All-Natural and Organic Chicken in America

As we continued to research ways to improve our products, we discovered something very interesting. All organic and natural chicken producers in America are using the same standard white feathered Ross, Hubbard, or Cobb broiler chickens that are used for commercial production. All specialty producers make claims about their products: all-natural, free range, organic, no antibiotics, etc., but none are using the old slow growing breeds that grow well naturally, and are used in specialty programs throughout Europe and other parts of the world.

Commercial breeds grow well in the environment for which they are bred. They have been genetically developed to grow very rapidly in an intense environment, experience rapid weight gain, and have a high feed conversion (more meat per pound of feed consumed). On average, these birds can go from hatch to processing in as little as 40-42 days. These birds are more fragile and have weaker immune systems, thus requiring medications and strict bio-security programs to prevent diseases.

Because of this, these birds do not survive well outside and cannot be grown slower or longer as most natural or organic programs in Europe and other parts of the world require. If these birds are not pushed to grow rapidly, and are grown slower and longer, they are prone to heart attacks and organ failure. And because they are bred to produce more breast meat with smaller legs, as their weight increases, they are prone to leg problems.

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