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A CUT BELOW THE REST
  • Oct 11, 2018
A CUT BELOW THE REST

Try Our Oven-Ready Tri-Tip Wagyu Roast 3 Ways!
  • Oct 8, 2018
Try Our Oven-Ready Tri-Tip Wagyu Roast 3 Ways!

The Best Burger You’ve Ever Had
  • Apr 21, 2017
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.

wagyu ribeye steaks
  • Feb 3, 2015
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.

Belted Galloway 1/8 Cattle Shares Are Here!
  • Jul 25, 2014
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. Here’s what we came up with– a complete list that has been discussed, deliberated, and finally decided to be the most accurate words to describe the flavor of Belted Galloway beef. Enjoy!

Grind 2: The Sequel
  • May 21, 2014
Grind 2: The Sequel

Cooking is easy. Mother Nature + the skill of a responsible farmer = the only recipe you should ever fuss over. Rather than filling your shelves with epic recipe books, how about breed charts that describe the gastronomic wonders of every livestock variety?

Let’s Grind! The importance of eating ground meat.
  • May 19, 2014
Let’s Grind! The importance of eating ground meat.

The way you cut your meat reflects the way you live. — Confucius Of an average eight-hundred-pound steer on the rail, I’ve seen between 20 and 80 percent turned into ground. It’s very simple: The more meat that is ground, the fewer pieces the farmer needs to worry about selling.

A Million Ways to Make a Meatball
  • Aug 27, 2013
A Million Ways to Make a Meatball

  I love meatballs. They are tasty and there is a hint of nostalgia to them. But more importantly they are easy to make and can take on any flavor profile you desire. I often cook up a big batch and toss in the freezer for lazy Monday meals. Sometimes I will use beef, but I […] The post A Million Ways to Make a Meatball appeared first on HERITAGE FOODS USA.