Pheasants are delicious. They’re leaner than chicken and contain high levels of magnesium, a must-have for stress management, along with significant levels of B vitamins and potassium..
The white pheasant is the bird we breed for its meat. When compared to our Chinese ringnecks, the white pheasant is larger, tipping the scales between 2.5 to 3.5 pounds, compared to a typical ringneck size of 1.5 to two pounds. White pheasants also mature faster, and we process the birds between 12 and 16 weeks, when compared to the 22 weeks it takes for our ringnecks to be full-grown.
White pheasants have a white skin devoid of the difficult-to-remove black pinfeathers you find on our Chinese ringnecks. Their meat has a clean, lean taste to it, which is in large part due to a special diet we feed our white pheasants.
Last year we processed about 140 thousand birds, and this year is looking even better. Our projection for 2014 is that we’ll process 180,000 birds, and sales are already as high as they were all last year. We’re processing around 5,000 birds a week just to make sure that the freshest pheasants arrive on your doorstep when you want them.
We certainly sell our pheasant to restaurants in the Midwest, but our biggest markets are on the east coast, where our pheasants are served at some of the finest restaurants in the world, in New York City and elsewhere. You might think that with all those fancy establishments pheasant would be too gourmet for the everyman, but our website www.pheasantfordinner.com has all kinds of options available for enjoying pheasant year round.
So when you’re looking for a unique meat to feed your family this year, consider trying pheasant for dinner. We can offer the meat, advice, and our favorite recipes. The rest is up to you.