Life Of A WOP Broiler

Laura Mortelliti

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 they travel. When the chicks arrive at our farm, they are immediately transferred into our brooders. We have worked hard to prepare the brooders for their arrival. Everything is in order, newly cleaned, and cozy.

Free Ranging the Red Ranger

Laura Mortelliti

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, minerals, and plant secondary metabolites from foraging in the pasture. But being further from the ideal feed source, it will not quickly get plump”, says Jeff Lackey, our Poultry Production Manager. Because our birds are athletes, we have put together cooking tips for their leaner, healthier meat. A benefit of the Red Ranger’s active disposition is its significant and visible impact on our pastures. They are very thorough grazers and scratchers. As our birds disturb the surface of the pasture, they...

Spotlight On Our Poultry Crew

Laura Mortelliti

Employee Spotlight: Jeff Lackey- Poultry Production Manager

Laura Mortelliti

Who Rules The Roost?

Laura Mortelliti
 

How to cook a perfect pasture-raised turkey

Angela Huffman

 

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

Angela Huffman

Holiday turkeys with a higher purpose

Angela Huffman

  

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

Jenni Harris

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.

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.

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