Artisan Poultry

Much like its sister organization, The Artisan Beef Institute™, founded by Carrie Oliver in 2005, The Artisan Poultry Institute™ is an outreach, education, and now scientific research program targeted toward home and professional cooks, grill meisters, and artisan farmers, ranchers, slaughterhouses, and butchers.

We created the world’s first and only, proprietary chicken and turkey tasting guides and investigate, evaluate, and celebrate the fact that there is “No Such Thing As Tastes Like Chicken™,” Instead, artisan poultry is similar to fine wine, influenced by breed, growing region, specific diet, husbandry practices, handling and slaughter technique and the relative talents of the farmers, truckers, slaughterhouse workers, and butchers who raise and process it.

We also developed a proprietary sourcing guide and certify individual farms, ranches, and butchers as having met our Artisan Poultry standards including a professional taste evaluation.

Much of the methodology used in our MeatCamp™  sessions and the Artisan Poultry Tasting Guide© are based on consultations and tastings with winemakers, master sommeliers, wine educators, sensory experts, chefs, butchers, ranchers, and psycholinguists to develop our Artisan Beef Tasting Guide©. Based on this, we created the poultry sourcing, tasting protocols, and tasting guides for use in our MeatCamp events.  Please contact Carrie AT oliverranch {dot] com for further information.

Photo credit Mark Trealout, Kawartha Ecological Growers, Ontario

Read About Our Artisan Chicken Tastings!

Rebecca Tucker:Tastes Like Chicken, But What Kind?

Sarah Elton: Heirloom Poultry, the Un-Perdue.

Sheryl Kirby: Don’t Count Your Chickens Before You’ve Tasted Them.