The King Of Free Range

Free range beef and chicken  are becoming more and more sought after these days. Many farms rasiing them are usually small, boutique ones featuring only one kind of meat. However there is a giant emerging from this owned by a Georgia farmer.William Harris III is combining the volume of a large meat supplier with the philosophy of smaller ones.

Kim Severson interviewed Mr. Harris for today's New York Times' Wednesday Food section as well as seeing his farm first hand. It is a throwback to agrarian farms before the Industrial Revolution,with sheep romping amongst ducks and chickens randomly wandering through herds. They graze freely as well, the principle  based on the wild animals roaming the Serengeti Plains. The idea behind this is, that the ten species living together will make a stronger ecosystem. All in al it makes for a healthier pasture.. As with any free range farm the animals  are chemical free.Mr. Harris also stopped the hormone ear implants in his cattle .His fertilizer is devoid of any harmful additives, this also being good for the vegetables that  the Harrises also grow for profit.

What is truly unusual about the farm is that it has its'own slaughterhouses for beef and chicken. Mr. Harris knows all to well the horrors that any animal faces on its way to being killed. Any animal is stacked three high  into a transport truck. The bottom row suffers the most being coated in urine and feces from the ones above them. Mr. Harris was having none of that. He decided to open up abattoirs to give his herds less stress.Temple Grandin, the famed animal scientist helped the Harrises design them, allowing for a much gentler (if it can be called that)slaughter.. Selling free range meats have proved to be lucrative.The farrm sells pecan fattened Iberian pigs for $100. a pound. Paleo  dieters have bought both  his guinea fowl and beef broths for $9.99  on the Internet.He also  has hired a group to figure out how to make pet food while another is working on tanning the hides for leather, Whole Foods sells his White Oak tallow soap while top restauranteurs buy his chicken feet.

William Harris III is going the whole hog when it comes to meat raising. He raises them  from the beginning to end, giving restaurants and chefs good quality meats.His traditional ideas are cutting edge in the free range market.