Our Work

Our partner David Newman was one of 19,000 hog farms in the counties of Oregon and Howell, Missouri — today he is the only one left. Our partner Frank Reese operates the last hatchery in the nation for Standardbred poultry. Our work is important. Besides the farms, breeds like David’s purebred English lineage Berkshires and Frank’s Bronze turkeys and New Hampshire chickens, among many others, might go extinct if not for your purchases.
We never buy a pound of meat from outside our network who raise exclusively 100% heritage breed animals just for us. We commit to purchasing the whole flock and the whole herd from every farm we work with. We are a nose-to-tail operation and our Wagyu beef program is single origin only. All the meat we sell is grown on pasture and antibiotic free.
Our meats are the most ethical and tasty available anywhere, making our fight to preserve genetic diversity in the food supply one steeped in pleasure. We thank you for allowing us to exist!

"Heritage Foods — the company at the forefront of the nonindustrial meat movement —"

The New York Times

Shop our Various Collections: Heritage meats are raised humanely on the pastures of family owned farms without antibiotics

Words straight from our customers and chefs

So one of the positives in this pandemic is my discovering your company. Your food is delicious!!! I have a neighbor on a fixed income and I share what I cook with her. Your food makes things enjoyable. We feel grateful and fortunate.

Jocelyn from California

We are very impressed with the quality of the meat and other products you have supplied us.  The pricing is fair and the service really outstanding.  We will be happy customers for a long time.  Thanks for the country ribs, when we have a big barbecue, pandemic conditions permitting, they will become the central dish in that celebratory moment.

MAK from CA

We ate the steaks last night for one of my new employee's welcome dinner. So good - the fat tasted like straight butter. Country ribs are the unsung hero of your website! Man those were great.

Ben from California

"What I love so much about Heritage Foods' meats is that you seem to be on a good wavelength with your growers and farmers. You have the Berkshire and of course the Red Watte racks, which are known for fat content, flavor and tenderness and I wish the world would understand that more."

Chef Lydia Shire, Scampo Boston

The turkeys we had from you for Thanksgiving were the best we have ever found and we have been slow smoking birds for over 40 years.

Joe from CA

The best ham I have ever eaten in all my 63 years! Beautiful flavor, not too sweet, with a perfect balance of lean to fat. The texture of the meat is firm and absolutely perfect, and the fat is silky and delicious. It is the ham every other ham wishes it could be... the ham of dreams!

Denise from Wisconsin

My customers were saying it was the best pulled pork they’ve ever had and I’ve done pulled pork many times over the years. I think it was those magic shoulders you sent me last week. Thanks!

Danny, Southside/Lot 2

Just wanted to let you know how delighted I am with the Red Wattle Boston Butt and the Duroc Pork Belly you sent me in my latest order.  Both were wonderful.   The bacon I made with the belly (cured with maple sugar and syrup and smoked with apple wood) may well have been the best yet.

Mark B from New York

Thank you so much and for all you do to keep these breeds in existence.

Carol from North Carolina

Breaking Ground on the Good Shepherd Conservancy

This year we broke ground on the Good Shepherd Conservancy Center (GSCC), a 501(c)(3) non profit. Building the Center might be our last chance to repopulate America’s farms with non-factory farm poultry. Remarkably almost every turkey and chicken consumed in the U.S. are industrial hybrids crossed from multiple lines of inbred birds which maintain specific mutations.

GSCC is a bulwark against a total corporate takeover of our poultry industry. GSCC will be a training ground for hundreds of farmers to learn the old art of raising and breeding these rare strains of poultry. After the training is complete, they will return home with Frank’s genetics in hand to market their Standardbred birds independently and locally.

GSCC will be open to the public and house an operating hatchery producing heritage birds as well as an interactive living museum featuring the eight varieties of Standardbred turkeys (and many more varieties of chickens) still in existence today. Visitors will learn the storied histories of these birds as well as about corporate farming from the birth of Tyson Foods to the creation of the chicken mcnugget. GSCC’s guest house and professional kitchen, on the site of a working farm, make it an agritourism destination unlike any other. Please help us build it!

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