"Free-range" vs. "Cage-free"

written by

Sandra Ressler

posted on

May 17, 2021

Have you ever wondered what the term "cage-free" means?  It would be
easy to equate "cage-free" with "free-range".  Both of these terms
conjure a picture of birds walking free in a grassy area.  Since we
discussed "free-range" last week...let's talk about "cage-free". 
Chicken cages are typically small, about the size of a sheet of paper. 
To say that chickens are cage-free simply means that they are not
confined to cages, it does not mean that they are outdoors.  Cage-free
chickens are usually confined in a barn or chicken house, often in
crowded conditions, with poor air quality and other inhumane conditions.

Technically, according to regulations, these chickens are cage-free...




while these are in a "cage" (pen, shelter, greenhouse):

Image




This pic was taken in cold weather...the end that's half enclosed is usually completely open...we try to keep them comfortable!

So, which chickens do you think are healthier, happier, and yield better
quality meat?!  Marketing terms are often misleading.  Know your
farmer!!

More from the blog

Maple Syrup in October?!

Maple Syrup in October?!

You know how some people do "Christmas in July" events?  How about maple syrup in October?!  Actually, I'm told it IS possible to make syrup in the fall...any time the weather fluctuates between freezing and thawing, sap is drawn up into the tree and can be harvested.  Apparently the yield (amount of sap/number of gallons of syrup) is not as good, and also the flavor is not quite as good, but we don't have experience with that. Obviously we aren't there yet weather-wise...it's still too warm.  And no, we aren't tapping trees in the fall!  But last spring, we saved bottling time during the busiest sugaring days by filling a 40-gallon barrel to use later.  A few days ago we opened that barrel and bottled the syrup.  So it felt a bit like sugaring season.  And that maple aroma when you walk into the sugar house...I never get tired of that!! Grade B Maple Syrup This past spring we ended up with a bunch of end-of-the-season syrup that we felt was not up to our flavor standards (we have a reputation to protect!) so we weren't planning to sell it.  However, we have since realized that we can make it available as "Grade B" syrup. A few years ago the USDA changed the grading system for maple syrup.  The new system has four Grade A syrups: Grade A Golden:  Delicate taste Grade A Amber:  Rich taste Grade A Dark:  Robust taste Grade A Very Dark:  Strong taste This was done because many people were confused by "Grade A" and "Grade B", thinking that Grade A was a superior quality.  In reality there is no difference in quality, only in texture and taste.  So it's more a matter of personal preference. While the official grading system has changed, many people still refer to "Grade A" and "Grade B" syrup.  Grade B syrup, typically produced later in the season (when sap has a lower sugar content and more microbial activity), has a darker color, bolder flavor, thicker viscosity, and increased minerals.  It is often used in cooking and baking.  Grade B syrup is hard to find as a retail product because much of it goes to bakeries and such.  We now have it available while supplies last.  You can order it here.

Read more
Return To Top

Elm Run Farms

  • 16808 Burkhart Road
    Orrville OH 44667
  • 330-317-7283