Freedom Rangers are the antithesis of the Cornish Cross which is the typical fryer sold in the US. Freedom Rangers are bred for slower growing meat birds rather than as egg layers which we also have. There are actually two types of Freedom Rangers and we have just switche in 2015 to the slower growing more tasty black variety. After a couple weeks in the nursery as chicks they are moved outside in the open air on pasture where they spend the rest of their life. Our chickens will eat up to 30% of their calories in grass. Consistent with all offerings, our animals are never fed nor given antibiotics, growth hormones, steroids, stimulants or ionophores and our fields do not receive herbicides or pesticides bringing you a healthier product and a sustainable ranching operation. Our ranch has the very difficult to attain WSDA Organic Certification on its pastures with the animals subsequently born on the ranch being WSDA Certified Organic as well. Freedom Ranger breeding stock was imported from the regions of Burgundy and Brittany, France and are now available to our Eastern Washington and greater Seattle area clients. The "grandparent" genetic stock is derived primarily from Rhode Island Reds, Barred Rocks and Sussex from American and European old heritage breeds of chicken and was developed in the early 1960’s to meet the highest standards of the French Label Rouge Free Range program. Currently, the Freedom Ranger genetic stock is used by most non-factory farm production models (they grow too slowly for the factory farms) all across Europe and also by some small US pastured poultry producers in search of a traditionally raised farm chicken - just like the "oldies", healthy and with a succulent flavor and texture. Since our Freedom Rangers are a slower growing breed, they are naturally better suited to the higher welfare and all true natural rearing systems (full pasturing, free range, certified organic, backyard etc). In the United States virtually all modern industrial poultry production models use fast growing breeds such as the Cornish Cross. How do I cut up a chicken? Check out this short but helpful clip and you will be an expert.
Our chickens are sold by the pound wrapped, frozen and ready for your freezer. We have a limited fresh supply throughout the year For your Thanksgiving dinner we will have available FRESH and FROZEN Heritage Turkeys of 14 to 28 pounds. See our Turkey page.
Terminology: There are some incorrectly used terms when asking for pastured meat chickens. “Free range” is a term used primarily in the egg industry indicating a certain degree of non-confinement. The degree of confinement is the question which can vary a great deal. Unlike our egg layers which are true “free range”, our meat chickens are “pastured” meaning they have access to grass to eat but they are contained in a fenced area. They have shelters which they can retreat to in order to escape aerial predators and adverse weather. Small producers will also use “Chicken Tractors” which are mobile enclosures with a top which completely contains the birds and is shifted around to new grass. We prefer the more open protocol. “Natural” is a term typically meaning farming and ranching using no chemical or manufactured products including synthetics and is a couple notches below our WSDA Certified Organic designation. The above description is certainly a “cage free” environment which is used in the egg industry. The best way to see how freely ranging our animals are is to come for a visit which we strongly encourage.