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.
As we began to ready ourselves for the arrival of our Belted Galloway 1/8 Cattle Shares we realized that the Belties were missing from our tasting notes! We immediately rounded up the crew and invited our friends for an impromptu afternoon of tasting.
Heritage Foods USA only brings in a few whole animals a year. Most of the time we only purchase cuts from various farms around the country, primarily ribeye, strip, tenderloin, hangar and brisket. As a result we have a lot of freedom to pick different breeds to bring in for our direct to consumer business that showcase how delicious cattle can be.
It’s cold. Colder than it’s been in my five years living on the East Coast.
As much as I would love to stay under a blanket all day, I, like many of you, must feed myself. Here are a two of my favorite easy winter dishes – delicious meals that have the added benefit of heating up your kitchen!
A cheesy, tomato filled dish with a thick, meaty sauce featuring Heritage Ground Pork or Beef is a great dinner with great leftovers for days. Favorite recipes include Butternut Squash and Pork Lasagne from the Food Network and this easy Beef Lasagne from The Pioneer Woman.
Potatoes, cheese, veggies, and meat – what more could you ask for on a cold evening? Alton Brown at the Food Network has an easy recipe featuring ground lamb and BBC Food has a fun alternative featuring beef chilli.
What are some of your favorite cold weather dinners?
Credit: David Parry / PA Wire
Today, at 1pm in London the world’s first “Cultured Beef” burger was unveiled in front of 200 journalists and academics. In a lab at Maastricht University, Professor Mark Post and his team harvested muscle cells from a living cow (organically raised cows from Belgium), placed into a culture dish and through the wonder of science the cells grow into meat strands. Thousands of these small strands of meat are combined to make a good ole’ fashioned hamburger.
A cooked burger made from Cultured Beef
Credit: David Parry / PA Wire
The “burger”, if we can call it that, is touted as a sustainable alternative to current meat production. According the Cultured Beef website, “livestock contributes to global warming through unchecked releases of methane, a greenhouse gas 20 times more potent than carbon dioxide. The increase in demand will significantly increase levels of methane, carbon dioxide and nitrous oxide and cause loss of biodiversity. Cultured Beef is likely a more sustainable option that will change the way we eat and think about food forever.”
They make a good point. Current methods of producing meat are a mess and our society should absolutely be looking for alternative solutions. But I really don’t think a lab-grown burger is our only option.
I would suggest we look to farmers outside of the factory farm system. Farmers who use sustainable and humane methods to raise real live cattle. Learn more about the partner farmers we work with on a daily basis who provide beef. Real beef.
You can learn more about the science behind the Cultured Beef and watch the showcase via livestream at http://culturedbeef.net
Pure Black Angus is the premiere cattle breed for beef in the United States. The breed has ancient origins in Aberdeen and Angus, Scotland. The first Angus bulls arrived in Kansas from Scotland in 1873, garnering negative attention due to their naturally hornless heads. Because only bulls were originally brought over, many cattlemen bred them into existing herds, diluting the genetics. Later, more cows were brought from Scotland to from purebred herds, but it remains difficult to find 100% purebred herds in the US. “Certified Angus Beef” only requires 51% Angus genetics and that the meat and fat ratios are favorable.
Angus is now the most commonly used genetics in America. Black Angus is most common, but a recessive gene makes some cattle Red. Most European and Canadian breeders do not distinguish between Red and Black Angus, but register than as separate breeds in the US. Breeders favor Angus genetics because they are easy to calf and they are naturally hornless.