A CUT BELOW THE REST

A CUT BELOW THE REST

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...
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Try Our Oven-Ready Tri-Tip Wagyu Roast 3 Ways!

Try Our Oven-Ready Tri-Tip Wagyu Roast 3 Ways!

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...
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Featuring Our Newest Product! Poivre Mélange Wagyu Petite Tender - Music to Our Mouths!

Featuring Our Newest Product! Poivre Mélange Wagyu Petite Tender - Music to Our Mouths!

The new Heritage Petite tender, cut and crafted meticulously by famed old-world butcher Thomas Odermatt, is our newest and simplest solution for a super simple to prepare (but equally elegant) dinner, be it for one, or perhaps to share with a special friend. These tenders are similar to the filet mignon — not as expensive, yet still remarkable for the buttery, luscious texture you’ve come to expect of the lauded filet, and with even more true steak flavor. Crusted by hand with lots of love a...
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Salumi Bolognese Casarecce

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! The post Salumi Bolognese Casarecce appeared first on HERITAGE FOODS USA.
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The Best Burger You’ve Ever Had

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. The post The Best Burger You’ve Ever Had appeared first on HERITAGE FOODS USA.
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What is Wagyu Beef?

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...
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BBQ Brisket from Mark in NY

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. The post BBQ Brisket from Mark in NY appeared first on HERITAGE FOODS USA.
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Corned Beef from Ted in NJ

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.... The post Corned Beef from Ted in NJ appeared first on HERITAGE FOODS USA.
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Corned Beef

The perfect brine for delicious corned beef! The post Corned Beef appeared first on HERITAGE FOODS USA.
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Steak Tips: Guide For The Perfect Steak

  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 […] The post Steak Tips: Guide For The Perfect Steak appeared first on HERITAGE FOODS USA.
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Simple Pan Seared Steak Recipe

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 […] The post Simple Pan Seared Steak Recipe appeared first on HERITAGE FOODS USA.
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Belted Galloway 1/8 Cattle Shares Are Here!

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. The post Belted Galloway 1/8 Cattle Shares Are Here! appeared first on HERITAGE FOODS USA.
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