Award Winning Meat Market
Green Valley Meats
Q: Are the turkeys processed humanely?
A: Our turkeys are processed humanely under full USDA oversight. Our turkey farmers are actually one of the last producers that, when the time comes, gather their turkeys by hand(most large producers use large mechanical scoops to scoop up the turkeys, resulting in many more bruises and broken legs).
Q: What is the difference between a naturally raised and an Organic turkey?
A: The are both raised essentially the same. The difference is that the organic turkey must be fed a USDA approved organically grown grain diet, whereas the naturally raised birds are fed regularly grown feed grains.
Q: Are your turkeys humanely raised?
A: Our turkeys are raised using humane methods by farmers who care about their livestock. They are given plenty of living space, and the free-range birds are given full time access to the open farmyards. In fact, our free-range birds are actually "Open-Range" birds, who are given full access to the entire farm.
Q: If I am not using my turkey right away, can I freeze it and thaw it later?
A: Yes, you can freeze your turkey. They are in vacuum sealed bags, preventing air flow, thus preventing freezerburn. As long as the outer bag is intact, your turkey can be kept in the freezer for up to a year without degradation of the bird. . Your bird can be thawed in the refrigerator overnight, this may take 2-3 days depending on the size of the bird.
Q: Where does your beef come from? Is it naturally raised?
A: Our beef comes out of Toppenish, Washington. It is naturally raised and contains no hormones, antibiotics, or dyes. The beef are grass fed and grain finished, meaning they start getting grain the last few weeks before being butchered in order to give them more marbling and flavor.
Q: Where do your turkeys come from?
A: Our Acme Natural and Premium Select Free-Range turkeys are all raised in Northern Minnesota. The Northern states are one of the best places to raise turkeys, as the colder weather causes turkeys to "pack on the pounds" without having to resort to growth hormones and feed additives. They come from one of the oldest turkey producers in the country, so the farmers, by virtue of years of experience, raise some of the best birds around.
Q: Should I rinse my turkey with cold water before cooking it?
A:There a couple different schools of thought on this subject. Some say the bird shouldn't be rinsed, as this spreads possible pathogens, and that these pathogens may be aerosolized and spread around your kitchen and cooking area. We, however, have always rinsed birds before cooking, as any blood or juices in the bird are most likely to contain any pathogens, and the blood is the first part of the bird to start spoiling and getting smelly. If you are careful, and rinse the bird gently without spraying water everywhere, the spread of possible pathogens is minimized. Beyond that, good general sanitizing practices when preparing poultry are advised.
Q: At what temperature is my turkey done?
A: Your turkey must be cooked to an internal temperature of 165 degrees. To properly determine if your bird is up to temperature, take a temperature in the thickest part of the breast meat, as well as a second temperature in the thigh. If both are 165 degrees, your bird is done and should be removed from the oven. Let your bird rest for about 5 minutes before cutting and serving.
Q: Are your turkeys given antibiotics, hormones, or feed additives?
A: All of our turkeys are naturally raised with NO antibiotics, hormones, or additives.
Q: When I get my Fresh turkey, why are there ice crystals in the bird? Was it previously frozen?
A: The USDA defines "fresh" poultry as poultry that has been shipped and stored at over 0 degrees Fahrenheit. This "freezing" temperature is necessary in order to keep the birds wholesome for the storage and shipping times involved. The birds, when processed, are not frozen in the strict sense of the word, but rather "blast-chilled" after they are vacuum packed by running them through a tunnel where the birds are blasted with liquid nitrogen, then boxed and stored at the proper temperatures. If this was not done, and the turkeys were held at 35-38 degrees for 3-4 weeks, by the time the consumer opened it for dinner, it would be rotten.
Frequently Asked Questions