Essential Grill Sampler for 12-14
Ships Nationwide in U.S.
Not eligible for shipping to CanadaA delicious flavor-filled combination of Wagyu beef and heritage pork cuts perfect for weeknight meals or to feed a group!
St. Louis-cut pork ribs are meaty and well-marbled, and perfect smoked or grilled. The beef hot dogs are the highest-quality hot dogs available on the market today, made with Wagyu beef from Paradise Locker Meats in Kansas City. Paradise Meats also makes the fennel sausage, which is perfect either grilled in a bun with peppers and onions or sauteed with tomato sauce and served with pasta. And the 8-ounce 47/25 Wagyu beef patties are moist and flavorful!
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 12-14 people and includes
- 8 Beef Hot Dogs (each 3 oz.)
- St. Louis Rib Slab (approx. 3.5 – 4 lbs.)
- 8 Fennel Sausage Links (each 4 oz.)
- 4 Wagyu Hamburger Patties (each 8 oz.)
- Essential Grill Sampler ships frozen with ice packs, may thaw in transit.
- Upon arrival, store meat in the freezer for up to 6 months or in the refrigerator for up to 7 days.
To Serve
Sausages
- Remove the fully thawed sausages from their packaging and pat them dry.
- Fire up your grill or heavy-bottomed saucepan to medium heat.
- Place the sausages on the grill and cook for 8-10 minutes, turning occasionally to ensure even cooking.
- Once the sausage reaches an internal temperature of 145 degrees F, remove from the heat, allow to rest for 2-3 minutes, and serve.
Hot Dogs
- Remove the fully thawed hot dogs from their packaging and pat them dry.
- Fire up your grill and lower to medium heat.
- Use a knife to score the hot dogs so they do not burst on the grill.
- Place the hot dogs on the grill and cook for 5-6 minutes, turning occasionally to ensure even cooking. The hot dogs are fully cooked, so just heat them until the inside is hot and they achieve your preferred grill marks.
- Once the hot dogs have a nice appearance and are hot throughout, remove them from the heat, allow to rest for 1-2 minutes, and serve.
St. Louis Rib Slab
- Take the fully thawed meat out of the refrigerator an hour prior to cooking.
- Season liberally with salt and pepper on all sides.
- Place in a roasting pan lined with a rack and cook at 450℉ for 15-20 minutes to create a golden-brown crust.
- Lower the oven temperature to 250℉ and cook for an additional 45 minutes to 1 hour per pound. Cook until the meat is tender and pulls back from the bone.
- Remove the roast from the oven and allow to cool for at least 10-15 minutes. For tacos, lettuce wraps, or sandwiches, shred the meat and crisp in a pan. Season or add sauce before enjoying with your favorite accompaniments.
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.
- Beef Hot Dogs – Beef, Water, And Less Than 2% Of The Following: Vinegar, Carrot Fibre And Potato Starch, Salt, Paprika, Sugar, Spices, Citrus Extract, Pomegranate Extract, Hydrolyzed Corn Protein, Beet Powder, Garlic And Onion Powder, Rosemary Extract, Natural Spice Extractives
- Fennel Sausage Link – Pork, Water, Spices, Salt
- St. Louis Rib Slab – Pork
- 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!
