Organic Free Range Chicken

If any of you are interested in learning more about organic, free-range chicken...read on! My objective today was to identify a source for truly free-range, USDA organic chicken, the one meat we eat most. Here is my report to my hubby, and I figured why not distribute it to my Healthy Club, too, some may be interested...

XOXO

WHY FREE RANGE IS BETTER

You know why antibiotic and hormone free is good. A local farmer (Dana Ray Farms) told me the benefit to raising chickens with true "free range" is not only because of it will create a "stress free" chicken...but also that they absorb vitamin D from the sun through their eyes (since they don't have skin) and that synthesizes into higher levels of vitamins and minerals...a better tasting and more nutritious meat. Free range means it's the natural way a chicken wants to be, and is supposed to be, according to nature. "Studies show that foraging; free-range poultry produces healthier, meatier birds with more muscle and less fat" per a reputable website.

TRULY FREE RANGE, ORGANIC CHICKEN SOURCE

I've only found one company that sells truly free range USDA certified organic chicken..."Eberly" -- they are really great. My organic co-op in Sparta (Harmony Natural Foods) is the only place I've found in Sussex County that sells Eberly organic chicken. If anyone knows of another source that sells cheaper Eberly chicken, please let me know!

Check out Eberly's website http://www.eberlypoultry.com/organic.htm -- they have a list of store locations nationwide for those of you outside NJ. Eberly also distributes their meats through two companies: D'artagnan and Alberts...if you know where those products are sold. The chicken might have D'artagnan or Alberts labels, but it will be Eberly chicken inside the packaging.

WHY ANTIBIOTIC-FREE COMPANIES DON'T DO FREE RANGE

Most of the good chicken companies (like Coleman and Bell & Evans) have "no antibiotics, no growth hormones, no preservatives, yadda yadda" but aren't truly "free range" (pecking outside under the sun naturally). I called Bell & Evans and spoke with their quality control manager and asked why they aren't free range: She said that the reason most companies don't provide "free range" is because most "no antibiotic" chickens are slaughtered at 7 - 8 weeks. She said that having chickens that small outside with "free range" could be be borderline dangerous because of the things they could pick up and eat (ie, feces) and since they are young their immune systems aren't fully developed...and without the use of antibiotics, they are more susceptible to disease. So to maintain their health, they are kept inside. She also said that it's always been more important to them to not use antibiotics and growth hormones than to be free range...I could see that point...but maybe her "explanation" as to why they don't do free range is a marketing excuse since free range requires a more farm space and labor.

WHY CHICKENS ARE SLAUGHTERED SO YOUNG

Chickens are slaughtered this young because they haven't entered into sexual maturity yet. Once they go through "puberty" their hormones change and it creates a tougher meat. Chickens slaughtered before 8 wks have tender meat. Also, by USDA standards in order for chicken companies to say "young" on the label, the chicken must have been slaughtered prior to 9 weeks.

DANA RAY FARM IN BRANCHVILLE - THE WAY TO GO

If you are interested, Dana Ray Farms in Branchville (support your local farmer!) does provide free range, BIODYNAMIC, organic chickens from June to December. (Their phone is 973-948-0906 website is www.DanaRayFarm.com .) They raise the chickens themselves, I've visited their farm and they do in fact raise them outside, naturally. They aren't USDA certified organic, but they are very focused on being organic farmers for all their produce and meats. (They also have GREAT eggs year round and homemade soaps!) Dana Ray is certainly the best source of chicken for us: local farmer, truly free range, organic, excellent prices. They have a CSA for produce, too, but there is a waiting list to get in.

FAST FOOD CHAIN CHICKENS

Fast food restaurants buy chickens that have grown to full maturity (and through puberty) at 10-12 wks old. Their meat consistency is substantially different due to the hormones in their system which changes the texture in meat and makes it more tough. These older birds' meat is known as "stewing" meat because it's the type of meat you would only want to use in stews or pot pies. The birds are known as "stewing hens."

GROCERY STORE CHICKENS

Bell & Evans said chickens bought from companies like Tyson and Purdue are much larger than non-antibiotic chickens because their of their diet which has fillers to plump them up.

THE BOTTOM LINE

You get what you pay for. Eberly is obviously going to be more expensive since it's the only USDA certified organic and free range company...it's $9.49 lb for boneless breast. Coleman which is not USDA certified organic or free range, but does claim not to use antibiotics and such, is $5.99 lb. So I'd be paying $3.49 lb extra just for the USDA stamp and free range. I'm not sure it's worth it. But Eberly's whole chickens are $3.99 lb, which I would be willing to pay.

So for the Austins...this is the conclusion of my "research" today and our final decision:

From January to May we're buying Eberly whole chickens for $3.99 lb and Coleman's chicken breasts for $5.99 lb -- from Harmony.

From June to December we'll buy Dana Ray's chicken which is only $3.00 lb for breasts.

If anyone has more info on this topic or better sources, plz let me know! :-)

XOXO