Culinary Benefits of Cooking with Pastured Meat
Keep in mind that the consistency, texture, colour and flavours of food from pasture-raised animals differ from those of intensively produced foods. Pasture-raised chickens contain less fat and water and lend themselves best to roasting, grilling, or slow simmering, not quick sautéing. The biggest difference that our customers notice in our chickens and turkeys is the flavour but second is the meat density and lack of water. Pasture-raised chickens grow more slowly and are older at slaughter (56-65 days) than intensively raised chickens (39-42 days).