"Free-range" vs. "Pastured"

written by

Sandra Ressler

posted on

May 10, 2021

One would assume that free-range means free to roam about in a grassy pasture.

However, the USDA only requires that they have access
to outdoor space - it does not specify the quality (grass, dirt,
gravel), the size, or the length of time the chickens have access to the
space.

A chicken house can have hundreds of birds with access to a
small graveled run and be labeled "free-range".  True free-range chicken
(unlimited access to the outdoors AND grass) has been shown to be lower
in fat, higher in protein and other nutrients, have better body
condition, better gut health, and higher meat quality.  Since these
specs (quality, size and duration of outdoor space) aren't regulated,
the benefits likely don't apply to all "free-range" chicken.

Pastured chicken, on the other hand, means the birds are raised most of
their lives in a grassy area.  Often, as in our case, they're housed in
open-air pens and moved at least once a day to fresh pasture. These pens
help to protect the birds from predators such as hawks, minks,
raccoons, foxes, coyotes, and more.  (We've seen all of those!)  This
means that although our chickens are not technically truly free-range,
they are much healthier than many birds that are labeled free-range,
with very limited access to the outdoors.

greenhouse-2020.jpg


I hope this clarifies the issue for you a bit.  And as always, don't hesitate to ask us if you have any questions!

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