If someone were to ask you what your favorite cut of steak was, or what you thought were among the most popular, we are betting that ribeye would rule the roost, perhaps followed by strip steaks (Kansas or New York, depending on where you hang your hat), perhaps a hangar steak for the steak frites set, sirloin or flank for the grillers, and of course, filet mignon for the aristocrats. And that’s why we want to drop some secret knowledge on our friends and fans and suggest if you haven’t trie...
Oven-Ready Tri-Tip Wagyu Roast
The Tri-Tip is one of your butcher’s best kept secrets: cut from the bottom of the sirloin but marbled like the most delicate hanger steak, this cut boasts a supreme, toothsome texture and a flavor profile that explodes with the herbs, love, and magic provided by Antonio Fiasche from ’Nduja Artisans.
Although Calabria is at the very heart of Antonio’s artistry, the alchemy he has created with garlic, scallions, and thyme gives this often-overlooked cut an Asian...
This recipe is adapted from Food and Wine's Pasta with Salumi Bolognese – a smart, efficient, and tasty way to make the most of your salumi ends!
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Great burgers start with great ingredients. We recommend our Akaushi/Angus 8oz burger patties—a perfect combination of robust beefy flavor from the Angus and tender marbling from the Japanese Akaushi. Looking for more ways to up your burger game? Check out our burger tips below for guaranteed juicy patties every time.
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The name Wagyu refers to any Japanese breed of beef. Kobe is a type of Wagyu, as is Mishima. For the past decade Heritage Foods has sourced Akaushi, a spectacular breed of Wagyu, arguably the most intensely marbled beef breed in the world. Akaushi is the Japanese Red Cow, a national treasure in Japan.
wagyu ribeye steaks, Akaushi/Angus
The first Akaushi cattle arrived to the United States in 1992. Three bulls and eight cows left Japan on a custom equipped Boeing 747, headed for the Texas hear...
Mark from New York gave our Piedmontese brisket a try. The Pied is a very unique breed originally from the mountainous Piedmont region of Italy. Even though this beef is known for being very lean, because Piedmontese cattle carry the myostatin gene, or double-muscle gene, their lean meat is incredibly tender and flavorful.
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Ted and his son tried our Corned Beef Brine this past St. Paddy's with great success! They came up with a few suggestions for cooking the brisket once it has finished in the brine....
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Steak cooks in minutes, but a few simple techniques can reliably tip the scale toward perfection. First, choose wisely. The quality of the meat is the foundation for a good steak. Pull the steak out of the fridge an hour before cooking to allow the steak to come up to room temperature, which will […]
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1. An hour before cooking pull your steak out of the fridge and allow it to come to room temperature. Position on a rack to encourage airflow around the meat. Season liberally with coarse grain salt and black pepper and let rest for at least 40 minutes before cooking. This will allow the salt to permeate and […]
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As we began to ready ourselves for the arrival of our Belted Galloway 1/8 Cattle Shares we realized that the Belties were missing from our tasting notes! We immediately rounded up the crew and invited our friends for an impromptu afternoon of tasting.
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Heritage Foods USA only brings in a few whole animals a year. Most of the time we only purchase cuts from various farms around the country, primarily ribeye, strip, tenderloin, hangar and brisket. As a result we have a lot of freedom to pick different breeds to bring in for our direct to consumer business that showcase how delicious cattle can be.
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