Journal

Chef News     Press     Testimonials    

Good Shepherd Conservancy     Goatober     Breed Conservation    

What’s With The Goose? The History Behind Eating Goose At Christmas
  • Dec 10, 2014
What’s With The Goose? The History Behind Eating Goose At Christmas

Goose, the once-common farm bird, has a rich legacy of multi-purpose value. Geese proudly boast down feathers, dark flavorful meat, and rich high-temperature cooking fat.

6 Common Thanksgiving Turkey Mistakes
  • Nov 17, 2014
6 Common Thanksgiving Turkey Mistakes

Thanksgiving! There's no other meal so rewarding yet so anxiety ridden then this once yearly feast. Your heritage turkey is going to be the star of Thanksgiving dinner. Protect your investment and your reputation this year by avoiding these 6 Common Thanksgiving Turkey mistakes! The post 6 Common Thanksgiving Turkey Mistakes appeared first on HERITAGE FOODS USA.

Goatober is Here!
  • Oct 7, 2014
Goatober is Here!

Americans LOVE cheese. Cheese consumption in the US has TRIPLED since 1970. This trend has been equally true for goat cheese. We’ve also begun to make more artisan cheeses at home here in the States, which is a point of pride for American cheese makers– but there’s still one thing we don’t do a lot of. Eat goat meat.

Our Guide For The Perfect Ham
  • Sep 30, 2014
Our Guide For The Perfect Ham

A beautifully cured ham is one of the most convenient, delicious, and versatile additions to any menu. Because cured hams are fully cooked they are able to be enjoyed hot or cold. This allows for easy entertaining while still offering a delicious and impressive centerpiece. Weighing about 11 pounds each, one bone-in ham will serve 18 guests, or as many as 26 when prepared as part of a family style meal.

The History of Ham
  • Sep 29, 2014
The History of Ham

The history of ham traces back to ancient traditions. One of the most important prerequisites for the development of civilization was the preservation and storage of food. Drying, smoking, and curing were some of the earliest methods discovered by the ancients. The advent of curing enabled cities, people and cultures to flourish. The preserving of pork leg as […] The post The History of Ham appeared first on HERITAGE FOODS USA.

Meet Frank Reese, the most respected American poultry breeder alive today.
  • Aug 5, 2014
Meet Frank Reese, the most respected American poultry breeder alive today.

Frank Reese of Good Shepherd Poultry Ranch is considered the godfather of American poultry. He is a fourth generation poultry farmer from Lindsborg, Kansas. For nearly all his life, Frank has maintained a keen interest in American heritage turkeys.

A Closer Look: Tallgrass Prairies & The Katahdin Lamb
  • Jul 30, 2014
A Closer Look: Tallgrass Prairies & The Katahdin Lamb

The Katahdin/White Dorper is a crossbreed bred by Joseph Hubbard at Shannon Creek Ranch in the Flint Hills of Kansas. The Dorper has a lot more muscle than the Katahdin. Combined you get a meaty lamb with the mild taste of the Katahdin.

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!