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 is due to our birds’ natural genetics. Modern hybrids have had obesity and dwarfism mutations bred into their lines that have deformed their bodies, leaving consumers used to chickens with a huge breast and short, stumpy legs. Our birds are long and slender when young, and bigger with a deeper red dark meat when older. They are simply made as God intended. 

Our birds may have more pin feathers or they might be a bit more noticeable, for the following reasons:

1. Kosher processing does not allow scalding, which results in slightly more pin feathers being left on the chicken. 
2. While modern hybrids have been bred to have exclusively white feathers, some of our breeds have colored feathers. This means that pin feathers left in the bird may be more noticeable. If this is bothersome to you, we would suggest sticking with our Delawares, as their feathers are almost entirely white.
3. If you are especially sensitive you may also want to not purchase our turkey skin as it has more pin feathers than our chicken products. We are going to secure white heritage turkeys for our upcoming processing to help our turkeys dress more cleanly.

In our opinion, classifications like organic, pasture raised, slow growing are all nearly meaningless when the birds are not Standardbred. Why? Because you’re starting with industrial hybrids, a sick and compromised bird whose meat is of low quality. Putting these birds outside or providing marginally better feed cannot change what they are.

Organic-raised chickens and turkeys are almost always raised in confinement in giant warehouse-style structures with little-to-no access to pasture. Organic birds with pasture access struggle with the rigors of the outdoor environment. These birds are processed in 6 weeks and are the very same industrial hybrids used by the non-organic industry. Additionally, organic feed is prohibitively expensive, tends to not be local, and organic standards themselves have become highly compromised by weak USDA regulation.

For all these reasons we do not use USDA certified organic feed, though we have much higher standards in nearly every other aspect  than any organic chicken operation in existence. 

Our birds take about three-times longer to grow, and 50-100% more feed per pound of weight gained than any other poultry on the kosher market. As a small producer, our costs must be distributed over fewer birds. Lastly, our production is much more intensive then other producers, as our breeding is done exclusively in-house. While this means our meat is much more expensive to produce, our customers all agree that the product they get is well worth it—just as good as a high-end steak and at half the cost.