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The Ultimate Steak Buying Guide

written by

Brooks Hitzfield

posted on

May 1, 2019

The purpose of this video is to make you more educated when it comes to buying steak. Shopping for these cuts can be intimidating because there are lots of names/types, and you can easily spend a lot of money, but still have a poor experience.

In this video, we are going to help you take the stress out of buying steak and feel like the most-educated person at the dinner table.


What makes a good steak?


Tenderness 

For everyone who appreciates texture more than flavor, the tenderness of a steak is going to make the right experience for you. Tenderness is determined by both fat marbling (the amount of intramuscular fat), and connective tissue (mostly determined by how much the muscle is used by the cow).

Flavor

For folks who appreciate more intense beefy flavors and don't mind a little chew, you're going to want to explore your cuts. There are many different cuts, and some of a slew of different names, but a lot of times you're more likely to find higher flavor in the less popular cuts (skirt, hanging tender, etc.).

Of course, there are lower value cuts that still lack flavor, so this does take some exploring. I highlighted some of my favorites in the video above.

What about color?

A lot of people get hung up on color and use it as a visual guide to help determine freshness and quality. There are SOOO many factors that can determine meat color, it really is not helpful hear. In fact, meat that is bright cherry red is often thought to be the freshest and therefore is highly sought after by consumers.

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However, fresh meat right after it has been cut will actually have a much deeper purple/red hue and will stay this way if it's frozen properly in vacuum packaging. It will only turn cherry-red, after it has been set out and exposed to oxygen.

So if you're ever concerned that your meat has been spoiled, your nose is going to be a more reliable tool than your eyes. 


Two MYTHS about grass-fed steak/beef


(1) Grass-fed beef is too lean! 

Unfortunately, in the early days of grass-fed beef, this could have been an experience for people because much of the first beef marketed as grass-fed would have been old dairy cows which were mostly raised on grass and would have been much leaner (they're bred for milk production, not beef).

(2) Grass-fed beef tastes gamey! 

This also could have been an unfortunate experience for some, but back to the answer for myth #1, it's not hard to see why. Any dairy animals marketed as grass-fed, would have been older cows who weren't intended for meat production, and yes, could have taste gamey, similar to deer meat.


    Cooking Temps and Tips

    (1) Five-degree rule.

    It's important to know that steak will continue to cook even after it has been pulled from the grill. I've outlined the internal cook temperatures next to the desired doneness, but it's important to remove the steak from the heat 5 degrees prior to the desired doneness.

    (2) Let it REST!!

    This cannot be stressed enough. If you cut into the steak too early, you'll lose much of the juices and moisture we all love. When you let the steak rest for 10 minutes, it relaxes and the moisture returns to the muscle fibers instead of making a mess on your plate.

    (3) Reverse Searing

    If you don't have access to a grill, you can still achieve excellent tasting steak in the kitchen. A method called reverse searing lets your oven do most of the work and is even preferred over grilling by some. There lots of helpful instructions for this on Google/YouTube.

    Internal Meat Temperature Guide

    Explore the cuts

    Below I've highlighted some of our favorite cuts and wrote my thoughts on their fat marbling, tenderness, cost and cookability (yes, I made up that word to stand for how easy each cut will be to prepare and carve).   

    Filet Mignon

    Seven Sons Filet Mignon

    The Cut | The Filet Mignon comes from the tenderloin, which is a muscle that is hardly used.

    Fat Marbling | The filet is learner than some other popular cuts, but since it has little connective tissue, you won't have the same chew of other lean cuts.

    Tenderness | This is the most tender cut of beef, so for those who highly desire texture, the filet is king!

    Cost | $$$

    Cookability | This cut is relatively easy to prepare, but the circumference can vary, so you need to adjust cook times from package to package.

    Delmonico Ribeyes

    Seven Sons Delmonico Steak

    The Cut | The Delmonico comes from a tender part of the rib section, which is why it's often referred to as a Ribeye or Rib Steak.

    Fat Marbling |     One of, if not the most marbled cut on the animal. It has an amazing amount of intramuscular fat that breaks up the muscle and provides a fantastic eating experience. 

    Tenderness | Combined with the high marbling, and being sliced against the grain of muscle fibers, this steak is both tender and easy to cut.

    Cost | $$

    Cookability | Delmonicos are some of your most consistent cuts, which makes it easy to get in a routine to prepare. 

    New York Strip

    NY Strip Steak image

    The Cut | Cut from another part of the loin that is doesn't get much use from the animal.

    Fat Marbling | Typically leaner than Delmonico, but still a great amount of marbling.

    Tenderness | High marbling, plus less connective tissue makes the strips highly desired.

    Cost | $$

    Cookability | Same story as Delmonico, consistent and easy to get into a routine to prepare.

    Sirloin

    Sirloin Steak Image

    The Cut | sliced from another tender part of the loin, and is from the same muscle as your sirloin Roast.

    Fat Marbling | Typically a leaner cut, with only little visual signs of marbling.

    Tenderness | Tender, but more chew than the Filet, but also sold at a much lower price point.

    Cost | $

    Cookability | Easy to prepare and easy to cut. A great steak for beginners!

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    Skirt Steak

      Outside Skirt Steak Image

      The Cut | Skirts are actually a diaphragm muscle just below the rib. There's only a few per animal.

      Fat Marbling | This cut has lots of intramuscular fat than run along the grain with the meat, which is different, but still ads that same great flavor.

      Tenderness | Skirts are tender, but need to be cut carefully. If cut on it's width the same way as the grain, it will eat a little stringy. Important to slice against the muscle grain on this one.

      Cost | $

      Cookability | Skirts are thin and very easy to overcook. Best to watch these ones carefully.

       

      Hanging Tender

      Hanging Tender Steak image

        The Cut | Another diaphragm muscle, and shares many attributes as the Skirt and Filet.

        Fat Marbling | Both Skirts and Hanging Tenders are highly underrated in my opinion. The fat looks strange and different from typical marbling, but it's definitely there and achieves the same thing.

        Tenderness | Hanging Tenders live up to their name, and their texture is similar to a filet. The entire cut actually just looks like a smaller version of a tenderloin (the muscle Filets are cut from).

        Cost | $

        Cookability | These can be difficult to cook evenly because one end usually starts out thick and tapers to a point on the other. But some extra attention by utilizing hot/cool parts of the grill can solve that.

        Flat iron 

        Flat Iron Steak Seven Sons

        The Cut | Flat Iron is cut from the shoulder and can sometimes be referred to as a blade steak.

        Fat Marbling | Great fat marbling on this cut, but it can sometimes include facia membranes if not cleaned properly.

        Tenderness | The shoulder gets more work than most the cuts mentioned above so there can be more connective tissue.

        Cost | $

        Cookability | Like the Sirloin and Strips, this steak is very easy to work with. Because of the lower cost, it is often used in dishes like stir fry, or even cut for steak sandwiches.

        I hope this has been helpful.

        ACTION ITEM: In the comment section below, share (1) what your current favorite steak cut, and (2) what new cut are you up for trying next?

        More from the blog

        A Complete Guide to Cuts of Chicken

        A Complete Guide to Cuts of Chicken

        From aromatic, creamy curries to light summer salads, chicken is a versatile, nutritious meat that works wonderfully as the centerpiece for thousands of dishes across cuisines.  But you’re missing out if you’ve only cooked with chicken breasts or thighs. Plenty of other chicken cuts are packed with flavor–not to mention essential nutrients.  We provide ethically raised pastured chicken cuts of all types because we believe nothing should go to waste. That’s why we’ve curated this list to help you enjoy parts of the chicken you might have overlooked! We’ll discuss these cuts in more detail, explaining the unique flavor profile of each one. For inspiration, we'll also include some of our favorite mouth-watering recipes.  The Importance of Ethical, Pasture-Raised Chicken  Factory-farmed chickens are often raised in crowded conditions that may increase the risk of disease and stress. This non-natural environment also reduces the meat's nutritional benefits and gives it an inferior taste compared to ethically raised chickens.  That’s why we’re committed to delivering healthy, delicious, ethically raised chicken to our customers. Pasture-raised chickens are more nutritious because of the diverse, nutrient-dense diet they get through foraging on healthy farmland. In the warm seasons, our chickens roam in mobile coops that rotate daily to fresh, lush pastures. Their interaction with the land naturally fertilizes and helps regenerate the soil. When winter sets in, we transition our chickens to warm barns, protecting them from the harsh elements while maintaining access to pasture as weather permits. In addition, our chicken is free of GMOs, antibiotics, and hormones. Dark vs. White Meat As we explain the different cuts of chicken, you’ll notice that some–like thighs, legs, and drumsticks—are dark meat, while cuts like breast, wings, and back are white meat.  This is due to the difference in color from a protein called myoglobin, which stores oxygen in the chicken’s muscles. Certain muscles–like the legs–need more oxygen and blood flow than other parts, like the breast, leading to the difference in meat color.  While you may have heard that white meat is better for you, this isn’t the case. Although there are differences between the two, these generally come down to taste preference and the recipe you’re making: Protein content: White and dark meat have relatively similar calorie counts, although white meat is slightly lower and has more protein. Nutritional profile: White meat is rich in vitamins B12, B3, and B6, while dark meat has more iron, zinc, and B2.  Taste: The differences in fat between white and brown meat give these cuts different flavors. White meat is more delicate and mild, while brown meat is richer and more succulent. Types of Chicken Cuts Here, we’ll look at 11 of the most popular chicken cuts. Some may surprise you, but we encourage you to be adventurous and try new recipes.  1. Boneless Chicken Breast Boneless chicken breasts are a versatile, household staple across countries. This lean cut of white meat comes from the bird's chest and is packed with essential proteins. With its mild, succulent taste and quick cooking time, chicken breast works in a variety of recipes. One of our favorites is bacon-wrapped honey chicken breast.  Meat type: White Common uses: Salads, curries, sandwiches, stir-fries  How to cook: Oven bake, grill, poach, sautĂ© 2. Chicken Thigh Try cooking with chicken thighs for a meaty, tender lunch or dinner. This succulent, juicy meat comes from the upper part of the chicken’s leg. Depending on your preference, you can buy this dark meat bone-in or boneless and skinless. With their rich, intense flavor, chicken thighs work wonderfully in slow cooker recipes, but you can also marinate them overnight then grill, saute with veggies, or bake them in the oven.  Meat type: Brown  Common uses: Casseroles, sheet pan dinners, barbecues, paellas How to cook: Oven bake, grill, sautĂ©, slow cook 3. Whole Chicken Cooking a whole chicken can provide for several meals throughout the week, making it both practical and economical. With this delicious cut, you get both white and dark meat. You get breasts, thighs, drumsticks, back, and wings–perfect for a variety of taste preferences.  The best way to cook a whole chicken is to roast it. Try our whole roasted garlic chicken recipe.  Meat type: Both  Common uses: Roasts, plus leftovers used for sandwiches, salads, and stir-fries  How to cook: Roast 4. Chicken Drumsticks Another summer barbecue classic is the chicken drumstick. This succulent, dark cut of meat comes on the bone and is from the chicken’s shins. In addition to their savory, juicy flavor, chicken drumsticks are cost-effective and easy to cook.  Whether you grill drumsticks on the barbecue or roast them in the oven, you can get creative with herbs, spices, and marinades, from spicy cajun to sweet honey garlic.  Meat type: Brown  Common uses: Barbecues, sheet pan dinners How to cook: Grill, oven bake 5. Chicken Wings Like drumsticks, chicken wings are also incredibly cheap and versatile. This white cut of meat comes on the bone and is best cooked in the oven or on the grill, doused in your favorite marinade. While chicken wings can be a little messy to eat, they’re delicious: crispy on the outside and soft and tender on the inside. For best results, brine and/or marinate your chicken wings overnight to infuse them with flavor.  Meat type: White  Common uses: Barbecues, sharing platters,  How to cook: Grill, oven bake, deep fry, air fry 6. Chicken Tenderloin Chicken tenderloin often gets confused with chicken breast, but the two differ slightly. While both are cuts of white meat, chicken tenderloin comes from a different part of the bird–a long, thin muscle on the underside of the breastbone.  This moist, tender cut of meat can be used interchangeably with breast in most recipes. As a side note, chicken tenderloins are a great option if you own an air fryer because they’re small and quick to cook.  Meat type: White Common uses: Salads, curries, sandwiches, stir-fries  How to cook: Oven bake, grill, poach, sautĂ©, air fry  7. Chicken Liver A less common cut of chicken is the liver, an organ meat. This cost-effective part of the chicken has a tender, smooth texture and a rich, meaty taste. It’s low in calories and nutrient-dense, with high levels of iron, vitamin A, and vitamin B12. Because of its rich flavor, chicken liver is a wonderful centerpiece in warming stews and casseroles. Saute it with caramelized onions, bacon, and tender mushrooms, served alongside creamy mashed potatoes.  Meat type: Brown  Common uses: Casseroles, pate, stews  How to cook: Fried, oven bake, saute 8. Chicken Heart The heart is another part of the chicken that’s often overlooked, rich in iron and zinc. Chicken hearts are dark in color, with a rich flavor similar to chicken thighs.  Like chicken liver, juicy and tender chicken hearts work wonderfully in stews and casseroles or simply stir-fried with your favorite vegetables. Because this cut is so delicate, it’s quick to cook. You can have dinner on the table in just 15 minutes from start to finish! Meat type: Brown  Common uses: Casseroles, stews, stir-fries How to cook: Grill, oven bake, saute  9. Chicken Neck For a healthy, nutritious lunch or dinner rich in collagen, glucosamine, and calcium, try chicken necks. This dark cut of meat comes on the bone and has a rich, gamey flavor. Like chicken thighs, chicken necks are wonderfully versatile. You can slow-cook them to perfection, saute them with your favorite veggies, or marinate them and grill. Just be careful about overcooking! Since they’re small, chicken necks need much less cooking time than drumsticks and breasts.  Meat type: Brown  Common uses: Casseroles, stews, soups, stir-fries How to cook: Slow cook, oven bake, saute, grill  10. Chicken Back The chicken's back is the spine of the chicken. While you can’t eat chicken backs by themselves, these bones are the perfect base for flavorful, healthy chicken broths and soups due to their high collagen, protein, vitamin, and mineral content.  Try cooking them in a large pot with your favorite vegetables and spices, then slow cooking for a day to infuse your liquid with all the taste and nutrients. Meat type: N/A  Common uses: Casseroles, soups, broth How to cook: Simmer in water  11. Chicken Feet A popular ingredient in Asian cuisine, chicken feet have a delicate, mild taste, making them the perfect base ingredient for a variety of flavorful recipes. A great recipe to try is Dim Sum, which involves deep-frying the chicken feet before coating them in a glossy, decadent garlic, ginger, and soy sauce. What I find as the best use for chicken feet in our house is to add more richness and consistency to our homemade chicken broth. Chicken feet are high in gelatin, which helps add thickness to your broths. Meat type: Dark Common uses: Casseroles, stir-fries, appetizers, broth How to cook: Saute, boil, braise, deep fry, simmer  Order Your Ethical Pasture-Raised Chicken Today!  Now that you know about these 11 cuts of chicken, you can elevate your meals! We hope this guide has inspired you to experiment with different parts of chicken. Ready to cook? Order your ethical pasture-raised chicken now.

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        3 Easy Recipes to Make with Chicken Broth

        3 Easy Recipes to Make with Chicken Broth

        From nourishing, hearty soups to show-stopping main dishes, chicken broth is an integral ingredient that deserves a place among your kitchen cupboard essentials. It certainly is for this farmer’s wife. Chicken broth is a nutrient-rich liquid made by simmering chicken bones, connective tissue, vegetables, and herbs in water for around 24 hours. This creates a rich, flavourful mixture packed with collagen, vitamins, and antioxidants.  Chicken broth is an excellent source of vitamins and minerals and a great way to minimize waste and be more environmentally conscious in the kitchen.  From our regenerative grazing practices to offering a variety of cuts from our ethical pasture-raised chicken to our customers, we believe in sustainable farming that supports animals, the environment, and your well-being. So, whether you make your own chicken broth using leftover chicken frames or buy Seven Son’s chicken broth, here’s a look at how to use this flavorful, nutritious ingredient in your own cooking. Chicken Broth vs. Chicken Stock: What's the Difference? Before we discuss the recipes, let’s clarify a common source of confusion: the difference between chicken broth and chicken stock.  While you can make both liquids by simmering chicken bones, leftovers, vegetables, and herbs, bone broth is superior in nutritional value and flavor.  That’s because chicken bone broth cooks for around 24 hours, while chicken stock cooks for only one or two. The longer simmering time deeply infuses the broth with the chicken bones’ exceptional nutritional properties. Collagen, electrolytes, minerals, and vitamins–give it a rich, savory flavor.  In addition, the quality and quantity of the ingredients that go into making bone broth are unmatched. To make it, you need to use specific parts of the chicken carcass that contain connective tissue, allowing them to slowly cook to release their nutritional value.  With chicken broth, on the other hand, you’ll use any leftover chicken parts and bones, letting them simmer for a couple of hours to make a tasty liquid–but with a lower amount of protein and nutrients. While both ingredients can add a meaty flavor to your cooking, chicken bone broth undoubtedly has a richer taste and more health benefits.  The Shelf Life of Chicken Broth: Maximizing Freshness If you’re ready to use chicken broth in your recipes, you’ll be pleased to know that once opened, this ingredient has a shelf life of three to four days. This means you can use it in countless recipes over the week.  Plus, if you have leftover broth, you can always freeze it in batches in Ziploc bags or ice cube trays. Once frozen, we recommend using the broth within three to four months.  Why Choose Broth Over Water in Cooking? The beauty of bone broth is its versatility. If a savory recipe requires water, swap the same amount of bone broth for a richer, umami-laced flavor that will elevate your dishes.  The fact that bone broth is highly nourishing helps. It’s packed with healthy nutrients like proline, glycine, collagen, calcium, and more. Bone broth has a range of health benefits, including:  Immune system boost: Research shows that the amino acids in chicken broth reduce inflammation and boost immune system function, helping to combat common ailments like asthma, heart disease, and arthritis. Heals the gut: Bone broth is easy for our bodies to digest and soothe the gut. It can even positively change the gut microbiome and ease the symptoms of Inflammatory Bowel Syndrome (IBS).  Mood-busting: Bone broth is rich in calcium and glycine, both of which are crucial to healthy brain function, mood regulation, and high-quality sleep. Not to mention the aroma and soothing warmth that is so comforting on cold winter days. Healthy weight support: Packed full of protein and low in calories, bone broth helps to regulate the appetite by reducing hunger hormones like ghrelin and increasing satiety hormones.  Recipe Inspirations: Making the Most of Chicken Broth By now, you’re probably ready to put the wonders of bone broth to good use in your kitchen.  Here are some of our go-to recipes for what you can make with chicken broth. Soups and Stews: Heartwarming Classics A sure-to-please dish is chicken and vegetable stew. It’s rich in nutrients, great for a cozy night in, and simple to make! All you need to do is gather the ingredients: 1.5 Pounds chicken breasts or thighs, cut into 1-inch chunks 1 TBSP extra virgin olive oil 1 Large onion, diced 2 Cloves garlic, minced 2 Large carrots, sliced 3 Celery stalks, sliced 6 Cups chicken broth 1 Bay leaf 1 tsp dried thyme Salt and pepper to taste Fresh parsley for garnish (optional) And how to make this recipe: Cut the chicken into one-inch cubes, dice the onion, carrots, and celery, and mince the garlic. Heat the olive oil in a large pot, then saute the chicken and vegetables over medium heat. Add the chicken and stir until it starts to brown (roughly 5 minutes). Remove the chicken from the pot and set aside. Using the same pot, add in the onions and saute until softened. Add in the garlic and saute for a minute or two, then toss in your vegetables, making sure to stir so they don’t burn. Now it’s time for the chicken broth and spices! Add in the broth, the bay leaf, dried thyme (and any other favorite seasonings you have), and mix it. Bring it to a boil, then reduce heat. Grab the chicken you put aside, put it back in the pot, and simmer on low for about half an hour, making sure the chicken is cooked through. Season with salt and pepper, add any garnish of your choice, and serve! Rice and Grains: A Flavorful Foundation Chicken broth infuses rice and other grains with a mouth-watering, savory depth. A great dish is a Mexican chicken quinoa skillet, loaded with veggies and ready in just 25 minutes.  To make this recipe, you’ll need: 1 Pound chicken breast, cut into cubes 1 TBSP extra virgin olive oil 1 Small onion, diced 1 Bell pepper, diced 2 Cloves garlic, minced 1 Cup quinoa 2 Cups chicken broth 1 Can black beans, rinsed and drained 1 Can diced tomatoes (15 oz) 1 Cup corn, frozen or canned 1 tsp chili powder (or more if you like some kick!) ½ tsp cumin ½ tsp paprika Salt and pepper to taste Fresh cilantro And the steps to making this recipe:  Cut the chicken into bite-sized pieces, dice the onion and bell pepper, mince the garlic, and rinse the quinoa. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until lightly browned, about 6-8 minutes. Remove it from the pan and set aside. Using the same skillet, saute the onion until soft, then add the garlic and bell pepper, sauteing for about 3 minutes. Now, add the chicken broth, quinoa, black beans, tomatoes, corn, and spices. Mix well and slowly bring to a boil. Reduce heat and simmer until the quinoa is light and fluffy and the broth has been absorbed - about 25 minutes. Add the chicken to the skillet to warm, mixing all the ingredients. Check that the chicken is cooked through, adding salt and pepper to taste. Garnish and serve! Sauces and Gravies: Elevating Everyday Meals Chicken bone broth elevates many of the best comfort recipes. For example, try this quick and easy chicken broth gravy to turn mashed potatoes into a crowd-pleasing side or ensure there’s no biscuit left after dinner. To make this recipe, all you need is: 2 Cups chicken broth 2 TBSP butter 2 TBSP all-purpose flour ½ tsp garlic powder (optional) Salt and pepper to taste Fresh herbs for garnish For this quick and easy gravy, all you need to do is: Melt butter in a saucepan over medium heat. Add flour and whisk until it forms a roux. Cook for 2-3 minutes or until the roux turns golden. Pour in the chicken broth slowly while whisking. Make sure there are no lumps. Continue whisking while bringing the mix to a slow boil. Once it starts to boil, reduce the heat to low and simmer for 5-10 minutes, stirring every minute or so. Once it reaches your desired thickness, add the salt, pepper, or garlic powder to taste.  Serve hot on your dish of choice. Tip: If the gravy gets too thick while cooking, add more chicken broth to thin it. The Healing Elixir: Sipping on Chicken Broth While bone broth enhances the flavor and health benefits of many meals, you don’t always have to cook with it! One of our favorite ways to consume chicken broth is to warm it up on the stove and drink it–especially if we feel under the weather.  The number of powerful antioxidants in chicken broth, along with its herby, savory flavor, also makes this drink a great post-lunch pick-me-up or pre-dinner snack. However, not all chicken bone broth is created equal. If you’re going to drink it regularly, make sure you either make your own or buy from a company that doesn’t use artificial ingredients or lots of added sodium, which can undermine its health benefits. At Seven Sons, we’re proud to say that our ethical, pasture-raised chicken and chicken broth is 100% free from growth promotants, antibiotics, and GMOs–with no artificial ingredients or MSG. Ready to taste the difference? Order Seven Sons’ chicken broth or make your own using our bone broth kit today! As always, we love to see your recipe creations–so let us know what you’ve made in the comments. 

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        The Deep Roots and Rich Diversity of Heritage Pig Breeds

        The Deep Roots and Rich Diversity of Heritage Pig Breeds

        Today, you get a little history lesson from your farmer. 🙂 While our family proudly includes Heritage in the name of our pork, it isn’t just a fancy name. It’s an indicator of the pork's quality, nutrition, and history – not to mention the farmer’s ethical breeding practices. Let’s explore the history of heritage pig breeds in more detail, so you can make an informed choice about pork when you shop. The Definition and Importance of Heritage Pigs  By definition, a heritage pig breed is one with deep historical roots. These breeds have been around for hundreds of generations. In fact, the first pigs were brought to America by Columbus in 1493.  Back then, pigs came in distinct colors, sizes, and shapes – the pink pig with a curly tail that comes to mind today didn’t exist.  Heritage pigs were allowed to roam on pastures and woodlands. Their diet didn’t include antibiotics, GMOs, or growth promotants. Farmers carefully bred the best for their hardiness, health, and ability to adapt to outdoor environments. The result was delicious, sustainable pork rich in nutrients and vitamins. Fast forward to the Industrial Revolution – pig farming changed drastically. Industrial operations were developed to house, feed, and harvest pigs more efficiently than small family farms. To maximize profits in this system, animals were bred for rapid growth and size.  Today, it’s still the same… Most grocery store pork is no longer heritage. It comes from concentrated animal feeding operations (CAFOs), where pigs are kept in overcrowded conditions, farrowed in small crates, and crossbred with little thought to hardiness and quality.  Seven Sons and our partner farms continue to champion the ethical rearing of heritage pigs. Like our forefathers, we prioritize the health and ethical care of our animals. Our heritage pigs are free to roam, play, and thrive – and we never use antibiotics or GMOs.  Diet of a Heritage Pig: Back to the Roots Not only do heritage pigs grow in vastly different conditions than factory-farmed livestock, but their diet is also vastly different. Industrially raised pigs are often fed diets limited to corn and soybeans, which are cheap and easy to produce at scale.  On the other hand, our heritage pig breeds are fed a mix of oats, barley, and other non-GMO grains including corn and soy. But best of all, and a key difference, is that the hogs are able to regularly forage for starchy roots and grubs, and all the colorful vegetation on our open pastures. We pasture raise our hogs and let them roam freely, interacting with the land in their natural and instinctive way. Combined with stress-free rearing, this creates richly colored, juicy meat with a wonderful, buttery flavor.  Exploring the Diverse Pig Breeds Now, we’ll dive into some of the most popular heritage breeds, looking at their history, characteristics, and flavor profile. Berkshire Pigs Berkshire pigs get their name from their place of origin: Berkshire, England. They’re one of the oldest heritage pig breeds alive today, with roots dating back to the 17th century. These animals have a distinct black coat with white markings on their snout, tail, and hooves. They have short legs and large bodies and can weigh up to 500-600 lb at full size. Flavor-wise, the Berkshire pig is renowned for its rich marbling, intense savory flavor, and melt-in-the-mouth tenderness. Red Pig Breeds Next, we’ll look at three of the most well-known red pig breeds: Tamworth, Red Wattle, and Duroc. Like the Berkshire, the Tamworth originates from England, with historical references dating back to the 1800s.  The Tamworth is active, long-legged, and lean, with an auburn coat and long snout. The meat is dark in color, with a nutty, sweet, and succulent flavor. The Red Wattle, a hardy breed, was first recorded in US history books in the mid-1800s. This breed also has a dark auburn coat and distinctive wattles on both sides of its neck. The meat is pinkish-red in color, and has a succulent, earthy flavor.  Lastly, there’s the Duroc. The Duroc dates back to New England in the 1800s, and is thought to come from Africa originally. These large, compact pigs have a mahogany coat, and can weigh anywhere from 700-900 lbs. In terms of flavor, the cuts of pork from this breed are deeply marbled with a rich, bold, and juicy taste. (There’s a reason you’ll find a number of Duroc in the Seven Sons Farm ecosystem.) ;) Spotted The most well-known spotted heritage big breed is the Gloucestershire Old Spot pig, which, as the name suggests, originates from Gloucestershire, England. This breed has a white coat with black spots.  When it comes to taste, the meat from this breed has a sweet, juicy flavor profile that’s perfect for pork chops or roasting. Hampshire and Other Heritage Pigs The Hampshire hog is the oldest American breed of pig, first written about in the 1790s. This breed has a distinctive coat: primarily black with a white ring across its shoulders and front legs. The meat is known for succulence and tenderness. The Environmental Footprint of Heritage Pig Farming Switching to heritage pasture-raised pork is better for your health, the welfare of the animal, and the environment.  At Seven Sons, our heritage hogs play a vital role in nurturing our environmental ecosystem. We use regenerative grazing practices, shepherding our pigs from one section of pasture or forest to another to support soil health, carbon sequestration, and improve biodiversity. The result is tasty, nutritious pork that supports environmental sustainability and promotes animal well-being. I hope you learned something today, and enjoyed the history lesson. Ready to taste the difference? Shop our pasture-raised heritage pork today.

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