Thursday, October 27, 2016

Pasture Raised Turkeys vs Industrially Raised Turkeys

We thought we would post some pics and links illustrating the difference between our Pasture Raised Turkeys and Industrial Confinement Turkeys.  Email us today with your order as we are selling out quickly!  

Isn't it beautiful to see these birds running around outside in that lush pasture!

Our Turkeys live outdoors on Pasture where they receive fresh air, exercise and sunshine every day!

Make sure and check out this fun video of our Turkeys talking:

Here’s Why Pasture-Raised Turkeys Are So Expensive. More Importantly, Here’s Why You Should Buy Them.


Hmmmm.... not very fun!  

At least these Turkeys see the sun. 

Opt out of Industrial Confinement Turkeys!  
We like everything about our Turkeys and our animal husbandry much better!  

Some educational material from an article about Turkeys with a few of our side notes: 

What do those terms on the turkey label really mean? Here's a glossary of the most common classifications.

free-range A turkey with access to the outside. But don't be fooled ― just because it has access doesn't mean a bird will take advantage of it.

fresh Technically, a turkey that's never been kept below 26
˚F. But Wickstrom finds this to be an evasive definition: Most (Broadbreasted White) Thanksgiving birds are processed in September and October but are still labeled fresh in November, which means they've been kept just above 26 degrees for months."

An interesting side note is that Polyface Farm sells all of their Turkeys frozen.  We have had our Pastured Turkeys fresh and frozen and find that they are wonderful either way! The most important thing is how they are raised!  

frozen A bird that's stored below 0˚F.

hard-chilled, or not previously frozen A turkey that's been held between 26
˚F and 0˚F.

hen/tom A hen is a female turkey, and a tom is a male. Setting aside size, even Zier admits he'd be hard-pressed to detect a difference in the taste of a turkey based on its gender. Where the bird's gender does matter, though, is in determining what size turkey you should buy. With hens, which run in size from about 8 to 16 pounds, buy a pound of turkey per person. But for toms, which start at 17 pounds, calculate about 3/4 pound per person, as there's a greater meat-to-bone ratio.

kosher A bird that's been processed by hand following kosher laws, all while under rabbinical supervision. The turkey is soaked in water for half an hour, then packed in kosher salt and placed on an incline for about an hour to allow the blood to drain. "A kosher bird is an acquired taste," says Rodgers. "It can seem salty."

natural A bird that contains no artificial ingredients or added color and is minimally processed. This doesn't mean it hasn't been treated with antibiotics.

organic A turkey that has been certified by a USDA-accredited agency. The term organic ensures that the bird was raised on organic feed, was free-range, and wasn't treated with any antibiotics.

Note:  Make sure and read the "free range" definition above.  Organic turkeys are typically still raised in mass confinement with "access" to a very small grassy area that they never use.  

pasture-raised A turkey reared in the pasture full-time and allowed to forage for its own food. "This can still be iffy," says Rodgers, "because there's no USDA standard or certification for pasture-raised meat." 

Note: you can be assured that our turkeys are "pasture-raised" birds.  You can see the pictures and video.  You can come to the farm and watch the birds.  And you "know your farmer."  

Also from the same article: 


♦ To store a fresh turkey: Keep it in the refrigerator in its plastic wrapper until you're ready to cook it. Tuck a rimmed baking sheet underneath to catch drips.

♦ To store a frozen turkey: Place it in the freezer immediately upon arriving home.

♦ To thaw a frozen turkey: This calls for a bit of planning. It takes 1 day of thawing time in the refrigerator for every 4 or 5 pounds of turkey. So a 16-pound turkey would require 4 days to thaw completely. There's also the water-bath method: Make sure the bird is wrapped tightly before fully submerging it in cold tap water, then allow 30 minutes per pound, changing the water every 30 minutes. So a 16-pound turkey thawed this way would be ready for the oven in only 8 hours.

We love our customers!  Thanks for supporting local sustainable Pasture Based farming!  

Wednesday, September 28, 2016

Working on the Farm! Summer 2016!

We are a little behind on all the posts we want to put on the blog.  As you can see below it has been a busy summer on the farm for the Batty's.  They are great stewards of the land and stewards of proper animal husbandry.  Enjoy!

Dale Teaching Lilli (granddaughter) what happens in the 4 stomachs of a cow.  (and why cows are not meant to eat grain)

Dale, Sasha, and family friends help move chicks from one shelter to another.

Brinlee, Brielle, Peyton, Dylan and Lilli waiting impatiently for the next Horse ride.

 Erica Cleans and trims the Hoof of Scooter.

Kayla replacing boards on the barn.  There is always work to do on the farm.  Some times you have to multitask. 

Sasha moving the net fencing for the Turkeys!

Peyton, Lilli, Kayla, and Ava gathering eggs, Rocket the dog hoping to chase something.

Dale & Sasha cleaning and filling waterers for the broilers.  These large birds will be processed soon.  

Linda shows off a 1-2 day old piglet to friends.

 Horse rides for the youngest cowgirl on the farm. Ava, with Mom Jamie walking beside.
They check on the turkeys while they are at it.

Avalyn Takes a much deserved drink after collecting eggs.

  Lilli, Brinlee, Brielle, Peyton, Dylan, Emma, and Ava, waiting for their next job assignment, find some fun sliding down the rock pile.

Tuesday, May 10, 2016

Our Visit to Red Acre Farm - Cedar City

Early spring we had the opportunity to visit our friends Symbria and Sarah Patterson at their Red Acre Farm in Cedar City! Those two women are amazing!  Running a small farm full time.  Coordinating the southern Utah farmers markets (Zion Canyon Market, St. George Ancestor Square Market, Cedar City Downtown Market and Year Round Market) and fighting for greater consumer choice and access to local, healthy sustainable food for all.  While we were there Symbria also took Danny to meet and see a number of small farms in the area that go to these markets, all trying to make a go of local direct sales of healthy food.  Vote with your dollars and support local food production everywhere!  We have a long way to go in Utah with lots of opposition from the large commodity producers and their allies (Utah Department of Agriculture, Utah Farm Bureau, Utah Dairy Association, Utah Grocery Store Manufacturers Association, etc ), that are making us all sick and ruining the land.  Start opting out of that system!  It will change our world and your life for the better!   

Here are some pictures of our time at their farm.  
The favorite by far was the baby goats.  Saffron and Samira couldn't get enough of them!  Holding them.  Cuddling them.  Cooing them.  Feeding them.  The girls didn't want to leave.  They asked if we could bring one home!  That might be better when we live in a different place. 

Saffron and Samira loved the resident farm pig Virginia.  (This one is only for show.  Lucky gal!)

Red Acre Farms has a Cowshare and Goatshare program they operate as part of their farm.  Samira liked the milk cows! 

Saffron helped Sarah collect eggs from the hens.  She is such a great little farm girl!  

Red Acre Farms has a CSA.  This is one of their high tunnels for growing vegetables.  It was nice and warm in there on a cool early spring day!  

Shawnee, Samira, Sarah and Saffron

If you are down in the Cedar City or St. George area stop by and visit Symbria and Sarah and their farm!  They have a cool little farm store.  Buy some of their products for your weekend stay.  That's exactly what we did!