Dr. Will Winter Visits White Oak Pastures

 

Life Of A WOP Broiler

We receive 4200 day-old chicks from our hatchery each week. Before hatching, chicks absorb their remaining egg yolk into their abdomen. The absorbed yolk provides several days of nutrition once the chick hatches. This is key for shipping day-old chicks because they do not need nourishment while...

Free Ranging the Red Ranger

The breed we raise, the Red Ranger, is an extremely mobile bird.  This quality has its pros and cons. The birds grow at a slower rate because they are very active.  “In allowing it to go wherever it wants, it runs off into the pasture and burns some serious calories. It's getting vitamins,...

Who Rules The Roost?

 

The Land and The Herd Are Meant To Last Forever

Our Year In Review

“We pray for plenty of good hard work to do, and the strength to do it.” 

Employee Spotlight: Small Ruminant Manager Matthew Cantrell

Teenagers With Nose Rings

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...

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

Holiday turkeys with a higher purpose

  

Land, livestock, and the pursuit of a new logo

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...

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

Photo by Laura Mortelliti

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