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Dear Heritage Foods USA Supporter,

Are supermarket turkeys really that bad compared to heritage turkeys? They are cheaper. And they never lack in white breast meat! But before you write off the idea of spending between $6 and $8 per person on Thanksgiving’s main event consider the differences between the two as expressed by the professor himself: Frank Reese.

Standard Bred or Heritage Breed 

Hybrid Turkeys

Anticipated Life span: 8 to 12 years

Natural mating

Productive for 200 years

Genetics owned by single Farmers

Effective immune systems

Less susceptible to pathogens

Market weight at 26 weeks

Can Fly

No antibiotics for breeders

No water or feed restrictions

Slower feed conversion

Higher grow out cost

Higher cost per egg

Hatch only in season

No forced molting

Hens lay for many years

Lower egg production

Natural mating and fewer poults

Higher cost per poult

Bio-diversity

Many diverse breeds

No in-breeding

Normal walking gait

Can run and jump

Can roost even as adults

Lack of morbid obesity

Normal cardiac systems

No congestive heart failure

Normal oxygen respiratory levels

No foot pad trouble

Low rates of dermatitis/ lameness

No mutilations necessary

Capable of hatching their own chicks

Retains high intelligence

Characteristic turkey brain waves

Does not thrive in confinement

Adapts to all types of weather

Excellent forager’s

Tapered breast width

Normal length of legs

Stands at a natural 45 degrees

Less white meat

Dark meat is greater and darker

Meat higher in protein

Meat lower in fat per serving

Reduced to a few thousand breeders

Lower use of carbon foot print

Manure spread by turkeys

Takes more land per bird

Can breed your own birds

Minimal expected life span: 1 to 2 years

Artificial mating only

Genetically engineered in 1970

Genetics owned by private corporations

Inadequate immune systems

Increased susceptibility to pathogens

Market weight at 10 to 12 weeks

Unable to fly

Common usage of antibiotics for breeders

Breeder feed and water restrictions

Faster feed conversion

Lower grow out cost

Lower cost per egg

Hatched all year round

Forced Molting

Hens live one laying season then are processed

Higher egg production

Artificial mating; more poults per egg

Lower cost per poult

Lack of bio-diversity

Only one genetically engineered breed

Total inbreeding

Abnormal walking gait

Physically incapable of running or jumping

Unable to roost at night

Mutated obese birds

Problematic cardiac systems

Frequent congestive heart failure

Reduced oxygen respiratory levels

Increased incidents of foot pad problems

High quantities of dermatitis/lameness

Disfigurements: De-snood, de-claw and de-beaked

Incapable of hatching their own chicks

Inferior intelligence

Exhibit 50% fewer brain waves

Performs well in confinement

Require controlled environment to survive

Ineffective foragers

Amplified width of breast (genetic engineering)

Very short legs (weakness)

Back is level and forward

Surplus of white meat

Less dark meat

Distinct decrease in protein per serving

Abnormal elevation of fat per serving

Millions of factory turkeys

Abnormally high levels of carbon foot print

Manure piled in barns

Requires less land per bird

Breeder/Grower must always go back to the factory

Turkeys Arrive 11/22. $72 - $128
Click Here to Order


Other Foods Featured This Week:

Half Beef Brisket (Piedmontese breed) - $65 – 5lbs

Ground Heritage Pork (for meatballs) - $49 – 6lbs – ON Special $45


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Our "Best Of" is the tops: hear the best of HRN in 12 minutes! Click here to tune in.


Heritage Foods USA
The Source for Authentic American Heritage Foods

Heritage Foods USA has been featured as a Company of the Year in Bon Appetit, House & Garden, Newsweek, Saveur Magazine and The New York Times Magazine.

Contact us with questions or ideas, look out for weekly announcements and read new recipes, by visiting: www.HeritageFoodsUSA.com.

You can listen to our shows on The Heritage Radio Network by visiting : HeritageRadioNetwork.com


402 Graham Ave. Box 198
Brooklyn, NY 11211

Tel: 718-389-0985
Fax: 718-389-0547


 
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