Feeding your kids’ changing appetites can sometimes be a challenge, but using pasture-raised meats in your lunches doesn’t have to be. Between ready-made foods and creative recipes, there are plenty of ways to use pasture-raised meats in easy-to-prepare, kid-approved meals.
How do you celebrate President’s Day? It may not be the most well-known holiday of the year, but at White Oak Pastures, we’ll get behind any excuse to celebrate with a pasture-raised meal.
When looking for President’s Day inspiration, we started to research presidential favorite foods on the historical record. As it turns out, many of our nation’s presidents were extremely vocal about their ideal meals.
So to celebrate this President’s Day, we collected a list of 10 past president's favorite foods—and many can be made with White Oak Pastures products!
Cage-free, Free Range, pasture-raised, organic: poultry and eggs come advertised with a head-scratching number of “labels” and descriptions. Although these labels may sound similar, some qualifications are more regulated than others and they all indicate completely different levels of animal welfare.
Check out our comprehensive guide to understand the difference between Free Range vs pasture-raised vs cage-free, and what labels conscious consumers are choosing to purchase.
We’re proud of the sausage we make on our farm. There is a noticeable difference between White Oak Pastures organic, small-batch, pasture-raised sausage, and common commodity sausage that you would find in the average grocery store aisle.
Brian Sapp, our Director of Operations, has responded to customers who inquire about our sausage, how we make it, and why. Here’s an excerpt from one of Brian’s recent replies to a customer.
White Oak Pastures’ 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, which should be taken into consideration when cooking a pasture raised animal. Applying some of the same principles for preparing grassfed beef, such as marinating or seasoning one to two days in advance, can help tenderize those more active muscle fibers.
Did you know it's National Egg Day? We're not exactly sure how to celebrate, but we think we'll probably cook up some pastured eggs our favorite way for breakfast (Sunny side up? Scrambled? Poached? Hard boiled? Hard to decide, so we might make them all).
National Egg Day, of course, makes us think about our birds and everyone who works with them at White Oak Pastures. Our pastured poultry staff is the largest field crew on the farm - with good reason.
At White Oak Pastures, we are home to many different species of livestock, but we raise five species of poultry alone: chicken, turkey, duck, goose, and guinea. While, logistically, this can be challenging, leveraging multiple species is central to our land management strategy - because they all have different impact on our pastures.
Some of you may have celebrated spring by coloring eggs this month. But as you colored the outside of the eggs, did you give any thought to the... inside of the eggs?
Egg yolks come in many different hues, and the color of the yolk depends on the diet of the laying hen. While a darker yolk isn't necessarily a better egg (it's an old farmer trick to feed chickens marigolds, or dark green veggies, to get a more orange yolk), the yolks from pastured chicken eggs usually look a little different from your average pale yellow eggs in the grocery store.
What a chicken eats can impact the quality and nutritional value of the egg - and you can see it in the yolk.