Classic Grilling Trio for 6-8
Ships Nationwide in U.S.
Not eligible for shipping to CanadaThinking of grilling? This package has all the classics for low-effort, high-reward cookouts: Wagyu beef burger patties, heritage pork porterhouse chops, and heritage chicken drumsticks.
The porterhouse pork chops are thick-cut, well-marbled, and include both the tenderloin and loin section. The chicken drumsticks come from chickens that are raised free-ranging on pasture, creating more intramuscular fat and connective tissue that locks in moisture and releases deep flavor while cooking, resulting in silky meat and crackly bronzed skin. And the 8-ounce 75/25 Wagyu beef patties are moist and flavorful enough to stand up to any cheese and even the smokiest bacon.
Patrick Martins founded Heritage Foods in 2001 to preserve endangered species of livestock from extinction. These species were the foundation of our food supply for 5,000 years, yet they receive almost no attention. Today, Heritage Foods supports over fifty family farms that raise Heritage breeds – the very foundation of our agricultural history and gastronomic identity. These animals are raised humanely, outdoors, on pasture, using traditional farming techniques. The result is the world’s best-tasting, highest-quality meat – more marbled and boasting a far more profound taste and depth of flavor than what you’ll find at the supermarket. This is what meat used to taste like, and what it’s supposed to taste like, and with one bite you’ll understand the difference!
This package serves 6-8 people and includes
- 2 Porterhouse Pork Chops (each 14 oz.)
- 2 Wagyu Hamburger Patties (each 8 oz.)
- 8 Chicken Drumsticks (approx. 2-2.5 lbs.)
- Grilling Trio ships frozen with ice packs, may thaw in transit.
- Upon arrival, store beef and pork in the freezer for up to 6 months or in the refrigerator for up to 7 days.
- Upon arrival store chicken in the freezer for up to 6 months or in the refrigerator for up to 3 days.
To Serve
Pork Chops
- Take the fully thawed meat out of the refrigerator an hour before cooking.
- Season liberally with salt and pepper on all sides.
- Preheat a heavy-bottomed pan over medium-high heat until just about smoking.
- Add a tablespoon of oil and sear chops for 6-8 minutes on each side depending on the thickness. For pieces with a fat cap, try to render the fat on its edge for an additional few minutes.
- Optional: for the final 3-5 minutes of cooking, add a knob of butter to the pan along with a clove of garlic and 2-3 sprigs of thyme, sage, or rosemary and baste the chop.
- Cook until desired internal temperature is reached (140-145℉ for pork).
- Let rest for 3-5 minutes before carving.
Chicken Drumsticks
- Take the fully thawed chicken out of the refrigerator 30 minutes before cooking.
- Drain the excess liquid from the package over the sink, remove the drumsticks from the packaging, and pat dry.
- Season with salt and pepper on all sides right before you begin cooking.
- Heat canola oil in a hot pan. Once the pan is lightly smoking, carefully place the drumsticks in the pan with space between each one so they are not touching.
- Sear the chicken for 5-7 minutes on one side, flipping once the chicken skin becomes brown. Cook on the second side for 6-8 minutes depending on the thickness of the meat. Once the meat reaches an internal temperature of 165° F, it is fully cooked.
- Remove from the pan, let rest for 3-5 minutes, and serve.
Burger Meat
- Take the fully thawed meat out of the refrigerator 30 minutes before cooking.
- Drain the excess liquid from the package over the sink, remove the ground meat from the packaging, and pat dry.
- Season with salt and pepper right before you begin cooking.
- Heat a griddle over medium heat. Once the griddle is lightly smoking, carefully place the hamburger in the middle and allow it to sear or begin breaking the meat apart if it will be used for ground. Continue to cook the meat for 3 minutes and allow it to brown on one side. Then flip the hamburger and cook for another 3-5 minutes to your preferred doneness.
- Remove from the griddle once cooked and serve.
- Pork Chops – Pork
- Chicken Drumsticks – Chicken
- Wagyu Hamburger Patty – Beef
The Meat Supplier to America’s Top Restaurants
The Meat Supplier to America’s Top Restaurants
Patrick Martins founded Heritage Foods in 2001 with a mission to preserve endangered species of livestock from extinction. These species were the foundation of our food supply for 5,000 years, yet they receive almost no attention. Today, Heritage Foods supports over fifty family farms that raise Heritage breeds – the very foundation of our agricultural history and gastronomic identity – and supplies meat to some of America’s top restaurants, including New York’s Carbone and Gramercy Tavern, San Francisco’s Mister Jiu’s, and LA’s Bestia and Mozza.
These animals are raised humanely, outdoors, on pasture, using traditional farming techniques. The result is the world’s best-tasting, highest-quality meat – more marbled and boasting a far more profound taste and depth of flavor than what you’ll find at the supermarket. This is what meat used to taste like, and what it’s supposed to taste like, and with one bite you’ll understand the difference!
