Chosen Farms
Chosen Farms was founded with one bold mission: to Make Chicken Great Again.
Once the most luxurious of meats—richer and more coveted than rib roast—chicken and turkey have become bland fast food fare, drowned in sauce in hopes of finding flavor. Duck and goose? Nearly gone from the kosher table. At Chosen Farms, we’ve rebuilt the system from the ground up. While every other kosher poultry operation you’ll find relies on industrial hybrids, we breed and hatch our own purebred stock—drawn from time-honored, resilient heritage lines. The result is poultry with real flavor, natural vitality, and Michelin star quality—meant to be savored, not sidelined.
Different in Every Way
Think modern birds’ rapid growth and large breasts are caused by hormones? Think again. Hormones have been banned in U.S. poultry since the 1950s!
The real reason for the modern bird’s difference is a genetic mutation that leads to obesity and dwarfism that was introduced into commercial birds in the 1970s. The mutation now drives the fast growth of nearly all meat chickens and turkeys, leading to oversized breasts and undersized limbs.
The images on the left compare a Chosen Farms bird to an industrial hybrid. Though our bird is ~2.5 times older, they weigh the same. Hybrids grow faster, but at a cost: poor health and inferior meat quality.
We’ve decided on a different path. Chosen Farms is the only commercial kosher producer worldwide exclusively raising purebred heritage birds—balanced, slow-growing, and free from unnatural mutations. The result? Poultry with real vitality, deep flavor, and integrity you can taste.
Our Farm & Hatchery
Chosen Farms is housed on thirty acres of lush, bucolic farmland in scenic Pemberton, New Jersey. Surrounded by green and growing things, we raise, breed, hatch, and care for the pristine Standardbred flocks in our care. These heritage-breed birds live their best lives here, preserving centuries old bloodlines that provide flavor and quality unlike any other.
Our eggs are incubated in our very own hatchery. Once hatched, our day-old chicks and poults (baby turkeys) are brought to one of several farms we employ in Pennsylvania, where our Amish and Mennonite partners raise the birds on plentiful pastures until they are fully grown and ready for processing.
The farming and breeding techniques we use have been passed down from generation to generation of farmers. All of Chosen Farms’ breeding lines and farming knowledge come from our mentor, Frank R. Reese Jr. A fourth generation poultry farmer and famed master breeder, Frank is known as the godfather of the American heritage poultry movement. Our high standards ensure a healthy and humane life for our animals, in order to develop the best flavor and the highest quality of meat.
With our outstanding genetics and traditional, tried-and-true methods, we are honored to bring America’s Finest Kosher Poultry to your table.
The Chosen Difference
Chosen For Flavor
The key to exceptional poultry flavor lies in two things: superior genetics and slow, natural growth. At Chosen Farms, we prioritize both. Our heritage birds are bred from top-quality lines that grow at a natural pace, allowing flavor to develop fully over time.
We never compromise on quality. Unlike modern industrial hybrids—commonly known as Cornish Cross—that are engineered for rapid growth and reach market weight in just 5 to 6 weeks, our birds are bred for balance, health, vigor, and outstanding flavor.
Growing at about one-third the rate of their commercial counterparts, our chickens mature around 16 weeks of age. This slower growth results in rich, nuanced flavor you simply won’t find in modern breeds.
Chosen For Our Health
The natural genetics of heritage poultry result in healthier birds with more nutritionally balanced meat. This has been demonstrated in studies comparing heritage breeds directly with industrial hybrids raised under the exact same conditions.
In a 2011 study by Alexandra R. Christansen at Kansas State University, our line of heritage birds was raised side by side with industrial hybrids, in identical environments and on the same feed. The results were clear: our birds had more protein, less fat, higher levels of omega-3s, and a significantly better omega-6 to omega-3 ratio.
Beyond the research, the difference is unmistakable. From the natural proportions of the birds to their rich, authentic flavor and the deeply restorative quality of their bone broths, the health benefits are clear the moment you taste them.
Chosen For Their Health & Wellbeing
Modern industrial hybrids were engineered for short lifespans in tightly controlled indoor environments. Their genetics drive extreme, rapid growth that pushes their bodies to the brink, leaving them ill-suited for outdoor life. As a result, they struggle—or are entirely unable—to perform natural behaviors like roosting, running, flying, and mating.
In contrast, heritage birds were developed over millennia for resilience, fertility, and overall balance. With robust immune systems and strong natural instincts, they thrive in pasture-based, outdoor production systems—just like the ones we use to raise our flocks. These time-tested genetics make a natural lifestyle not only possible but ideal.
The Chosen Truth
One of the most persistent myths in poultry production is the use of growth hormones. Let’s set the record straight: growth hormones have been banned in U.S. poultry since the 1950s.
So why do today’s chickens grow so fast? The real answer is far more shocking—and far less known.
In the late 1950s, researchers discovered a genetic mutation in a flock of Leghorns that caused obesity and dwarfism. In the 1960s, Tyson Foods partnered with professors at Purdue University to develop a new broiler chicken using the “Obese Strain” birds. The result was a fast-growing hybrid that reshaped the American poultry industry.
Today, nearly all of the more than nine billion chickens and turkeys raised annually in the U.S. descend from these genetically manipulated lines. While this system has made poultry cheap and fast to produce, it has come at a significant cost to the birds’ health, well-being, and meat quality.
At Chosen Farms, we’ve taken a different path. We are proud to be the only kosher producer in the world exclusively breeding and raising true heritage poultry—free from industrial genetics.
That’s the Chosen difference.
Michelin Star Quality
While quality is our cornerstone, the full range of benefits our birds provide is why they’ve been featured at some of the country’s most prestigious gourmet and Michelin-starred restaurants—including Chez Panisse, Gramercy Tavern, Le Coq Rico, and more.
Discover the remarkable difference that Standardbred poultry brings to the table—order yours today!
Meet Our Birds
Heritage Silver Appleyards
The Silver Appleyard is one of the great table ducks of the 20th century—developed in England for exceptional meat quality, generous size, and rich, balanced flavor. Prized for its deep breast meat, beautifully proportioned carcass, and clean, savory fat, this is a duck bred first and foremost for eating. Slow to mature and expensive to raise, true Silver Appleyards all but disappeared from commercial markets, surviving mainly in small heritage flocks. This Passover, we are proud to introduce the Silver Appleyard to the American kosher market for the very first time, offering a rare opportunity to experience a classic duck as it was meant to taste: full-bodied, refined, and unmistakably special.
Barred Rock
The Barred Plymouth Rock—America’s first American Poultry Association–recognized breed—once stood at the very center of the nation’s broiler industry. Long before fast-growing hybrids, this was the chicken kosher and non-kosher America's relied on for deeply flavorful roasts, rich broth, and meat that held its texture through any method, from pan-frying to slow simmering. Its unmatched balance of hardiness, consistency, and eating quality made it America’s #1 meat chicken for over 50 years. Our flock is primarily descended from the renowned Ralph Sturgeon stock acquired by our mentor Frank Reese over 60 years ago.
New Hampshire
The New Hampshire is a richly red-feathered breed that represents a pivotal moment in American poultry innovation. Developed from the Rhode Island Red, it was selectively bred for faster early growth, strong carcass yield, and dependable egg production—allowing it to reach market weight roughly two weeks sooner than the Barred Rock.
Even so, the New Hampshire remains nearly three times slower growing than modern hybrid broilers, reflecting an era when progress meant refinement rather than shortcuts. By the 1930s, this balance of speed, health, and eating quality allowed the New Hampshire to surpass the Barred Rock as America’s leading broiler, prized for its meaty frame, excellent skin quality, and clean, well-rounded flavor that performs beautifully in roasting, frying, and braising.
Our New Hampshire flock is a true old-style, meat-focused line, preserving the genetics that proved innovation could advance efficiency without sacrificing quality or vigor.
Delaware
Popularized in the 1940s, the Delaware is the youngest meat breed we produce and represents the final stage of America’s heritage broiler development. Originating in the state from which it takes its name, the Delaware was created by crossing a Barred Rock rooster with a New Hampshire hen, intentionally blending the Barred Rock’s slower growth and durability with the New Hampshire’s larger frame and earlier maturity. The result was a well-balanced bird that maintained optimal health and meat quality while improving efficiency.
Its distinctive mostly white plumage, including white under-fluff and pin feathers, was an early effort to enhance carcass appearance without abandoning traditional breed structure.
Our Delawares were produced by crossing our own Barred Rock and New Hampshire lines, yielding a bird that maintains that traditional quality of American heritage broilers.
Standardbred Turkey
This quintessential American bird is as beautiful as it is exquisite in flavor. Domesticated from the Eastern Wild Turkey of North America, the Bronze turkey was so prized for its quality and taste that it was quickly exported around the world, gaining wild popularity far beyond American shores.
Our heritage turkeys are grown slowly over a 6–8 month period, allowing them to develop deeply colored, burgundy-hued dark meat alongside rich, satisfying white meat. Generous subcutaneous fat reserves render as the bird roasts, naturally basting the meat and keeping it exceptionally juicy throughout the cooking process. Forget the standing rib roast or the same old holiday brisket—heritage turkey delivers an old-world depth of flavor that once made it the most prized poultry in the world.
Our heritage turkey flock is drawn from the famed Good Shepherd line, widely regarded as one of America’s highest-quality heritage turkey populations. While all heritage turkeys are classified as a single breed, there are many distinct Standardbred varieties. We originally raised primarily Bronze and Black turkeys but found them poorly suited to kosher processing equipment. We have since transitioned to Blue Slate, White Holland, and other light-feathered varieties, preserving the same exceptional eating quality while improving carcass appearance for our customers.
Embden Goose
For centuries, geese—particularly large European breeds like the Embden—played an important role in Ashkenazi Jewish food culture, long before the rise of industrial poultry. Goose was prized not only for its flavorful meat but for its abundant fat, which served as a primary cooking fat in kosher kitchens where the modern oilve and seed oils were unavailable. Roast goose and rendered goose fat were staples of festive meals and everyday cooking alike, especially in Central and Eastern Europe. As chicken became cheaper and more accessible through industrial production in the 20th century, geese gradually disappeared from the kosher market. The Embden stands as a living link to that earlier tradition, representing a time when kosher poultry was defined by richness, substance, and true seasonal abundance.
in 2025, we raised our first flock of Embden Geese on the beautiful pastures of Pennsylvania. Our Goose was incredibly popular and we quickly sold out. We're raising a larger batch for 2026 and expect that to be back in stock again for the holiday season.
The Chosen Standards
Kosher Certified
All of our meat is certified Glatt Kosher and Kosher for Passover by the Orthodox Union, the world’s largest and most trusted kosher certifier. Our birds are processed at Pelleh Poultry—the country’s smallest kosher processing plant—renowned for its rigorous standards.
The processing follows nearly identical protocols to all other Pelleh birds. A chassidishe shochet performs a careful, slow shechita, and every bird is meticulously inspected for all the common treifas. The primary difference is that we keep some of our birds whole during the salting process.
If you have any questions about our kashrus, please don’t hesitate to contact us.
Pasture Raised
Our birds are proudly pasture-raised, meaning they have free access to open pastures that allow them to engage in fulfilling natural behaviors. This lifestyle is essential not only for the well-being of the birds but also for the superior quality of the meat they produce.
Along with their custom milled feeds our birds forage for a diverse diet of grasses, insects, and seeds, which contributes to richer flavor and improved nutritional content, including higher levels of omega-3 fatty acids.
At Chosen Farms, pasture-raising isn’t just marketing — it’s a commitment to ethical farming and the highest standards of quality.
Standardbred Heritage Birds
Standardbred poultry refers to birds that have been bred according to the American Poultry Association’s (APA’s) Standards of Perfection (SOP). While today these standards are mostly used for poultry shows, they were originally developed to standardize poultry breeding for market purposes.
By adhering to the SOP, we honor centuries-old breeding wisdom, ensuring our birds maintain health, balance, and superior meat quality—unlike modern hybrids bred solely for rapid growth.
The term "heritage" is frequently misused in marketing today. True heritage poultry refers specifically to Standardbred birds that meet APA-recognized breed standards. If a product is labeled simply as “heritage” without mentioning Standardbred or recognized breeds, it’s likely not a genuine heritage bird
No Hormones or Antibiotics
We do not administer any hormones, unnecessary drugs, or antibiotics to our birds. They are fed a natural, locally milled diet free from any unnatural additives or medications.
Animal Wellbeing
Chosen Farms was founded out of a deep commitment to animal wellbeing. We strive to uphold the highest standards of care in every aspect of our work. You can read our full animal care standards here.
The Chosen Team
Yadidya Greenberg
OWNER - FOUNDER
Yadidya (Jed) Greenberg is a Standardbred poultry farmer, educator, and trained shochet [kosher butcher]. Yadidya developed a love for farming and animals while growing up on an Israeli kibbutz as a child. After meeting Frank Reese in 2014, Yadidya was inspired to reintroduce heritage breed birds to the kosher market. In 2022, Yadidya founded Chosen Farms.
Miriam Greenberg
CO FOUNDER - CHEF
Miriam Greenberg has always felt a pull towards agriculture and fine cuisine. During her adolescence she worked on a private farm in Maryland where she fell in love with farming and animal husbandry. She later studied at The Center for Kosher Culinary Arts in New York City and used her classical training to work as a private chef and caterer. Miriam and Yadidya married in 2022, after connecting over their love of agriculture and gourmet food. She applies her culinary and managerial experience to the success of Chosen Farms.
Frank Reese
BREEDING COORDINATOR - MENTOR
Frank Reese is a world-renowned Standardbred poultry breeder and farmer based in Lindsborg, Kansas. He has committed his life to the preservation of biodiversity via protection and stewardship of the oldest continuously-bred flocks of Standardbred poultry in the US. These flocks are kept and maintained on his farm, The Good Shepherd Poultry Ranch, which due to Frank’s efforts is nationally renowned by farmers and chefs alike. Frank is a pioneer in his field and has been featured in publications ranging from the New York Times to National Geographic and Vogue.
Peanut Butter
CHICKEN HERDER - WELCOME SQUAD LEADER - GAURD DOG
Peanut Butter is our 2-year-old Welsh Pembroke Corgi and proudly holds the farm together better than a PB&J. He herds chickens (and humans) like it’s a full-time obsession, keeps watch for any fowl play in the sky, and leads the welcome squad with unstoppable tail-wagging enthusiasm.
With endless energy and a big personality, Peanut Butter loves people a little too much, plays harder than anyone on staff, and approaches chewing with true professional commitment. Equal parts security, customer service, and morale booster, he proves every day that farm life is better with a little extra Peanut Butter.
