Category: Beef


Salumi Bolognese Casarecce

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!

Ingredients
1 box Baia pasta, Casarecce
2 14.5oz. can of whole tomatoes
2 tbsp. tomato paste
2 oz. prosciutto or country ham ends
2 oz. mixed salumi ends
8 oz. ground beef
1 cup red cooking wine
1 cup water
2 tbsp. olive oil
1 garlic clove, grated on a microplane
2 basil springs
1 bay leaf
Salt and pepper

Procedure
1. Heat olive oil in a large saucepan or heavy-bottomed pot over medium heat. Add the salumi, prosciutto, and ground beef to the pot and brown on all sides. Strain excess fat and add the grated garlic and tomato paste, allowing them to toast until the tomato paste becomes a dark brick red. Deglaze the pan with 1 cup of red cooking wine. Then add the canned tomatoes, breaking them up as they cook. Once all of the tomatoes are crushed to the desired amount, add 1 cup of water and continue to cook. Add the bay leaf, basil sprigs, salt and pepper and allow the sauce to simmer.
2. As the sauce is simmering, fill a 6 quart pot halfway up with hot water and bring it to a boil. When the water is at a rolling boil, add two handfuls of kosher salt and allow it to dissolve. Add 1 box of dry pasta to the boiling water and cook for about twelve minutes (or longer, depending on the desired doneness), stirring occasionally to avoid sticking.
3. Strain the pasta when it is cooked to the desired doneness, reserving two cups of the starchy pasta water. Add the strained pasta to the salumi bolognese over low heat and stir, adding pasta water as needed to loosen up the final product.

The Best Burger You’ve Ever Had

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.

wagyu ribeye

What is Wagyu Beef?

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.

wagyu ribeye
wagyu ribeye steaks, Akaushi/Angus

The first Akaushi cattle arrived to the United States in 1992. Three bulls and eight cows left Japan on a custom equipped Boeing 747, headed for the Texas heartland, where they have been treated as celebrities since day one. Our Akaushi steaks are sourced from the very same family of farms that first brought the breed to the United States.

Purebred Akaushi is the authentic taste of Japanese beef, lighter than you might expect, with a silky quality and a surprising elegance.

Akaushi/Angus steak is a Wagyu that results from cross breeding the revered Akaushi with America’s mighty Angus, creating a profound steak experience. Boasting a bold, classic steak flavor, punctuated with the nuance of perfect marbling, this is our top selling steak.

Beyond the legacy of two great beef cultures — Japan and Texas —it’s also nice to know that Akaushi beef has among the lowest cholesterol of any meat sold in the USA, making these Heritage steaks a healthy indulgence as well as a sure-fire crowd pleasers.

Ribeye Steaks, boneless, Akaushi/Angus four 14-16oz steaks $119
NY Strip Steak, boneless, Akaushi/Angus four 14-16oz steaks $119
Ribeye Steaks, boneless, Pure Akaushi four 12oz steaks $157
NY Strip Steak, boneless, Pure Akaushi four 12oz steaks $157
NY Strip Steak, bone-in, Akaushi/Angus two 18-20oz steaks $99
Porterhouse Steak, Akaushi/Angus one 32oz steak $89
Porterhouse Steak, Akaushi/Angus two 32oz steaks $170 Continue reading “What is Wagyu Beef?”

BBQ Brisket from Mark in NY

Mark from New York gave our Piedmontese brisket a try. The Pied is a very unique breed originally from the mountainous Piedmont region of Italy. Even though this beef is known for being very lean, because Piedmontese cattle carry the myostatin gene, or double-muscle gene, their lean meat is incredibly tender and flavorful.

I received the meat last night and applied a rub and wrapped in the fridge overnight.

The weather prevented me from smoking it. Instead I braised at 350 degrees for 2.5 hours. The recipe I used called for a 5 lb brisket. This one was, after trimming, about 11 lbs. It was ready for the next step at 2.5 hours. It rests for 30 minutes and then is sliced. The brisket is returned to the pot and put back in the oven at 450 degrees for 1 hour. Cooking times were no different than a five pounder. I’m wondering if that has anything to do with the lean-fat ratio?

It is one of, if not the best tasting briskets I have ever had. Deep flavor and incredibly tender as advertised. Thank you so much. I wouldn’t hesitate again on this breed.

Mark, New York

 

We’d love to hear about your favorite recipes, photos and stories! Share them for your chance to be featured on our blog.

Happy cooking!

Team Heritage
BBQ Brisket

 

Corned Beef from Ted in NJ

Ted and his son tried our Corned Beef Brine this past St. Paddy’s with great success!

They came up with a few suggestions for cooking the brisket once it has finished in the brine.

Rinse it off. Put it in a big pot and fill with cold water. Bring to a boil and then a low simmer for 15 minutes with lid off. Skim all foam. Add water if necessary to cover again, add spices in cheesecloth if using, lid on, into 350 oven for 4-6 hours until a big fork slides in and out easily. Remove and splash with some cooking liquid, cover with foil to rest a half hour. Boil vegetables in cooking liquid at this time.

-Ted, New Jersey

The verdict? “Very tender!”

We’d love to hear about your favorite recipes, photos and stories! Share them for your chance to be featured on our blog.

Happy cooking!

Team Heritage 

Akaushi brisket in the brine.

finished corned beef
The finished corned beef!

Corned Beef

Corned BeefCorned Beef Ingredients

6 cups water

16oz lager beer

12 oz bottle of Guinness

1 ½ cups kosher salt

1 cup light brown sugar

1 ½ tbsp. Insta-Cure #1

¼ cup pickling spice (we used a Greenpoint Trading Co. They make amazing spice blends! You can order their stuff online or use McCormick’s which works well too.)

1(6-8lb) beef brisket

 

Corned Beef BrinePour water into a medium stockpot along with salt, sugar, insta-cure, and pickling spice. Stir the ingredients over medium high heat until the salt and sugar have dissolved. Remove the pot from the heat. Add 16oz of lager beer. Chill the brine for an hours or until it reaches 45 °F.

beef brisketOnce cooled, place the brisket into a 2-gallon zip top bag (or large container with airtight lid). Add the brine. Removing as much air as possible seal the bag tight and lay flat in a container in the refrigerator for 5 day. Check daily to make sure the beef is completely submerged and to stir the brine.

Remove brisket from the brine and rinse under cold water. Place in a roasting pan large enough to hold the brisket laying flat. Pour 12 oz of Guinness over the brisket then add enough fresh water to cover the meat. Add 2 tablespoons of the pickling spice. Bring to boil then simmer over low heat for three hours. Slice against the grain and serve.corned beef

Steak Tips: Guide For The Perfect Steak

 

Steak cooks in minutes, but a few simple techniques can reliably tip the scale toward perfection.

First, choose wisely. The quality of the meat is the foundation for a good steak.

Ribeye

Pull the steak out of the fridge an hour before cooking to allow the steak to come up to room temperature, which will cut your cook time and allow for better browning. Season liberally with coarse grain salt and pepper at least 40 minutes before cooking. This allows the salt to permeate the meat tenderizing it and drawing out some of the excess moisture. Before the steak is set over heat you want the steak to be dry to the touch, this allows for the best sear.

Pick your cooking method

Over Fire –You have several options to cook your steak over fire – wood, charcoal briquettes, or lump charcoal. Wood will impart a nuance of smoky flavor, but take the most time to prepare for cooking. Briquettes on the other hand are inexpensive and make quick work of getting the fire going. Lump charcoal such as Binchotan (white charcoal) burns very hot and clean and lasts long – it’s my preferred charcoal. But each of these options has its strengths and each can produce a delicious steak. Be sure your heat source is established – the coal bed is prepared to for cooking before beginning.

Over the stovetop – There is no shame in cooking steak in a pan. In fact much of the time a stovetop can be the most convenient option, especially in winter. If cooking over a stovetop use a heavy pan, preferably cast iron. A heavier weight pan will hold heat more evenly and as a result will cook your steak more evenly. You want the pan to be ripping hot, just at the point of smoking, by the time you are ready to place the steak in it. Turn your hood fan on to high (it’s going to get smoky).

Use a thermometer. There is no other way to ensure you have reached your desired temperature and doneness. The thermometer will be very useful for accuracy in all of your meat cookery. At the least it will reduce stress and guesswork.

You also have a choice to flip only once or flip often. The key to caramelization is lack of moisture and direct heat. There are two philosophies. One is to flip only once. The other is to flip every 30 seconds, which will brown the steak and cut the cook time by a third, but requires a powerful heat source. Flipping once is the best option on a less powerful stove or grill.

Finally, Pull your steak off the heat at 5 – 6 degrees less than your desired temperature – the steak will continue to cook and will come up in temperature. Before cutting into the meat, let it rest for 10 – 15 minutes. This will allow the juices to redistribute within the meat. To serve slice the steak against (perpendicular to) the grain. We suggest sharing each steak and slicing ahead of serving. This will allow you to eat better steak more often for less expense.

steak-on-boardShop all of our best steaks

Temperatures

Rare 120°F – 125° F

Medium Rare 130°F – 140°F

Medium 140°F – 150°F

Medium Well 150°F – 160°F

Simple Pan Seared Steak Recipe

Ribeye

1. An hour before cooking pull your steak out of the fridge and allow it to come to room temperature. Position on a rack to encourage airflow around the meat. Season liberally with coarse grain salt and black pepper and let rest for at least 40 minutes before cooking. This will allow the salt to permeate and tenderize the meat. It will also draw out excess moisture. Be certain to pat the meat dry before cooking.

2. Preheat oven to 500°F.

3. Heat cast iron pan over medium high heat until smoking hot. Before you begin cooking be sure to turn your hood fan on high. It’s gonna get smokey but that’s OK! You can’t cook a good steak without making a little smoke.

4. Right before placing the steak in the pan add a tablespoon of oil. Be sure to use one with a high smoke-point such as grapeseed oil. Over a high flame on the stovetop sear steak in pan for 1 – 2 minutes. Flip. Sear second side for 2 minutes. Use tongs to sear fat side of steak for roughly 30 seconds.

5. Place pan in oven for 2 minutes and check temperature with a meat thermometer for desired doneness.

6. Remove steak from pan and allow it to rest for 15 minutes. Slice against the grain. Garnish with finishing salt and serve family style.

Shop all of our best steaks

Temperatures

Rare 120°F – 125°F

Medium Rare 130°F – 140°F

Medium 140°F – 150°F

Medium Well 150°F – 160°F

Grind 2: The Sequel

Cooking is easy. Mother Nature + the skill of a responsible farmer = the only recipe you should ever fuss over.

Rather than filling your shelves with epic recipe books, how about breed charts that describe the gastronomic wonders of every livestock variety? “One 32-ounce flank steak” as the prime mover in a recipe is not enough information for the enlightened carnivore. Where does that beef come from— farm and breed, please! And was it from a happy cow that led a decent cow life, grazing and doing happy cow things? Or was it a prisoner of American industry?

Cattle are a lot more nuanced than you might think. Dig this: Piedmontese and Belgian Blues are the only two breeds of cow that have the “double-muscle” gene, which makes them extraordinarily tender. And these cows are loaded with myostatin, a protein that inhibits muscle differentiation and growth. As a result, you get a supremely tender and delicious cut of beef. Contrast that with the Angus—which has more tooth and is especially good for dry-aging. The Simmental, a Swiss cow originally bred to stand up to thin air in the Alps, requires a serious knife and some sharp incisors when it comes time to eating. But its grain packs a lot of distinct flavor. The Akaushi is tangy with hints of blue cheese and olive oil. It has a rich aged flavor with a long aftertaste.

Being intimate with the supply chain is where it’s at, which is why Heritage Foods USA is an ingredient-based philosophy. Be a friend and fan of the beast. Food is very personal, and knowledge is power. And when it comes right down to it, it’s the meat, not the motion.

Let’s Grind! The importance of eating ground meat.

The way you cut your meat reflects the way you live.

— Confucius

cow

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.

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