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Pheasant.com Blog

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Filament is the company that designed our Pheasant For Dinner Website, and they were recently recognized with a merit award for the design by the National Agri-Marketing Business Association (NAMA). Filament belongs toThe National Agri-Marketing Business Association (NAMA), the nation’s largest professional association for professionals in marketing and agribusiness. Filament, who designed our website, is a full-service strategic marketing agency for businesses within the agricultural industry. They focus on strategy, advertising, creative design, production, branding, and reputation management. It was fun talking to Breinne Hendrickson, Marketing Manager at Filament, about the steps it took to design the Pheasant For Dinner Website for MacFarlane Pheasants. Here are just a few of the ideas for redesigning the website that Breinne shared. Read More »


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Would you like to learn MacFarlane pheasant recipes from a Master Chef? Bill MacFarlane, Sarah Pope, and Chris Theisen had the opportunity to enjoy watching Chef Alfonso Contrisciani and his assistant Chef Otto Borsich prepare pheasant at the NAGA Convention for the second year in a row. Chef Alfonso loves to work with quality pheasant. He made our day when he said, “Working with a premium product like MacFarlane Pheasant definitely made my job easy. They are the finest pheasants I ever worked with.” Be prepared to learn more about these highly experienced chefs and to see some recipes that will astonish you! Read More »

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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 »

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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 »

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