White Oak Pastures: Nose-to-tail, farm-to-door

Posted by Jenni Harris on Aug 25, 2016 2:00:00 PM

We believe our farm is one-of-a-kind. We’re fiercely proud of our vertically integrated system, which allows us to raise animals on pasture, slaughter and butcher them in our USDA-inspected on-farm abattoir, and ship them directly to the well-informed consumers who want to support this type of agriculture.

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Topics: Artisan Goods, Pastured Poultry, Staff Spotlight, Pastured Rabbit, Pastured Pigs, Grassfed Beef, Grassfed Goat, Grassfed Lamb, Nose-To-Tail

We’ve got balls at White Oak Pastures

Posted by Angela Huffman on Aug 4, 2016 2:00:00 PM

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.

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Topics: Animal Welfare, Kitchen, Nose-To-Tail, Castration, Cowboy caviar, Rocky Mountain oysters

The many dogs of White Oak Pastures

Posted by Angela Huffman on Jul 20, 2016 2:00:00 PM

  

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Topics: Animal Welfare, Companion Dogs, Herding Dogs, Livestock Guardian Dogs, Nose-To-Tail, Pet Chews, Raw Dog Food

How to roast a whole pastured chicken or guinea like a pro

Posted by Angela Huffman on Jun 9, 2016 2:00:00 PM

White Oak Pastures’ chickens and guineas live unconfined on pasture, hunting, pecking, scratching, and dust bathing. This leads to stronger, healthier, and in our opinion, tastier birds. It also means these birds use their muscles, and we need to take this into consideration when cooking a pasture raised animal. Apply some of the same principles we use when preparing grassfed beef, such as marinating or seasoning one to two days in advance to help tenderize those more active muscle fibers.

One of the easiest ways to cook a chicken or guinea is by slow roasting it. Cooking poultry with the bone in adds more flavor and nutrition to the meat and the broth you have left. We recommend the following recipe when roasting our pastured chickens and guineas.

Ingredients

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Topics: Foodie, Kitchen, Pastured Poultry, Nose-To-Tail

How to buy grassfed and pastured meat in bulk

Posted by Angela Huffman on Jun 2, 2016 2:00:00 PM

It used to be very common to buy a whole, half, or quarter of an animal from a farmer you know and trust, and then enjoy having a convenient, steady supply of protein in the freezer. This tradition of buying meat in bulk is making a comeback, and we’d like to make the process a little less intimidating and mysterious, and encourage you to give it a try.

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Topics: Foodie, Kitchen, Zero-Waste, Nose-To-Tail

Dr. Mercola talks pastured meats and healthy fats at our holistic, integrated farm

Posted by Angela Huffman on May 3, 2016 2:00:00 PM

At White Oak Pastures, we have expertise in three areas: animal welfare, regenerative land management, and rural communities. As farmers, we aren’t experts in nutrition. When osteopathic physician and natural health advocate Dr. Joseph Mercola came to visit, we shared our knowledge of farming with him, and he shared his knowledge of nutrition with us. Here are a few of Dr. Mercola’s thoughts on the health benefits of grassfed and pasture-based food and farming.

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Topics: Foodie, Regenerative Land Management, Beef Tallow, Pork Lard, Paleo, Nose-To-Tail

Craft revival: Jamie Bush turns animal byproducts into artisan goods

Posted by Angela Huffman on Mar 9, 2016 2:00:00 PM

Jamie Bush joined the White Oak Pastures family in 2014. She has a lifelong passion for farming, having grown up raising horses and goats on her family farm in Waycross, GA. She came to White Oak Pastures to learn everything she could about large-scale regenerative farming that offers much more than just good, fair food.

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Topics: Animal Welfare, Staff Spotlight, Women in Ag, Closed Loop, Nose-To-Tail, Craft Revival




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