One of the best things about making big dinners is having leftovers for lunch the next day. Usually, if we have some steak or lamb left over, it is going into a sandwich. But have you thought about making hash? Lamb hash is a very special treat indeed — just like beef hash all you […]
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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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Angelo Garro of Michael Pollan’s The Omnivore’s Dilemma; spice provider to Alice Waters, Francis Ford Coppola and Werner Herzog; friend to Heritage since the beginning. Angelo is a master blacksmith by trade and a passionate hunter, forager, cook and Slow Food icon. Growing up in Sicily he learned the wonder of herbs like the wild […]
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This Holiday Season, Go Big with a Classic Heritage Centerpiece! The biggest occasions deserve the best meats in America. Like all of our meats, our centerpieces are raised humanely, on pasture without antibiotics or hormones, and produce the best natural flavor and texture you have ever experienced. These are not your grandma’s pot roast — […]
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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...
Participating in our 1/8 cattle share program challenges you to eat like a true chef. Cattle shares are the most direct way to support sustainable farmers and are a great way to access exceptional beef produced outside of commercial scale. Our partnering chefs and loyal customers have come to love our yearly cattle shares. This […]
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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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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. There are a hundred ways […]
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Available just in time for St. Patrick’s Day. March is the season for brisket! Our brisket is fresh for 1 week only and comes from 100% uncrossed purebred Akaushi. Go behind the scenes at New York City’s famous Lupa Osteria Romana! Chef Cruz Goler explains how to trim and prepare brisket. FRESH Brisket, one 6lb […]
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With Labor Day coming up, there is still time to grill up the perfect steak. You can go crazy with fancy marinades or dry rubs, but I love just a simple steak where you can taste the flavor of the meat. This is a recipe for a beautiful salt and pepper rib eye. You’ll really […]
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