air-chilled
What does
air-chilled mean?
Our chickens travel on two miles of track for two and a half hours in a 30-degree Fahrenheit air-chilled room. Air-chilling guarantees the chicken does not take on extra flavors from water and does not have extra water retention that it might if water-chilled.
Water-chilling systems immerse the chicken into cold water to bring the chicken to USDA-regulated temperatures. Traditional water-chilling uses approximately half a gallon of water per bird during processing, which can cause the chicken to absorb their weight in added water. This means consumers are not paying just for the chicken, but for the added water as well.
The slow process of air-chill contributes to fresher and more tender chicken. Air-chill ensures the consumer is paying only for the natural chicken.
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