Employee Spotlight: Small Ruminant Manager Matthew Cantrell

Laura Mortelliti

Teenagers With Nose Rings

Laura Mortelliti

We are trying a new type of weaning this year: wean rings. This is a plastic ring that clips inside the calf’s nose like a clip-on earring. We think wean rings are the least stressful and most natural way to wean.  When the calf tries to nurse its mother, the ring’s spiky points make it uncomfortable for the mamma to nurse her calf. She’ll then initiate the weaning process. These rings may look drastic, but they are safe and cannot hurt the mamma cow. Our calves are still able to have all the physical contact that they want with their mammas. They can still nuzzle, follow around, and get licked on by their mammas.

Simply stated: Chickens aren’t vegetarian. They just ain’t.

Angela Huffman

Holiday turkeys with a higher purpose

Angela Huffman

  

Land, livestock, and the pursuit of a new logo

Jenni Harris

Selling premium, value-added meat and poultry to consumers requires a good amount of marketing, which is not something that comes naturally to us here at White Oak Pastures. Fonts, color schemes, photos and logo designs weren’t handed down from previous generations like land stewardship and livestock husbandry. But, as we’ve done with so many changes during our rapid growth, we adapted to and embraced this new component: logo design.

Day in the Life of John Pedersen, Hog Manager, Midwife to Sows

Angela Huffman

Photo by Laura Mortelliti

We’ve got balls at White Oak Pastures

Angela Huffman

Castration of male animals is a common practice in the livestock industry. Said to reduce aggression, the practice likely came about with the confinement of cattle in crowded conditions where the animals aren’t free to roam and express natural instinctive behaviors. As Will Harris says, you just can’t keep a bunch of bulls in confinement; it’s like the worst prison movie you’ve ever seen.

The many dogs of White Oak Pastures

Angela Huffman

  

Pastured Poultry Week is a-comin’ to Georgia! Make your reservations now.

Angela Huffman

Every week is Pastured Poultry Week at White Oak Pastures, but we love partnering with chefs to really get the word out. On July 11-18, chefs in Atlanta, Savannah, and Brunswick will feature pastured poultry on their menus to celebrate humanely and sustainably raised pastured poultry.

We’ve got guts. Lots and lots of guts.

Angela Huffman

A byproduct of our red meat abattoir is a lot of intestines and guts. It’s not as much waste as there would be in an industrial plant that processes up to 100 times more animals than we do, but it’s still a lot. Most people would throw all those intestines away. We’re full-circle at White Oak Pastures, so we feed ‘em to black soldier fly larvae, which our poultry devour, and then fertilize our land with their feces. Win win win win win!

A simple matter of life and death

White Oak Pastures Team

We’ve been called names

Angela Huffman

Over the years, we have accumulated a number of animal welfare and land stewardship certifications. Will likes to say he’s like a Boy Scout collecting merit badges. We feel that we owe it to our customers to meet the standards of all of these organizations, and pay their verifiers to audit us to their standards. This is because so much of our product is sold online and through distributors to consumers who live a long way from White Oak Pastures. Farmers who sell their products directly to consumers may not need these third-party verifications, since they know their customers personally.

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Bacon-wrapped Pasture-Raised Chicken Legs and Smoked Sugar-Free Bacon
Tallow Be Thy Name is a new non-dairy butter substitute made from grassfed beef tallow.


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