Our broilers are raised the way chickens were meant to live — on fresh pasture, under open skies, with plenty of sunshine, fresh air, and room to roam.
Broilers are young meat chickens raised specifically for meat production. Think of the difference between a sprinter and a marathon runner. Both are athletes, but they are built for different purposes. In the same way, broilers are naturally suited for meat production, while laying hens are suited for egg production.
We start each flock with chicks from an independent hatchery, where they spend their first few weeks in a warm, protected brooder. At around 2–3 weeks of age, they move out to pasture into our floorless mobile chicken coops.
From that point on, they live on fresh grass every day.
Each morning, we move the shelters to a new section of pasture, giving the birds a fresh "salad bar" of grasses and forage while also providing clean ground beneath them. This daily move allows the chickens constant access to fresh pasture while promoting healthier soil, stronger grass growth, and a more natural environment for both the birds and the land. The fresh forage helps supplement their diet and contributes beneficial nutrients, including higher levels of Omega-3 fatty acids compared to conventionally raised poultry.
Our chickens enjoy fresh air, sunshine, and small flock sizes that help reduce stress. They are protected from predators by secure mobile shelters while still being able to express natural chicken behaviors such as scratching, pecking, and foraging.
We feed a locally sourced, non-GMO ration to complement the grasses and insects they find on pasture. Unlike birds raised in large confinement houses, our chickens are never crowded into massive barns and have continuous access to fresh air throughout their lives.
After processing, all of our chickens are air-chilled rather than cooled in the large communal water baths used by most commercial processors.
Air chilling offers several advantages:
- Better flavor because the meat doesn't absorb excess water
- Firmer texture and improved quality
- Crispier skin when cooking
- Higher meat-to-water ratio, meaning you're paying for chicken, not added moisture
- Reduced opportunity for cross-contamination between birds during chilling
Many conventionally raised chickens are cooled in large chlorinated water baths where thousands of birds pass through the same system. Air chilling eliminates that step and helps preserve the natural flavor and integrity of the meat.
Our pasture-raised chicken season runs from March through November, when grass is growing and conditions are ideal for the birds. Chickens thrive on fresh pasture, sunshine, and moderate temperatures.
Because we believe in raising birds during their natural growing season, we process and freeze enough chicken throughout the year to supply our customers during the winter months. We work hard to stockpile inventory so our pasture-raised chicken remains available through the winter and into spring, typically lasting until April.
We're on a mission to provide clean, healthy food that also happens to be incredibly delicious.
By raising chickens on pasture, moving them to fresh grass every day, and air-chilling every bird after processing, we're able to produce chicken that tastes the way chicken should taste while supporting healthier soil and thriving pastures.
That's the beauty of pasture-raised farming. It's not a choice between what's best for the land and what's best for your family. You get both.
Don't take our word for it
