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How to know if there's chlorine on your chicken

written by

Marie Reedell

posted on

August 4, 2023

You may already be privy to the fact that it is standard procedure for chickens to take a chlorine bath when being processed.

97% of chickens processed in USDA facilities are bathed in chlorine - even certified organic farms and their processors do it.

You see, after a chicken is defeathered, it is always and immediately put into an ice bath. This is important. It cools down the chicken immediately and reduces the risk of the chicken spoiling.

However, when you’re processing a lot of chickens, they all take this bath together. So, if there is one chicken that has, let’s say, a high amount of salmonella, it could spread the bacteria to all the chickens in the bath.

This is why the USDA demands that meat processors use an additional layer of sanitation. The most popular and widely used method is adding chlorine to the ice bath. According to the USDA, chlorine bathed chickens are completely safe for consumption.

However, if you’re reading this blog post, you likely want to avoid anything synthetic, especially in your food. And, you’re not alone. The EU has banned chlorine-washed chickens in European countries for concerns over safety and effectiveness.

How can you know if there’s chlorine on or in your chicken? You can’t! It’s undetectable to the human senses for 99.9% of people.

It’s not required to disclose sanitation ingredients like chlorine, soap, etc on packaging. Given the statistics, it’s pretty safe to assume that, if you purchase chicken in a store in the US, it has chlorine on or in it.

The only way to 100% know if there’s chlorine in your chicken is to know your farmer.

Our farmer is meticulous about his all-natural farming and processing practices. That’s why he's always used a processor that does NOT use chlorine to wash meat. 

Originally, he found a wonderful processor that uses a more natural alternative to chlorine - Birko’s Chicxide, a blend of lactic and citric acids. I spoke with a very helpful Birko employee. He gave me some additional information not provided on the product’s technical sheet. Chicxide is made in an industrial facility by the process of fermentation, which I think is pretty neat. The lactic acid is produced by fermenting corn, and the citric acid is produced by fermenting a mixture of cassava and corn.

Now, citric and lactic acids are certainly better than chlorine, but it's likely made from GMO corn and soy. Ahem, more synthetic chemicals. And, it's also a lab-produced ingredient, which is kind of the opposite of "natural". So, we searched for something better.

In 2023, we're happy to report that we switched to a processor that uses NOTHING to wash our chicken. How do they do this? It's air chilled. With air chilling, no ice bath is needed. The birds pass through several chambers where cold, purified air is used to cool the meat. And, that's it. No chemicals AND no worry of contamination.

The farmer is happy to be able to take this extra step for your safety, both limiting your exposure to toxins as well as potentially detrimental bacteria such as salmonella.

How is the air chilled process better than water chilled?

The process of washing chickens in a chemical-laden bath of water results in chicken that has absorbed chemicals, added water weight, and less flavor. In addition, any bacterial microbes found on one chicken is now shared with an entire batch of chickens, creating greater health risks for the consumer. Water pockets can form, impacting the accuracy of cut sizes. This leads customers to pay for more than what they're getting in return. 

Customers deserve better than that! Here are some benefits of air chilled chicken:

  • Air chilling allows for healthier and safer chicken by eliminating the risk of shared bacteria. 
  • When a product is air chilled, there is no added water weight, so you are getting exactly what you paid for. 
  • No added chemicals or water are used during the air chilling process, therefore a full and robust flavor is found when our chicken is served.
  • Have you ever tried to fry or roast a piece of chicken after it's spent hours submerged? It can be a challenge to get it nice and crispy while also being perfectly cooked. This is not the case with air chilled chicken! Thanks to the time they spend in the chiller, our birds slowly lose water rather than absorbing excess. Less water means quicker browning at a perfect temp - every cook's best friend.
  • Since the birds haven't already absorbed a ton of water, they take seasoning and marinade much better
  • Since the surface isn't as wet as water processed, breading adheres better more completely and stays on while sautéing and frying.

Now isn't that nice? Not only are there less chemicals, but it's also a fairer way to sell chicken AND the chicken is nicer to cook with and more delicious. Win win win!

*Originally published on May 3, 2019. Updated on August 4, 2023.

Pastured Meat

Farming Practices

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What’s really in a grocery store turkey?

It’s that time of year again—the turkey takes center stage. Whether it’s Thanksgiving, Christmas, or just a Sunday family dinner, a golden-brown bird is often the star of the show. But if you’re grabbing a conventional turkey from the grocery store, you might be wondering: what’s actually in it besides turkey? Why not add weird stuff to our holiday dinner? Many conventional turkeys are “enhanced” before they even make it to the freezer aisle. That usually means they’ve been injected with a solution of water, salt, and sometimes sugar or broth. It’s meant to keep the meat "moist and flavorful", but it also means your turkey may contain up to 15% of stuff that isn’t turkey. Always check the fine print on the label—you might be paying turkey prices for salty water. I sure hope you like your turkey with a side of salt! Those injections can leave a grocery store turkey surprisingly high in sodium. And when you see “natural flavorings” or “seasonings” on the label, it isn’t always just herbs and spices—it can also mean more hidden salt and flavor enhancers. So what exactly are these “boosters”? Think modified food starch for texture, “natural flavorings,” caramel coloring, and sometimes even MSG for that extra hit of savory flavor.Here’s the kicker: take a look at this turkey below—it’s sold by a major brand and proudly labeled ALL NATURAL. But read closely, and you’ll see it actually contains about 4% “other ingredients” that aren’t clearly listed. Makes you wonder, right? Turns out the real stuffing happens long before Thanksgiving—it’s all corn, soy, and unnatural junk. Conventional turkeys are typically raised on large farms where antibiotics may be used to prevent illness in crowded conditions. The USDA regulates withdrawal periods before processing (meaning the birds shouldn’t have antibiotics in their system at slaughter). So does that mean the birds really aren't antibiotic free after all? How confusing for the consumer! As for what the conventional turkeys are fed: Grains:Corn, wheat, and barley aren’t just wholesome-sounding grains—they’re the cheapest way to pack calories into a turkey, fueling rapid growth. Efficiency, not nutrition, is the goal here.Seed Oils:Soy, canola, and flaxseed are tossed in, not out of kindness, but to boost fat content and keep growth on track. Soy especially dominates, since it’s cheap and plentiful—most of it genetically modified. So these turkeys are definitely not low PUFA.Protein sources:Turkeys grow fast, and that means they need protein—lots of it. Beyond soy, feed mills mix in other plant-based proteins to supercharge growth in young poults. The formula isn’t about balance or natural diets; it’s about pushing birds to market weight as quickly as possible. Seed oils, sugar and more, OH MY! Certain “self-basting” turkeys may also contain a touch of sugar or dextrose, oils, or even phosphates to help retain moisture during roasting. My gosh this list keeps going on and on... And the star of the show... Conventional turkeys are genetically bred to grow quickly and large, especially in the breast area—because that’s what most shoppers want. It’s something Big Ag has down to a science: decades of selective breeding for size and speed at the expense of health and flavor. The result? A bird designed for profit margins, not taste. Compared to wild or heritage turkeys, today’s supermarket turkeys are bland, bloated, and bred to fit industry demand, not the dinner table. These turkeys don’t look much like wild turkeys anymore. So what's in a Miller's turkey that makes them so darn special? ✔ Pasture Raised✔ Corn & Soy Free✔ Traditional "White" Breed - Has nice sized breasts✔ Washed in Water and Only Water✔ Nothing Added - No artificial flavors, no colors, no synthetic ingredients, no preservatives✔ Vaccine, Chemical, Antibiotic, Drug, and GMO FreeWondering what's in our turkey feed? Here you go! Soy & Corn Free Turkey Feed  Shop our Pastured Turkey  (P.S. whole turkeys are coming soon!) The next time you are in the grocery store and see those giant turkey breasts wrapped in plastic, remember: that bird didn’t get that way by accident. It got that way by design.

Does exploding milk kefir mean it's bad? Not necessarily.

We get this question from customers on the regular --> "My kefir exploded. Is that normal? Does that mean it's bad?" The answer? Bubbly volcanic kefir is 100% ok. Kefir is known as the "champagne of dairy" for a reason! In case you haven't tried it, milk kefir is a fermented drink made with milk. It's similar in taste to yogurt (a little stronger in my opinion) but has more probiotics.  As I've heard it said, yogurt is good for cleansing the gut. Kefir, on the other hand, adds to the gut. People working to heal or enhance the function of their digestive system often turn to kefir as part of this process. Even though kefir has been around for thousands of years, it seems that there's still some mystery around it. I mean, it's just not as popular as yogurt, particularly in the US. Bubbles in kefir are a natural part of the fermentation process. To make kefir, you need to add culture to milk. Different from yogurt culture, which is strains of probiotic bacteria only, kefir is a symbiotic culture of probiotic bacteria AND yeast.  Once the culture is added, you let it ferment at room temp. The culture eats up the milk sugar (AKA lactose), creates bubbles (AKA CO2), and grows more of the culture. When you get bubbly kefir, that's a sure sign that it's fermented. It's also a sure sign that it's probiotic. After all, the more CO2, the more eating and duplicating the bacteria and yeast did. After we make it, kefir will continue to ferment. It will happen more rapidly at room temp and more slowly in the fridge. But, it's still happening. More and more bubbles are created over time. And, if that container is air tight, lots of pressure builds up within the container. If you don't open the kefir and it's super fermented, there is the potential for lots of bubbles upon opening. Here's a short video of a kefir explosion: And, here's a little story about the worst kefir explosion I've heard of. Years ago, we used to sell blueberry kefir. With that added sugary fruit in the end, the culture would really take off. A customer sent us a picture of blueberry kefir on her kitchen ceiling!! It really exploded. I wish I could have been there to help her clean it up! Open slowly or burp kefir to stop it from exploding. Not a fan of your kefir exploding? Thankfully, there's an easy solution. Open slowly. Simply crack the lid a little, and let the gas escape before opening all the way. You could even burp your kefir every day or two in the fridge to prevent it from getting too bubbly. The only way to stop kefir from fermenting and creating more bubbles is to freeze it. However, I don't recommend that.  First off, kefir tends to get clumpy when thawed.  Second, there's some probiotic loss when freezing. The longer it's frozen, the more probiotic loss. If you need to freeze kefir for later, I don't recommend freezing it for more than 3 months. You know kefir really went bad by the smell and look. When you make kefir with raw milk, it's slowly turning into kefir cheese. So when I say it goes "bad", it's really just knowing when it's too sour or pungent to palate. It's not necessarily a safety issue. Here are two things to look for: Putrid Smell: OK, kefir smells funky, even good kefir. But, especially if you've been drinking kefir for a while, you should be able to tell when it smells putrid. Like, you absolutely aren't able to consume it.Massive Separation: A little separation in kefir is normal. You will see the whey (a yellowish liquid) separate from the thicker white part. But, if it's all separated, and the white creamy part has turned into a mass of clumps, it's probably not the best to consume anymore. *Side note: I think this is why most kefir comes in a container that's NOT clear. When you make kefir with pasteurized milk, it's a different story. Since there isn't a natural community of microorganisms that are regulating themselves, it has the potential to go bad in a dangerous way. In addition to the signs listed above, here's one more thing to look for: Visible Mold: Especially green, orange, red, or black mold, which is a clear indication that the kefir is bad and should be tossed. All in all, this is really about trusting your gut and being connected to your food. How bubbly has your kefir been? Have you ever had it explode? Do you drink kefir for its yumminess or probiotic benefits? I'd love to hear from you. Comment below to share your thoughts with our community (no account required). Or, contact us to keep it private 😊

Top 3 reasons why grass fed raw milk changes in flavor and consistency.

Have you ever noticed that the flavor and consistency of our raw milk varies from week to week and especially season to season? This is 100% normal! You see, when you raise animals naturally on pasture (and especially when they're 100% grass fed like our cows and buffalos), the milk changes. This is starkly different from pasteurized milk you'd find in stores, which is usually from grain fed cows in feedlots. With that level of unnatural control, the milk can be consistent (or maybe I should call it boring). Here are the top 3 reasons grass fed raw milk varies: 1- Butterfat changes with the seasons. It's highest in the colder months. From the anecdotal experience of myself and our farmers, butterfat is highest in the spring. That's when milk is the creamiest, the most yellow, and the most flavorful (after all, fat holds the color and the flavor). That's when you get a hefty creamline in your jug of milk after sitting in the fridge for a few days. But then... I found an interesting study on this. It's from 1931, before dairy farming got seriously messed up. It tracked hundreds of cows over many years. The researchers found that butterfat and outdoor temperature have an inverse relationship. And they found that it didn't really matter when the cows give birth and the age of the cow. Fascinating! In short, the higher the temp outside, the less butterfat. The lower the temp outside, the more butterfat. Check it out: Another interesting note on the graph is they found that Jersey cows produce milk with the highest butterfat. We noticed this, too, and it's why Aaron's herds are 80% Jersey and 20% Jersey crosses. That's why our milk is so darn creamy! It does make me wonder why, anecdotally, we feel butterfat is highest in spring. Maybe it's because our cows produce the most milk in the spring and least in the winter...? We feel like we're swimming in butterfat in the spring. We make sooo much butter at that time of year. 2- Flavor changes with the feed. When the forage, the weather, and the seasons change, so does the flavor. When cows are outside on pasture, eating a diversity of plants, the flavor of the milk they produce is more robust. Mostly this is a good thing. In my opinion, our pastured milk is more flavorful and tastes better than conventional grain-fed feedlot milk. But, sometimes this can kick us in the butt. For example, when a cow finds a little patch of onion grass, that can create an odd flavor in the milk. The weather affects what the cows are grazing on, too. For example, when we're in a drought, the grass doesn't grow as voraciously. It's has less moisture and protein and isn't as fully developed. That can change the flavor of the milk.  And finally, there are, of course, the seasons. When the cows are eating fresh pasture in the warmer months, the milk will have a different flavor than when they're eating dry pasture (AKA hay) in the colder months. It's hard to predict what the final flavor will be. But, I sure do love tasting the differences in milk throughout the year! 3- How long it lasts changes with cleanliness. Clean milk lasts longer! Milk safety is a top priority here at Miller's. Our strict milk safety standards go beyond what's required for a raw milk permit in Pennsylvania. We test every batch on site for general bacteria counts. Not many raw milk farmers do that, but we sure hope more hop on board! Since we test every batch, we're able to keep a close eye on how well the team is cleaning. Even a small thing like a cat licking equipment in the barn, a tiny hairline crack somewhere, or water not being hot enough can make a big difference.  Because of our constant monitoring, we're pretty confident in saying that our milk is the cleanest around. There's no manure in our milk!  And because of this, our milk lasts longer than most. It's raw milk and will sour (no way to prevent that). But, it should last at least 2 weeks after you receive it before it becomes too sour to palate. Do you value milk consistency over naturalness? Have you noticed changes in our raw milk over time? What about milk makes it "the best" for you? I'd love to hear from you. Comment below to share your thoughts with our community (no account requred). Or, contact us to keep it private 😊 PS: Did you know that we make our fresh raw cow dairy in house? That's right. Our team does it in our creamery! Our goat and buffalo farmers make their own fresh raw dairy in house, too. ----- Sources THE INFLUENCE OF ENVIRONMENTAL TEMPERA- TURE ON THE PERCENTAGE OF BUTTER FAT IN COW'S MILK*