March and April and May are when Thanksgiving starts if you are a turkey farmer. Even with all the scientific advancements made by humankind, there is still only one way to produce a turkey poult for Thanksgiving and that is through a hen laying an egg. Once the egg comes out, we have learned how to replicate what the mother would do in nature, but the beginning of the cycle has always been the same. Follow along with us, step-by-step, as we explore this fascinating process!
“Heritage Foods has many cuts that I can never get at the market. Today I chose the ‘bone in - pork shoulder steak.’ I LOVED IT. Funny thing is - that this was a favorite cut of mine at a restaurant - and I could never find it. You offer lots of delicious surprises.” — Rich in Florida
Tunis sheep are shaded tan to red with the occasional white spot on the tail or head. Their wool turns whiter and creamier in color as they age. Tunis produce a good amount of wool, meat, and milk, they are heat tolerant as well as cold tolerant, and the rams breed vigorously out of season, making them good members of the farm team! Taste notes for Tunis meat which has been celebrated gastronomically for three millennia include earthy, minerally, buttermilk, light, and silky.
Something happened to the pig about 300 years ago on farms in the Berkshire region of England near London, something very special. Farmers made magic in those pens and paddocks. The story of the Berkshire is a story of breeding, breed maintenance, and breed improvement over centuries, beginning when the ancestor of today’s Berkshire was reportedly discovered by Oliver Cromwell’s army in winter quarters at Reading, the county seat in the shire of Berks. The Berkshire pig is still by far consistently the most decorated and award-winning pig for taste and flavor (followed by the Duroc). Over centuries, professional taste tests by novices and professionals alike have confirmed that meat quality on the Berkshire is unrivaled.
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