FAQ About Pasture-Raised Eggs

What are pasture-raised eggs? Pasture-raised eggs come from hens that are free to roam outdoors on pasture for most of the day. These hens are typically given a large amount of outdoor space to forage, scratch, and peck for insects and plants.How are pasture-raised eggs different from free-range or cage-free eggs?Cage-free eggs: Hens are kept indoors but are not confined to cages. They typically live in large barns with room to move around but limited or no outdoor access.Free-range eggs: Hens have access to the outdoors, but the quality and size of the outdoor area can vary.Pasture-raised eggs: Hens spend significant time outdoors in large, natural pastures, offering the most space and freedom.Are pasture-raised eggs healthier? Studies suggest that pasture-raised eggs may contain higher levels of omega-3 fatty acids, vitamin D, and antioxidants due to the hens' diet of fresh grass and insects. Do pasture-raised eggs taste better? Many people believe pasture-raised eggs have a richer flavor and more vibrant yolks due to the hens’ diverse diet. Taste is subjective, though, and can vary based on individual preferences.Are pasture-raised eggs more humane? Pasture-raised systems often prioritize animal welfare by allowing hens to exhibit natural behaviors, such as dust bathing and foraging. Why are pasture-raised eggs more expensive? Providing ample outdoor space, maintaining pastures, and supporting humane farming practices require more resources and labor compared to conventional systems. This contributes to the higher cost.Are pasture-raised eggs organic? Not necessarily. Pasture-raised refers to the hens’ outdoor living conditions, while organic refers to their feed being free of synthetic pesticides, herbicides, and GMOs. Eggs can be both pasture-raised and organic if the farm meets both standards.What’s the environmental impact of pasture-raised eggs? Pasture-raised farming generally promotes sustainable practices, including rotational grazing and improved soil health. Buying pasture-raised eggs often means you have more insight into how the hens are raised and how the farm operates. You can feel confident knowing that your food is produced in a way that aligns with your values, whether it’s regarding animal welfare, sustainability, or supporting small, local farms. In summary, pasture-raised eggs offer better nutrition, taste, and animal welfare benefits, while supporting a regenerative farming system. They provide a wholesome and delicious option for those looking to make more conscious food choices. From my family to yours, Maegen Shop Pastured Eggs

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How to Build a Weekly Meal Plan Using Pasture-Raised Proteins

If your weeks ever feel chaotic—juggling school pick-ups, work, activities, and the constant question of “What’s for dinner?”—you’re not alone. One of the easiest ways to simplify busy weeknights is by building a meal plan centered around high-quality proteins. And when you choose pasture-raised meats, you’re not just planning meals… you’re nourishing your family with clean, nutrient-dense food you can feel good about. Here’s a simple, stress-free way to build a weekly meal plan using pasture-raised chicken, pork, beef, and eggs.

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Is Pastured Poultry the Same as Organic?

Is Pastured Poultry the Same as Organic? (Hint: It’s actually beyond organic!) If you’ve ever picked up a package of chicken at the grocery store labeled organic and wondered how it compares to pasture-raised chicken, you’re not alone. It’s one of the most common questions we get — and it’s a great one to ask. At first glance, both sound like healthier, more ethical choices — and they are, compared to conventional chicken. But there’s a big difference between organic and pasture-raised poultry, and it comes down to how the birds live, eat, and move. What “Organic” Really Means Organic chicken must meet certain USDA requirements. These birds are fed certified organic feed (which means no GMOs or synthetic pesticides), cannot be given antibiotics, and must have “access to the outdoors.” Sounds great, right? The catch is that “access to the outdoors” can mean as little as a small door leading to a concrete or dirt pad — and many industrial organic chickens never actually step outside. While the feed may be organic, the living conditions can still resemble large-scale confinement barns. What “Pasture-Raised” Means Now, pastured poultry — like what we raise here at Purely Pastured Farm — is a completely different approach. Our chickens actually live on fresh green pasture, where they can scratch, peck, chase bugs, and enjoy the sunshine every single day. They’re moved to fresh grass regularly so they’re always on clean ground and have constant access to natural forage. We supplement their diet with a wholesome grain blend to ensure they get all the nutrients they need, but their main “job” is to live like chickens are meant to live — outside on grass, contributing to a healthier farm ecosystem. “Beyond Organic” Joel Salatin, the farmer who pioneered the modern pastured poultry movement, often says this model is “beyond organic.” And he’s right. Why? Because pastured poultry focuses on the whole system — the health of the bird, the land, and ultimately the people who eat the food. It’s about transparency, soil health, and respecting the natural behaviors of animals, not just checking off boxes on a government label. The Bottom Line So, is pastured poultry the same as organic? Not exactly. In fact, it’s often better. When you choose pasture-raised chicken, you’re choosing nutrient-rich meat from birds that lived the good life — outdoors, on fresh grass, cared for by hand. You’re also supporting regenerative farming that builds soil and strengthens local food systems. That’s why we proudly say our poultry is “beyond organic.” From my family to yours, Maegen Shop pasture raised meats & eggs

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FAQ About Buying a Whole or Half Hog Share

Why should I buy custom meat? Buying a custom hog share is economically a good choice for your family. Instead of paying retail prices, you pay $5.50 per pound for each cut of meat. Not only are you saving money by buying in bulk, but you know where your food came from and how it was raised. You get a variety of pork cuts that YOU get to select. How much freezer space do I need? A general rule is 1 cubic foot of freezer space for every 15-20 pounds of meat. For a whole hog 7-7.5 cubic feet is recommended. For a half hog 3.5-4 cubic feet will be needed. For reference, remember the top freezer refrigerators, where the freezer was on top? That freezer is about 4 cubic feet, which is perfect for a half hog. How many pounds of meat will I get? For half a hog you can expect to receive between 70-90 pounds of meat. The hanging weight (the weight of the pig after scald & scrape, head on, insides removed) of half a hog can vary, but is usually about 100 lbs. For a whole hog you can expect to receive between 120-150 pounds of meat. The hanging weight of a whole hog is usually around 200 lbs. Can I customize what cuts I want? Yes! When you preorder your whole or half hog share, we provide you with a cut sheet from the processor. Don’t worry, we will walk you through the process of filling out the cut sheet and answering all your questions. You have choices like what types of sausage you want, how big your hams and roast are, and how thick you want your pork chops. What Cuts are available with your hog shares? Whether you choose a whole or half hog share, it is all customizable. You will choose the same cuts of meat whether you get a half or whole hog, you just get double the amount with a whole hog. The available cuts include roasts or shoulder steaks, tenderloin, pork chops, ribs, hams, bacon, sausages, fat, & bones. What is the estimated cost of a whole/half hog share? Whole hog share Example: Expect the hanging weight of a Whole hog to be approx. 210 lbs +/-. After you have paid the $375 deposit on a Whole hog share, expect to pay your farmer an additional $780, ($1,155 all in +/-) once the hanging weight is determined. (Our price is $5.50/lb hanging weight) plus $30 kill fee + $182.70 processing fee (.87¢ X 210) = $212.70 *This does not include fees for smoking bacon and/or ham or making sausage* FOR A TOTAL OF: $1,367.70 (+/-) Half hog share Example: Expect the hanging weight of a HALF hog to be approx. 110 lbs +/-. After you have paid the $275 deposit on a HALF hog share, expect to pay your farmer an additional $330, ($605 all in +/-) once the hanging weight is determined. (Our price is $5.50/lb hanging weight) plus $15 kill fee + $95.70 processing fee (.87¢ X 110) = $110.70 *This does not include fees for smoking bacon and/or ham or making sausage* FOR A TOTAL OF: $715.70 How do I reserve a hog share? Click here to visit the website and place a deposit. This saves your place in line and the deposit amount is taken off your final cost at the end. Your deposit helps us cover feed costs so that we don’t have to go in the hole to get a final product from the farm to your family.

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Why Pasture-Raised Pork Tastes Better (and Is Better for You)

When you bite into a juicy pork chop or savor a slice of bacon, you can taste the difference when it’s from a pasture-raised pig. But what exactly makes that flavor stand out? And is it really better for your health? Let’s take a closer look at why pasture-raised pork is worth seeking out.

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Healthy Pig Fat aka Lard

Cooking. Baking. Adding. Applying. There are many different uses for lard. Pasture raised pork comes from pigs that are raised the way God intended. They roam free in fields or woods, with access to natural forage and plenty of sunshine. In return this creates meat and fat that are rich in micronutrients, vitamins, and minerals. For as long as I can remember fat has always had a bad rep! "Cut the fat off" to make this meat leaner and healthier. "Don't use animal fat because it causes heart and health problems." That's all wrong, EAT the fat, from healthy pasture raised animals! Now I'm not saying to eat heaping spoonful's straight from the jar, but by all means use it to cook in place of those seed oils! It has added so much flavor to the dishes that I cook and I can definitely tell the difference. How to Render Lard Note: there are a few different ways to render lard, this is my preferred method. Step 1: Soften the pig fat in the sink for about 1-3 hours. You are not completely thawing this fat out, as it will go bad when it gets too warm. You want cold fat, the outside to be soft and the inside to be semi-frozen. Step 2: There are two options here: - If you have a meat grinder (mine attaches to the kitchen aid) cut the fat into small enough chunks to fit in the grinder. - If you do not have a grinder, cut the pieces of fat into small, small pieces. The smaller the pieces the faster the fat will render and more of the impurities (meat & gristle) will render down. Step 3: Place cut fat in a stainless steel bowl or Dutch oven. In a preheated oven (175-180 degrees) place bowl & fat on the middle rack and let render for about 2-4 hours. Step 4: After the fat has rendered down, you will have liquid and fat pieces still left in the bowl. If the fat has not started cooking (smelling like bacon & visible brown pieces) strain some of the liquid and render the fat down for another 30 minutes - 1 hour (don't overcook it or it will smell too much for baking). Step 5: Strain the remaining liquid and store in mason jars. You will have a liquid that will turn to white, once it cools down. You can store the jars on the shelf or in the refrigerator. Keep reading to learn a few different ways to use lard in the house, kitchen, and even on your body. Different Ways to Use Lard When it comes to cooking, lard is just as versatile as any other cooking oil. Not only can it replace cooking oils, it can replace fats such as butter in some baking recipes. I personally only use butter and lard when cooking these days. For Thanksgiving this year I baked my first lard/butter pie crust and O.M.G. so good!! I don't think I will ever be able to use another pie crust. The pie crust was flaky and everyone's favorite word, moist. I know it's hard to imagine a moist pie crust, but there wasn't anything dry about it! Next on the to-try-list is to bake cookies using lard. From what I have read and seen, it makes the cookies softer and flavorful. Click the link for the Lard and Butter Pie Crust recipe. Adding lard to different household items can help restore and protect them from damages that might occur. It is possible to restore a rusted cast iron skillet to its former glory with lard, enabling you to use it for the purpose of cooking again. Then add a little bit more lard to the skillet once you start cooking to flavor your food. Wood & leather can be protected with a lard and beeswax coat. Bring back the shine that the dining room table once had, before kids took over the house😉. When it comes to applying lard, moisturizing with it on your face and body is a great natural alternative. I have never made lard to use as a moisturizer but I have bought it and I LOVE it. My current facial routine is a lard & beeswax moisturizer. It is a thicker, heavier moisturizer, so a little bit goes a long way. It's a great feeling knowing my facial moisturizer only has 2 NATURAL ingredients. Lard can also be used to make soaps. I hope to one day experiment and make soaps using lard from our pasture raised pigs. I have been told the soaps are great for cleaning dishes in the kitchen but also can be used in bathrooms for handwashing when an essential oil scent is added. So whether you're baking up those chocolate chip cookies or trying to restore chapped feet, reach for the rendered lard as a healthy fat, that is nourishing you inside and out. Shop Pasture Raised Pig Fat From my family to yours,

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Ways to Cook a Whole Chicken

Don't let a whole chicken scare you! Pasture raised whole chickens are an easy meal option and result in multiple dishes with the leftover chicken. We know all too well just how precious time is, and love having a convenient fast way to cook a whole chicken. Not only is time valuable to us but saving money is important as well. When you buy a whole chicken you save money, as you are no longer paying someone else to do the job of cutting the bird in to pieces. Avoid buying chicken stock from the store and use a whole chicken to make it your self...way healthier for you! This stock is used in dishes that require chicken broth, and in place of water when cooking frozen vegetables. The leftover bones and the backbone from the chicken can be used to make nourishing bone broth. Click the link for Purely Pastured Farm's Bone Broth recipe. Keep reading to find out the different ways to cook a whole chicken. Roast in oven: roasting a whole chicken in the oven makes for an easy one pot dish. The chicken drippings and juice will flavor the vegetables along with keeping the chicken moist. Place a whole chicken in a Dutch oven or pan along with vegetables and seasonings. Click the link for our pasture raised oven roasted chicken recipe. Crock Pot: if you know you have a busy afternoon, plan ahead and place a whole chicken in the crock pot to have ready later. Place vegetables in the bottom of the pot, then lay the whole chicken on top (no liquid is needed, as the chicken will produce its own drippings). Season the whole chicken and cook on high for 3-4 hours or on low for 7-8 hours. If you are wanting that crisp skin like a rotisserie chicken, place in a pan and in the oven until the skin is golden brown. Spatchcock chicken: this method can be done on the grill or in the oven and results in a more evenly cooked chicken. To spatchcock a chicken you will cut the backbone out, flip the chicken over (breast side up) and firmly press down between the breasts until you hear a crack. This allows the chicken to lay flat, allowing the bird to cook more evenly. Next add seasonings of choice and place on the grill or in a dish to roast in the oven. Check out the video below where we show you how to spatchcock a chicken. Grill: grilling chicken is one of our favorite ways to cook a whole chicken. We have heard many people say "grilling dries my chicken out", but when you use a pasture raised chicken from Purely Pastured Farm, it is nothing but moist delicious chicken for you to enjoy. Heat grill to 375 degrees and place chicken on grill, breast side up. Allow the chicken to cook for about 1 hour 15 minutes or until the internal temperature reaches 165 degrees. Instant Pot: life gets busy and we forget to plan ahead for dinner. The instant pot can be a lifesaver when these days happen. In under an hour you can have a whole frozen chicken cooked. Rinse the frozen chicken and rub with oil of choice along with seasonings. Place in an instant pot and pour one cup of water in the bottom. Pressure cook the chicken about 10 minutes per pound (example: 3 lb chicken equals 30 minutes). Once it has finished let the instant pot natural release instead of a quick release. Cut up: breaking down a chicken might sound a little intimidating, but it gets easier with practice. Cutting the chicken into pieces can save money and result in a more even cook. Remove the wings, leg quarters (thigh & leg kept together), & backbone (save the backbone for stock). To make it easier for me, I keep the breast skin-on and bone-in. Place each piece in a skillet and brown the skin. Place skillet in oven and continue to cook until the chicken is fully cooked. We always have left over chicken when we cook a whole chicken, which turns into another meal…WIN FOR MOM! I have found that if you debone the chicken before placing it in the refrigerator it is easier to handle. With this leftover chicken the options are endless. Here are a few ways we like to reuse shredded chicken: chicken saladchicken pot piechicken tacoschicken to place on a saladchicken spaghetti chicken and rice chicken quesadillaschicken BBQ pizzachicken to add to soups If you are like us and want chemical-free, humanly-raised, healthier chicken options, and want to step away from buying tasteless store bought chicken, click the link to buy a Whole Pasture Raised Chicken. Here at Purely Pastured Farm we offer you nothing but nourishing pasture raised chicken, pork, eggs, and now seasonal turkeys. We know you want the best food for you and your family, and that's why we strive to provide healthy options for you to purchase. Let us know in the comments below your favorite way to cook a whole chicken. Also let us know your favorite way to use leftover chicken. From my family to yours, → [Shop Pasture-Raised Chicken Now]

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Benefits of Pasture-Raised Chicken

Everything benefits when you raise chickens on pasture. The bird. The people. The land.

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New to the Farm

We are so excited to be adding MORE chickens to the farm. Usually when you visit our farm you see the white chickens, aka Cornish Cross broilers. They are our meat birds. Now we have added brown chickens, aka NovoGen Brown Layers. That's right, we will have EGGS. Last week we received 65, day old NovoGen brown layer chicks to begin the next venture on the farm. For the first few weeks, maybe even a month (weather depending) they will spend their time in the brooder. They have fresh water and feed where it is warm and ventilated. Also our two cute little farm hands check on them often. Once their time is up in the brooder, their new home will be the pasture, where they will be free to roam, graze, peck at the grass and bugs, the way nature intended them to live. Benefits from our Hens Purely Pastured Farm's hens will not only thrive from fresh pasture and new forage, but they will also contribute to our regenerative land management practices. Our pastures will be positively affected by having laying hens. While the chickens are scratching, foraging, and searching for bugs, they are aerating the ground, which in return promotes ideal conditions for seed germination. Chicken manure is another benefit they will be adding to our pastures. Their manure is an added organic matter that fertilizes the the soil. This germination and fertilization will eventually provide food for the next generation of animals that will be in the pasture. I am excited to share new egg recipes, tips, and information that we learn through having these pasture raised hens. We hope these eggs bring as much joy to your family as they will to ours. Knowing these hens were raised on pasture and supplemented with non-GMO feed will provide us with a peace of mind when we feed our family and your family eggs. Remember to follow us on Instagram and Facebook as we document our farm journey. From my family to yours, Funny side note story: Our 3 year old, Ryle (rhymes with Kyle), is so excited about these chickens. He is so ready to hold and collect the eggs and has even created a plan. His plan (we hear it at least twice a week ) is to: drive his tractor and trailer, that has a basket in it, to the chicken coop. Collect the eggs. Put the basket & eggs back in the trailer and bring back home. Then he will put the eggs in the cartons for our customers to buy! I think that’s a pretty good plan for a 3 year old.

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🌿Grass-Finished vs. Grain-Finished Beef: What’s the Difference?

If you’ve been browsing your local farm stand, meat co-op, or freezer stash lately, you may have noticed labels like grass-fed, grass-finished, or grain-finished. But what do those terms really mean—and does it even matter? Let’s break it down.

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