Loading... Please wait...


Why should you buy slow, standard bred and heritage chickens?

Posted by

We only offer 120 day old native Basilan chicken, traditionally bred and raised outdoors. 

What does this all mean? Are you aware of what kind of chicken you buy? Here's something you should know: In the late 40's poultry geneticists engineered a fast growing chicken known as a Cornish Cross (for the white broiler) and Freedom rangers (for the brown broiler.) Both are genetically engineered for maximum breast meat and maximum weight gain. Since then, this bird completely consumes the marketplace (it can even be certified organic.) 

But this breed grows at an unnatural, abnormally fast rate of 37 days! If humans grew at the same rate, we would weigh 260 pounds when we reach 2 years old! Because of this, the birds' legs cannot handle the weight and end up crippled within weeks after hatching. Their hearts cannot pump blood fast enough and often they die of heart failure. Their abnormal growth rate requires them a higher protein diet in many cases high percentages of GMO soybean and a mix of rendered animal by products . This breed also cannot reproduce on small and local farms. The genetics of are “owned” by the large poultry producers. *These chickens have been bred in cooler countries, imported in the Philippines and put out in the free range. The birds have thicker feathers than natives breeds. Thus, they suffer from heat stress on hot months and take much longer to dry during rainy months. For the chickens, it would be like running around with a fur coat in a tropical environment

What do we offer you instead? 

Poultry that grows at a normal, slow rate.  Heritage chickens take 120 days to get to a market weight of about 1.2 to 1.5 kilos. Our birds were grown for 120 days. They run around on pasture and develop muscles. This means normal organ development, more muscle and texture, more nutrients and stronger immunities.Ask the oldies: the longer a chicken lives the better it will taste!

We also give you a heritage, standard breed. Not only do they taste good, they can naturally reproduce. This breed was developed for this climate. We have also develop this from our own breeding flock! Our flock is quite sustainable! When a farmer is able to breed, grow and market his own fowls, he is no longer dependent upon the bigger producers.

Lastly, these heritage breeds were bred to be outside on pasture

NOTE: Many farmers in the pasture poultry movement, are taking industrialized, commercial poultry that were developed to grow in confinement and putting them out on pasture! That is not what they were created for! The best birds to raise outside are the old breeds that were meant to be on pasture; they run around, they eat bugs and grass.

How to cook it? These chickens are completely different. The general rule is, “low and slow.” Cooked longer at a lower temperature.

When you buy and eat these chickens, you support a local farm. Sustainable, heritage chickens provide security for our food system: Think about this. According to the FAO: 1 in 5 farm animals are in danger of extinction. By eating a traditionally bred, heritage chicken and creating a market for these breeds, you help to ensure these historical breeds are saved from extinction and passed on to the next generation. (Taken in part from the Sustainable USA Poultry Network.)

Lastly, here are the top (3) questions to ask before you buy/eat a chicken!

  1. What breed of chicken is this?
  2. At what age was this bird slaughtered? (if it is less than twelve weeks, it is not a slow growing breed)
  3. Describe to me how this bird was raised? Was it raised on pasture, outside?

As a consumer of chicken, do your homework! Research what you are eating, especially chicken! 

Unleash the Farmer Within! An Introductory Farming Workshop

An Introductory Workshop for those who want to get their hands dirty with purpose.This workshop is especially for those interested in starting their own backyard garden, urban kitchen garden or small farm while practicing sustainable, holistic and biodynamic methods. We are combining the wisdom and hands-on expertise of real farmers. For would-be and aspiring farmers, [...]

Read More »

Grass Fed Beef? Read the Fine Print

And so now everyone’s jumping onto the “grass-fed” bandwagon. So cows eat grass. And the package boisterously declares: “Grass-Fed (Organic).” But let me give you 3 reasons why you shouldn’t judge grass-fed meat by its label.3 Real Reasons Why it’s Grass Fed Like No Other Grass fed v. True Grass Fed, Grass FinishedDid you [...]

Read More »

Our Standards

To help guide you, here are the standards we use to ensure the quality, integrity and sustainability of what we produce and the food you eat.  What you will get is: food that is true to its source; heirloom and heritage breeds; fresh and wholesome ingredients; care and craft in handling; and a commitment to [...]

Read More »

Want to Grow your Own Food? A Practical Backyard Farming Workshop

HANDS-ONBACKYARD FARMING a p r a c t i c a l w o r k s h o p August 23-24, 2014A Workshop Series for those who want to get their hands dirty with purpose.This workshop is especially for those interested in starting their own backyard garden or small farm while practicing sustainable, holistic and biodynamic methods. We [...]

Read More »

Are you Buying Grass Fed Beef? Questions to Ask

Beef may be labeled organic, and still have been raised in confinement and fed grain throughout its life. How do you determine how the animal was raised and treated? Some questions to ask:1. Were the animals fed grain, silage or concentrate and in what quantities?Cattle (ruminants) that are 100% grazed on grass or other [...]

Read More »

Pig Heaven: What Makes Free Range Pork Different

More and more people are loving our free range pork. The favorites? Pastured Smoked Bacon and Canadian Bacon, even our Smoked Farmer’s Ham. What makes our pastured pork products different?FEED: GREENS, COCONUT MEAT, WHEYOur pigs live out their entire lives on pasture! Look at their 5-star pig pens! Our pigs are never [...]

Read More »

Where does your meat really come from? About the Philippine Cattle Industry

Where does your meat really come from?Here’s the rundown: I will just discuss three of the most common kinds of beef in the Philippines: (1) Local grain-fed; (2) Imported Beef; and (3) Local grass-fed.The kind of meat we have in the market, the meat we grew up with and have grown to love, and [...]

Read More »

Understanding Meat Labels: Grass Fed, Pastured, and Organic

Confused about all the novel terms for meat? There’s “organic” and “grass-fed,” or “pasture raised.” What does it all mean? Grass-fed Beef This really means your cow are raised on pasture and fed grass. The cattle’s diet consists of grass, the natural diet of cows. You are what you eat. Cattle that spend their lives grazing on [...]

Read More »

Sign up to our newsletter

Share with us


Recent Updates