GROUND MEAT SAMPLER, Two 8oz Wagyu patties plus one 1lb pack each from: lamb, pork, and goat
Ground Meat Sampler Two 8 oz Wagyu patties plus one 1lb pack each from: lamb, pork, and goat Best as burgers, ragu, meatballs Each breed is clearly marked
Humanely raised on pasture
100% antibiotic free
Raised by independent family farmers
Heritage breeds have more marbling resulting in more tender and juicy meat
Ground meat is our go-to staple, the most versatile item in the entire Heritage catalog! For chili, meatballs, ragu for pasta, as filling for dumplings, tacos, stuffed peppers and anything else you can imagine, there is nothing so delicious, filling, easy to prepare and of course, sustainable! Ground meat is an essential part of true nose-to-tail farming and dining — but mostly, Heritage ground meat is sourced from the best cuts, delicious, and an essential item to keep in the freezer at all times.
Akaushi/Angus Wagyu Beef While there are many variations on what can be called Wagyu, ours is the result of a mixing of the revered Akaushi breed (or Japanese red cow) with America’s mighty Angus. Our Akaushi are sourced from the very same family of farms that first brought the breed to the States, Akaushi being perhaps the most marbled beef in the world.
Berkshire Pork David Newman, a preeminent farmer and scientist is owner of the oldest Berkshire genetic line in America and works with ten farmers in the Midwest to raise purebred Berkshire hogs. The Berkshire is Britain's oldest established breed of pig and was first imported to America in 1823.
Oberhasli Goat Goat is a savory, lean, red meat with a clean, herbaceous finish, and an unexpected depth of flavor. Ground goat is simply one of the most versatile and tasty treats in the meat world.
Dorset Horn Lamb Dorset is light, with a clean, floral finish. The lamb is grass-fed, and boasts a flavor far more nuanced and subtle than any commercially farmed lamb could ever be — not to mention an incredible history: The Dorset Horn is a breed of sheep that spread over Dorset, Somerset, Devon, and most of Wales. In 1750 this is the breed the English with a fine palate would eat for Christmas!