Every morning it’s the same routine for poultry farmer Frank Reese. Frank walks several thousand turkeys from their barn out to pasture, where they spend the day foraging in the rolling Kansas plains. In the evening he opens the large barn doors, cuing the flock to head indoors where they can roost safely for the […]
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So you just bought a beautiful piece of meat and you want to roast it. What do you need to know? There are two main reasons for tying (or trussing) a roast. The first of course, because you stuffed it and you’d like for all that delicious stuffing to stay exactly where you put it. […]
The post TIE BABY, TIE! The Subtle Art of Tying a Roast. appeared first on HERITAGE FOODS USA.
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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Butcher your own steaks to size with our revered Akaushi/Angus roasts in a new, more versitile size! Our 4lb roasts will be available fresh for 1 week only! At Del Posto with Chef Matt Abdoo from Heritage Foods USA on Vimeo. Ribeye Roast about 4 lbs, feeds 4 to 8. Akaushi/Angus $110 Strip Roast about 4 […]
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