Our chickens are different in every way.

We don't raise our animals in cages, so they're not stressed. This doesn't just help us sleep at night, it also improves the flavor and texture. To the same end, we harvest the chickens at a local facility, eliminating the long truck ride to a mass processing plant. Again, this lowers stress and improves the end product. 

During the flocks' lifespan, they live outdoors with access to safe shelter. This gives them the natural environment they were created to enjoy, and enjoy they do. They consume lush pasture grass, bugs, worms and an organic blend of locally milled feed with probiotics. In turn, they aerate and fertilize the pasture, building the soil's health instead of stripping it. Pasture where our chickens roam turns bright, vibrant green just days after they are moved. Remember, the "free range" label in grocery store chickens rarely means exposure to sunshine or fresh air. Cage-free labels only guarantee the housed birds have had enough room to hurt each other, not outdoor access. Curious consumers are those who recognize flawed labeling and check out local farms for alternatives. 

Our practices translate into a completely different product for your family's kitchen table. People opt for organic, pasture-raised birds for one of two reasons: To avoid pesticide exposure, or to consume more nutrient-dense foods. We know, because we're consumers, too! Our birds do both, eliminating the cancer-causing arsenic, routine medicines and other appetite stimulants that are found in "natural" chickens at the grocer's, plus offering a meat that is packed with vitamins and minerals not present in their conventional counterparts. Here is a sample table taken from a 2013 study published by the American Pastured Poultry Producer Association:


From the study's author.

"Vitamin D is a fat soluble vitamin that can be synthesized from exposure to sunlight, with a limited amount coming from the food we eat. It aids bone development and helps the body absorb calcium."

A diet deficient in Vitamin D is only able to absorb half the amount of dietary calcium than a diet with adequate Vitamin D [2]. The laboratory testing measured the amounts of D2 and D3 in the broiler carcasses. Vitamin D2 is typically obtained from green plants, while D3 is primarily obtained from exposure to sunlight. 

Vitamin D2 levels for all samples were below the limits detectable by the test, which was 8 IU/100 g. Dr. Michael Holnick, author of the Vitamin D Solution, says, “Numerous epidemiologic studies suggest that exposure to sunlight, which enhances the production of vitamin D3 in the skin, is important in preventing many chronic diseases. Because very few foods naturally contain vitamin D, sunlight supplies most of our vitamin D requirement” [2]. APPPA’s results indicate that the pasture-raised broilers contained an average of 17.8 IU/100 g of vitamin D3, while the USDA’s National Nutrient Database for Standard Reference does not list a specific value for vitamin D3.The non-pastured test samples did not detect any vitamin D3 greater than the minimum test threshold of 0.500 IU/100g. The high presence of vitamin D3 in the pastured broiler carcasses indicates the influence the exposure to sunlight has on the chickens.     

Vitamin E is generally recognized as an important part of the diet that isbeneficial to many organs. It acts as an antioxidant. On average, the vitamin E results of the pasture-raised broilers were 408% higher than the USDA’s National Nutrient Database for Standard Reference value. The pasture-raised broilers had an average 1.86 IU/100g while the standard reference is 0.367 IU/100g.   

References [1] Gorkski, Barb. Nutritional Analysis of Pastured Poultry Products. APPPA Grit. 2000.   [2] Holick MF. Vitamin D: importance in the prevention of cancers, type 1 diabetes, heart disease, and osteoporosis. Am J Clin Nutr. 2004 Mar;79(3):362-71.Review. Erratum in: Am J Clin Nutr. 2004 May;79(5):890. PubMed PMID: 14985208.   [3] Kris-Etherton PM, Taylor DS, Yu-Poth S, Huth P, Moriarty K, Fishell V,Hargrove RL, Zhao G, Etherton TD. Polyunsaturated fatty acids in the food chain in the United States. Am J Clin Nutr. 2000 Jan;71(1 Suppl):179S-88S. Review. PubMed PMID: 10617969.   [4] Nutrition Facts: Chicken, broilers or fryers, breast, meat and skin, raw. Self Nutrition Data. http://nutritiondata.self.com/facts/poultry-products/696/2   [5] Simopoulos AP. The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomed Pharmacother. 2002 Oct;56(8):365-79. Review. PubMed PMID: 12442909.    [6] USDA National Nutrient Database for Standard Reference (Release 26). Full Report (All Nutrients): 0507, Chicken, broilers or fryers, breast, meat and skin, raw. http://ndb.nal.usda.gov/ndb/foods/show/850.