We’re hitting the road this June and taking the whole crew with us, so put on your party pants, bring the whole family, and hide the nice china!!!
This Magical Meat Tour is coming to a town near you!
This 5-6lb Tomahawk rack includes 5 long bone chops, and truly is a rare find. Each chop includes the entire rib bone of the pig from the loin all the way down to the tip of the spare rib. Grilled as a whole roast or 5 stunning individual chops, any grillmaster will be impressed by this Flintstone cut. Pork chops or St. Louis? Thanks to the expert hand of the butcher, you get the best of both.
This is the most tender cut of the pig from the cherished center part of the loin. This cut boasts plenty of inter-muscular marbling and subtle flavors.
You’ll want to get every bit of this meat! The rib meat is darker and extremely flavorful because it cooks right on the bone. It will crisp up nicely on the grill – the St. Louis is one of our best selling summer cuts, and this is the best way to enjoy it.
Don’t be afraid of the name, this is the game changer! This fat ensures every bite you take will be full of flavor. Leave a good layer of backfat on and never worry about dry pork again!
Some sprigs of this, Omnivore Salt, and fresh pepper are the only seasonings you need for jaw-dropping results!
The Tomahawk chop is a custom cut. Usually when pigs are processed at the butcher, the rib and loin are separated with a band-saw. This is the assembly line way and you will find pigs cut this way in most butchers shops around the country. But because the Tomahawk chop includes the entire bone of the pig, from the loin all the way down to the tip of the spare rib, it must be pulled from the line and cut differently.
To make the Tomahawk, the butcher pulls a 35lb “middle” from the line (presuming a hog that hangs at around 200lbs). The middle includes the following cuts: the loin section (from the country-rib on the shoulder end to the porter section on the ham end; the spare rib, and the belly. First the butcher removes the belly from along the rib cage. Removing the belly with a knife while preserving it fully intact is no easy task and many home butchers would have a problem not ruining some part of the ten pound piece. Then they remove the porter section of the loin and the other end, the country rib section. Then they remove the chime bone, which is a bone that can’t be cut without a bandsaw. “Chime bone removed” is a constant descriptor of loins, with rare exception!
Lou Fantasma, the manager of our partner Paradise Locker Meats in Trimble, Missouri says the Tomahawk looks really cool because of the long bone that includes the spare rib section. He says it gives you a Flintstone-rib feeling. Because of its unusual shape, he likes to call the cut an adult sized meatcicle.
It makes for the perfect manly man’s Father’s Day cut!
I’ve always known that a book was needed to accumulate all the funny things I’ve experienced over the years working with great people and tasting great foods. I met my co-author Mike Edison while doing a show on the Heritage Radio Network, and I knew I had found a perfect communicator for these ideas.
One is to grind the entire animal. This is efficient, effective and in a large part, the wave of the future. When burger meat is the goal, an entire animal is able to become one product.
Every year for the past decade the Heritage Foods USA crew takes a bunch of chefs on a tour of the slaughter facility and farms that we work with in Kansas.
But more young people are signing on to this line of work than in past decades because of a growing demand for better food. Perhaps no other two organizations have done more to support this important trend than 4-H Youth Development Organization and FFA (Future Farmers of America).
The next trip is scheduled for May 1st, and we’d like to invite you to join us on the road! We will be updating The Blog and Facebook every step of the way with pictures and stories of our adventures. Let us know what you want to see and what questions you have for our farmers and we’ll find you answers!
Dick Bessey from Heritage Meat Shop gives us an update on what’s happening at the Essex Street Market:
‘Heritage Meat Shop is the “visible” arm of Heritage Foods USA. Located in New York City’s Essex Street Market, HMS can provide a selection of meats both from local farmers and from the stocks of Heritage Foods USA.
Two or three times a week we’ll have beef and hogs to break down, and we’ll happily provide custom cuts. Just give us a call, as these cuts go fast!
We’re busy as we head into 2014. Late last week we demonstrated how our butchers break down a hog and a beef hind quarter. Here are some photos of Silva, Aldo and Emilie as they ready some wonderful Angus beef and Berkshire pork for you.
Aldo is also training for the next Rocky movie!!
This week we are excited to premiere Omnivore Salt as part of our brand new pantry section. Omnivore Salt is crafted by blacksmith, hunter, and food lover Angelo Garro in his forge in San Francisco. The blend is based on the recipe his mother taught him while he was growing up in Sicily. His salt has become legendary in the food and arts scene in the Bay Area and now it is available for customers around the country.
Baia Pasta is made by Renato Sardo in Oakland, CA. Renato and Heritage Foods founder Patrick Martins’ friendship stretches back to the founding of Slow Food USA. Both have expanded their passion for quality food to specialty products and we are so pleased to be pairing his outstanding pastas with our meats. Ground pork, beef, lamb, and goat all make exceptional sauces that partner perfectly with Baia Pasta.