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.
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.
When our friends at Heritage Radio Network attended the Big Apple BBQ Block Party the weekend of June 8th, 2013 in New York City, it started a conversation about sustainable sourcing and barbeque. In the past, barbeque was a reflection of what was around in your area. The geography was reflected in the cuisine – you bought what was nearby and cooked it. However, as time went on, the barbeque world moved more towards industrial agriculture. Restaurants across the nation served what customers wanted, not what was necessarily available to them. Go to any BBQ joint and you can get ribs or brisket, so where can everybody in the country get your supply of ribs from? Not your small farmer, but big giants like Smithfield, who also seemed to be a sponsor at the Big Apple Barbeque. Tune-in to learn more about sustainability in BBQ from Heritage Radio Network!