIDAS rapid
      ELISA system (AOAC method 996.08), the E.coli 0157: H7 is conducted using
      the USDA/FSIS Microbiology Laboratory GuidBook 3rd edition.

PRODUCT DISPOSITION:
   1. ***.
   2. Product cannot be shipped until QA has removed the items from computer QA
      hold.
   3. A COA is then faxed to the Quality Control at CKE, listing the data of
      analysis, production date, product description, product code, Pierre's
      code, lot number, and test results.

Effective Date: 5/01/04
Replaces: undated

CONFIDENTIAL: This document contains trade secrets proprietary to Pierre Foods,
Inc. Unauthorized reproduction or disclosure is strictly prohibited and may
result in serious legal consequences. Receipt or possession of this document
does not grant the right to reproduce the document, to disclose its contents, or
to use such contents in any way.

Omitted portions are indicated by [***].   Confidential information redacted and
                                           filed separately with the Commission.<Page>

                                                                   EXHIBIT 10.12

                              AMENDED AND RESTATED

                          FORMULA DEVELOPMENT AGREEMENT

     THIS FORMULA DEVELOPMENT AGREEMENT is executed this 21st day of May, 2004,
and made effective as of December 1, 2002, by and between HARDEE'S FOOD SYSTEMS,
INC., a North Carolina corporation ("HARDEE'S") and PIERRE FOODS, INC., a North
Carolina corporation ("Vendor").

                                    RECITALS

     1.  HARDEE'S desires to introduce new products in its restaurant systems.

     2.  Vendor is in the business of developing formulations and producing and
manufacturing products of the type and kind contemplated by this Agreement.

     3.  VENDOR has developed a product which HARDEE'S desires to consider for
use in its restaurant systems.

     NOW, THERFORE, in consideration of the mutual promises herein made, the
parties agree as follows:

     1.  Vendor has developed specifications and desired elements or
characteristics for the following products (individually each a "Product" and
collectively the "Products"):

         Angus Beefsteak Patty 4.10oz. Item #9561

         Angus Beefsteak Patty 5.65oz. Item #9598

     2.  Simultaneously with the execution of this Agreement, the parties
entered into a an Amended and Restated Agreement for the Products (the "Product
Contract").

     3.  So long as the Purchase Threshold (as defined herein) is met, Vendor
grants HARDEE'S, together with its parent, subsidiary and affiliate
corporations, an exclusive, right to purchase the Products. It is expressly
understood that Vendor will process and manufacture the Products utilizing
certain proprietary processes, methods, ingredients and formulas (collectively,
the "Formula") described on Exhibit A attached hereto and in accordance with
HARDEE'S Finished Product Specifications attached to the Product Contract. The
parties agree and acknowledge that Vendor has ownership of the Formula. Other
than for the rights granted herein to HARDEE'S by Vendor, HARDEE'S, together
with its parent, subsidiary and affiliate corporations, will not by virtue of
this relationship acquire or claim any proprietary interest in: (i) the Formula
of Vendor utilized in the manufacture and production of the Products, (ii) any
patents, patent applications, proprietary information, processes or methods
containing confidential information of Vendor and belonging to Vendor, (iii) any
software, trade secrets or other proprietary information, methods or processes
licensed by third parties to Vendor, or (iv)

----------
                                           Confidential information redacted and
Omitted portions are indicated by [***].   filed separately with the Commission.

<Page>

any other products, recipes, formulas, techniques, procedures, or processes of
the Vendor and belonging to Vendor.

     4.  HARDEE'S acknowledges that it is aware that Vendor presently
manufactures various protein and sandwich products substantially similar to the
Products for third parties and for its own branded sandwiches. This Agreement
shall not limit the right of Vendor to continue the manufacture and sale of any
products and/or branded items as they are presently or hereafter may be
constituted or to develop and process other branded items or products for itself
or others; PROVIDED, HOWEVER, that notwithstanding the foregoing, so long as the
Purchase Threshold is met, Vendor may not:

         (i)   manufacture for or sell to any third party, other than Carl
Karcher Enterprises, Inc. ("CKE") pursuant to the CKE Agreement (as defined
herein), or for its own use any Angus Beef Burger Product that uses the same
proprietary spices in the Angus meat block formula used in the manufacture of
the Product, or

         (ii)   manufacture for or directly sell to any Competitor of HARDEE'S
(as defined herein) any Angus Beef Burger Product confusingly similar to a
Product. "Angus Beef Burger Product" means a beef patty consisting of more than
51% of black cattle beef with a raw weight range and with respect to a Product
(so long as the Product is subject to the Product Contract) within .3oz., plus
or minus, of the raw weight of such Product.

     5.  For purposes of this Agreement, the term "Competitor of HARDEE'S" shall
mean any national or regional chain of "quick" service restaurants or food shops
with one hundred (100) or more restaurants or shops operated under the same
tradename in which food is prepared on-premises and sold at an inside counter,
table service or drive-thru window, intended for immediate on-premises,
off-premises, or in-vehicle consumption.

     6.  For the purposes of this Agreement, "Purchase Threshold" means the
purchase under the Product Contract by HARDEE'S and its parent, subsidiary, and
affiliate corporations of *** pounds aggregate of Products from Vendor during
each rolling twelve (12) month trailing period, the first test period ending
fourteen (14) months after the month in which first delivery of Products is made
under the Product Contract. If less than *** pounds is available in any such
period for sale by Vendor, then such lesser amount available shall be the
Purchase Threshold.

     7.  HARDEE'S agrees as a condition of this Agreement that HARDEE'S will not
contract with more than two (2) other manufacturers (other than Vendor) at any
one time to manufacture and produce the Products for HARDEE'S. Vendor agrees
that as a condition of this Agreement that Vendor so long as the Purchase
Threshold is met will enter into agreements without royalty or fee with such
other manufacturers (designated by HARDEE'S) to license the use of Vendor's
proprietary Formula for the Products to said manufacturers solely for the
purpose of manufacturing and producing the Products for HARDEE'S. Provided,
notwithstanding the foregoing sentence, Vendor agrees that HARDEE'S may engage
one or two

----------
                                           Confidential information redacted and
Omitted portions are indicated by [***].   filed separately with the Commission.

                                        2
<Page>

designated manufacturers which Vendor will license to use the Formula during the
time period beginning as of the date of this Agreement until the Purchase
Threshold is first tested. Failure by Vendor to enter into a license agreement
with a designated manufacturer within a reasonable time, through no fault of the
designated manufacturer, shall constitute a material default under this
Agreement. It is expressly understood and agreed by the parties that other than
licensing the use of the Formula, Vendor shall have no further role in the
relationship between HARDEE'S and the other said manufacturer.

     8.  Vendor represents and warrants that it owns the formulations and
specifications to manufacture the Products free and clear and has the right to
enter into this Agreement and grant HARDEE'S and its parent, subsidiary, and
affiliate corporations the exclusive right to purchase the Products pursuant to
Section 3 and the right to license its proprietary formulas and specifications
for the production and manufacture of the Products under Section 7.

     9.  It is expressly acknowledged that the Vendor in consideration of the
premises herein and other consideration received, the legal sufficiency of which
is acknowledged, does hereby grant HARDEE'S the right of first refusal
hereinafter described. Upon the occurrence of any one of the following events,
HARDEE'S upon written notice to Vendor shall have the right of first refusal to
purchase the Formula, and all rights of ownership thereto, from the Vendor for a
purchase price and purchase terms provided in writing by Vendor to HARDEE'S
within fourteen (14) calendar days following the occurrence of any such event.
HARDEE'S shall have in fourteen (14) calendar days after receiving the purchase
price and purchase terms notice within which to accept or decline Vendor's
proposal. If HARDEE'S declines to purchase the Formula during such time period,
then Vendor shall be free to contract with and sell to any third party the
Formula unencumbered without restriction, but not on different terms than those
offered to HARDEE'S without giving HARDEE'S a fourteen (14) day right of first
refusal concerning the same. From the date of the occurrence of any one of the
events until the date on which the Formula is purchased by HARDEE'S or by a
third party under this provision, Vendor shall permit HARDEE'S, or any
manufacturer designated by HARDEE'S, to produce the Products for HARDEE'S under
the terms of the standard license agreement set forth in Section 7 hereunder.

         a.  The Vendor ceases to manufacture or is unable to manufacture the
Product for any reason for a period of thirty (30) consecutive calendar days
excepting a Force Majeure (as defined in the Product Contract) provided Vendor
shall cooperate in good faith in such event with HARDEE'S and its then
designated manufacturers and any other temporary designated manufacturer
appointed by HARDEE'S to ensure appropriate supply of Products until Vendor can
resume production and supply of the Products as contemplated under the Product
Contract, at which point the rights and obligations of the parties under the
Product Contract shall resume. In such a Force Majeure event, until Vendor is
able to resume its supply obligations under the Product Contract, the Purchase
Threshold and Volume Requirements (as defined in the Product Contract) shall be
waived;

----------
                                           Confidential information redacted and
Omitted portions are indicated by [***].   filed separately with the Commission.

                                        3
<Page>

         b.  Excepting by reason of delay or default of persons outside the
control of Vendor, the Vendor fails to perform or observe any portion of its
obligations under Section 7 herein at any time;

         c.  The Vendor ceases to do business as a manufacturer of beef products
for any reason; and

         d.  The Vendor (i) voluntarily commences any proceeding or file any
petition seeking relief under any Federal, state or foreign bankruptcy,
insolvency, receivership, liquidation or similar law, (ii) consents to the
institution of, or fails to contravene in a timely and appropriate manner, any
such proceeding or the involuntary filing of any such petition, (iii) applies
for or consents to the appointment of a receiver, trustee, custodian, or similar
official of itself or of a substantial part of its property, (iv) files an
answer admitting the material allegations of a petition filed against it in any
voluntary or involuntary bankruptcy proceeding, (v) makes a general assignment
for the benefit of creditors, (vi) becomes unable, admits in writing its
inability or fails generally to pay its debts as they become due or (vii) takes
any corporate or other action for the purpose of effecting any of the foregoing.
Provided in the event of a Chapter 11 reorganization, if the trustee affirms the
Product Contract and the associated agreements, and the Vendor affirmatively
shows its ability to produce and supply, and so long as it does so, the Products
in accordance with the Product Contract, such event so long as in Chapter 11
status, or a complete discharge therefrom, shall not be deemed an event under
this subsection (d).

     10. The parties recognize the unique nature of this Agreement due to the
uniqueness of the Product, the health and liability issues integral to the
Product and the effect of the Product on the reputation of HARDEE'S and Vendor.
Accordingly, the parties agree that this Agreement is personal in nature and
that neither party may assign or otherwise transfer its rights and obligations
under this Agreement to another party without the express prior written consent
of the non-transferring party which consent will not be unreasonably withheld.
This Agreement shall be binding on and inure to the benefit of the parties
hereunder and their respective approved successors and assigns.

     11. This Agreement shall be governed by the laws of the State of Missouri.
The parties consent to the exclusive jurisdiction of the state and federal
courts of the State of Missouri for the adjudication of matters arising out of
this Agreement; and neither party will assert FORUM NON CONVENIENS with respect
to such venue. This Agreement, and all Exhibits, are only valid if and when duly
signed by authorized representatives of both parties. No third party is
authorized to amend or waive, on behalf of HARDEE'S, any provision of this
Agreement.

     12. There are no understandings, agreements, or representations,
express or implied, not specified herein. This Agreement may not be amended
except in a writing signed by the parties.

----------
                                           Confidential information redacted and
Omitted portions are indicated by [***].   filed separately with the Commission.

                                        4
<Page>

     13. It is expressly agreed and acknowledged that Vendor has entered into a
certain Amended and Restated Agreement dated of even date and effective February
1, 2004, with CKE which Agreement and the attachments thereto (the "CKE
Agreement") grant CKE the right to purchase products similar to the Products in
accordance with the terms and conditions therein. Notwithstanding anything
herein to the contrary, HARDEE'S acknowledges and agrees that the rights,
privileges, and options of CKE under the CKE Agreement, and the terms thereof,
shall not be deemed a violation of the Product Contract, this Agreement, or the
Attachments (as defined in the Product Contract).

     Executed the day and year first above written and effective as of
December 1, 2002.

HARDEE'S FOOD SYSTEMS, INC.         PIERRE FOODS, INC.

By: /s/ John Dunion                 By: /s/ Robert C. Naylor
   ---------------------------         ------------------------------
    John Dunion                         Robert C. Naylor
    Executive Vice President            Senior Vice President-Sales

----------
                                           Confidential information redacted and
Omitted portions are indicated by [***].   filed separately with the Commission.

                                        5
<Page>

                                                                  EXHIBIT A

PRODUCT: Angus Beefsteak ***                                SPECIFICATION #:9561

Page 1 of 3                                                         REVISIONS:01

                         (C) PIERRE FOODS, INC. 2004:
                         THIS DOCUMENT CONTAINS CONFIDENTIAL INFORMATION AND
                         TRADE SECRETS PROPRIETARY TO PIERRE FOODS, INC.
                         UNAUTHORIZED REPRODUCTION OR DISCLOSURE IS STRICTLY
                         PROHIBITED AND MAY RESULT IN SERIOUS LEGAL CONSEQUENCES
                         RECEIPT OR POSSESSION OF THIS DOCUMENT DOES NOT GRANT
                         THE RIGHT TO REPRODUCE THIS DOCUMENT, TO DISCLOSE ITS
                         CONTENTS OR TO USE SUCH CONTENTS IN ANY WAY.

                               PIERRE FOODS, INC.

                         PRODUCT DEVELOPMENT DEPARTMENT

                       PRODUCT FORMULA AND SPECIFICATIONS

                         PRODUCT: Pierre Foods: Angus Beefsteak ***

                         SPECIFICATION #: 9561

                    SUPERSEDES: None    PAGE 1 of 3  EFFECTIVE DATE: 04/27/04

                    SUPPLEMENTS:
                         -    Regulatory HACCP Flow-Chart
                         -    Application for Approval of Label

PRODUCT DESCRIPTION:     Individually frozen, *** chopped
                         Angus beefsteak (chopped and formed) without grill
                         marks. It is to be thawed under refrigeration to a
                         maximum of *** and heat surface temperature to ***
                         for a minimum of ***.

RAW MATERIALS:

Ingredients Angus Beef, Salt        ***                Sodium Phosphates, Spices

     ANGUS BEEF: Chemical Lean (CL) must be within +/- 2% fat of purchased and
     stated label claim. Must be from Angus Cattle that complies with the
     following USDA Schedules, *** and Raw Materials Spec, Beef Angus
     Trimmings, boneless Combos/Fresh.

         A)   Frozen Angus Beef: ***:
                 1) Target fat content of *** +/- 2%.
                 2) ***.
                 3) Must be from USDA ***.
                 4) At time of receipt, frozen product must be 10 DEG. F or
                    less.
                 5) Receiving: Frozen less than 90 days at time of our receipt.

         B)   *Fresh Angus Beef: ***.
                 1) Target Fat content +/- 2%.
                 2) ***.
                 3) At time of receipt, fresh product must be 40 DEG. F or less.
                 4) Receiving: Fresh less than *** days from bone date.

732064      Omitted portions are indicated by [***].    Confidential information
                                                        redacted and filed
                                                        separately with the
                                                        Commission.

<Page>

                                                                 EXHIBIT A

PRODUCT: Angus Beefsteak ***                                SPECIFICATION #:9561

Page 2 of 3                                                         REVISIONS:01

         C)   *Fresh Angus Beef: ***.
                 1) Target Fat Content of +/- 2%.
                 2) ***.
                 3) At time of receipt, fresh product must be 40 DEG. F or less.
                 4) Receiving: Fresh less than *** days from bone date.

         * Angus Beef will be combined to target*** fat content in the overall
           meat mix.

         NOTE:  THE ABOVE RAW MATERIALS ARE NOT PROPRIETARY TO PIERRE FOODS.

         NOTE:  Applies to all of the above:

        1)  Regulatory HACCP Flow-chart - attached.
        2)  ***
        3)  BLEND FRESH LEAN/FROZEN TRIM/FAT MEAT.
        4)  BEEF IS GROUND, MIXED WITH NON-MEAT ADDITIVES AND CHILLED (MIX
            TIME** MINS.,** MIN. CORRECTION IF NECESSARY).
        5)  MIX IS FINAL GROUND THROUGH*** PLATE.
        6)  MEAT MIX IS FORMED INTO PATTIES (TEMPERATURE*** DEG. F +/-* DEG. F).
            THE AVERAGE PATTY WEIGHTS MUST EQUAL OR EXCEED STATED LABELED
            WEIGHT.
        7)  ADJUSTMENTS ARE MADE TO PRODUCE PATTIES WITH FINISHED COOKED TARGET
            WEIGHT OF *** OZ.
        8)  PATTIES ARE *** AND ***
        9)  PATTIES ARE ***
            MINIMUM CHAR ON BOTTOM.
        10) PATTIES RUN THROUGH ***
        11) Patties are *** before entering *** The *** are *** (the width of
            the patty belt). Each** has ***, which *** in a ***). The *** rate
            is *** The *** that are *** in different stages of the patty
            manufacturing process are *** to the patties, but help improve the
            patty ***
        12) Patties are fully cooked in *** with *** respectively. When
            applicable, patties may *** before and/or after *** to enhance ***
        13) Patties are *** a *** after the ***
        14) PATTIES ARE INDIVIDUALLY QUICK FROZEN, AND PACKAGED. WILL MEET
            PIERRE FOODS HACCP/USDA REGULATIONS.

         NOTE:
         THE BOLD STATEMENTS IN (2) THROUGH (10) AND (14) ABOVE ARE GENERAL
         PROCESSING OPERATIONS AND ARE NOT PROPRIETARY TO PIERRE FOODS.

     SALT: Sodium Chloride ***
         ***
         1)
         2)
         3) ***
         4)
         5)
         6) Appearance: ***
         7) Particle size: ***
         8) Kosher certified.

    SODIUM PHOSPHATE:
          Rhone-Poulenc Food Ingredient: Cravis 350.

                 1) A blend of Sodium Tripolyphosphate, Sodium
                    Hexametaphosphate, and Sodium Acid Pyrophosphate.
                 2) Physical Characteristics: A white granular material that is
                    essentially free of lumps, foreign matter, and odor.
                 3) Grade: Food: Components meet Food Chemical Codex
                    Specification.

732064      Omitted portions are indicated by [***].    Confidential information
                                                        redacted and filed
                                                        separately with the
                                                        Commission.

<Page>
                                                                 EXHIBIT A

PRODUCT: Angus Beefsteak ***                                SPECIFICATION #:9561

Page 3 of 3                                                         REVISIONS:01

                 4) Kosher: Certified by OU.

SPICE ***

                 1) ***
                 2) Flavor Characteristic: ***
                 3) Physical Characteristic:

                                       OR
                 ***
                 1) Processed from ***
                 2) Flavor/Odor: ***
                 3) Physical Characteristic: ***

FORMULATION:

<Table>
<Caption>
                 INGREDIENT                                            PERCENT
                 ----------                                            -------
                 <S>                                                  <C>
                 *Frozen Angus Beef *** ............................     ***

                 Fresh: Angus Beef *** .............................     ***

                 Salt ..............................................     ***

                 Sodium Phosphates .................................     ***

                 Spice .............................................     ***
                 -------------------------------------------------------------

                 Total                                                100.00%
</Table>

                 *Angus Beef will be combined based on fat content to target ***
                 fat content in overall meat mix using the approved formulated
                 meats.
                 Salt     ***

ACKNOWLEDGE AND AGREE:

Hardee's Food Systems, Inc.                Pierre Foods, Inc.

By /s/ John Dunion                         By /s/ Robert C. Naylor
  ----------------------------                ----------------------------
  John Dunion                                 Robert C. Naylor
  Executive Vice President                    Senior Vice President - Sales

DISTRIBUTION:

Q.A. Department: Anaheim, St. Louis, Santa Barbara, Manteca.

     Omitted portions are indicated by [***].   Confidential information
                                                redacted and filed separately
                                                with the Commission.

<Page>

Effective: 12/12/2003       REGULATORY HACCP: RECEIVING           Cincinnati, OH
Replaces:[ILLEGIBLE]

                                MEAT INGREDIENTS
                                   [FLOWCHART]

                                 RETURNED GOODS
                                   [FLOWCHART]

                               PACKAGING MATERIALS
                                   [FLOWCHART]

                              NON-MEAT INGREDIENTS
                                   [FLOWCHART]

                                                       CONFIDENTIAL, PROPRIETARY
                                                    TRADE SECRET OF PIERRE FOODS

Omitted portions are indicated by [***].   Confidential information redacted and
                                           filed separately with the Commission.

<Page>

Effective: 12/12/2003          REGULATORY HACCP:                  Cincinnati, OH
Replaces: 2/13/2002            CHARBROIL PROCESS

                                     ***

                                                       CONFIDENTIAL, PROPRIETARY
                                                    TRADE SECRET OF PIERRE FOODS

Omitted portions are indicated by [***].   Confidential information redacted and
                                           filed separately with the Commission.

<Page>

According to the Paperwork Reduction Act of 1995, an agency may not conduct or
sponsor, and a person is not required to respond to, a collection of information
unless it displays a valid OMB control number. The valid OMB control number for
this information collection is 0583-0092. The time required to complete this
information collection is estimated to average 15 minutes per response,
including the time for reviewing instructions, searching existing data sources,
gathering and maintaining the date needed, and completing and reviewing the
collection of information. This form has been approved by OMB for web
distribution.                                                PAGE _____ of _____

                         U.S. DEPARTMENT OF AGRICULTURE
                       FOOD SAFETY AND INSPECTION SERVICE

                                 APPLICATION FOR
                               APPROVAL OF LABELS,
                                MARKING OR DEVICE

FSIS has determined that information provided in items 8, 9, and 10 is exempt
from mandatory disclosure under the Freedom of Information Act 5 U.S.C.
552(b)(4).

APPLICANT: SEE PAGE 2 FOR INSTRUCTIONS.

1.   AGENT NAME, ADDRESS, TELEPHONE NO. (IF USING AN AGENT, COMPLETE THIS BLOCK,
     OTHERWISE LEAVE BLANK)

                          Prime Label Consultants, Inc.
                              536 Seventh Street SE
                                  PO Box 15240
                            Washington, DC 20003-0240
                                 (202) 546-3333
                               Fax (202) 543-4337

2.   FOR USDA USE ONLY

3.   FOR USDA USE ONLY

4.   ESTABLISHMENT NO. / FOREIGN COUNTRY (IF APPLICABLE)

                         2132

5a.  NAME OF PRODUCT Fully Cooked Ground Beef Steaks chopped & formed

                                      9561

5b.  HACCP PROCESS CATEGORY Fully cooked--not shelf stable

6a.  TYPE OF APPROVAL REQUESTED

     /X/ SKETCH          / / TEMPORARY
     / / EXTENSION OF TEMPORARY

6b.  WAS THE
     LABEL       / /  YES --> Date of approval:            _____________
     PREVIOUSLY               Prior approval number:       _____________
     APPROVED?   /X/  NO      Number of labels on hand:    _____________
                              Number of days requested:    _____________

7a.  AREA OF PRINCIPAL DISPLAY PANEL (SQUARE INCHES):

                        n/a

7b.  TOTAL AVAILABLE LABELING SPACE FOR ENTIRE PACKAGE (SQUARE INCHES):

                    8. PRODUCT FORMULA                        / / PCT /X/ WEIGHT
                                                                (NO FRACTIONS)

<Table>
    <S>                                                          <C>
    ANGUS BEEF
       ***
    SODIUM PHOSPHATES
    SPICE                                                           ***
       ***

        CONFIDENTIAL: This document contains trade
        secrets proprietary to Pierre Foods, Inc.
        Unauthorized reproduction or disclosure is
        strictly prohibited and may result in
        serious legal consequences. Receipt or
        possession of this document does not grant
        the right to reproduce the document, to
        disclose its contents, or to use such
        contents in any way.

                   TOTAL (PERCENT MUST TOTAL 100%)               100.00
</Table>

                            9. PROCESSING PROCEDURES
  (APPROVAL OF THE SKETCH DOES NOT CONVEY APPROVAL OF THE PROCESSING PROCEDURES)

1. GRIND ALL BEEF.
2. MIX NON-MEAT INGREDIENTS.
3. ***
4. GRIND OUT.
5. FORM INTO MINIMUM 1/3 POUND (5.34 OZ) PATTY SHAPE.
6. *** AND COOK TO MINIMUM INTERNAL TEMPERATURE OF 151 DEG. F FOR 41 SECONDS.
   (PER 9 CFR 318.23 TABLE A)
7. FREEZE AND PACKAGE.

                             EZ Form(lm) v2004.103

              10. NAME AND ADDRESS OF FIRM (BELOW AND BETWEEN DOTS)
-                                                      -
              PIERRE FOODS, INC
              BROCK ZENTZ
              PRODUCT DEVELOPMENT MANAGER
              9990 PRINCETON RD
              CINCINNATI, OH 45246
-                                                      -

11.  SIGNATURE OF APPLICANT OR AGENT                      DATE
     /s/ [ILLEGIBLE]                                        4-29-2004

12.  CONDITIONS APPLYING TO USE OF LABELS OR DEVICE (FOR USDA USE ONLY)

FSIS FORM 7234-1 (10/03/2002)   REPLACES FSIS FORM 7234-1     DESIGNED IN
                                (11/87), WHICH IS OBSOLETE.   FORMFLOW SOFTWARE.

   Omitted portions are indicated by [***].    Confidential information redacted
                                               and filed separately with the
                                               Commission.

<Page>

[ILLEGIBLE] 2132          [ILLEGIBLE]
                     chopped & formed 9561
                      PRODUCT FORMULATION

<Table>
          <S>                                                          <C>
          ANGUS BEEF
           ***
          SODIUM PHOSPHATES
          SPICE                                                           ***
           ***
                                                                    ---------
                                             TOTAL  (lbs.)             100.00
</Table>

                              CONFIDENTIAL: This document contains trade secrets
                              proprietary to Pierre Foods, Inc. Unauthorized
                              reproduction or disclosure is strictly prohibited
                              and may result in serious legal consequences.
                              Receipt or possession of this document does not
                              grant the right to reproduce the document, to
                              disclose its contents, or to use such contents in
                              any way.

   Omitted portions are indicated by [***].    Confidential information redacted
                                               and filed separately with the
                                               Commission.

Printed at 3:03 p.m. on 29-Apr-04                                EZ Form v2004.1

<Page>

                                                                 EXHIBIT A

PRODUCT: Angus Beefsteak ***                                SPECIFICATION #:9598

Page 1 of 3                                                         REVISIONS:01

                         (C) PIERRE FOODS, INC. 2004:
                         THIS DOCUMENT CONTAINS CONFIDENTIAL INFORMATION AND
                         TRADE SECRETS PROPRIETARY TO PIERRE FOODS, INC.
                         UNAUTHORIZED REPRODUCTION OR DISCLOSURE IS STRICTLY
                         PROHIBITED AND MAY RESULT IN SERIOUS LEGAL
                         CONSEQUENCES. RECEIPT OR POSSESSION OF THIS DOCUMENT
                         DOES NOT GRANT THE RIGHT TO REPRODUCE THIS DOCUMENT,
                         TO DISCLOSE ITS CONTENTS, OR TO USE SUCH CONTENTS IN
                         ANY WAY.

                               PIERRE FOODS, INC.

                         PRODUCT DEVELOPMENT DEPARTMENT

                       PRODUCT FORMULA AND SPECIFICATIONS

                         PRODUCT: Pierre Foods: Angus Beefsteak ***

                         SPECIFICATION #: 9598

                    SUPERSEDES: None PAGE 1 of 3 EFFECTIVE DATE: 04/27/04

                    SUPPLEMENTS
                    - Regulatory HACCP Flow chart
                    - Application for Approval of Label

PRODUCT DESCRIPTION:     Individually frozen, *** chopped Angus
                         beefsteak (chopped and formed) without grill marks. It
                         is to be thawed under refrigeration to a maximum of
                         *** and heated surface temperature to *** for a minimum
                         of ***.

RAW MATERIALS:

Ingredients Angus Beef, Salt   ***                Sodium Phosphates, Spices

     ANGUS BEEF: Chemical Lean (CL) must be within +/- 2% fat of purchased and
     stated label claim. Must be from Angus Cattle that complies with the
     following USDA Schedules: *** and Raw Materials Spec, Beef Angus Trimmings,
     boneless Combos/Fresh.

         A)   Frozen Angus Beef: ***:
                 1) Target fat content of *** +/- 2%.
                 2) ***.
                 3) Must be from USDA ***.
                 4) At time of receipt, frozen product must be 10 DEG. F or
                    less.
                 5) Receiving: Frozen less than 90 days at time of our receipt.

         B)   *Fresh Angus Beef: ***.
                 1) Target Fat content +/- 2%.
                 2) ***.
                 3) At time of receipt, fresh product must be 40 DEG. F or less.
                 4) Receiving: Fresh less than *** days from bone date.

   Omitted portions are indicated by [***].    Confidential information redacted
                                               and filed separately with the
732062                                         Commission.

<Page>

                                                                 EXHIBIT A

PRODUCT: Angus Beefsteak ***                                SPECIFICATION #:9598

Page 2 of 3                                                         REVISIONS:01

         C)   *Fresh Angus Beef: ***.
                 1) Target Fat Content of +/- 2%.
                 2) ***.
                 3) At time or receipt, fresh product must be 40 DEG. F or less.
                 4) Receiving: Fresh less than *** days from bone date.

         *Angus Beef will be combined to target*** fat content in the overall
          meat mix.

         NOTE: THE ABOVE RAW MATERIALS ARE NOT PROPRIETARY TO PIERRE FOODS.

         NOTE: Applies to all of the above:

        1)  Regulatory HACCP Flow chart - attached.
        2)  ***
        3)  BLEND FRESH LEAN/ FROZEN TRIM/ FAT MEAT.
        4)  BEEF IS GROUND, MIXED WITH NON-MEAT ADDITIVES AND CHILLED (MIX TIME
            MINS., + MIN. CORRECTION IF NECESSARY).
        5)  MIX IS FINAL GROUND THROUGH *** PLATE.
        6)  MEAT MIX IS FORMED INTO 8.0 OZ PATTIES (TEMPERATURE*** DEG. F +/- *
            DEG. F). THE AVERAGE PATTY WEIGHTS MUST EQUAL OR EXCEED STATED
            LABELED WEIGHT.
        7)  ADJUSTMENTS ARE MADE TO PRODUCE PATTIES WITH FINISHED COOKED TARGET
            WEIGHT OF *** OZ.
        8)  PATTIES ARE *** AND ***
        9)  PATTIES ARE ***
            MINIMUM CHAR ON BOTTOM.
        10) PATTIES RUN THROUGH ***
        11) Patties are *** before entering *** The *** are *** (the width of
            the patty belt). Each ** has ***, which *** in a ***. The *** rate
            is *** of *** The *** that are *** in different stages of the patty
            manufacturing process are *** to the patties, but help improve the
            patty ***
        12) Patties are fully cooked in *** with *** respectively. When
            applicable, patties may *** before and/or after *** to enhance ***
        13) Patties are *** after the ***
        14) PATTIES ARE INDIVIDUALLY QUICK FROZEN, AND PACKAGED. WILL MEET
            PIERRE FOODS HACCP/USDA REGULATIONS.

         NOTE:
         THE BOLD STATEMENTS IN (2) THROUGH (10) AND (14) ABOVE ARE GENERAL
         PROCESSING OPERATIONS AND ARE NOT PROPRIETARY TO PIERRE FOODS.

SALT:  Sodium Chloride ***

         ***
         1)
         2)
         3) ***
         4)
         5)
         6) Appearance: ***
         7) Particle size: ***
         8) Kosher certified.

SODIUM PHOSPHATE:
         Rhone-Poulenc Food Ingredient: Cravis 350.
                 1) A blend of Sodium Tripolyphosphate, Sodium
                    Hexametaphosphate, and Sodium Acid Pyrophosphate.
                 2) Physical Characteristics: A white granular material that is
                    essentially free of lumps, foreign matter, and odor.
                 3) Grade: Food: Components meet Food Chemical Codex
                    Specification.
                 4) Kosher: Certified by OU.

732062   Omitted portions are indicated by [***].    Confidential information
                                                     redacted and filed
                                                     separately with the
                                                     Commission.
<Page>

                                                                 EXHIBIT A

PRODUCT: Angus Beefsteak ***                                SPECIFICATION #:9598

Page 3 of 3                                                         REVISIONS:01

SPICE ***

      ***
                 1) ***
                 2) Flavor Characteristic: ***
                 3) Physical Characteristic: ***

                                       OR
                 ***
                 1) Processed from ***
                 2) Flavor/Odor: ***
                 3) Physical Characteristic: ***

FORMULATION:

<Table>
<Caption>
                 INGREDIENT                                            PERCENT
                 ----------                                            -------
                 <S>                                                  <C>
                 *Frozen Angus Beef *** ............................     ***

                 Fresh: Angus Beef *** .............................     ***

                 Salt ..............................................     ***

                 Sodium Phosphates .................................     ***

                 Spice .............................................     ***
                 ---------------------------------------------------------------

                 Total                                                100.00%
</Table>

                 *Angus Beef will be combined based on fat content to target ***
                 fat content in overall meat mix using the approved formulated
                 meats.
                 Salt     ***

ACKNOWLEDGE AND AGREE:

Hardee's Food Systems, Inc.                Pierre Foods, Inc.

By /s/ John Dunion                         By /s/ Robert C. Naylor
  ----------------------------                ----------------------------
  John Dunion                                 Robert C. Naylor
  Executive Vice President                    Senior Vice President - Sales

DISTRIBUTION:

Q.A. Department: Anaheim, St. Louis, Santa Barbara, Manteca.

  Omitted portions are indicated by [***].  Confidential information redacted
                                            and filed separately with the
                                            Commission.

<Page>

Effective: 12/12/2003          REGULATORY HACCP: RECEIVING        Cincinnati, OH
Replaces: 2/13/2002

                                MEAT INGREDIENTS
                                   [FLOWCHART]

                                 RETURNED GOODS
                                   [FLOWCHART]

                               PACKAGING MATERIALS
                                   [FLOWCHART]

                              NON-MEAT INGREDIENTS
                                   [FLOWCHART]

                                                       CONFIDENTIAL, PROPRIETARY
                                                    TRADE SECRET OF PIERRE FOODS

Omitted portions are indicated by [***].   Confidential information redacted and
                                           filed separately with the Commission.

<Page>

Effective: 12/12/2003          REGULATORY HACCP:                  Cincinnati, OH
Replaces: 2/13/2002            CHARBROIL PROCESS

                                      ***

                                                       CONFIDENTIAL, PROPRIETARY
                                                    TRADE SECRET OF PIERRE FOODS

Omitted portions are indicated by [***].   Confidential information redacted and
                                           filed separately with the Commission.

<Page>

According to the Paperwork Reduction Act of 1995, an agency may not conduct or
sponsor, and a person is not required to respond to, a collection of information
unless it displays a valid OMB control number. The valid OMB control number for
this information collection is 0583-0092. The time required to complete this
information collection is estimated to average 15 minutes per response,
including the time for reviewing instructions, searching existing data sources,
gathering and maintaining the data needed, and completing and reviewing the
collection of information. This form has been approved by OMB for web
distribution.                                                  PAGE_____ of ____

                         U.S. DEPARTMENT OF AGRICULTURE
                       FOOD SAFETY AND INSPECTION SERVICE

                                 APPLICATION FOR
                               APPROVAL OF LABELS,
                                MARKING OR DEVICE

FSIS has determined that information provided in items 8, 9, and 10 is exempt
from mandatory disclosure under the Freedom of Information Act 5 U.S.C.
552(b)(4).

APPLICANT: SEE PAGE 2 FOR INSTRUCTIONS.

1.   AGENT NAME, ADDRESS, TELEPHONE NO. (IF USING AN AGENT, COMPLETE THIS BLOCK,
     OTHERWISE LEAVE BLANK.)

                          Prime Label Consultants, Inc.
                              536 Seventh Street SE
                                  PO Box 15240
                            Washington, DC 20003-0240
                                 (202) 546-3333
                               FAX (202) 543-4337

2.   FOR USDA USE ONLY

3.   FOR USDA USE ONLY

4.   ESTABLISHMENT NO./ FOREIGN COUNTRY (IF APPLICABLE)

                         2132

5a.  NAME OF PRODUCT Fully Cooked Ground Beef Steaks chopped & formed

                                      9598

5b.  HACCP PROCESS CATEGORY Fully cooked--not shelf stable

6a.  TYPE OF APPROVAL REQUESTED
     /X/ SKETCH          / / TEMPORARY
     / / EXTENSION OF TEMPORARY

6b.  WAS THE
     LABEL       / /  YES  -->  Date of approval:            _____________
     PREVIOUSLY                 Prior approval number:       _____________
     APPROVED?   /X/  NO        Number of labels on hand:    _____________
                                Number of days requested:    _____________

7a.  AREA OF PRINCIPAL DISPLAY PANEL (SQUARE INCHES):

                        n/a

7b.  TOTAL AVAILABLE LABELING SPACE FOR ENTIRE PACKAGE (SQUARE INCHES):

                    8. PRODUCT FORMULA                        / / PCT /X/ WEIGHT
                                                                (NO FRACTIONS)
<Table>
    <S>                                                          <C>
    ANGUS BEEF
    ***
    SODIUM PHOSPHATES                                            ***
    SPICE
    ***

        CONFIDENTIAL: This document contains trade
        secrets proprietary to Pierre Foods, Inc.
        Unauthorized reproduction or disclosure is
        strictly prohibited and may result in
        serious legal consequences. Receipt or
        possession of this document does not grant
        the right to reproduce the document, to
        disclose its contents, or to use such
        contents in any way.

                   TOTAL (PERCENT MUST TOTAL 100%)               100.00
</Table>

                            9. PROCESSING PROCEDURES
  (APPROVAL OF THE SKETCH DOES NOT CONVEY APPROVAL OF THE PROCESSING PROCEDURES)

1. GRIND ALL BEEF.
2. MIX NON-MEAT INGREDIENTS.
3. ***
4. GRIND OUT.
5. FORM INTO MINIMUM 1/2 POUND (8.0 OZ) PATTY SHAPE.
6. *** AND COOK TO MINIMUM INTERNAL TEMPERATURE OF 151 F FOR 41 SECONDS.
   (PER 9 CFR 318.23 TABLE A)
7. FREEZE AND PACKAGE.

                              EZ Form(tm) v2004.103

              10. NAME AND ADDRESS OF FIRM (BELOW AND BETWEEN DOTS)

               PIERRE FOODS, INC
               ***
               PRODUCT DEVELOPMENT MANAGER
               9990 PRINCETON RD
               CINCINNATI, OH 45246

11.  SIGNATURE OF APPLICANT OR AGENT                      DATE
       [ILLEGIBLE]                                          4-29-2004

12.  CONDITIONS APPLYING TO USE OF LABELS OR DEVICE (FOR USDA USE ONLY)

FSIS FORM 7234-1 (10/03/2002)   REPLACES FSIS FORM 7234-1     DESIGNED IN
                                (11/87), WHICH IS OBSOLETE.   FORMFLOW SOFTWARE.

 Omitted portions are indicated by [***].  Confidential information redacted and
                                           filed separately with the Commission.

<Page>

[ILLEGIBLE]               [ILLEGIBLE]
                     chopped & formed 9598
                      PRODUCT FORMULATION

<Table>
          <S>                                                          <C>
          ANGUS BEEF
           ***
          SODIUM PHOSPHATES
          SPICE                                                           ***
           ***
                                                                    ---------
                                                     Total (lbs.)      100.00
</Table>

                              CONFIDENTIAL: This document contains trade secrets
                              proprietary to Pierre Foods, Inc. Unauthorized
                              reproduction or disclosure is strictly prohibited
                              and may result in serious legal consequences.
                              Receipt or possession of this document does not
                              grant the right to reproduce the document, to
                              disclose its contents, or to use such contents in
                              any way.

  Omitted portions are indicated by [***].    Confidential information redacted
                                              and filed separately with the
                                              Commission.
                                                                   EZ Form v2004
Printed at 3:03 p.m. on 29-Apr-04

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