This recipe is adapted from Food and Wine’s Pasta with Salumi Bolognese – a smart, efficient, and tasty way to make the most of your salumi ends!
Category: Heritage Beef
Great burgers start with great ingredients. We recommend our Akaushi/Angus 8oz burger patties—a perfect combination of robust beefy flavor from the Angus and tender marbling from the Japanese Akaushi. Looking for more ways to up your burger game? Check out our burger tips below for guaranteed juicy patties every time.
Angelo Garro of Michael Pollan’s The Omnivore’s Dilemma; spice provider to Alice Waters, Francis Ford Coppola and Werner Herzog; friend to Heritage since the beginning.
Angelo is a master blacksmith by trade and a passionate hunter, forager, cook and Slow Food icon. Growing up in Sicily he learned the wonder of herbs like the wild fennel that grew around his childhood home and the importance of good ingredients — all of Angelo’s home-made salumi and prosciutti are made using 100% Heritage Foods meat.
We visited Angelo a few weeks ago, as we do every winter, in his Forge in San Francisco. He explains that when cooking heritage meat, the simplest of preparation is best. Angelo seasons heritage meats liberally with salt, pepper and spices — he has created a special spice blend that he has been using for years with every meat he cooks called Omnivore Salt — and allows the meat and seasoning to mingle for 30-40 minutes before he sears it quickly over high heat, creating a beautifully crisp outer crust.
Angelo uses wood fire whenever possible, but a cast iron skillet will offer a similar result. For our heritage pork loin, Angelo tosses fresh greens with a simple dressing to create a delicious bed on which the pork is served family-style.
This Holiday Season, Go Big with a Classic Heritage Centerpiece!
The biggest occasions deserve the best meats in America. Like all of our meats, our centerpieces are raised humanely, on pasture without antibiotics or hormones, and produce the best natural flavor and texture you have ever experienced. These are not your grandma’s pot roast — our beef ribeye, rack of lamb, tenderloin, porchetta, and cured hams are the best of their kind, easy to cook, and sensational to serve for family dinner or the most elegant holidays. And did we mention the leftovers?
Know Your Roasts!
Some meats just seem more festive than others, but you can always count on pleasing the crowd with a Heritage roast or centerpiece. We find beef tenderloin, aka filet mignon, to be perfect for elegant dinner parties. Pork tenderloin, too, is an exquisite focal point for any occasion. Our custom made, hand-rolled porchetta, is a rare treat — crispy and rich and an impressive showstopper for even the meat connoisseur. Leg of lamb, and the celebrated rack of lamb, are perhaps the most festive centerpieces of them all, fit for a royal banquet! Of course cured hams and whole chickens never fail to please, whether it’s a holiday, Sunday dinner, or just a weeknight treat. The best part is that they are all easy to prepare — and spectacular to present!
Prepare Simply for Spectacular Results
A ten pound leg of lamb may seem like a challenge next to a 14 oz. pork chop, but we are here to tell you, don’t worry! Here is the best advice from the Heritage Team and our network of chefs:
There is no wrong way to cook great meat, but we recommend keeping it simple. Just use salt and pepper and your favorite herbs as primary seasoning. We love beef with just salt and pepper, but lamb also loves rosemary and thyme. Pork, too, loves a creative touch, but remember: this is the very best heritage meat in the world, and the flavor is already there, a product of the best breeds, farmed traditionally. There is nothing to hide, the taste says it all.
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….
Participating in our 1/8 cattle share program challenges you to eat like a true chef. Cattle shares are the most direct way to support sustainable farmers and are a great way to access exceptional beef produced outside of commercial scale.
Our partnering chefs and loyal customers have come to love our yearly cattle shares. This marks Chef Jason Neve’s second year bringing in a 1/2 cattle to B&B Ristorante, Las Vegas. He wrote a wonderful thank you note to farmers Craig and Amy Good, which we are delighted to share with you along with photos from the restaurant.
“I think we are the ones that are privileged to be working with such a great product. I have been in the kitchen since 8:30 this morning like a kid in a candy store cooking up this part and that part. I LOVE IT.
Just finished the Neck Ragu that we will serve as a pasta tonight. It took 24 hours to cook, and you can taste every minute of care from the time that you put into raising a great animal, the Fantasmas’ care in slaughtering and our time cooking it.”
Chef Jason Neve
Born and raised in Cape Canaveral, Florida, Jason grew up around the water and all of its fresh seafood. An early interest in cooking for family and friends evolved into an education at the Culinary Institute of America where he graduated in 2003. Jason moved to New York City to train at AIX Restaurant under Chef Didier Virot. In 2005, Jason was part of the opening team at Del Posto. Jason’s aptitude in the kitchen and his passion for cured meats lead him out west to Las Vegas in 2007. After five years at the helm of the kitchen at B&B Ristorante, Jason was appointed Culinary Director of B&B Hospitality Group’s Las Vegas operations.
As we began to ready ourselves for the arrival of our Belted Galloway 1/8 Cattle Shares we realized that the Belties were missing from our tasting notes! We immediately rounded up the crew and invited our friends for an impromptu afternoon of tasting.
Heritage Foods USA only brings in a few whole animals a year. Most of the time we only purchase cuts from various farms around the country, primarily ribeye, strip, tenderloin, hangar and brisket. As a result we have a lot of freedom to pick different breeds to bring in for our direct to consumer business that showcase how delicious cattle can be.
The way you cut your meat reflects the way you live.
Of an average eight-hundred-pound steer on the rail, I’ve seen between 20 and 80 percent turned into ground. It’s very simple: The more meat that is ground, the fewer pieces the farmer needs to worry about selling. There are a hundred ways to cut up a cow, but how great is it when the farmer only has to worry about a few?
This all goes for lamb as well — if domestic lamb is ever going to become a growth market (instead of our importing it from New Zealand), we need to eat more ground lamb. And it also goes for goats, a great protein source and a potential profit center for independent family farmers because goats are low-maintenance livestock.
You can even grind your own meat and bring the movement right into your home. Why not? Become an expert mixologist! A good grinder will bring new life to any meat. In the meantime, try our delicious ground beef or combo breed packs!
Our Top 3 favorite ways of using Heritage Foods USA ground meat.
To defrost, submerge in pot of cold water (about 20 minutes).
1. Season ground meat with Omnivore’s Salt and mix together. Form into patties and add to hot pan (no oil) on very high heat. Brown the first side for just a few minutes then flip burger to brown the other side. Cook until just burgundy red on the inside (just a couple of minutes if flat patty). Add to hamburger buns that have been toasted with American cheese singles on each side.
2. Start boiling water for pasta. Sautee a nice pile of garlic shavings in a small amount of olive oil until golden brown. Add tomato sauce and 3 chopped anchovies over low heat. Meanwhile, brown your ground meat over high heat in hot pan (no oil) just for a few minutes until evenly browned. Add to sauce and cook for 10 minutes. Serve over pasta (we recommend Baia Pasta!). Add salt and pepper to taste.
3. Combine one and two and make two main courses for dinner.
For the sustainable food movement to make an impact on America’s most unhealthy eating habits, we are going to have to play the game of convenience and infiltrate the territory traditionally staked out by McDonald’s, Burger King, Taco Bell, and their ilk. The above meals take a few minutes to make and boast the lowest portion cost in the food world.
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 into existing herds, diluting the genetics. Later, more cows were brought from Scotland to from purebred herds, but it remains difficult to find 100% purebred herds in the US. “Certified Angus Beef” only requires 51% Angus genetics and that the meat and fat ratios are favorable.
Angus is now the most commonly used genetics in America. Black Angus is most common, but a recessive gene makes some cattle Red. Most European and Canadian breeders do not distinguish between Red and Black Angus, but register than as separate breeds in the US. Breeders favor Angus genetics because they are easy to calf and they are naturally hornless.