Pork | Chicken | Eggs | Turkey
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Currently, we are partnering with another farm who raises hogs with the same farming techniques and philosophies as our own.
The pigs are born right here in Kentucky and are allowed to graze, root around and wallow to their hearts’ content. They eat a lot of grass, legumes, roots, berries and nuts, plus they get a daily treat of whatever is in season from the summer garden, as well as winter squashes, pumpkins, and turnips in the fall. Their diet is also supplemented with grain from a local feed store.
With our pastured pork you will find less pockets of fat and more meat per pound than traditional varieties of pork. That means better sausage, roasts, chops and more!
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Customers told us that they wanted their chicken to taste like - chicken!
We began raising pastured poultry in the spring of 2008, and we’ve been excited with the response. We’ve found that the birds are happiest and healthiest when they are allowed to act like chickens, which means, in the end, they taste like chickens.
The chicks are kept warm and dry for the first few weeks in a sunny brooder. Once they’ve matured, they move to a large, open shelter in the pasture, where they get a fresh diet of green grass, an insect salad bar, daily exercise and sunshine. This eliminates the need for chemicals that are used on factory farms. The birds have less stress, because the shelters provide protection from predators and the elements, allowing them to grow without the use of hormones.
The meat has a much richer flavor thanks to their diet and environment. Plus, the birds are getting their daily exercise, so the meat has a more firm consistency and a dense texture. Each bird is processed - after living their entire lives healthy and happy - at a USDA-approved facility as whole birds, and then chilled, vacuum-packed and frozen within 24 hours.
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(Also known as Free-Range Eggs & Cage-Free Eggs)
Is there anything better than country eggs? Especially Stone Run Farm pastured eggs!
After researching different breeds of chickens, we decided to go with Rhode Island Reds. Why? Because these “ladies” are good foragers, and when it comes to pastured eggs, that’s what you want. We pamper the girls - they chase bugs and take dust baths in the sun and forage for grasses, plus, we give them grains and natural supplements of kelp and minerals.
Most customers notice right away that the yolk from our pastured eggs are a bright orange color - compared to the pale yellow that they’re used to with grocery-bought eggs. Then, they taste the eggs, and the flavor turns them into believers. However, what they don’t see and taste are the health benefits - our eggs have more Omega-3 fatty acids, more vitamin A and 1/3 less cholesterol than conventionally raised eggs, plus, they’re a good natural source of vitamin D.
Don’t be concerned if the eggs you buy from Stone Run Farms vary in how they look throughout the year. The age of the hens, the breed, the length of the day, the available food, the temperature and the season all play a roll. We don’t mask seasonality, we embrace it, and the eggs always have superior taste and quality.
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What makes you want to “gobble” up a turkey? A bird that actually tastes like a turkey!
Turkeys are a new venture for Stone Run Farms, after having a home-grown Thanksgiving turkey for the 2008 holiday. We have the same philosophy with turkeys as we do with our chickens. We provide the babies (the “poults”) a nice sunny brooder to start their new life, and once they get their feathers, we move them out to pasture. There, they eat like royalty on fresh grass, bugs and whatever else they can find.
After around 16 weeks, the turkeys have lived a good life, and they’re ready for processing. The dressed weight ranges from 15-25 pounds. The reviews have been great - the meat is a more firm consistency and a more dense texture than your standard grocery-store turkey. Each bird is processed at a USDA-approved facility as whole birds, and then chilled, bagged and frozen within 24 hours.
If you want one of our turkeys, especially for Thanksgiving, be sure to pre-order by March 15.
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