Pastured poultry

From Wikipedia, the free encyclopedia

Pastured poultry is a sustainable agriculture technique that calls for the raising of laying chickens, meat chickens (broilers), and/or turkeys on pasture, as opposed to indoor confinement. The documented health benefits of pastured poultry, and grass-fed animals in general, in addition to superior texture and flavor are causing an increase in demand for such products.

Joel Salatin of Swoope, Virginia, pioneered the technique at Polyface Farm, and wrote his book Pastured Poultry Profits to spread the idea to other farmers. Andy Lee and Herman Beck-Chenowith expanded on Salatin's techniques, and created some of their own.

Jo Robinson, a health writer in Washington State, has been an advocate for the health effects of pastured and grassfed meats. The higher levels of Omega 3 fatty acids and CLA (Conjugated Lineolic Acid) have been well documented.^{[citation needed]}

Pastured poultry is a high intensity form of agriculture. For example, five batches of chickens can be raised in sixteen pens, with fifty chickens per pen. That means four thousand chickens in one growing season. If each bird is sold at about four pounds for two dollars per pound, that's a total of thirty-two thousand dollars in six months.

The pens that house the fowl can be made from wood and scrap metal or out of PVC pipe and white tarps.

Pastured poultry is also gaining popularity because it helps the farmer, through reducing capital costs, and increasing pasture fertility. It is very well suited for incorporation within a system of managed intensive grazing.

Pastured Poultry is not limited to chickens and turkeys. It includes a variety of other birds, including ducks, geese and exotics in the poultry family.