Pheasant.com Blog

Who says grilling out is just for summer? The truth is that firing up the grill is even better in the fall because the air is crisp and comfortable around the hot grill! Read More »

Troy, Director of Production here at MacFarlanes, revealed some great news about egg collection at MacFarlane Pheasants’ facilities during the 2021 season. We collected 2.2 million eggs between January 25, 2021, and July 15, 2021, from the 17,600 breeders located at our Missouri sites and the 9,000 breeders that we kept in flight pens in Janesville, Wisconsin. Read More »

At six to seven weeks of age, pheasants get moved from the brooder barn into flight pens. They will get raised in flight pens until they are mature, around 22 weeks of age. Properly managing the cover in flight pens is an essential step to producing a quality pheasant. Understanding how cover can positively (or negatively) affect the birds is important. Read More »

MacFarlane Pheasants sells pheasant across the United States, Mexico, Japan, and Canada. Just a few years ago, MacFarlane Pheasants, Inc. had a huge inventory of thigh meat. Read More »

Chef Shannon Shaffer has served pheasant more than once. He is a Wisconsin Native, who is now the Head Chef at Design Cuisine in Arlington, Va. Chef Shaffer planned the Inaugural dinner for Barrack Obama. Read More »

MacFarlane Pheasants, Inc. ships approximately 1.2 million chicks through the postal system each year. Shipping that many chicks requires a great deal of planning before they reach their final destinations. Read More »

The main purpose of flight pens is to keep our pheasants safe and keep predators out. Rain, snow, wind, and heat are weather events that affect the flight pens at MacFarlane Pheasants. Read More »

MacFarlane Pheasants, established in 1929, has been through several management styles in all aspects of the business, but teamwork has always been the essential element to success. We are proud of the style of management in our office. Read More »

Spicy Almond Pheasant Soup can be enjoyed year-round, but what I like best about this recipe is that it’s so easy, and during mid-summer, when you are looking for a break from grilling out, it is a yummy and healthy alternative. Read More »

It is a fact that high ammonia concentrations in barns are dangerous to animals and humans. We take the job of protecting our pheasants and our employees seriously at MacFarlane Pheasants, so we follow a consistent process to keep ammonia levels low. Read More »