Frequently Asked Questions:
Q: Where is the beef for wieners (and chicken too for that matter), from?
A: Product is made in the US, and all raw material is from suppliers that meet the Whole Foods Market meat standards.
Q: How is your chicken cooled? Air-Water-or Ice? The way the chicken is handled after is very important to us.
A: Chiller with ice and water.
Q: What does the term "natural" mean?
A: Not much. The term is defined by the USDA. According to them a product
can be label as "natural" if it is free of artificial flavoring,
coloring, chemical preservatives or other synthetic ingredients. It must
also be "minimally processed."
Minimally processed refers to traditional processes that are used to
make food edible or preserved for human consumption, including roasting,
smoking and freezing.
Because the USDA defines "natural" so loosely, any conventionally grown chicken in the US can use it.
Q: Do you use growth hormones in chickens and other poultry?
A: No. But neither does anyone else, as they have not been used since the 1950s. However, because so many people mistakenly believe hormones are used, most chicken companies continue to include the term "hormone free". When using the term on packaging, the USDA requires all poultry companies to use the adjoining phrase: "Federal regulations do not permit the use of hormones in poultry."
Q: Do your Chickens for the Nature’s Rancher product receive antibiotics?
A: No. Never.
We should point out that many conventional poultry companies give their
chickens antibiotics--even when they aren't sick. They do this because
they crowd the chickens in the houses where there is more possibility
of disease being passed back and forth.
Because FreeBirds are raised in roomier, stress-free environments there
is much less chance of them getting sick and they are more able to develop
their natural defenses.
Also, if you are concerned about antibiotics, be sure you look for chickens
that are never-ever given antibiotics, like FreeBird. Some factory-raised
chickens are trying to present their chickens as antibiotic free--even
if they have been given them. The way they do this is by taking the chickens
off antibiotics as they get older, so as to remove the drug remnants from
their systems. This is not the same as being antibiotic free from birth.
Q: How can I be sure the chicken used in the Nature’s rancher product is healthy without antibiotics?
A: Easy. Do you take antibiotics when you are well? Of course not. And
neither should chickens.
Instead we work hard to make an environment for our chickens that is conducive
to good health. Like plenty of room to roam freely and a pure corn and
soybean diet, free of animal byproducts.
If a bird gets sick, we immediately take it from the flock, provide it
with an appropriate treatment to restore health, but it will never become
a FreeBird.
Q: What do you feed your chickens?
A: All of our Chicken items are raised on a our own special recipe of
pure sun-ripened corn and soybeans. It's completely free of all animal
byproducts. In other words, our chickens are vegetarians, which is what
they are by nature.
The Chickens are fed using the same recipe, but the corn and soybean
used is organic.
Q: Isn't all this extra effort more expensive?
A: Yes. But we believe it is important to do things the responsible way, not the cheap way. And we believe the results are well worth the extra efforts.
Q: What makes a chicken free range organic?
A: To be organic, specific standards must be met--and certified--by an
independent, third party.
To be certified as organic, the chickens must be fed an organic diet for
their entire lives. (Organic feed is grown in soil that has been free
of chemical fertilizers and pesticides for at least three years.) They
cannot receive antibiotics or drugs and must have access to the outdoors.
That access to the outdoors is what allows them to be called free range
organic.
The third party certifier checks the farms, feed mills and processing
plants and there must be a paper trail from egg hatching, through growing,
processing and distribution.
For more information on organic standards you can visit: http://www.ams.usda.gov/nop/Consumers/brochure.html
Q: What makes a chicken Antibiotic Free?
A: The chickens for the Nature’s Rancher items are totally antibiotic
free, which assures you that they have never, ever been given antibiotics.
If you are concerned about antibiotics, be sure you look for chickens
that are never-ever given antibiotics, Some factory-raised chickens are
trying to present their chickens as without antibiotics--even if they
have been given them. The way they do this is by taking the chickens off
antibiotics so as to remove the drug remnants from their systems. This
is not the same as being antibiotic free since birth.
Q: How are Nature's Rancher animals treated?
A: All animals raised for Nature’s Rancher are raised in a low stress, barn roaming environment. They are fed an all natural, grain feed diet.
Q: Why are over-processed meats bad for the health of my family?
A:Briefly stated, over processed meats include substances such as nitrites, phosphates, food starches, food by-products, antibiotics, growth stimulants, and MSG. In many instances, these substances can have an adverse effect on mental and physical health of some children and adults. At Nature's Rancher, our products ate 100% All-Natural and contain no ingredients that are chemically abstracted.
Q: What is Third Party Auditing, and how does it assure Nature’s Rancher
products are top quality?
A: All aspects of our operation, from farmer to processor is audited by an independent third party company to assure the highest quality products available. The third party is an added insurance to the consumer that every aspect of the production meets the highest standards of excellence and that no stone is left unturned so to speak.
Q: Is there MSG in any of the Nature's Rancher Products?
A: No, there is no MSG in any Nature’s Rancher Products. Some people argue that the autolyzed yeast in some of our product is MSG. Autolyzed Yeast is a naturally occurring MSG, not an added MSG. The USDA does not define this as MSG.
Q: What does "uncured" and "cured" mean?
A: As per the USDA, any food items that typically contain sodium Nitrate, are considered cured items. When nitrites and nitrates are not present they must be labeled as uncured. This is why our ingredients statements say "seasoned with" instead of "cured with."
Q: Are your products dairy/casein free?
A: All fresh meats are dairy/casein-free; hot dogs and bacon are dairy/casein-free; some flavors of sausage are dairy/casein-free.
Q: What is lactic acid starter culture/where does it come from?
A: The lactic acid culture starter (the sugar in the acid) is corn-derived, NOT milk derived.
Q: Why is the lactic acid starter culture used?
A: In UNCURED food items like our delicious Hot Dogs and Bacon, the addition of lactic acid culture starter is necessary because acidification lowers the PH balance which inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB (lactic acid bacteria) strains and provide an additional hurdle for spoilage and pathogenic microorganisms. They are considered safe due to their ubiquitous appearance in food.
Q: What is the skin on your hot dogs made of?
A: Our hot dogs are “skinless.” The hot dog is cooked in a cellulose (plant material) casing, that is removed. The term skinless frankfurter is something of a misnomer. It simply describes a product that has been stripped of its casing once a secondary skin made of coagulated sausage proteins has formed on the product's surface. The secondary skin is formed by a number of methods including traditional smoke curing and low temp drying.
Q: What is the source of your turkeys and how are they raised?
A: When we put our name on turkey, not just any old bird will do. Our turkey is raised on a vegetarian diet with no antibiotics ever and no added hormones. It is processed with no added solutions or injections and there’s complete traceability to the farm. It’s no secret that along with our standards comes great flavor. Everybody’s heard about the bird.
Bison Facts
Q: What is the difference between Buffalo and Bison?
A: The scientific name is really “Bison”, but “Buffalo” is often used. We refer to them as Bison but the names are interchangeable.
Q: Are Bison an endangered species?
A: No, not only are they not endangered, they have never been on the endangered species list. In the late 1800’s there were estimated to have been less than 1,000 bison remaining in the world. Today, there are over 500,000 in North America and the number is growing rapidly.
Q: What has led to the return of the Bison?
A: Private ranchers are the reason. Because the industry is commercially viable, ranchers are willing to raise Bison in large numbers. Otherwise this would be a hobby for a few ranchers and there would be a few in zoos. Actually, eating the meat will assure that the herd will continue to grow and regain its prominence on the plains and in our diets. Furthermore, surplus bulls 18-28 months of age are harvested for meat, while most females are kept to build the herd.
Q: Is the federal government involved
in the commercial Bison industry?
A: No, the government is not involved. The regulations are the same as for beef cattle. The government does control the bison herd at Yellowstone National Park, but none of those animals are utilized in the commercial meat industry.
Q: Is Bison meat gamy?
A: Definitely not. This is one of the great attributes of this great meat. Most people say Bison is more flavorful and a little sweeter than beef.
Q: What are the health benefits of eating Bison?
A: Since Bison are wild animals, the meat is naturally leaner. It has less fat and calories and more protein and iron than a comparable portion of beef, chicken, or even some fish. The meat does not marble as beef does. Additionally, Bison is non-allergenic and is raised naturally, without the use of hormones and antibiotics.
Q: Why is Bison meat more expensive than beef?
A:A) There is less of it, i.e. supply and demand.
B) The breeding stock is more expensive.
C) The meat is more expensive to produce.
Q: Grass-Fed or Grain-Fed?
A: In order to ensure consistent quality all of our bison are finished with native grains and forages. Environmental variations on the high plains, coupled with changing market conditions, make supplemental feeding necessary to produce fresh, premium quality Bison year round.
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