Pheasant.com Blog

Our Food Products’ Department is an essential component of MacFarlane Pheasants. Our customers enjoy whole pheasants, pheasant sticks, pheasant brats, marinated pheasant breasts, pheasant pot pies, and many other delicious pheasant products. In addition, we have ground buffalo, ground ostrich, and quail. Shayne Noller is the Director of Food Products, and he was excited to share some of the recent staff additions and upcoming changes to that division. Read More »

MacFarlane Pheasant, Inc. attendees to NAGA Convention, February 2023: Bill MacFarlane, Owner Sarah Pope, Vice President of Operations Chris Theisen, Vice President of Production Bill and Sarah each hold positions on the NAGA board. Bill is on the Board of Directors, and Sarah is the Second Vice President. Read More »

Natassia (Tassia) Gonzalez was hired to be the Account Manager for our Chicks and Eggs sales and our Pure Pheasant Pet Food sales, because she is a rising star who places customer service at the center of her approach. Please enjoy this short biography. Read More »

MacFarlane Pheasants Inc. grows most of its white meat pheasants on Wolff Farm in Belleville, WI. Up until last March, the farm owner, Greg Wolff, raised the birds as a contract grower. We would bring day-old chicks from our hatchery in Janesville, WI, and Greg would raise them to 12-14 weeks until they were ready for processing. Read More »

If you love trying new food ideas, you will love the latest version of the Pheasant For Dinner Recipe Page! This free and fabulous section of our brand-new website has pictures of each dish and detailed directions for preparation. Read More »

MacFarlane Pheasants has been selling wholesale pheasants since 1960. We started processing pheasants weekly in 1988 as the sales and interest in serving pheasant grew. Now, we process fresh pheasants twice a week, and in a typical year, we harvest up to 250,000 pheasants for meat. We ship our products across the United States, Canada, Mexico, and occasionally overseas to Japan. Chances are, if you are eating at a restaurant and order a pheasant entrée, it will be a pheasant from our farm on your plate! Read More »

How do you prepare for winter weather at your house? We have been cutting wood, bringing the lawn furniture inside, placing deterrents for mice around our exterior, changing furnace filters, etc. Winter in Wisconsin can be bitterly cold and snowy, and preparation for the weather is essential for Wisconsin homeowners and businesses. Trudy DeRemer, our Research Manager at MacFarlane Pheasants, agreed to share her process for preparing our Research barns for winter in Wisconsin. Read More »

The plan for shipping our mature pheasants from MacFarlane Pheasants begins with our customers confirming their yearly bird numbers in the spring! Our mature sales' staff begins working diligently to give our customers an idea of the delivery schedule that matches the time they want to have their birds delivered. As the shipping date nears, the delivery is confirmed. If there is more than one customer in the same area, and there is room on our truck, we may make more than one delivery to an area of the country. Once we have scheduled an entire truck for delivery, we begin processing the crate numbers needed for the shipment. We provide the crate numbers to the “catch crews.” The crate numbers describe what types of crates are needed for each kind of bird and how many birds will be in each crate. Read More »

Lodewyk Davis (Wikus) has worked at MacFarlane Pheasants for five years. He has been the proud manager of the Milton Farm in Milton, WI, for three years, and we can thank him for sharing Milton Farm facts with us this week. We have two farms located in Milton, one we just call “The Milton Farm” and the other is a little further down the road and we call that “Doug’s farm” (it’s the surname of the owner we rent from). We have four barns, two pens on the Milton home farm, and another four at Doug’s farm. Read More »

Hatching pheasant eggs requires an incubation time of 23-25 days. The incubation time is affected by temperature, genetics, and management; these factors are considered the most important part of hatching in our hatchery department. There are two different processes to hatch poultry eggs – single-stage and multi-stage incubation. We use multi-stage incubation at MacFarlane, but both processes are effective. Read More »