Pheasant.com Blog

MacFarlane Pheasants’ Kristin Merriman is a woman besieged. As the manager of the Hungarian partridge barn, she and a team of two others are single-handedly managing 60,000 birds this season from new-hatched chick to mature bird. Read More »

Meet Juan Zamora. Juan has worked at MacFarlane Pheasants for 19 years now. But Juan isn’t just loyal; he’s gifted, and Juan’s gift is that he can stand in an 85-degree incubation room for hours on end separating fertilized pheasant eggs faster than any man or woman we’ve ever seen. Simply put, Juan is a master at candling. Read More »

When the temperature spikes in the summer, it doesn’t mean your pheasant meat products from MacFarlane Pheasants will arrive any less delightful. How do we pull off this alchemy? With ice and experience, we’ve discovered the fountain of youth for all our food products so that they reach you ready to go. Read More »

Of all the things that bird farms fear when they go to sleep at night, one of the biggest has to be avian influenza. A.I. spreads quickly and can decimate a flock. Read More »

Pheasants have long been known for their superior nutritional benefits. With half the fat of a portion of beef, pheasant also contains high amounts of B vitamins, potassium, iron, and a host of other vital minerals your body needs every day. Read More »

Welcome to the madhouse, MacFarlane Pheasants’ central office in the thick of the day-old pheasant chick season. Each week 100,000 chicks are born, packaged, and shipped across the country, all with our guarantee that birds will arrive fresh from hatching and ready to grow. Read More »

Pheasants are not only our livelihood, but also our passion. We have spent endless hours gaining expertise in all areas pertaining to these birds. Rather than keeping all of this knowledge to ourselves, we want to share it with you! Read More »

By the end of June MacFarlane Pheasants has locked up most of our adult pheasant sales for the fall. But predicting the number of birds we need each season is required well before all the orders have been tallied. So how do we do it? With a little history, a little bit of a gamble, and yes, even a little luck. Read More »