About Factory Farming:
Modern commercial farms, C.A.F.O.s, focus solely on faster-growing animals, and a bottom line that reflects little interest in biodiversity, sustainability, healthy food, or animal welfare. Ancient breeds of livestock are becoming extinct. Such a narrow spectrum is a threat to food security. Unlike endangered wildlife — which can be saved through foundations, preserves, and zoos — the species that were once the foundation of our food supply can only be saved when popular demand increases and farmers have the incentive to raise them.
About The Farm Where Our Turkeys Come From:
Good Shepherd Poultry Ranch in Kansas is the only remaining commercial 'Standardbred' heritage poultry hatchery in the U.S. to meet these standards: Certified Standardbred, Pasture Raised, Free Ranging Flock, Naturally Mating, and Antibiotic Free (from hatching to plate).
About The Breeder:
Master Breeder Frank Reese hand selects each breeding bird adhering to what a turkey should look and taste like. His hatchery is a cultural site for non-factory farmed poultry. All animals are raised humanely, outdoors, on-pasture, using traditional farming techniques. They reproduce naturally and are never fed any antibiotics or growth hormones.
About The Turkeys:
Heritage Turkeys are the very foundation of our nation’s agricultural history and gastronomic identity. Each heritage breed comes from a unique culinary tradition, with its own pure genetic line, and boasts a different, nuanced flavor. A true heritage breed can be traced back prior to the advent of industrial farming. Industrial breeds, the mainstay of the fast food and supermarket industries, were developed through years of genetic selection for non-gastronomic traits and artificial insemination. These heritage turkeys come from one of the eight varieties of Standardbred turkeys still in existence today: Bronze, Narragansett, Bourbon Red, White Holland, Black, Slate, Beltsville Small White, Royal Palm.
This is the best tasting turkey you'll ever eat!
