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May 21, 2024

When it comes to cooking, few things rival the satisfaction of a perfectly cooked, flavorful chicken dish.

However, the secret to culinary success isn’t just in the recipe. It’s in the quality of the chicken itself.

Meat quality and affordability have a lot to do with the chicken breed – and, more crucially – how it was raised.

In this article, I will unpack some of the unknowns about chicken breeds, and how consumer expectations continue to shape the future of poultry.

Our ethical pastured chicken is different than what you’ll find at most supermarkets.

Here’s our approach, starting with selecting the most effective chicken breed for meat.

Why Breed Matters for Quality, Flavor & Affordability

You’ve probably never thought of chicken breeds in the way you would cattle breeds. While you may have heard of breeds like Wagyu and Angus when it comes to steak, people typically purchase chicken based on whether it’s free-range or pasture-raised.

But that’s not the only thing that matters. The breed of chicken plays a significant role in meat quality and taste.

While you might think ‘heritage’ chicken is the way to go, unfortunately, that’s far from the case due to several factors outside of our farm’s control.

Historically chicken breeds were always used for the dual purpose of producing both eggs and meat. However, within the past 100 years, chickens have been bred for the specific purposes of either meat or eggs, not both. This has led to hyper-efficient breeds that have set high standards for the texture, tenderness, and affordability of chicken protein.

Heritage birds like the Ancona and Sussex are small, and their flavor profile is unusual. Because of this, heritage breeds can end up with a gamey, woody taste and tough texture–nothing like the chicken you’re used to.

Also, because heritage breeds are small and grow slowly, you don’t get a lot of meat for your money - making these breeds out of reach for the budgets of 99% of consumers.

The optimum chicken breed–and the one we exclusively raise at Seven Sons and in our farm partner network–is the Cornish Cross Broiler. Originating in England in the 1820s, these hybrid birds meet consumers’ quality and affordability expectations while still allowing us to invest extra care in raising the birds ethically on pasture as the seasons allow.

From their impressive double breasts to their ideal muscle-to-fat ratio, Cornish Cross chickens consistently deliver on taste and tenderness. This makes them the gold standard for those seeking delicious, protein-rich meat that's both hearty and flavorful.

Sustainable Practices and Their Impact on Meat Quality

However, it’s not just the breed of chicken that matters. How they’re raised plays a crucial role in the quality of the meat as well.

Ethically raised chickens with access to pastures can have better nutritional value and offer a more diverse taste and texture profile.

The reasons for this are three-fold:

Space to roam: Chickens raised in a way that allows them to roam free and express their natural behaviors develop better muscle than poultry raised in tight confinement.
Better nutrition: Pasture-raised chickens are more nutritious because they eat a diverse, nutrient-dense diet through foraging on healthy farmland and non-GMO grain.
Happy lives: Stress impacts the quality and taste of the meat. That’s why buying ethically sourced meat is so important – not just for the welfare of the animal, but the nutritional value, too.

Meet our Chicken Breeds: The Stars at Seven Sons

As we’ve mentioned, the Cornish Cross Broiler is our choice of breed. With its history and lineage, this chicken breed combines the qualities of Cornish Chickens with the larger sizes seen in breeds like the White Rock.

The result is a large, lean bird that produces succulent, tender meat. Here’s an overview of the Key characteristics of the Cornish Cross:

Appearance: These majestic birds have broad chests and short legs. They also have a muscular build with a large breast area. Males typically weigh between 6-8 pounds, while females weigh between 4-6 pounds.
Weather Tolerance: Our Cornish Cross chickens require attentive care as seasons change. During winter, providing ample shelter ensures their warmth and protection. In the heat of summer, they seek shade, ventilation, and cool water to beat the heat.
Temperament: These docile, friendly animals rely on breeders for protection against predators like raccoons, foxes, and birds of prey. With secure mobile coops during summer production and access to lush pastures year around (including as weather permits in winter), we prioritize their safety while nurturing their natural behaviors.

Raising Practices: From Hatchling to Harvest

At Seven Sons, every decision we make, from the poultry breeds we raise to our farming practices, is rooted in our dedication to quality, sustainability, and animal welfare.

Choosing Cornish Cross hens from Seven Sons, raised with a focus on regenerative farming practices, means you’re aligning with a farm deeply committed to the nutrients of our food and the ethical treatment of animals.

Caring for Our Animals

We don’t just raise our chickens for their meat. We do all we can to take the best care of them.

During the balmy summer months, they enjoy the freedom to roam in spacious mobile coops, where they can peck and scratch in fresh, sun-kissed pastures. Each day brings a new rotation to ensure they have access to the best forage and plenty of space to thrive, while protecting the natural ecosystem.

When the winter chill descends, we provide our chickens with plenty of warmth and shelter in cozy barns with pasture access as weather permits, ensuring their well-being when the temperature drops.

The indoor space is kept warm, and the birds are given 10-20% more space beyond what organic standards require. The winter barns also have windows that let in plenty of natural light, allowing our birds to wake up with the natural sunrise.

Caring for Our Land

Our commitment to ethical farming doesn't end there. We also embrace regenerative grazing practices that nurture our chickens and the land they roam on.

One of the overlooked elements of CAFOs is their impact on the environment. Not only are factory-farmed chickens' lives incredibly stressful, but they don’t get to play their natural role in boosting environmental biodiversity.

Our chickens, on the other hand, play a crucial part in the ecosystem of our sustainable farm, helping to:

Enhance Soil Health: Through natural foraging and scratching, our chickens contribute to soil health, enriching it with organic matter and fostering vital microbial activity.
Provide Natural Fertilizer: The nutrient-rich manure produced by our chickens serves as a natural fertilizer, promoting robust plant growth and reducing reliance on synthetic alternatives.
Pest Control: Harnessing our chickens' instincts, we utilize them as a pest control mechanism, feasting on insects, larvae, and weed seeds, eliminating the need for chemical pesticides.

Caring for Our Customers

At Seven Sons and our partner farms, you're not just making a transaction when you choose to buy from us. You're entering into a relationship built on trust and mutual respect for your well-being.

For us, this means holding ourselves to the highest standards when it comes to the meat we produce. We firmly believe that food should never pose a risk to your health. It should be a source of nourishment and vitality.

That's why we’re deeply committed to providing quality, natural nutrition to our animals: our chickens are raised on a diet free from GMOs, antibiotics, drugs, and hormones. We believe in the power of natural, wholesome nutrition to support a healthy lifestyle.

By choosing our products, you can rest assured that you're making a choice that prioritizes your health and the health of your loved ones.

Preparing Chicken: Tips and Tricks

Sure, you may have cooked with chicken breasts or thighs–maybe even a whole chicken–but we sell plenty of other incredibly tasty and nutritious cuts of chicken. From drumsticks to wings to necks and hearts, each cut offers its own unique flavor profile and cooking experience.

Our ethically raised Cornish Cross Broilers are nutritious and easy to cook. This generously sized bird is protein-packed and nutrient-dense, making for a delicious meal whether grilled, baked, barbecued, or slow-cooked.

How you prepare your chicken will depend on the cooking method and cut you’ve chosen–and there are plenty to choose from!

Order Your Ethical Pasture-Raised Chicken Today!

Ready to taste the difference? Order your ethically pasture-raised chicken now and taste the quality and flavor that comes from ethical breeding and sustainable practices.

Product Guides

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A Complete Guide to Pork Cuts and How to Cook Them

From quick-searing chops to slow-braised shoulders, understanding different pork cuts and their ideal cooking methods helps you create delicious, satisfying meals every time. Whether you're grilling, roasting, or braising, each of the 12 main pork cuts offers unique flavors and textures that shine with the right technique. Quick Facts About Pork Cuts 12 main retail cuts come from four sections of the pig: shoulder, loin, belly, and legQuick-cooking cuts (chops and tenderloin) are lean and cook in under 30 minutesSlow-cooking cuts (shoulder, butt) have more marbling and need 6-8 hours for tender, fall-apart resultsCook ground pork and sausage to 160°F, while whole cuts should reach 145°F internal temperature, with a 3-minute restHeritage, pasture-raised pork is darker pink, firmer, and richer in flavor than conventional pork Pork is a versatile meat rich in protein, vitamins, and minerals. It’s a great addition to a healthy diet, and you can cook it in various ways. 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Each section produces cuts with distinct characteristics that suit different cooking methods. Here are the 12 most popular cuts of pork you'll want to know about: 1. Bacon What part of the pig: Side (belly) Bacon is a breakfast staple for a reason, and it’s our #1 selling product of all! These thin slices of pork are quick to cook–making them a great, tasty breakfast, lunch, or dinner option! We recommend frying, baking, or grilling your pork bacon until it turns dark pink and the fat is crispy around the edges. Internal temperature: Cook until crispy (approximately 165°F) Bonus: You don’t need to stop at breakfast with your bacon. Wrap a tasty filet mignon, top your favorite hamburger, or make bite-sized pieces to mix in with oven-roasted Brussels sprouts, asparagus, or Cobb salad. 2. Pork Sausage What part of the pig: Shoulder and loin Another breakfast staple – pork sausage – is made of cuts from the shoulder and loin of the pig. We season our sausage with black pepper, red pepper, rosemary, and sage to give it a rich, hearty taste. For the healthiest option, grill or oven-bake your sausages until browned and cooked through–or fry them in a skillet for 10-12 minutes. Then, serve with eggs, in a breakfast sandwich, or with a side of sweet potato hash. Internal temperature: 160°F (ground pork product) 3. Ham What part of the pig: Hind leg Ham comes from the hind leg of the hog. Our heritage ham roast is brined and smoked by artisan butchers for a melt-in-the-mouth texture and subtly sweet flavor. Unless they say they’re ‘fresh,’ hams usually arrive pre-cooked, but you can still work some magic through crusting, seasoning, then oven-roasting them. Our recipe for maple glazed ham is a family favorite. Internal temperature: 160°F Our recipe for maple glazed ham is a family favorite. 4. Bone-in Pork Chops What part of the pig: Loin Bone-in pork chops are a premium cut sourced from the loin of the pig. They’re renowned for their marbling, tenderness, and depth of flavor, making them a tasty centerpiece for any dinner party. Pork chops are also versatile. You can marinate them and then toss them on the grill, sautée, or oven-roast them with herbs and spices for added flavor. And they’ll be ready in under an hour from start to finish! You can keep it simple by topping with your favorite BBQ sauce or try one of these pork chop side dishes. Internal temperature: 145°F with a 3-minute rest For something that will wow your guests, try our recipe for pork chops with pear sauce. 5. Ground Pork What part of the pig: Primarily shoulder and hind sections Cut primarily from the shoulder and hind sections, ground pork is the perfect base for meals across cuisines: Italian meatballs and pasta sauces, French casseroles, soups or stews, and much more. How you cook your ground pork will depend on what you’re making. Internal temperature: 160°F 6. Baby Back Ribs What part of the pig: Back and loin Baby back ribs come from the back and loin of the pig. They’re smaller and meatier than their spare ribs, and quicker to cook. You can use a dry rub or glaze with your favorite seasoning, then bake or barbecue until the meat easily pulls away from the bone. Internal temperature: 145°F minimum, though many prefer cooking to 190-203°F for fall-off-the-bone tenderness 7. Pork Shoulder What part of the pig: Upper front leg and shoulder blade area Pork shoulder is a hearty, flavourful cut of meat perfect for slow cooking, smoking, or roasting. We love putting it in the slow cooker for 6-8 hours, along with garlic, onion, and spices. When the pork shoulder comes out, it’s juicy and tender, falling apart with a touch of the fork. Internal temperature: 145°F for safety, but best when cooked to 190-205°F for pulled pork 8. Tenderloin What part of the pig: Loin muscle along the backbone Pork tenderloin is a long, boneless cut of meat from the loin muscle that runs along the pig's backbone. This cut is mild in flavor and tender, so you can cook it in a variety of ways. Try pork tenderloin prepared in the slow cooker with a creamy garlic sauce for a simple mid-week dinner. Our pork Wellington recipe is sure to impress for a show-stopping dinner. Internal temperature: 145°F with a 3-minute rest 9. Pork Crown What part of the pig: Bone-in pork loin formed into a circle A pork crown is created by tying a whole bone-in pork loin into a circle. It’s a crowd-pleasing recipe perfect for a family gathering or dinner party. The best way to cook it is to roast it. First, rub it with garlic and herbs, then let it marinate overnight. The next day, roast it in the oven for 1.5-2 hours or until the internal temperature reaches 160 degrees. Internal temperature: 160°F 10. Pork Butt What part of the pig: Upper shoulder Despite what the name indicates, pork butt comes from high up in the shoulder of the pig. This cut is known for its marbling and depth of flavor, and it’s usually smoked or roasted to make pulled pork. As with pork shoulder, you’ll want to rub the pork butt with your chosen seasoning before slow cooking in the oven, smoker, or slow cooker for 6-8 hours (depending on the size of your cut). Once it’s cooked, cut the skin off and shred the meat. You can serve it immediately or let the pork marinate overnight so it soaks up more flavor. Internal temperature: 145°F for safety, but best when cooked to 195-205°F for pulled pork 11. Pork Loin What part of the pig: Back of the pig, between shoulder and leg Pork loin is a rich, flavorful cut of meat that comes from any part of the loin section. It’s larger and juicier than pork tenderloin, making it ideal for roasting, grilling, or braising. For a quick, tasty meal, you can cut your pork loin into steaks and fry them in butter or an oil of your choice for 8-10 minutes. Alternatively, you can prepare pork schnitzels with just a couple of extra steps. Internal temperature: 145°F with a 3-minute rest 12. Pork Belly What part of the pig: Underside of the pig “Candied” Pork belly is a popular restaurant dish for a reason. When cooked to perfection, this juicy, tender cut of meat will melt in your mouth. You can see Blaine’s take on Alton Brown’s Seared Pork Belly here. Internal temperature: 170°F Frequently Asked Questions About Pork Cuts What part of the pig is ham? Ham comes from the hind leg of the pig. This large cut is typically cured, smoked, or both, which gives it that distinctive savory-sweet flavor. Our heritage ham roasts are brined and smoked by artisan butchers for exceptional taste and texture. What part of the pig is pork chops? Pork chops are cut from the loin, which runs along the back of the pig between the shoulder and the leg. Bone-in chops include a portion of the rib or backbone, while boneless chops are simply the loin muscle. The loin is one of the most tender sections of the pig, making chops a premium cut. What is the most tender cut of pork? Pork tenderloin is the most tender cut of pork. This long, narrow muscle runs along the backbone and doesn't get much exercise, resulting in exceptionally tender meat. It's mild in flavor and cooks quickly, making it perfect for weeknight dinners or elegant presentations. What are the best cuts of pork for slow cooking? Pork shoulder and pork butt are the best cuts of pork for slow cooking. These cuts come from the shoulder area and contain more connective tissue and marbling, which breaks down during long, slow cooking to create incredibly tender, flavorful meat. They're ideal for pulled pork, stews, and braised dishes that need 6-8 hours of cooking time. How do you cook different cuts of pork? Different types of pork require different cooking methods. Quick-cooking cuts like bacon, chops, and tenderloin work best with high-heat methods like grilling, pan-frying, or roasting at 400°F. Tougher cuts with more connective tissue, like shoulder and butt, need low, slow cooking methods such as braising, slow cooking, or smoking. Ground pork is versatile and can be pan-fried, grilled as patties, or incorporated into various dishes. What's the difference between pork loin and pork tenderloin? Pork loin is a larger cut from the back of the pig that weighs several pounds and feeds a crowd, while tenderloin is a long, narrow muscle that's about one pound and serves 2-3 people. Tenderloin lives up to its name as the most tender cut and cooks quickly, making it ideal for weeknight meals, whereas loin is perfect for Sunday roasts or slicing into chops. Why choose heritage, pasture-raised pork cuts? Heritage, pasture-raised pork offers superior flavor and nutrition. Our pigs spend their lives on regenerative pastures, resulting in meat that's darker pink, firmer, and richer in beneficial omega-3 fatty acids. The natural marbling in heritage breeds creates meat that is more flavorful and tender. Plus, our pork is free from GMOs, antibiotics, hormones, and added nitrates. What Will You Go For? If you’re wondering which of the different cuts of pork is best for your needs, the answer is all of them! It all depends on what you’re making. Whatever you fancy, you’ll taste the superior quality of heritage pork products from our regenerative-focused family farm. Choose from a variety of sugar-free, heritage, pasture-raised pork cuts, delivered to your door. If you're wondering what could you do with the other parts of the pig, read our pork offal guide and explore our selection of pork organs. Footnotes1. https://practicalfarmers.org/research/fatty-acid-comparisons-of-grain-and-forage-fed-pork/