What makes our chicken so different? That pasture raised, beyond organic, local, humanely raised, sustainable, biodynamic, soil building, carbon sequestering, nutrient dense, regenerative, bug hunting chickens that are free to express intuitive omnivorous behaviors has become lost in our commercial food system. One thing we preach is everything we do on our farm is in alignment with the natural world and brings forth a quality meal that no supermarket can match. You can visually see this even before the first bite.
You can see the color difference, the leaner meat, the healthier muscle fibers. It’s all evident to the naked eye. One thing you will notice that affects approximately 93% of store bought chicken is the white lines in the meat. White striping on chicken meat reflects a muscle disorder. Studies have found the disorder to impact the taste, quality, and tenderness of the meat and its fat content.
Your chicken meat is not as healthy as you may believe it is when it has those stripes. According to CIWF (Compassion in World Farming), farming conditions may play a part in chickens getting the disorder. “There are recent scientific reports of an increase in the incidence of myopathies (muscle tissue disorders) in broilers, including conditions known as wooden breast and white striping; it is believed that selection for fast growth and increased muscle mass in broilers has played a key role in this increase, declining nutritional value of factory-farmed chicken,” CIWF said in its report.
This is the result of growing chickens bigger, fatter, faster and cheaper. When the only goal is to get as much poundage of meat as quickly as possible, you pay by sacrificing the very integrity of your food. Here at Nature’s Grove Farm, we don’t play in that arena. We believe there is a better way. The difference is very evident. With every bite, you heal the land, support local families, encourage animal welfare and nourish your body in ways no factory food could ever dream.