Pasture raised chicken:
great tasting eggs
naturally dark orange or yellow yolks
flavorful meat
unvaccinated
full beak
no medications
no synthetic vitamins
no hormones
low stress
meat only loses 9% of weight during cooking.
manure fertilizes the grass.
edible
Commercially raised:
flavorless watery eggs
pale yellow yolks (or fed dye to color the eggs)
flat tasting meat
vaccinated
debeaked
routine drugs
routine hormones
high stress
meat loses 20% of weight during cooking
manure fed to the chickens.
inedible
Pasture raised rabbit:
allowed to exercise (helps build muscles)
low stress
strong immune systems
flavorful meat (tastes like pork tenderloin or very flavorful chicken with a chewier texture)
less prone to heart attacks due to lower amounts of stored fat
Commercially raised:
kept in cages (deteriorates muscles)
higher stress
weak immune systems (prone to sickness)
flat tasting dry meat
extremally prone to heart attacks
Pasture raised dairy goats:
sweeter, richer tasting milk
low stress
hand milked
higher levels of minerals and vitamins
healthy milk
Commercially raised:
watery milk with a distinct goat taste
high stress from over crowding
milked by machine (not necessarily bad, just less care for the goats)
very low level of minerals and vitamins
potentially toxic milk
Pasture raised pigs:
fat has a low melting point
marbleized fat
low in saturated fat
delicious tasting pork
grazes daily on fresh grass
healthy and comfortable from the day they are born till the day they are processed
rarely need medications
Commercially raised:
fat has a high melting point (makes the pork feel greasy and the fat inedible)
fat sits on top of the pork and has to be discarded
high in saturated fat
flat tasting pork
stands on concrete or wire floors
over 70% of pigs have ulcers at processing
must be fed medications to live until processing.
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