Heritage meats come from rare breeds of animals that have enjoyed a long history in the United States. These are breeds that didn’t “make the cut” when our nation moved from sourcing its food from the small herds of generations-run family farms to the industrialized “factory farms” of today’s conventional beef. And we couldn’t be more happy that these animals were left behind: part of the reason they were passed over was for the longer periods of time it takes to raise and finish these animals. This, however, is a very good thing when it comes to flavor. As the maxim goes, “Life imparts flavor”. And you simply cannot rush flavor: fine wines, Scotches, and artisanal cheeses all take time to mature; so too heritage cattle. A small number of dedicated farmers and ranchers, driven by passion, continued to raise these historic animals in small herds—in the case of heritage beef—using traditional, age-old farming practices, raising animals primarily on pasture and without growth hormones or prophylactic antibiotics. These modern inventions, in fact, are simply not needed: heritage animals have developed for hundreds of years through the process of natural selection in places like the Highlands of Scotland and the lush pastures of England and Ireland. Not only is the meat from these animals reflective of a distinct terroir (the taste of geography in our foods), it is more flavorful and nutrient-dense. It is a living link with the past, with a rich tapestry of culture. In these distinctive meats, we invite you to rediscover the flavor of a lost way of life.