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Recent Posts from Heritage Foods USA
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Recent from Heritage Foods USA
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![This 5-6lb 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 […]](http://heritagefoodsusa.com/blog/wp-content/uploads/2014/06/tomahawk_draft_hms-115x115.jpg "The Tomahawk Chop!")
The Tomahawk Chop!
Posted on June 3, 2014 | No CommentsThis 5-6lb 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 […] -
![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 […]](http://heritagefoodsusa.com/blog/wp-content/uploads/2014/05/Martins_TheCarnivoresManifesto-1-115x115.jpg "Heritage Foods founder Patrick Martins Wrote a Book! The Carnivore’s Manifesto")
Heritage Foods founder Patrick Martins Wrote a Book! The Carnivore’s Manifesto
Posted on May 28, 2014 | No CommentsI’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 […] -
![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, […]](http://heritagefoodsusa.com/blog/wp-content/uploads/2014/05/WagyuBurgers_Grill-115x115.jpg "Grind 2: The Sequel")
Grind 2: The Sequel
Posted on May 21, 2014 | No CommentsCooking 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, […] -
![The way you cut your meat reflects the way you live. — Confucius Of an average eight-hundred-pound steer on the rail, I’ve seen between 20 and 80 percent turned into […]](http://heritagefoodsusa.com/blog/wp-content/uploads/2014/05/cow-115x115.png "Let’s Grind! The importance of eating ground meat.")
Let’s Grind! The importance of eating ground meat.
Posted on May 19, 2014 | No CommentsThe way you cut your meat reflects the way you live. — Confucius Of an average eight-hundred-pound steer on the rail, I’ve seen between 20 and 80 percent turned into […] -
![Fantastic BBQ Ribs From Chef Stephen Barber at Farmstead Restaurant, St. Helena, CA * Although this recipe calls for a smoker, you can use the rub on the Heritage Pork […]](http://heritagefoodsusa.com/blog/wp-content/uploads/2014/05/Stephen-Barber-115x115.jpg "Fantastic BBQ Ribs From Chef Stephen Barber at Farmstead Restaurant")
Fantastic BBQ Ribs From Chef Stephen Barber at Farmstead Restaurant
Posted on May 13, 2014 | No CommentsFantastic BBQ Ribs From Chef Stephen Barber at Farmstead Restaurant, St. Helena, CA * Although this recipe calls for a smoker, you can use the rub on the Heritage Pork […] -
![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 […]](http://heritagefoodsusa.com/blog/wp-content/uploads/2014/05/DSC_3693-115x115.jpg "1/8 Cattle Have Arrived")
1/8 Cattle Have Arrived
Posted on May 12, 2014 | No CommentsWhen 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 […] -
![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 […]](http://heritagefoodsusa.com/blog/wp-content/uploads/2014/05/KansasCities2-115x115.jpg "Crossing Cultures")
Crossing Cultures
Posted on May 9, 2014 | No CommentsEvery 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 […] -
![So you just bought a beautiful piece of meat and you want to roast it. What do you need to know? There are two main reasons for tying (or trussing) […]](http://heritagefoodsusa.com/blog/wp-content/uploads/2014/05/ribeye-115x115.jpg "TIE BABY, TIE! The Subtle Art of Tying a Roast.")
TIE BABY, TIE! The Subtle Art of Tying a Roast.
Posted on May 6, 2014 | No CommentsSo you just bought a beautiful piece of meat and you want to roast it. What do you need to know? There are two main reasons for tying (or trussing) […] -
![About 60% of farmers in this country are 55 years or older according to the USDA. But more young people are signing on to this line of work than in […]](http://heritagefoodsusa.com/blog/wp-content/uploads/2014/05/DSC_4782-115x115.jpg "Supporting our Youngest Farmers!")
Supporting our Youngest Farmers!
Posted on May 6, 2014 | No CommentsAbout 60% of farmers in this country are 55 years or older according to the USDA. But more young people are signing on to this line of work than in […]