Talkin' Chicken
What to look for while poultry shopping
Antibiotic-free, vegetarian fed, free range, organic, pasture raised: With so many different labels on the market, buying chicken can be confusing. Here’s a summary of the most widely available options.
Conventional chicken
These birds usually live indoors in large barns with limited room to move and no outdoor access. They are fed grains that are fortified with soybeans and oilseed meals or animal byproducts. While this is the least expensive option, the meat is often tougher, less juicy and less flavorful than the alternatives because of the bird’s lower quality of life. The conventional chicken’s lifestyle may include a poor diet, lack of physical activity and a stressful environment.
Chicken alternatives
Free range. Free-range chickens have access to the outdoors. There are no requirements for how long the chickens can go outside. On large commercial farms, the chickens may or may not actually go outside. On the other hand, free range chickens raised on local organic farms may spend a good deal of each day moving around outdoors where they can forage.
Pasture raised. These birds are free to move around pastureland year-round. They can hunt for bugs, worms, seeds and fruit to supplement their diet in a more natural environment. They have access to housing where they can go inside at night or during inclement weather. Since pasture-raised is an unregulated term, it’s a good idea to research the farm.
Organic. Organic chickens are fed organic grains free of pesticides, synthetic fertilizers, antibiotics, animal byproducts and chemical additives. These chickens must also meet free range criteria. The Cornucopia Institute publishes an Organic Poultry Scorecard.
Vegetarian fed. These chickens are not fed animal byproducts. Instead, they are fed nonorganic grains and oilseed meal.
Antibiotic free. Birds with this label have never received antibiotics. This means you will not consume antibiotics when you eat them—a good thing that helps lower your risk of developing antibiotic resistance.
Air chilled. A majority of chickens raised for meat are chilled in a vat of ice-cold, chlorinated water immediately after slaughter. The chickens absorb some of this water, which may account for up to approximately 12 percent of the packaged chickens’ weight. The water also dilutes the flavor of the meat. Air-chilled chicken is an alternative. These chickens are cooled with cold air. As a result, they usually retain more flavor.
Meaningless terms. The “hormone-free” label is pointless since all chickens are free of hormones. That’s because the U.S. Department of Agriculture prohibits hormones in poultry. “Natural” is another term that is totally meaningless.
The bottom line
If you regularly eat chicken, it’s important to find birds that fit your budget, taste preferences, health concerns and ethical priorities. For chickens that are raised humanely, look for birds that are labeled “Animal Welfare Humane Certified.” The most healthful chickens you can buy at grocery stores or markets are antibiotic free and either free-range, organic or pasture raised.
This newsletter is for educational purposes only. It is not intended as a substitute for medical advice or treatment; before adhering to any recommendations in this newsletter consult your healthcare provider.