Poultry has been raised on Pitman Farms in Sanger, California, for three generations, and they are the ones who make Mary’s Free Range Chicken. One generation ago, Pitman Farms was a traditional poultry operation. David Pitman says that the family switched to higher welfare practices because they were interested in the links between animal welfare and food safety, they were becoming more concerned about the welfare of animals raised in the traditional way, and more and more people wanted higher welfare options.
About 90% of the 500,000 chickens processed each week under the brand are Global Animal Partnership (G. A. P. ) Step-3 certified. The remaining 10% are certified at Step levels 4 and 5. Chickens are sourced from Pitman Farms and other California-based G. A. P. -certified farms, as well.
Mary’s received G. A. P. certification in 2008. David said that Mary’s got certified because customers were asking, “What certification are you using?” David also thought that “the days were numbered” of businesses confirming operational information with customers “by affidavit on company letterhead.” ” The trend was arcing toward the need to “verify. ”.
Mary’s had already been selling its products to Whole Foods Market® (WFM) prior to G. A. P. ’s launch, and was required to obtain G. A. P. certification in order to continue doing so. David said that G. A. P. ’s flat fee approach to audits made program participation palatable.
According to David, in order to become G. A. P. -certified, Mary’s had to make some changes to its operation. For example, it had to add hay bales and eucalyptus branches as enrichments to their chicken houses. Mary’s also had to create more infrastructure to supply shade and water outside. Finally, to comply with G. A. P. ’s record-keeping requirements, Mary’s had to start administering more detailed and varied paperwork.
David explains that Mary’s also had to “gently” bring suppliers on board with G. A. P. by (1) talking about the pros and cons of taking part and (2) paying for the changes and upgrades that are needed to meet G A. P. standards (like adding outdoor access and enrichments); (3) paying for the initial and yearly certification costs (Mary’s pays about $1,750 per audit, per farm); and (4) giving them a reward. According to David, Mary’s helps supplier farms prepare for audits on a continuing basis. In particular, Mary’s Farm supervisors go to the farms to help make sure they are ready for the audit and do “pre-audits” to “taste” what the real audit will be like.
Increased Sales. Mary’s started producing pasture-raised chicken in 2005 and had trouble selling the product. In 2008, they sought and received Step 5 certification, and sales doubled. It did so, David thinks, “because there was a simple scorecard system. Looking at a quick [Step] 5 or a quick [Step] 3, [consumers] can quickly understand the difference. ”.
Product Differentiation. Mary’s leverages its G. A. P. certification in marketing. It uses the G. A. P. logo on its products. It also has a section on its website called “Animal Welfare” that talks about “What Makes Our Chicken Different?” The website also has a chart of some G A. P. standards for Step Levels 3 through 5.
Premiums. David reports that Mary’s Chicken pays a 10% premium to its G. A. P. -certified supplier farms. This is, in part, to cover the increased effort and costs of record-keeping, enrichments, and “free-range” conditions.
Trickle-Down Animal Welfare. Mary’s Chicken has expanded its operations and sources from multiple farms which must be G.A.P.-certified.
For over 60 years, Mary’s Free Range Turkeys has been supplying high-quality, humanely-raised turkeys to customers across the United States. But where exactly is the Mary’s turkey farm located that produces these sought-after birds? Let’s take a closer look at the history, facilities, and location of Mary’s Turkey Farm.
A Bit of History
Mary’s Turkeys was founded in 1954 by Don Pitman Sr. in California’s San Joaquin Valley. Don’s young son, Rick soon joined the family business and expanded it over the next decades. Mary’s originally specialized in free-range and organic turkeys at a time when this was rare.
Today, Mary’s continues to focus on natural, humane turkey raising under third generation leadership. The company slogan “What turkeys were meant to be” reflects their commitment to quality. Over the years, Mary’s has won acclaim for their premium turkeys with great taste and texture.
The Mary’s Turkey Ranch
The primary Mary’s Turkey ranch and processing facility is located in Pitman Farms, Inc. at the base of the Sierra Nevada foothills in California’s Central Valley region. The ranch sits about 20 miles southwest of Fresno, California.
Covering over 60,000 acres, the Pitman Farms area provides ideal space for free-range and organic turkey raising. The grounds include:
- Open pastures and ranges for natural foraging
- Barns for roosting and shelter
- Orchards and vegetable gardens
- Hatcheries for breeding stock
- Processing plants for human harvesting
- Feed mills for non-GMO turkey diets
The temperate climate, fresh water, and vegetation make this an optimal turkey habitat.
Turkeys Raised with Care
At the main ranch, Mary’s raises:
- Free-range turkeys: Over 4x more space than average farms
- Organic turkeys: Fed certified organic, non-GMO diets
- Heritage breeds: Bourbon Red, Narragansett, Blue Slate
- No antibiotics ever used
- Humanely raised per Certified Humane standards
Natural living translates into great taste and quality. The heritage breeds also lend unique flavor profiles. Mary’s turkeys are processed in their own USDA plants under careful supervision to ensure fresh, wholesome meat.
Where to Purchase Mary’s Turkeys
Though the farm is located in California, Mary’s ships nationwide directly to customers’ doors. Their turkeys are also carried by over 1,000 grocery retailers across the U.S. You can find store locators on their website to find a seller near you.
Mary’s sells a wide selection of turkey products:
- Whole turkeys and turkey parts
- Organic and non-GMO varieties
- Cooked smoked, roasted, and seasoned turkeys
- Grounds, cutlets, burgers, dogs
- Other poultry like chicken, duck, and geese
So while the turkey farm itself is located in California, customers all over the country can still enjoy the quality of Mary’s turkeys through online sales, retail, and mail order distribution.
Why Mary’s Turkeys Are Special
The care put into raising the birds is what makes Mary’s turkeys stand out. As a family-run, third generation business, they have a passion for quality. The turkey farm’s attention to detail produces memorable flavor and satisfaction. Reasons to choose Mary’s include:
- Decades of focus on humanely raised poultry
- Commitment to premium taste and texture
- Veterinary supervised flocks
- Sustainable agriculture methods
- Organic and natural options not found in stores
- Turkeys suited for any recipe or occasion
So while the location itself is central California, Mary’s turkey ultimately comes from a tradition of thoughtful husbandry, stewardship, and pride. Their turkey farm strives to produce “what turkeys were meant to be” with every humanely raised bird.
Mary’s Turkey Farm occupies over 60,000 acres in California’s Fresno County, offering ideal space for natural turkey raising. But what makes Mary’s turkeys special is their decades of focus on quality. Their adherence to humane principles delivers exceptional taste. So when planning your holiday meals or weekly recipes, keep Mary’s turkeys in mind for premium flavor and satisfaction regardless of where you live.
Why Certify with G.A.P.?
David recalls feeling slightly overwhelmed the first time he read through all of G. A. P. ’s welfare standards. However, David points to the following as what he believes to be benefits of pursuing G. A. P. certification:
- People want farm animals to be treated more humanely, and “being third-party verified brings confidence to the consumer.” ”.
- It is required by Whole Foods Market®.
- Mary’s auditor is EarthClaims LLC, and the fee is the same for each farm.
- “What I like about G. A. P. is the fact that it’s a scorecard. David says that the step levels help people tell the difference between products and even between G A. P. -certified products.
- David suggests G. A. P. may be increasingly relevant outside the WFM context. Because Mary’s chicken is G, two other stores have bought chicken from her. A. P. -certified.
- Lastly, David thinks that G might help even smaller farms that only sell to local customers, like the ones in California that process 500 pasture-raised chickens every week. A. P. certification to make their products stand out and help customers understand why their prices are higher ” .
Mary’s Turkeys on the Farm
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