Newbie Question

[CtyGrlwantsaFrm]

I'm new to this...so new I haven't started yet, actually!

We are currently working with a loan officer to get our credit good enough to get a loan on a home on a few acres, and our plan is to go all out on our quest to be (mostly) self sufficient. We planned to have a flock of layers and a flock of meat birds.

So the other day, we were having dinner at our pastor's house, and his wife (from rural Louisiana) commented that she absolutely cannot stand the taste of free range organic chicken from farms, and that it "tastes like poop." Is the flavor that different? Or could she have had experiences eating birds that for some reason taste bad, like maybe male birds past the age at which they taste good? (Something I have read...)

I am not a very big meat lover, nor are three of my six kids. So if homegrown meat tastes that much stronger than store bought, I'm not sure how it will work for our family. Any input is sooo appreciated. Thanks, everyone!

 

[mstricer]

If you put it side by side in a blind taste, she would not be able to say it tasted like poop, unless she eats poop, that is. A heritage bird will definitely have a different taste, the are older birds and usually tougher. As for meat birds don't believe that. Check out the.video Food Inc. It will clear things up for you in a hurry. You should be able to get it at the library or Netflicks

 

[CtyGrlwantsaFrm]

I was thinking it might have been an older bird...Some people in LA that I know keep "yard birds" and just let them run around until they need one for dinner, then they pick one and slaughter it right before cooking it. Thanks for the suggestion. I saw Food Inc a couple of years ago, which is one of the things that started to change my mindset on life. But it's probably time to rewatch it. I doubt I absorbed everything the first time...I was in shock! lol

 

[CtyGrlwantsaFrm]

PS. I don't think she meant it literally tastes like poop....she just doesn't swear and so used "poop" as a substitute word!

 

[mstricer]

That's what I thought.

 

[Buster52]

I'm thinking there is a subtext to pastor's wife's comment that has nothing to do with the actual taste of chickens.

 

[capsicum]

I'm thinking a lot of people are disconnected from there food, very picky, and seek out the most white bread, processed, consistent tasting stuff they can get, any change is unacceptable and an excuse to act up or complain. Others people appreciate most anything on their plate for what it is, rather than what it's not. Some people must have anything new/more/different. The question is which are you?

I'm in the middle category. Although I like new/more/different, I don't have to have it to be happy. When I go to authentic sushi bars I always order omakase, rough translation is; chef's choice or I leave it up to you.

Basically I don't claim one is better unless there is a large difference. Cooking, breed/animal age, and slaughter technique have more to do with the taste than free ranging imho, thus I say it's too little difference to be called better or worse.
Free range is leaner healthier meat though; the eggs too, oh my god the eggs are awesome I will not eat a battery cage egg again as long as I live, and true free range beat large scale "cage free", both in nutrients and taste. http://www.motherearthnews.com/Relish/Pastured-Eggs-Vitamin-D-Content.aspx

 

[Appylover]

My mother refuses to eat fresh eggs, brown eggs, or anything not raised in a factory farm. I know its in her mind because I wrapped up a Naked Neck in butcher paper, took a dozen NN eggs to her house and cooked a dinner. She swore it was the best dinner, and deviled eggs she had ever eaten. I told her Mom that hen was one I got from a friend that broke her leg. And them eggs were from my own NN hens and they were brown. She visably turned green and was sick for hours. I had my first taste of farm raised pork from a friend. Granted I was the one that kept said pig alive for the first year of his life. I DID have an issue with eating the fried pork skins but that was more I seen how he was kept.

 

[Hummingbird Hollow]

I'm about a week away from "harvesting" my first meat birds, so I can't respond to your poll until I have the experience behind me. I have read that the free-range, heritage birds require some different cooking techniques to bring out their best qualities.

Last year we purchased a 1/2 a heifer from a local rancher who's cattle were all free-ranging, grass fed, locally slaughtered. They didn't spend any time in a feed-lot or time being corn fed. The meat was denser and a little more like game in it's taste. The flavor was good, but different. It was best if marinated for a longer period of time. Is your pastor's wife an accomplished chef?

 

[trifecta]

I think that the flavor of home raised chicken is substantially better. We raised 8 CX and 4 DP roosters this spring. The roosters had a mildly different flavor, maybe a little like pheasant?, but were butchered young because they started crowing. Overall, I would say the cullinary experience was EXCELLENT and nearly every person that has shared some of our chicken thinks its way better than store bought. Incidentally my mother couldn't tell the difference. They were not free range birds, just as much confined access to grass as possible, and overall they had about 10sq ft/bird pen space, so plenty of room to wander around.

I don't think free ranging makes that much of a difference in flavor in chickens like it does in other species as chickens don't "marble". Personally, I despise the flavor and texture of grass fed beef. To me, it tastes like the bottom of shoe. However, there are tons of people out there that swear by it! I'll take my high choice and prime cuts every day over that, LOL!