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Dear Heritage Foods USA Supporter,

We are happy to remind you that all fresh pork orders placed before 5 pm EST on any Tuesday will be cut fresh to your specification and breed preference (see Breed Schedule below) for overnight shipment the following week (Monday, Tuesday, Wednesday or Thursday). Enjoy reading about some of the pig breeds we sell in last week’s New York Times piece – click here. In that same issue see a restaurant review by Sam Sifton about Torrisi Italian Specialties celebrating our heritage pork chop – click here. Below are features on greatly discounted porterhouse pork chops and fresh osso bucco.

We hope you enjoy reading an eloquent letter from our close friend Brian Kenny that explains exactly why our goal of selling 50 head of grassfed cattle is an important one. Grassfed is how cows were meant to eat and it is healthier for you! This beef is wet-aged for 3 weeks. It arrives fresh except for the ground, which is frozen.

Heritage Eighth of a Grassfed Angus Beef (About 40 lbs) Delivered Outside California
Overnight Shipping Included -

Heritage Eighth of a Grassfed Angus Beef (About 40 lbs) Delivered in California
Overnight Shipping Included - $320

Dear Friend of Heritage Foods USA,

This letter is an invitation for you to work with Heritage Foods USA and Hearst Ranch Beef to further an economically and environmentally sustainable model for small cattle producers to sell grass-fed beef. The cattle-share model that Heritage Foods USA and Hearst Ranch pioneered last year has already served as a model for many small producers.

Although grass-fed beef production poses some major challenges to the rancher or cattleman, the environmentally sustainable aspects of this model have been the easiest thing to implement. Producing quality grass-fed beef requires the adoption of sustainable and humane practices because grass-fed production is all about working in concert with nature for the long term. Thus, in order to succeed, producers have to come to grips with not only the natural tendencies of their ranch, its weather, its soil types, its water resources, and the quality of its native grasses, but they must also embrace the temperament and instincts of their cattle, which require the least amount of work when they are allowed to engage in their natural behaviors as free-ranging foragers.

The economically sustainable aspects of the model present the greatest obstacles to producers. Most cattle ranches are cow-calf operations, meaning that the rancher maintains a cow herd and a battery of bulls in order to produce calves which are sold to cattle feeders, generally through an auction at a livestock market. The feeders, in turn, feed these cattle in feedlots and sell them to a packer when they are at a finished weight of 1200-1300 pounds, at which point they are called fed cattle.

From the perspective of creating an economically sustainable business model, the constraints that mainstream cow-calf production imposes on cattlemen are many; packers determine the prices for fed cattle, feeders determine the prices for calves, and calf producers have very little control over the price they receive for their calves. The price of fed cattle is also closely tied to the price of both petroleum and grain since the cattle eat grain and grain production is heavily reliant on petroleum derivatives like fuel and fertilizer. The costs associated with operating a cattle ranch continue to rise and agriculture is under increasing economic and legislative pressure: the end result is that ranching had become much less of a business than it has a lifestyle.

The promise of grass-fed beef production is that it can free producers from the uncertainty of both the petroleum economy and the fed cattle market. Grass-fed producers can operate in a solar-based system that depends on constants like photosynthesis instead of variables like fuel costs, fertilizer costs, and the cost of grain. The reality of producing grass-fed, grass-finished cattle is that it is resource intensive: cattle need to eat 4% of their body weight in grass per day in order to grow. Thus, in order to successfully move from cow-calf production to producing finished grass-fed cattle, ranchers need to reduce their cowherd size to have enough grass resources to finish their cattle.

The business challenge for grass-fed producers is that they rely on a limited natural resource to produce a limited supply of their product, and their limited supply usually has a season. For Hearst Ranch Beef, our season runs from May until July or August. By contrast, feedlots have allowed the "boxed beef" industry to sell beef by the muscle and by the case, in a methodology that circumvents the seasonality of beef production, and in a manner that implies a limitless supply of their product. It is exceedingly difficult for grass-fed producers to operate in the same fashion; rather, they need to sell all of the beef from their cattle in season in order to succeed.

In the cattle-share model that we pioneered with Heritage Foods USA one year ago, we have created packaged of beef that are the equivalent of 1/8th of all of the beef from an animal (for restaurant chefs we sold half animals). For the summer, we have focused on grilling or roasting cuts, kabob meat, fajita strips, and ground beef.

Our beef is 100% free-range grass-fed and grass-finished. We are certified as a sustainable agricultural operation by Food Alliance, and we are Certified Humane By Humane Farm Animal Care. We have increased the quality of our packaging in the last year and we are continually refining various aspects of our production process. By selling cattle-shares at one price-per-pound we are helping to liberate grass-fed producers around the country from the boxed beef model and the necessity to sell beef by the part. We thank you in advance for your consideration and your support and we wish you all the best for a great summer.

Yours in food,

Brian J. Kenny

Division Manager, Hearst Ranch Beef

Each grassfed Angus cattle share includes:
Two 12-oz bone in Filet Mignon
Two 18-oz Bone-In Ribeye
Two 15-oz New York Strip
Two 12-oz Top Sirloin
Two 16-oz Flat Iron (Chuck)
One 22-oz London Broil
One 32-oz Fajita Strip
Two 32-oz Pkgs. Premium Kabob Meat
Ten 32-oz Pkgs. Ground Beef (Frozen)

And either:
One 28-oz Sirloin Tip
One 16-oz Round
One 22-oz Flank or One 22-oz Tri Tip
One 16-oz Round
One 29-oz Skirt

This beef is wet-aged for 3 weeks. It arrives fresh except for the ground, which is frozen. 

Heritage Eighth of a Grassfed Angus Beef (About 40 lbs) Delivered Outside California
Week of June 28th – Overnight Shipping Included -

Heritage Eighth of a Grassfed Angus Beef (About 40 lbs) Delivered in California
Week of June 28th – Overnight Shipping Included - $320

Osso Bucco - Today osso are only $48 (8 8oz pieces, 4 per pack) including overnight shipping.

Porterhouse Chops - The recession special on Porterhouse Pork Chops also continues this week – an unbeatable value at $6 per chop. Just unwrap and throw on the grill with salt, pepper and olive oil ($90 for 15 or $160 for 30 – both including overnight shipping).

Follow us at heritagefoodsusa.tumblr.com to hear all the great things the Heritage Foods USA community is doing with our products, future plans, new developments, and everything else new in town and country and everywhere in between including osso and porter recipes.

Fresh Heritage Pork Program:
Want your pork to come from a specific breed?  Check the breed schedule below to find out when each breed will come to market.

All fresh pork orders placed before 5 pm EST on Tuesday will be cut fresh to your specification and breed preference for shipment the following week (Monday, Tuesday, Wednesday or Thursday). When ordering fresh pork, please specify “fresh” and the breed of choice in the customer comments box upon check out.   

Fresh Pork Schedule

June 7th -- Berkshire and Red Wattle
June 14th -- Berkshire
June 21st -- Berkshire, Red Wattle and Tamworth
June 28th -- Berkshire
July 5th -- Berkshire, Duroc and Red Wattle
July 12th -- Berkshire, Duroc and Red Wattle
July 19th -- Berkshire, Duroc and Red Wattle
July 26th -- Berkshire and Duroc
August 2nd -- Berkshire, Duroc and Red Wattle
August 9th -- Berkshire and Duroc
August 16th -- Berkshire, Duroc and Red Wattle
August 23rd -- Berkshire and Duroc
August 30th -- Berkshire, Duroc and Red Wattle


The Heritage Foods USA Mail Order Team!

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.

You can listen to our shows on The Heritage Radio Network by visiting : HeritageRadioNetwork.com

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402 Graham Ave. Box 198
Brooklyn, NY 11211

Tel: 718-389-0985
Fax: 718-389-0547