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Monitoring of feed consumption is an essential component of making sure our birds stay healthy. Read More »


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The Brooder Crew is a critical part of the MacFarlane Pheasant team! There are 8- 10 full time employees during the chick rearing season, but during the off season a few of the employees  go on to other jobs on the farm.  Read More »


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French Partridges are a little smaller than a pigeon, fast and exciting to hunt, and delicious to eat. They can also be finicky to raise. MacFarlane Pheasants brings in French Partridge eggs from France and hatches them in our hatchery. This past year alone we had three hatches with 12,000 chicks in each hatch. Read More »


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I went to China in 1994, as part of a People-to-People delegation, and we went to Changchun, the province where our original set of Manchurian pheasant eggs had been collected. Read More »


Waterline Testing

On July 7, 2015 in General by spope

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Good quality water – outside or in the barns – keeps your pheasants and other gamebirds  healthy. At MacFarlane Pheasant we use the water lines to deliver probiotics or vitamins, but the very thing that makes them healthier, can also linger in the lines and form a build-up that can harbor bacteria. Read More »


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We’ve got a month or two left of our international shipping window for chicks and eggs. Space has to be booked with the airlines three to four weeks in advance to guarantee room and to make airlines aware we are shipping live cargo. Read More »


Avian Influenza

On April 14, 2015 in General by spope

As much as you plan and clean and put measures in place to prevent avian influenza, you’re still at the mercy of what happens around you and that point hit home at MacFarlane this week. Read More »


Ten miles from our Janesville farm and office MacFarlane Pheasants has its second location. While only a fourth of the size of the main farm, Milton provides us with space to grow in the future, along with a number of other benefits. In fact, the only downside is the distance it puts between our employees. Here’s how and why we do it. Read More »