Industrialized poultry often originates from oppressive environments, unsustainable soil and animal farming methods. It generate cheap meat, flavorless meat and lots of meat 24/7/365. The meat our great grandparents relished, was pasture raised, tasted and looked very different than what on the market today, and was not abundantly available every day of the year but instead was harvested mostly in-season only. Likewise we raise our poultry roasting broilers and stewing hens on open pasture, to be harvested in-season Fall/Winter through Spring. And because we treasure the entire animal, we offer only whole chickens but not individual cuts.