Heritage Chicken VS. Industrial Chicken

HERITAGE CHICKEN

Heritage chickens are from parent and grandparent stock of breeds recognized by the American Poultry Association’s American Standard of Perfection. The APA is the oldest agricultural organization in the United States.

Heritage chickens are akin to the openpollinated varieties of heirloom fruits and vegetables that belong to no one and everyone. This is the source of genetic diversity.

Naturally mating, producing fertile eggs.

Possesses has a rich chicken flavor and a firm texture without being tough.

Raised outdoors on green pasture. They actively forage for insects. Pasture production is the humane and appropriate way to raise Heritage Chicken.

Have long, productive lives. Breeding hens will be productive for 5–7 years for hens and roosters for 3–5 years.

Grow at a more natural and normal rate, allowing the birds time to build healthy bodies and giving flavor and texture to the meat.

Take 16 weeks (112 days) or more to reach market weight.

Have longer bodies and longer legs. They have more dark meat (thighs, legs and wings).

Should be cooked slowly, and generally at a lower temperature. Fast cooking will make the meat dry and tough.

INDUSTRIAL CHICKEN

Industrial chickens have been derived, over time, from multiple breed crossings.

Carefully controlled proprietary genetic lines. Ten large companies produce more than 90 percent of the nation’s poultry. This results in the loss of genetic diversity.

Naturally mating, but artificial insemination can also be used. Industrial turkeys are completely reproduced through artificial insemination, and it is possible that chickens could end up with the same fate.

The flesh is very soft and bland. The modern chicken serves primarily as a vehicle for other flavors.

Typically raised indoors in confined settings. Their genetic makeup makes living outside on pasture difficult, and in some instances, inhumane.

Short lived, with breeding animals generally lasting only one reproductive cycle before being processed.

Selected for very fast growth, which has resulted in increased mortalities due to leg, cardiovascular and respiratory difficulties, and producing softer, blander meat.

A thin intestinal lining, as documented by a study done at North Carolina State University, makes the low feed and rapid growth of the industrial chicken possible. However, it also makes the birds vulnerable to infection and reduces disease resistance.

Take 7 weeks (48 days) to reach market weight.

“If a [person] grew as fast as a chicken, [he] would weigh 349 pounds at age two.” (University of Arkansas Division of Agriculture, Cooperative Extension Service)

Round and short legged. They have more white breast meat.

May be quickly seared with high heat, in addition to being prepared slowly, at low temperatures.