Poultry

Description

Poultry refers to the edible flesh, with adhering bones, of any bird that is commonly used as food. Types of poultry include chickens, ducks, geese, turkeys, quail, and pheasants. All poultry is processed in a similar manner. Chickens, ducks, guinea fowl, geese, and turkeys can be found in all types of poultry systems, both large and small. But pheasants, quail, and ostriches are almost exclusively found in large-scale systems. It is either cooked whole or segmented in a number of ways depending on how it is to be used. For maximum yield and precise processing, poultry can be segmented by cutting through the soft natural joints of the bird. Our chickens are free-range birds who are reared with meticulous care. These chickens are more like the chickens of old – strong, active, healthy and slow growing.

That means not just happier healthier chickens but also superlative flavor and moist succulent meat.

You really will taste the difference.