Category: Eighth Cattle Share

Cattle Share from the Kitchen of B&B Ristorante, Las Vegas

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.”

For more information about purchasing a cattle share of your own click HERE.

Jason Neve

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.

Belted Galloway 1/8 Cattle Shares Are Here!



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. Here’s what we came up with– a complete list that has been discussed, deliberated, and finally decided to be the most accurate words to describe the flavor of Belted Galloway beef. Enjoy!

Belted Galloway Tasting Notes




Hints of Fruit

Simple Richness

Zesty Bright



Nice Finish


One of Our Favorites


About the Belted Galloway

There are fewer than 2,500 registered Belties in the US. Belted Galloway’s are a heritage breed of cattle originating from Scotland. They are adept grazers and known for their smaller frame and excellent marbling. The meat is herbaceous and grassy in flavor. These animals are well suited to the harsh winters of Central New York and lush pastures in the spring, summer and fall. They are raised on pasture and finished on grain to ensure impeccable marbling.


1/8 Cattle Shares


When dealing with the buying and selling of whole animals there are really just two approaches that make sense on the small and medium scale.

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. This is far easier for the farmer and for the processor as they now only have to worry about selling one product. If more animals are ground and sold, more small ranchers and farmers will be able to raise more livestock. If these are good, clean and fair animals, raised with care, than the world will become a better and tastier place.

But the nose-to-tail movement is growing in butcher shops, restaurants and homes around the country. While everyone used to eat this way, the advent of “convenient foods” and the popularization of Mega-Marts has driven our culture to lose the ability and forget how to utilize an entire animal. Today, professional chefs are leading the way with whole animal utilization, giving every cut the attention it deserves as a center-of-the plate star. The nose-to-tail movement is challenging. Many cuts demand different cooking techniques, but it can also be the most rewarding. Approaching cooking with a nose-to-tail philosophy allows us to save the tastiest cuts, like the ribeye, from an otherwise unavoidable date with an industrial sized grinder.

And while the middle meats are always invited to the table, what about hearts, feet and cheek? Chefs take pride in figuring out recipes for every cut, but home chefs have been slower to come to the table. Bringing in a whole, half or quarter or eighth animal can be an undertaking. After all, freezer space is not that easy to come by, especially if you live in a big city. And cutting up a carcass demands a strong hand and in most cases a band saw.

Luckily for you, Heritage Foods has already done the hard work with the help from our trusty butchers: every part of our whole, half, quarter or eighth animals come already cut. The challenge lies in getting the most out of every cut with the right recipe. This is a great excuse to try those cookbooks that have been gathering dust! Unless you have tried a large format purchase, you might not know that even an eighth cattle fits in almost any freezer. And while it’s a large investment up front it’s the most economical way of consuming meat — when you buy a whole animal, or a large part of one anyway, you always pay less per pound.

We have always thought it important that all chefs, whether in restaurants or in homes, should be able to buy the best proteins in pieces and we work hard every week to make this possible. But we also can not deny the pleasure in finding recipes that celebrate all the parts of the livestock species we have come to rely on to feed us. We hope you will experiment with your family and friends and consider bringing in an 1/8 cattle share, and see for yourselves the way folks have consumed meat for millennia before industrial farming and cryo!


Headed out to see the cattle.
Headed out to see the cattle.
Craig Good explaining to the chefs the unique properties of the Flint Hills prairie grass that makes it the best pasture land in the world.
Craig Good explaining to the chefs the unique properties of the Flint Hills prairie grass that makes it the best pasture land in the world.
Young Black Angus Bull.
Young Black Angus Bull.
Good Farms Angus
Good Farms Angus
Patrick Martins and Carmen Quagliata, followed by Matt Rudofker, roaming the prairie at sunset
Patrick Martins and Carmen Quagliata, followed by Matt Rudofker, roaming the prairie at sunset
Sunset over Good Farms Angus Ranch
Sunset over Good Farms Angus Ranch
Sunset on the Good's Farm, Olsburg, Kansas. Craig and Amy Good
Sunset on the Good’s Farm, Olsburg, Kansas.
Craig and Amy Good

Highland Cattle: A Regal Heritage Breed

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.

Highland cow
A Highland Cow grazing at Lazy S. Farms

The Highland is the oldest registered breed of cattle, officially recognized in 1884. The Queen of England maintains her own Highland herd at Balmoral Castle, which satisfies her cravings for a royal burger. Highland cattle have lived for centuries in the rugged, remote, Scottish Highlands – qualifying them as a true heritage breed. Cold weather and snow have little effect on this breed, allowing them to be raised as far north as Alaska and Scandinavia.  These extremely harsh conditions propelled the process of natural selection, allowing only the fittest and most adaptable animals to survive and carry on the legacy of the breed. Originally, the Highland breed was comprised of two distinctly different herds; today, however, these strains have evolved into one, hearty Highland lineage. Despite their long horns, long hair, and unusual appearance, the Highland is considered to be a docile and calm animal. They are extremely intelligent, which makes them quite easy to train.

Highland cattle are approximately 2/3 the weight of Angus cattle, so their meat yield is slightly lower. They mature slowly and are typically taken for slaughter later  in life than other breeds, making their meat  tender, lean, well marbled, and flavorful.  This hard-to-find beef is dry-aged three weeks before we ship it, reducing each cut’s weight, but enhancing the savory flavor of this delectable beef.

Larry and Madonna Sorell have been farmers since 1970, when they purchased 200 acres of land in Cloud County, Kansas. Larry Sorell continues a family tradition that was passed down from his grandfather to his father and then, to him. Today, the farm is a bit smaller, but the Sorrells still maintain true biodiversity amongst their livestock. Madonna fondly recalls Larry returning home with a surprise in his truck – once a few lambs, another time a beautiful horse. The couple raises numerous heritage breeds, including a handful of Highland cattle, Katahdin lambs, and several pig varieties, which can be found on our storefront.


Eighth Cattle Share

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 path. By using the entire cow, small cattle farmers need not worry about selling individual cuts, lifting the heavy burden that comes along with the traditional model of selling cut-by-cut. However, this opportunity also provides our customers with special cuts of heritage cattle breeds at one low price.

Eighth Cattle Angus
Good Farms Pure Black Angus Cattle

Heritage Foods USA considers this project to be one of our most important of the year. For our initial eighth cattle share, we’re teaming up with Craig and Amy Good of Good Farms. Located on the northern edge of the Kansas Flint Hills, this area is the last vestige of the Tall Grass Prairie – a fertile strip of grasslands that supported untold numbers of cattle in our country’s formative years. Grass is arguably the best feed for cows, and the mix of Big Bluestem, Little Bluestem, Indiangrass, Switchgrass, Prairie Dropseed, and Sideoats Grama is responsible for producing the tastiest grass fed, American-bred Angus cattle in existence.

Though Pure Black Angus genetics are the most commonly used in America today, a 100% Angus herd like Craig Good’s is rare and hard to find. Good Farms has become one of the most reputable sources of pure-bred livestock in the country, and we applaud The Goods for caring so much about the quality and integrity of their cattle.

Heritage offers three ways to support this year’s eighth cattle share project, all of which will fit in a standard-sized freezer. Our largest package, the True Eighth, features sixty pounds of ground beef, brisket, short ribs, and three different cuts of steak. For those with a smaller apetite, The All Star Cuts package offers the same prime cuts with significantly less ground beef.

Still, for some, buying in bulk can be a pretty big commitment. Want to support the Eighth Cattle Share project and the small farmers it benefits? Buying ground beef helps these farmers significantly during the butchering process, because virtually any left over parts of the steer can be ground. For this reason, Heritage Foods offers three different ground beef packages, in varying quantities. What better way to prepare for the summer grilling season than by stocking your fridge with the best Angus beef that money can buy?

Stay tuned for additional eighth cattle share packages from Highland, Simmental and Belgian Blue breeds of cattle throughout the summer.

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