The Chosen Blog
Beyond the Buzzwords: Standardbred Is the True Mark of Healthy, Humane, and High-Quality Poultry
Most poultry labels are marketing fluff. Learn why standardbred birds—not just organic or pasture-raised—are the only true mark of quality, flavor, and transparency.
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Michelin Chicken vs. McChicken: Why Heritage Birds Win Every Time
Not all chickens are created equal. If you’ve ever tasted pasture-raised heritage poultry, you know the difference. The flavor is richer, the meat more satisfying, and the experience unforgettable—like something you’d expect from a Michelin-star kitchen. In contrast, today’s industrial chicken—the kind found in 99% of grocery stores—has all the complexity of a drive-thru McNugget. At Chosen Farms, we raise true standardbred heritage birds—chickens, turkeys, geese, and ducks—that are bred and raised for one thing above all: flavor. Bred for Quantity, Not Quantity Industrial poultry is designed for one thing: efficiency. The Cornish Cross hybrid chicken has been selectively bred to grow massive breast meat in just 5–7 weeks. But that speed comes at a cost—namely, taste and texture. Heritage birds, by contrast, are standardbred animals—time-tested genetic lines selected over generations for balance, vitality, and culinary quality. These birds grow naturally and are genetically diverse, which directly translates into deeper, richer flavor. Age = Flavor A heritage chicken lives at least 3 times as long as a supermarket bird. While an industrial broiler is slaughtered at just 6 weeks, our heritage birds are processed at 16–18 weeks—or more. That extra time allows for the development of intramuscular complexity and real poultry flavor—the kind chefs dream about. Just like with beef or lamb, older animals develop more character in their meat. It's why fine dining restaurants don’t use veal for every dish—they use aged, well-raised animals. The same principle applies to poultry. The dark meat of heritage turkey thighs left vs the pale thight meat from modern hybrid turkeys right. Movement Adds Flavor and Nutrients Our heritage birds are naturally active, unlike modern hybrids bred to sit and eat. They forage, run, and live longer lives outdoors. That movement matters—dark meat gets its color and flavor from blood flow through the muscles. The more a muscle is used, the more oxygen-rich blood, nutrients, and minerals it draws. Heritage birds use their legs constantly, resulting in meat that’s darker, more flavorful, and more nourishing than anything from a factory-raised modern hybrid. Even kosher chicken pasture raised or free range that's not heritage, doesn't match up because it makes use of industrial hybrids that barely ever walk and live short lives. Fat Is Flavor Older birds also develop subcutaneous fat, the golden layer that bastes the meat from the inside out. This natural fat results in a juicier bird with crispier skin and deeper flavor, whether you're roasting a heritage turkey, kosher chicken, or a pastured goose. Taste the Difference Flavor matters—not just for enjoyment, but for health, for heritage, and for honoring the animal. At Chosen Farms, we’re not just raising kosher chicken. We’re raising poultry that feeds the body and soul—healthy kosher meat raised with care, purpose, and tradition. If you're looking to buy kosher chicken online, or want to experience the bold, satisfying taste of kosher heritage turkey, or kosher goose, you're in the right place.
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What Happened to Modern Poultry? The Truth Behind Today's Birds and the Return to Heritage Breeds
There’s a common myth that today’s chicken is pumped full of hormones. But here’s the truth: hormone use in poultry has been illegal in the United States for decades. The real reason modern chickens grow so quickly—and have oversized breasts—is breeding.
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The Story Behind Chosen Farms: Bringing Healthy, Heritage Kosher Meat to Market
I grew up on a kibbutz in Israel, surrounded by animals and farming. Later, my family moved to Boulder, Colorado—known for its natural living culture. In my early twenties, after making teshuvah, I began wondering: Why isn’t kosher meat as healthy, natural, or flavorful as it could be? I wanted to change that. That journey led me to Frank Reese of Good Shepherd Ranch. I had read about him and his mission to preserve true heritage poultry—strong, pasture-raised birds bred for flavor and health. I went to visit, and we instantly connected over our shared love of animals and religion—Frank a conservative Catholic, me an Orthodox Jew. Frank on the Good Shepherd Ranch I processed some of his birds during that first visit, and the taste was unreal—clean, rich, and deeply satisfying. Frank explained the difference between his heritage breeds and the industrial Cornish Cross chickens used in nearly all commercial production. I’d heard about this from other farmers—but then I saw it with my own eyes. In 2014, I brought 160 of Frank’s birds to a kosher processor in New York (see right). I drove 24 hours straight with them packed into the back of a van. When we arrived, they were healthy and vibrant. The conventional chickens arriving from nearby farms looked lifeless by comparison. The difference was staggering. That moment made it clear. While grassfed kosher beef had already become more popular by that time, heritage breed pasture raised kosher chicken, kosher heritage turkey, and heritage duck and even kosher goose deserved a place in the kosher market—but raised right, and processed close to home. I spent the next decade working to make that vision real. In 2023, I bought a farm on the East Coast. In 2024, Chosen Farms launched. Today, we offer the kind of healthy kosher meat I always dreamed of— healthy, humanely raised, and bursting with flavor. If you’re looking to buy kosher chicken online, or try something rare like heritage turkey or kosher goose, or even grass-fed kosher beef (coming soon) you’ve come to the right place.
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