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, SOP was originated to standardize poultry production for market. 

Adhering to the SOP ensures that we are following centuries-old wisdom when breeding our birds, rather than relying on modern hybrids that produce unhealthy animals with low quality meat. 

Heritage is a modern marketing term which refers to Standardbred poultry. If a product is simply labeled heritage without the term Standardbred and specific recognized breeds attached, it is probably not a real heritage bird.

For whole turkeys we recommend following our Roast Heritage Turkey Recipe as these birds do cook differently then industrial turkeys. 

Our heritage broilers are very easy to cook. We recommend you start off by following our recipe for roasting a heritage broiler. This simple recipe best highlights the amazing flavor difference our birds hold. Broilers can be cooked in much the same way as modern birds though they will impart a much stronger chicken flavor and their meat can stand up to longer cooking times then the overly soft and bland modern meat birds. 

Our heritage stewing fowl must be stewed or cooked in a covered pan with liquid at the bottom for anywhere from 3-8+ hours, depending on the size of the birds, it's age, and cooking temp used. You can follow our Heritage Chicken Soup Recipe or use most any other saucy, stewing, or braising recipe as long as liquid is present, the pot is covered and the birds cook until the meat is tender.

Unless otherwise indicated in the product description, our meat is vacuum packed and frozen quickly after slaughter to maintain optimum freshness. 

Yes, all of our raw unprocessed meat is Certified OU Glatt and Kosher for Passover. For any seasoned, or cooked products, please check the product description for confirmation about Passover certification.

Our eggs are not OU certified but are none the less kosher for purchase during passover and all year round as we do not ever feed our birds hametz. 

If you're interested in purchasing our product wholesale, please contact us.

This difference comes down to natural genetics. Modern hybrid chickens have been bred with mutations for obesity and dwarfism, resulting in distorted bodies—oversized breasts and short, stumpy legs that you may mistake for normal but are anything but.

Our birds are bred the old-fashioned way, with no strange mutations. They’re long yet plump, with a naturally proportional build and richly colored dark meat. They grow the way chickens were meant to—just as God intended.

You may notice more visible pin feathers on our birds, and here’s why:

• Kosher processing does not allow scalding, a common step that helps remove feathers. As a result, a few more pin feathers may remain.
• Feather color also plays a role. While modern hybrids are bred exclusively for white feathers (which make pin feathers less noticeable), some of our heritage breeds have colored feathers that can be more visible if any are left behind.
• A benefit of cold plucking: Because the birds are not scalded, the skin absorbs less water and is generally considered to be of higher quality than that of a scalded bird.

If you're especially sensitive to pin feathers, we recommend avoiding turkey skin, which tends to retain more than chicken. That said, we’re working to address this by sourcing white-feathered heritage turkeys for future processing to ensure a cleaner presentation.

In our view, labels like “organic,” “pasture-raised,” and “slow-growing” are nearly meaningless when the birds themselves aren’t Standardbred. Why? Because these programs still rely on industrial hybrids—birds that are fundamentally compromised. No amount of outdoor access or slightly better feed can fix the fact that they were bred for confinement, rapid growth, and cheap meat—not quality.

In reality, most “organic” chickens and turkeys are raised in confinement, in massive warehouse-style barns with little to no real access to pasture. When they do go outside, they often struggle with the elements—they simply weren’t bred to thrive outdoors. These birds are typically slaughtered at just six weeks old for chickens and 12 for turkeys, the same as their non-organic counterparts, and they’re the exact same hybrid genetics used across the conventional industry.

Organic feed, meanwhile, is often prohibitively expensive, not locally sourced, and the USDA organic standards themselves have been significantly watered down.

For all these reasons, we choose not to use USDA-certified organic feed. Instead, we hold ourselves to much higher standards—standards that go far beyond anything required by organic certification.

Our birds take about three times longer to grow and require 50–100% more feed per pound of weight gained than any other poultry on the market. As a small producer, we also have to spread our costs across fewer birds. On top of that, our breeding is done entirely in-house, making our process far more labor-intensive than standard operations.

While this all makes our meat more expensive to produce, our customers consistently say it’s worth every penny—just as satisfying as a high-end steak, at half the price.