Our meat chickens are raised on pasture just as soon as they grow up enough to make it out of the brooder house. Their pen is moved 1-2 times every day so they always have fresh grass under their feet to eat. They actively graze down the grass and chase after bugs, naturally managing our pest populations and organically fertilizing our pastures as they go. We supplement their forage of bugs and grass with feed, appropriate for their omnivorous diets. Our butcher cuts our chicken thighs including the bone, skin-on. We think it's a great opportunity to get that skin extra crisp and create a dark-meat dish that is extra flavorful. Restaurant buyers: let us know if you have different butchering preferences and/or need a larger quantity than we currently have available. We would love to talk about your needs and how we can quickly scale up to meet them.