$100.00 – $500.00
The first-ever heritage Chicken Choosin’ contest was designed to highlight the culinary value of the chickens less processed in this country. The people’s choice was hands down the Americanized version of the English Dorking, a chicken that’s historically associated with some of the best eating there is in Britain.
Dorking is lovely to look at with sumptuous flavor in both the light and dark meat with some of best textured breast and thigh muscling.
It doesn’t get any better than organic poultry raised on pasture. Our birds are lean, firm, and flavorful due to the healthy environment, fresh air, water and pasture that is part of their daily routine.
Pasturing allows them to live like God intended. They scratch, eat clover and grass, chase grasshoppers, and receive a ration of our own feed mix. No commercial blends are used. Our poultry is free from antibiotics as well.
Since our birds spend a majority of their time grazing pastures, we only raise turkeys and chickens during the warmer months of the year. We try to keep a healthy supply of frozen birds on hand throughout the year. However, the possibility exists that we could run out by spring (especially the turkey). If we are sold out, your order will be added to our order list for the upcoming season.
Birds are $25 each and average 4-7 lbs
Not sure about purchasing a large amount of meat? Try out our 5lb sampler box and you’ll want to buy the whole cow.
Get a monthly subscription of yummy grass-fed beef! Monthly payments.
Meat prices are going up everywhere and pork is projected to rise 30%. First come, first serve. Please note: Pigs are a “seasonal” farm product at Flip Flop Ranch order yours today!!
Half Pork $5.50 per hanging lb (usually 50lbs) + butchering fee of $125
Whole Pork $5.00 per hanging lb (usually 100lbs) + butchering fee of $250
We are offering Bourbon Red turkeys, fully processed and plucked. Bourbon reds are an amazing tasting turkey that has been endorsed by Martha Stewart. She said she won’t have anything else for Thanksgiving and that’s exactly what our customers say too.
If you have never eaten a Heritage Turkey, now is a good opportunity to try one. Don’t be confused with “feed mill’ turkeys sold as a heritage turkeys..
Properly raised Heritage Turkeys take 28 weeks to become a well proportioned and nutritious, table bird. Compared to an average of 16 weeks for the Broad Breasted Whites that dominate the stores, a properly balanced diet, is key to development. Our turkeys enjoy all the bugs and grasses they can find.
For most people a turkey is a turkey, and a Heritage turkey is not really a specific breed, but is a term used from years ago, before the Broad Breasted Whites were developed for massive meat production. The large whites and bronze of today are never raised to maturity; never have a chance to range. Hence the meat texture tends to be very soft or even mushy; breast meat is usually so dry that most processing plants add a brine solution to give it a little more taste. Heritage Turkeys have a finer and a more dense meat, dark meat is actually reddish to maroon in color. The skin is thicker with a good chew. They are not inserted with a “brine solution to give them flavor”.