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.
RECENT FROM HERITAGE FOODS USA
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 […]
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 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 […]
This outstanding recipe from Chef Stephen Barber will have you coming back for more! While the recipe calls for a smoker, you’ll get great results with the rub finished in your home oven too.
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.
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) a roast. The first of course, because you stuffed it and you’d like for all that delicious stuffing to stay exactly where you put it. […]
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).
Union Square Cafe’s Executive Chef and Partner, Carmen Quagliata, is passionate about his native Italian cuisine. Carmen’s culinary style was formed by the Sicilian matriarchs of his family, who made sausage and bread by hand and grew pole beans from seeds carried across the Atlantic by their Italian kin.
Chef Steve Pope knows that American culinary traditions are tied to preserving Heritage Animals.These animals get to live as they are supposed to with plenty of outdoor space and time to grow and develop. This means a more flavorful bird, but it also means relearning how to cook a real chicken. He has worked with […]