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!
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.
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….
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.
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….
The perfect brine for delicious corned beef!
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.
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.
Rare 120°F – 125° F
Medium Rare 130°F – 140°F
Medium 140°F – 150°F
Medium Well 150°F – 160°F
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.
Rare 120°F – 125°F
Medium Rare 130°F – 140°F
Medium 140°F – 150°F
Medium Well 150°F – 160°F
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.
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.