Dear Heritage Foods USA Supporter,
We hope you enjoyed last week’s email. We were very proud to announce major discounts on our pork, beef and poultry. Now you can add items to your cart, like pig arms and beef legs, without having to pay an arm and a leg! For instance, if your order is between $1 - $100 add only $12 shipping, $100 - $200 add $20, $200 - $300 add $26, $300 and up add $34. Expedited is $35 additional per order.
For Easter we encourage you to resurrect your taste buds with the following delicious offerings.
Piedmontese Brisket – 10lb roast - $96
Half Piedmontese Brisket – 5lb - $60
Back before refrigeration, the brisket was a good cut to preserve making it one of the last cuts eaten from the fall slaughter, providing hearty nourishment to get people through the final days of a long winter. Along with Angus, Kobe and Chianina, Piedmontese is considered one of the tastiest cattle in existence. It is served in the finest restaurants in the world, and rightly so.
8-10lb ($63.20), 10-12lb ($71.20), 12-14lb ($87.20), 22-24lb ($140)
From our friends at Good Shepherd Turkey Ranch.
For information on each breed and farm read below. These can be delivered to you next Tuesday to Friday.
Katahdin Lamb, Fresh – 15-18lbs – a half lamb cut into pieces - $266 Overnight Shipping Included
Tunis Lamb, Fresh – Large – about 20lbs – a half lamb cut into pieces - $323 Overnight Shipping Included
Tunis Lamb, Fresh – Small - about 11lbs – a half lamb cut into pieces - $193 Overnight Shipping Included
Romney Lamb, Bone-in Leg – about 7.5 lbs - $139 - Shipping Included
Romney Lamb, Boneless Leg – about 4-4.5 lbs - $115 - Shipping Included
Romney Lamb, Twelve 6 oz Loin Chops - $131 - Shipping Included
Clover Creek Farm
Chris Wilson has been raising Katahdin Lamb for the last 18 years on 50 acres of land in Northeast Tennessee at an elevation of about 1650 feet. Clover Creek Farms practices sustainable agriculture and Chris Wilson was named Soil Conservation Farmer of the Year in 1999. Chris Wilson is certified by the Animal Welfare Institute and was a founding member of the Four Season Grazing Club.
Clover Creek lambs graze on native grasses, such as blue grass, and clovers that are abundant in the Tennessee area. Lambs are never separated from their mothers. They wean themselves naturally without any hormones or antibiotics. They are born outside and spend their entire life grazing with their mothers.
The Katahdin comes from Maine-lineage Katahdin Hair Sheep, which was bred specifically for their meat, without the big wooly coat that needs shearing.
Katahdin meat has a mild, delicate and wonderfully-balanced flavor. Our succulent Katahdin Lamb has a creamy texture and almost nutty taste.
FRESH Half Katahdin Lamb Includes:
1 Boneless shoulder (2lbs)
1 Bone-in leg (4lbs)
3 Sirloin chops (2lbs) - - bone in or boneless
12 Rib and loin chops (4/package 4lbs)
2 Shanks 1lb each (2 lbs)
Riblettes (1 1/2 lbs)
2 lbs ground
Sandstone Ridge Farm
James and Lisa Twomey established Sandstone Ridge Farm, in the southwestern region of Wisconsin, after they visited the nearby Kickapoo River and fell in love with the charming topography composed of limestone and sandstone outcroppings, steep valley walls and clusters of Amish farms. The glaciers that leveled most of the mid-west 12,000 years ago hit a granite bump and skipped this corner of Wisconsin where today cold springs of mineral water and trout streams flow constantly. The Kickapoo River was also a source for inspiration for the architect Franklin Lloyd Wright.
Sandstone Ridge Farm is a “piece of heaven” that became the Twomeys’ hobby farm. The land they inherited was burly and overgrown, so when a neighbor recommended grazing sheep or goats to keep the grass down, the Twomeys searched for the perfect residents. They chose the Tunis sheep, a personable breed that produces wonderful meat. The Tunis have managed their pastures ever since.
Tunis have chestnut-colored faces and legs covered in thick velvety wool. The lamb are raised with their mothers on hay and feed on a good mix of protein and carbohydrates including locally-grown alfalfa hay, oat hay and nitrogen-heavy clover, a nutritional program that provides natural fertilizer and also sustains local bee populations that pollinate fruits and vegetables.
Though the barn door is always open, the animals roam on the sloping terrain most of the time. Only birthing, cold winter nights and the occasional blizzard are the few instances where their instincts motivate them to take shelter and cozy up on straw.
The younger lambs are milk-fed by their mothers and weaning occurs naturally. Pregnant ewes are given an extra ration of alfalfa pellets, corn, oats, and molasses. The ewes breed out of season and the delicately-flavored lamb is available year-round.
The Tunis sheep is amongst the oldest breeds of livestock in America and was developed in 1799 from a cross between a Middle Eastern fat-tailed sheep from Tunisia and local American sheep. It is said that Maynard Spigener (1849-1913) is responsible for having saved the Tunis breed in the United States from extinction during the Civil War. Spigener hid 30 head of pure-bred Tunis lamb in the swamps near a river that runs near Columbia, South Carolina. After the war, Spigener sold ten head of his sheep to James A. Guilliams who entered the Tunis in the Crawford Indiana County Fair where the stock was awarded for its meat, wool and breeding qualities.
FRESH Large Half Tunis Lamb Includes:
Rack of Lamb (2.5 lbs)
Bone-in Leg (6 lbs)
Boneless Shoulder Roast (4 lbs)
2 Shanks (2 lbs)
Rib Chops. 1.5 inches thick (2 lbs)
Ground (2 lbs)
Stew/Kebab (1.5 lbs)
FRESH Small Half Tunis Lamb Includes:
Rack of Lamb (1 lbs)
Bone-in Leg (4 lbs)
Boneless Shoulder Roast (2 lbs)
2 Shanks (1 lb)
Rib Chops (1 lb)
Stew/Kebab (2-3 lbs)
Cattail Creek Farm
Cattail Creek Farm is located in the valley of the heavily forested hillsides just outside Eugene, Oregon. John Neumeister has been raising sheep for almost forty-five years and opened Cattail Creek with a small herd of thirty-five Romney ewes on seventeen acres that had previously been farmed by Native Americans. He and his partner have since expanded the operation to care for about 1,200 sheep, all 100% pasture-raised and finished on five hundred acres.
The sheep spend most of their time outdoors while the barns are used for workshops and storage. John rotates his pastures to maintain good grass coverage and offers a small amount of locally-grown hay and alfalfa when necessary, but never feeds his animals imported soy or grain. Cattail Creek Farm benefits from a mild climate thanks to its proximity to the Pacific Coast that protects it from the cold. The river running near Cattail Creek keeps the soil moist. The area has been likened to the Piedmont region in Italy.
John brings his sheep to Marks Meat Company, a USDA-inspected family-owned processing facility, where the husband and wife owners break-down and butcher the meat themselves. Cattail Creek has a strong local customer base and delivers directly to forty restaurants and nine natural foods stores in and around Portland, Oregon and San Francisco.
John and his wife manage a non-profit dedicated to improving the quality of food in schools in Africa and they have partnered with Slow Food Kenya to help achieve this mission. Cattail Creek is certified by the Food Alliance, an organization that rewards food producers who meet the group’s rigorous environmental and social farming standards. John’s partner has three children who manage their own sheep and will likely remain on the farm and keep the legacy of Cattail Creek Farm alive.
Heritage Foods USA
The Source for Authentic American Heritage Foods
Heritage Foods USA has been featured as a Company of the Year in Bon Appetit, House & Garden, Newsweek, Saveur Magazine and The New York Times Magazine.
Contact us with questions or ideas, look out for weekly announcements and
read new recipes, by visiting: www.HeritageFoodsUSA.com.
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Brooklyn, NY 11211