Our Wagyu beef is tender and buttery, toothsome, juicy, and a hallmark of excellent breeding and great taste. Trust us when we say that you cannot go wrong for any steak lover: we have gifted our steaks to famous chefs, princes, diplomats, rock stars, and the bartender at our local beer hall, and to a person, they have all been delighted beyond the stars to receive the one gift that never goes out of fashion.
Our favorite way to share the best of Heritage steak is one of our specially selecte...
Heritage Foods was founded to promote farms and heritage breeds raised in the United States. Family farms and biodiversity in the country where fast food was born needed a support network of chefs and we wanted to help launch one.
Part of our Mission Statement and Guiding Values written in 2004 is:
We uphold the American ideals of equity and dignity for all producers and their foods. We are committed to heritage foods of all of the Americas, North, South and Central. We believe that our inal...
According to the American Wagyu Association, only four Japanese breeds are truly considered Wagyu: Japanese Black (the predominant Wagyu exported to the U.S), Akaushi (also known as the Japanese Red Cow), Japanese Polled, and Japanese Shorthorn. In Japan there is strict regulation on labeling and export of this prized livestock – even in Japan true […]
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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...
There is nothing like Akaushi/Angus Tenderloin to satisfy a hungry party. Our friend Ted shares his favorite additions to summer gatherings: Ted: My approach is fairly simple, as I love the taste of the meat more than any flavoring or spice… About 6-7 days prior to cooking I take the roast from the freezer and […]
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By Janani Lee It doesn’t seem like there should be that much mystery involved in cooking a steak, but it is not as easy as you may think…or maybe it’s way easier and you are just over thinking it. I know that until recently most steaks I cooked were either way over done or stabbed […]
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