Springer Farms awarded for taste
July 19, 2016
by Sydney Martin
ATLANTA, Ga. – Georgia-based poultry brand Springer Mountain Farms was named “Best Tasting Bird” in a blind taste test conducted by Cooking Light Magazine. Springer Mountain Farms chicken came out on top among 12 chicken brands currently in the market, with a 3.4 score on a scale of one to five.
The July issue of Cooking Light featured this study, conducting the taste test on boneless, skinless chicken breasts – the cut most popular with the magazine’s readers. Each tester was blindfolded and all chicken was poached to 160˚ F for consistency. Springer Mountain Farms was named the most superior brand, with descriptions of the bird as “good mellow flavor; meaty yet tender; slices well.”
This test aimed to help inform consumers who navigate supermarkets filled with a multitude of product claims that can become confusing, such as: organic, free-range and pasture-raised. According to the findings, consumers now have the clear-cut claim of Springer Mountain Farms as “Best Tasting Bird.”
"For nearly 20 years, Springer Mountain Farms birds have been raised without antibiotics in a reduced stress home. It’s gratifying to receive recognition for doing the best we can to raise these birds the right way,” says Springer Mountain Farms President, Gus Arrendale. “We have known for a long time that this also results in better taste”.
To help spread the news, Springer Mountain Farms has teamed up with Mary Moore, a well-known chef, retail entrepreneur, and president of Les Dames d’Escoffier International. Her retail brand, The Cook’s Warehouse, uses Springer exclusively for its cooking classes.
See Cooking Light’s full tasting results here.