 Poultry products, specifically chicken and eggs, are the most mislabeled animal products available to us in supermarkets. Unless you purchase your food directly from the farm and know how the animal was raised, most of the time these products will be labeled with terms like organic, free range, antibiotic and hormone free, vegetarian fed, but these are simply blanket marketing terms that have been applied to the same low quality, conventionally raised chicken that we've been pedaled our entire lives. Organic simply means that an organic certified feed was used. This does not mean the animals were on their natural diet. It has nothing to do with the quality of the meat. Generally speaking, yes, organic products are slightly better than non-organic alternatives, but it is still truly not a quality product. In order to identify a quality product, you have to understand coloration, taste, breeds of animals. It's very difficult to do for the average person. The criteria for free range requires giving the birds access to an open door and a certain amount of open space. They aren't exactly roaming through fields, eating bugs and foraging. It could practically be a giant chicken factory with a door open to a parking lot. That's what free range means in these marketing terms. It's crazy how much they can mislead us and people are shelling out money for the same exact product. Antibiotic and hormone free is a label determined by the levels the residue of these substances in the chicken at the time of slaughter. They are still given antibiotics and hormones when raising the animal, but certain limits are set by the same governing bodies that set all of the other rules. Vegetarian fed is the biggest joke considering the natural diet of a chicken is insects, bugs, rodents, they love animal protein. It's kind of playing off of the grass fed beef thing. Do people genuinely believe that chickens eat grass? The ingredients in the best chicken feed available to buy is non-gmo corn, non-gmo soy, vitamins as well as mineral powders. This is far from what the chickens are supposed to be eating and also why chicken is a high omega 6 meat and can be inflammatory. Consuming corn and soy in incredibly large amounts changes the omega fatty acid profile of this chicken to favor linoleic acid, which can harm us when we consume it frequently enough. This happens to humans too. When we get stuffed full of corn and soy based fat products, oils and extracts of these plants, these seeds, and they're made into processed foods, whatever it may be, that actually changes the lipid profile of our bodies as well. When this happens to chickens and then we eat the chickens, we're essentially doing the same thing that we were doing with the oils directly. A chicken can be fed things like kitchen scraps. You can make your own custom feed. Farmers get very creative and are able to replicate a chicken's natural diet and create a very high quality product. That being said, chicken is one of those animals where giving them this corn and soy feed isn't really the end of the world. If the chickens are on pasture and they're getting some of this feed as a supplement, I personally still eat that type of product. I think that's okay. The issue becomes when the chicken is consuming a large percentage, I would say more than like 20, 25% of their calories. If that's coming from this feed, then we can run into issues. These terms don't just apply to chicken. They apply to eggs as well. Getting your hands on quality eggs as well as chicken is incredibly difficult. The same with pork. Grass-fed beef is much easier because the cost to raise chicken and pork on their natural diet is much more difficult than just having some cows on grass, letting them graze in the paddocks all day. People are paying in same prices in supermarkets for chicken and eggs. They're paying $5, $6, $7 a pound for chicken labeled organic, $7 to $8 a dozen for eggs that aren't even good quality. If you go to a local farm and spend the same price or maybe a little bit more, you can actually get what you're paying for. Not only will your meat have a better omega fatty acid profile, it will contain the vitamins, minerals, elements, and additional fatty acids you need to maintain your health and optimize your health. Today I have some pasture-raised chicken we're going to take a look at. This is the chicken we are offering on Frankie's free-range meat. Out of all the chickens we tasted, this is the highest quality. The chickens are on pasture all day, no antibiotics, no hormones. They're a bit smaller than regular chickens because they are raised naturally. They do get some of this high-quality organic grain-based feed, but in the future we are looking to phase that out. In the meantime, we do want to provide chicken at the highest quality. We can make accessible to everyone at an affordable price. Down the line, I don't know how long, whether it's months or a year or two from now, we will have chickens with our own custom feed. That will allow us to remove that grain-based supplement from their diet, and hopefully we can make the pricing even better, but I'm a little bit skeptical about that because it's very expensive to raise these chickens, and even now we're offering pasture-raised chicken at the most affordable price online. Frankie, boy, what can be so exciting about a chicken? As with all quality animal products, the coloring is going to be slightly darker. A lot of times the chicken in supermarkets is very white. Here we have a more beige-yellowish coloring on the skin from what we can see. Even looking through the skin, the dark meat looks a bit darker. The white meat doesn't really look as light. I'm sure if we cut into this, if we look underneath, it's going to be like a much deeper pink colored. The flesh in this chicken is going to be a lot darker, and if you smell this, it really smells like chicken, like a very powerful chicken smell. When they have conventional chickens, they actually tend to dip the outside in a chlorine solution to disinfect them, so that's another benefit here. This chicken has never gotten antibiotics or hormones. That's why it's a lot smaller. That extra chickeny smell, that more complex smell, translates directly to the flavor. When you eat this chicken, it will taste more like chicken. Just like when you have really high quality pastured eggs, those eggs actually tend to have a chickeny flavor. These chickens that we're offering are about three pounds. If you roast this chicken, and you take all of the meat off of the chicken, you end up with about two pounds, two and a quarter pounds of meat. That is, if you take all the skin off, all the flesh off, it's actually quite a bit of food even for one person if you have a small chicken. The best tasting parts of this chicken are definitely the fat. If you look at this neck fat, it has a slight yellowish color. When this is cooked, it turns orange. This is so delicious. This is like the neck fat, the base of the neck, the skin. Really eating the fat of the animal, that book, The Fat of the Landbile, the Armour Sephenson, is about an arctic explorer and how these First Nation people really prized fatty parts of the animal, and there's a reason for it. This fat, this skin, these parts of the chicken have a lot of nutrients, they're really delicious, and they're the parts of the animal that we should be focusing on and eating. Unfortunately, people cut the breast off of chicken and eat the breast when they're missing the fatty, the most nutrient dense parts. This might be my favorite part on the chicken, but I think some people really like the wings, the wings are super fatty, super tasty. You know, there's a bunch of other skin on this part here too that's really delicious. As a little bonus, we're going to take a look at eggs today as well. I did this some months back, the video is titled, Eggs Are Super Food, where we compared a bunch of different eggs. Today I have Egg Loon's Best Eggs and some eggs from a local farm. We're going to crack them open, look at them, smell them, and see what the difference is. Unfortunately, they're able to supplement the feed for the eggs and alter the color of the yolks. As we can see, there is a stark color difference. You know, this is an orangey yellow color. This is a much deeper orange, almost reddish color. This is because of what the chickens are being fed. You know, they're roaming on pasture, they're getting nutrients, and that's translating to the nutrients in their eggs. And if you tasted these eggs side by side, you would notice that these eggs taste much more complex, they're better. And you'll probably react a lot better if you have any food intolerances. And a lot of people that can't eat these types of eggs are able to tolerate and eat these types of eggs perfectly fine. You know, we're talking about all the fat-soluble vitamins, preformed omega-3, EPA, DHA, eggs if anything are one of the most important foods to get a high-quality version of. Of course, this applies to all animal foods across the board. But anything that contains fat or cholesterol in particular will be where the nutrients are stored and therefore you should be seeking out a higher-quality product. I paid about $7 to $8 a dozen for these eggs. And honestly, what's the point of buying these eggs if you're not buying something that's nourishing your body? Thank you guys for joining me today. I was going to show you guys how to roast and make moist chicken as well. I decided, considering the title and content of this video, that I wanted to keep a cooking video separate, as I definitely have a bit to talk about. Whether you dry the chicken out in the refrigerator to make the skin crispier, whether you salt it or brine it ahead of time, the thing that people miss is the cooking temperature of chicken. You need a thermopen or an instant read thermometer. And the goal is to get the white breast, the white meat, to approximately 147 to 150 degrees Fahrenheit. And you want to get the dark meat to about 170, 175 degrees Fahrenheit. If you're able to do this, the chicken will be thoroughly cooked and as moist as possible. Most people are cooking their chicken breast to like 180, 190 degrees, and they're really killing you. You don't have to brine your chicken. You don't have to do all these wacky methods ahead of time, marinate your chicken to make it juicy and moist. You just need to be mindful of the temperature. So maybe we'll do that video next week. But tomorrow, I'm looking forward to showing you guys how to make healthy chocolate chip cookies. So thank you guys for joining me today. If you could please like the video, subscribe, hit that bell icon, and share it. Otherwise, Frankie Boy and his army of tiny chickens might visit you. As I've mentioned, we have this chicken available on Frankie's Free Range Meat. And we are offering the best price that I have seen online. Guys, we're not really making money on this product. I'm just offering it in case you guys wanted it, and mainly to establish a customer base for when we have our own chickens. And maybe we can actually make some money off of it. So you can check out frankiesfreerangemeat.com, see what products we have available. We launched pork last week. We're launching fish likely next week. Guys, Frankie Boy is working hard to get you guys stuff no one else has. Frankie's Free Range Meat will always be bringing you guys high quality nutrient dense animal products at an affordable price. In the comments down below, guys, please let me know what products you guys would like to see in the future. I was thinking of raw honey in the comb. I have a lot of ideas that I want to offer to you guys. It's just a matter of logistically, where can we source it, how can we get it, and make it affordable if we're not fully up and running and operating everything yet. So thank you guys again for joining me today. Enjoy the rest of your week.