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 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

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  • Hatching eggs ready for the incubator.

  • Freshly hatched baby chicks.

  • Ready for transport to our grower farm.

  • Baby chick heaven!

  • Grown chickens on one of our PA grower farms.

The Chosen Difference

Chosen For Flavor

The biggest contributors to flavor are good genetics and slow growth. Top-line genetics ensure our birds grow at a natural rate, allowing them to develop their flavor over time. 

We here at Chosen Farms never cut corners when it comes to quality. Our flavor is unmatched by the modern industrial hybrids (also known as Cornish Cross), which were bred for unnaturally fast growth, not quality or flavor. The modern birds reach market size between 5-6 weeks of age.

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Michelin Star Quality

Our birds have been bred for balance, health, vigor, and amazing flavor. They grow at one-third of the rate of their modern counterparts, maturing around 16 weeks old, and develop their incredible flavor over time.


This is why our Standardbred heritage chickens and turkeys have been served at Michelin Star restaurants including Chez Panisse, Gramercy Tavern, and Le Coq Rico. Imagine trying butter for the first time after eating margarine your whole life—,the difference is astounding!

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Chosen For Our Health

The natural genetics of heritage poultry allow for a healthier bird that sports more nutritionally-balanced meat. This has been proven by studies comparing the nutritional qualities of heritage birds raised side by side with industrial hybrid stock. 

In a 2011 study by Alexandra R. Christansen of Kansas State University, our line of heritage birds were found to have more protein, less fat, more omega 3s, and a better omega 6-3 ratio than the industrial hybrids raised under the exact same conditions.

Even more than the studies, the proof is in the pudding. When you see the healthy natural proportions of our birds, taste that authentic chicken flavor, and experience the incredible healing bone broths, the health benefits are clear as day.

Chosen For Their Health

Heritage birds were bred over millennia to have a hearty immune system, great fertility, and balance in all things. These traits allow them to lead a natural lifestyle well-suited to the rigors of pasture-based, outdoor production systems. 

Modern industrial hybrids were developed to live short lives in highly-controlled indoor environments. Their genetic makeup pushes their bodies to the very limit, making them unsuited to an outdoor lifestyle and unable to perform many natural behaviors including roosting, running, flying and mating.

The Chosen Diferrence

The number-one myth surrounding poultry is the use of growth hormones. We are here to dispel that myth. The use of growth hormones in poultry production has been illegal since the 1950s. The truth behind today’s fast-growing birds is a much more shocking and well-kept secret.

In the late 1950s, a genetic mutation causing obesity and dwarfism was discovered in a flock of Leghorns (pictured right). In the 1960s, Tyson Foods hired professors at Perdue University, to create a fast growing broiler using these “Obese Strain” chickens—and the results reshaped the American poultry system.

Today, nearly all of the over nine billion chickens and turkeys raised in the US each year are engineered from the Obese Strain lines. While these changes have made poultry cheaper and faster growing, it has done so at the cost of the birds’ health and flavor. 

At Chosen Farms, we’re proud to be the only kosher producer in the world exclusively breeding and raising true heritage lines. That’s the Chosen difference. 

The Chosen Birds

Our spacious barns and plentiful pastures house Standardbred flocks of America’s most historically important meat-producing breeds. Each variety is bred according to the American Poultry Association’s Standards of Perfection. Following these standards ensures that our flocks are authentic, slow growing, healthy, and of the highest quality. Our heritage breeds are:

An American Icon

Heritage Turkey

This quintessential American bird is as exquisite in flavor as it is beautiful. Our turkeys grow over a 6-8 month period to develop burgundy-hued beefy dark meat and exquisite white meat. Plentiful subcutaneous fat reserves render as the bird roasts keeping its meat incredibly juicy and moist throughout the cooking process. Forget about a standing rib roast or same old holiday brisket, heritage turkeys will stun with an old-world flavor that made them the most prized poultry throughout the world. 

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The King of the the broilers

Barred Rock

The Barred Plymouth Rock, America’s first American Poultry Association recognized breed of chicken, reigned as king of the United States’ broiler industry for over 50 years. Its reliability, adaptability, health, and quality kept it immensely popular until the rise of the Cornish cross hybrid in the mid-1900s. Our flock is mostly traced back to the Ralph Sturgeon stock acquired by Frank 60+ years ago but also has some E.B. Thompson-linked stock in the line.

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Our Favorite Chicken Breed

New Hampshire

The New Hampshire is a beautifully red-feathered breed that epitomizes American innovation and quality. Originally derived from the Rhode Island Red, this bird was prized for its rapid early growth, and solid egg-laying ability. Due to these strengths, the NH was able to dethrone the Barred Rock as America’s #1 broiler in the 1930s. Our line of New Hampshires is a true old-style meat-focused line.

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Full of flavor

Delaware

Popularized in the 1940s, the Delaware is the youngest breed we produce for meat. Originating from the state that provides its name, it is the result of crossing a Barred Rock rooster and a New Hampshire hen. This bird carries many of the benefits that make Barred Rocks and New Hampshires favored and also sports a fully white under-fluff and pin feathers. Our Delawares were created by mixing our own BR and NH lines, creating a bird that’s a little faster growing than our BRs and a bit slower than our NHs

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The Chosen Team

Owner & founder

Jed Greenberg

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.

Co Founder - Chef

Miriam Greenberg

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.

Breeding Coordinator - Mentor

Frank Reese

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.