Paul Greive of Pasturebird is the world’s largest producer of true pasture-raised chickens (not far from us in Murrieta) and he advises that picking a good bird comes down to one simple idea: Know your farmer.
While pasture-raised is the buzzword of the moment, the term is not federally regulated, so just about anybody can use it, whether the animals see a blade of grass or not.
Get away from relying on labels and get back to relationships with farms and farmers themselves—go online, check out websites and Instagram feeds of the farms, or find a farmers’ market and chat with the ranchers in person when you can.
A pastured bird may cost more, but it’s worth seeking for flavor and a lower carbon footprint (and it tastes better, too).
Praised for its impressive protein profile (a 3-ounce chicken breast contains 27 grams of complete protein), America’s favorite white meat is also teeming with powerful nutrients, like energizing B vitamins and cancer-fighting vitamins A, C, and selenium. Next time you prepare poultry, be sure to leave the skin on—not only does it result in a juicier, more flavorful bird, it also packs in heaps of heart-healthy unsaturated fat.
To keep up with the demand for this lean protein, industrial chicken facilities have been pumping out poultry and pollution on a massive scale for years. Due to concerns of health- and environment-conscious consumers, small-scale farms are making a comeback with organically fed and free-roaming birds.
WHERE TO BUY AND EAT SUSTAINABLE POULTRY
Pasturebird (chickens are available for wholesale or online at crowdcow.com/ranch/pasturebird)
Stehly Farms Organics (get ready to order your holiday turkeys)