Want a hot recipe? Here’s one: choose a lovely, well-sourced piece of meat — from a merchant that you trust, sourced from a farm that you know, and a breed you have come to love, and add fire. Et voila! There’s your recipe. Just remember, the fire is the constant, the meat is the variable. And don’t forget where it came from, so you can do it again.
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No one’s saying to fricassee a Komodo dragon, or cacciatore an American Bald Eagle, but you should definitely think about roasting a Gloucestershire Old Spot pig, or grilling a Tunis lamb....
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We are about to begin our Heritage Rare Breed Chicken Tour here at Heritage Foods USA and could not be more excited about working with preeminent poultry farmer Frank Reese to revive these breeds. In the coming weeks we will post more info, recipes, stories, and videos about the project, but we wanted to start […]
The post Columbian Wyandotte appeared first on HERITAGE FOODS USA.
By Janani Lee The American pork company Smithfield is in talks to be bought out by Chinese corporation Shuanghui International. Shuanghui’s purchase would open the Chinese market to American pork, likely leading to increased domestic production for export. This news has raised concerns about food safety, pollution, American farmers, animal welfare, international corporations, and the […]
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By Katy Keiffer At the National Food Policy Conference in Washington DC in May 2012, a panel was convened to discuss the use of antibiotics in animal feed, a longstanding practice in industrial livestock production. For reasons that are still not clearly understood, the use of sub-therapeutic antibiotics in animal production spurs accelerated growth, a […]
The post What You Need To Know About ANTIBIOTICS appeared first on HERITAGE FOODS USA.
Pure Black Angus is the premiere cattle breed for beef in the United States. The breed has ancient origins in Aberdeen and Angus, Scotland. The first Angus bulls arrived in Kansas from Scotland in 1873, garnering negative attention due to their naturally hornless heads. Because only bulls were originally brought over, many cattlemen bred them […]
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By Dick Bessey Farmers across the U.S. have been hit hard by the drought last summer, and those raising heritage breeds have not been spared. Prices for feed and pasture have skyrocketed as precipitation has disappeared, water supplies have dwindled, and temperatures have soared. (Does anyone still think climate change is “bad science?”) What does […]
The post The Cost of Water appeared first on HERITAGE FOODS USA.
So you’ve enjoyed a grilled heritage Angus steak and have savored the buttery flavor of our Old Spot bacon, but now you want to know more about the origin of these finger-licking cuts? You may already know that Heritage Foods USA works with independent family farmers across the U.S. who serve as the foundation of […]
The post Craig Good’s Great Livestock appeared first on HERITAGE FOODS USA.
As previously announced, our annual Eighth Cattle Share is in full swing! Following America’s most popular breed, the Angus, Larry and Madonna Sorrell present the truly regal choice of England: Highland beef. The Highland is the oldest registered breed of cattle, officially recognized in 1884. The Queen of England maintains her own Highland herd at […]
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Good Shepherd Turkey Ranch is widely regarded as the premium provider of heritage turkeys, and Heritage Foods USA relies on the genetic integrity of Frank Reese’s birds each and every holiday season. But did you know that the Reeses also produce genetically pure, delicious chickens year-round? These heritage breed Jersey Giant and Barred Rock chickens […]
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For the fourth year in a row, Heritage Foods USA is taking part in a uniquely sustainable model of meat consumption: the Eighth Cattle Share. Though Heritage supports eating sustainably year-round, this nose-to-tail project allows our customers to purchase an entire eighth of a steer – including all of the cuts – leaving minimal waste in its […]
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America is celebrated for its diversity: from music to food, almost every aspect of our culture has been influenced by people of varying ethnicities. For this reason, it’s difficult to find an authentic taste of America. For those who wish to take a walk in the shoes of our native bretheren, however, there is good news. Bison meat […]
The post American Grass-Fed: Bringing Bison Back appeared first on HERITAGE FOODS USA.