WHAT SETS OUR HERITAGE POULTRY APART
WE PROVIDE CONSCIENTIOUS CUSTOMERS WITH EXCEPTIONAL OPTIONS WHILE BEING FULLY TRANSPARENT IN PROCESS
- Breed Our birds are robust, active, and healthy—a slow-growing bird with higher bone density and no need for antibiotics.
- Feed Our birds eat Non-GMO Project Verified feed made from American grains, in addition to natural forage. Because our goal is to regenerate farmland with a focus on biodiversity, our feed incorporates complete crop rotations—not just corn and soy. This diversification improves both soil health and farmer livelihood.
- Living Environment Every flock is an outside flock. In addition to unrestricted pasture access, we provide an enhanced living environment—including perches, shade structures, and fresh herbs.
BENEFITS OF A SLOW-GROWTH BIRD
Slow-growth yields richer taste profiles and improved tenderness (as unanimously reflected in blind taste studies), including better color and flavor, smaller muscle fibers, and no white striping or woody breasts. It allows time for proper skeletal, organ, and immune system development, while creating a healthier nutritional profile than fast-growing poultry—including higher levels of Omega 3, antioxidants, and iron.
WHY AIR CHILLED CHICKEN MAKES A BETTER BIRD
CUSTOMERS ARE BECOMING MORE CONSCIOENTIOUS ABOUT HOW CHICKENS ARE RAISED,
AND PROCESSING MATTERS
To ensure food safety, the USDA requires poultry to be cooled to a certain temperature. Most processors cool chickens in vats of ice cold water—where they can absorb moisture. This dilutes the quality of their flesh and flavor and increases the risk of cross-contamination. The purchaser ends up paying for the added water, with an inflation of anywhere from 2-12% (average 8%) of the final selling weight.
Air chilled chickens pass through several chambers of cold, purified air. While this method takes longer, positive results are gaining attention and popularity with buyers. There’s no added moisture, retention of natural juices, and a more flavorful meat which cooks faster and has a crispier skin—which is simply not possible with a water chilled chicken.
It’s easy to see why this method is largely gaining popularity in the USA, and all the customer pays for is the chicken.
*Our poultry is allowed to roam freely in open air by the age of at least 14 days old, weather permitting