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Air Chilled, Antibiotic-Free Chicken

Posted on: January 18th, 2017

Not all chicken is created equal. We care about our chicken—where it comes from, how it was raised, and how it was processed. You can rest assured that chicken from Tony’s is from animals raised to our standards:

Raw chicken

Antibiotic Free – Always

Antibiotics are only one tool to keep chickens healthy. And with the rise of antibiotic-resistant super germs, it’s important to prevent unnecessary exposure to antibiotics. The farmers we work with at Tony’s use a variety of tools to keep chickens healthy including: better nutrition plans, use of probiotics and vaccines, and barns with better climate control. The result is a happier, healthier chicken that you can feel good about serving to your family.

No animal by-products in feed

Although we love to eat meat, at Tony’s we prefer our chickens eat grains. By definition, an animal by-product is the non-rendered, clean parts, other than meat, derived from slaughtered mammals. Our commitment to the food starts at the source, so we choose farmers who feed their chicken a simple, vegetarian diet of corn, soy, added nutrients, enzymes, essential oils, and vitamins.

tonys chicken breasts

No supplemental growth hormones or steroids

Despite what you may hear, no artificial or added hormones are used in the production of any poultry in the United States. Regulations of the Food & Drug Administration prohibit the use of such hormones. So any brand of chicken can be labeled “Raised without hormones” or something like that, however, the packaging must also have a statement that no hormones are used in the production of any poultry.

Air Chilled

The USDA requires chicken (and other poultry) to be cooled to a certain temperature in order to ensure food safety. The typical method used, is to immerse the chicken in vats of cold water, which causes the chicken to absorb water and dilute the flavor. This also increases the risk of cross-contamination. Air Chilled chicken is cooled by passing the birds through several chambers where cold, purified air is used to cool the meat, resulting in no added moisture, stronger flavor and less chance for contamination.

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