Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

Is Heritage Breed worth it? What say you?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • pjlstrat
    Club Member
    • May 2019
    • 396
    • Massachusetts
    • Grills
      Primo XL
      Weber Genesis w/ rotisserie

      Thermometers/Controllers
      Thermopen
      ThermaQ 2 Channel
      Party Q
      Smobot

    Is Heritage Breed worth it? What say you?

    I am curious as to The Pit's thoughts on heritage breed. I know Meathead is a fan. The reason I ask is because, I bit the bullet and bought some Kurobuta chops from SRF. It did them SVQ with S&P and finished on the gasser. Don't get me wrong they were good, but for the money I was not blown away. I also got some St Louis ribs that I will do tomorrow, so will give it another chance, but wanted to see what you folks say.
  • hoovarmin
    Founding Member
    • Jul 2014
    • 918
    • Neptune Beach, FL
    • Weber Performer 22
      SNS
      Joule
      Thermoworks Smoke
      Thermoworks Thermapen
      Kingsford Blue Bag

    #2
    Following

    Comment


    • BFlynn
      BFlynn commented
      Editing a comment
      Me too
  • lemayp
    Club Member
    • Jan 2016
    • 204
    • Chesapeake Va
    • Weber Smokey Joe
      Weber 22" with Slow 'N Sear
      Pit Barrel Cooker
      Engelbrecht Braten Campfire
      Maverick ET 733
      Thermapen MK4
      Favorite Beer - Bells Two Hearted

    #3
    I did some from SRF as well and it's nothing I would pay for again. Even without the price consideration, my Costco finds taste better to me. I'm open to anyone that wants to ship me something else to compare against...

    Comment

    • richinlbrg
      Founding Member
      • Jul 2014
      • 1872
      • Leesburg, VA. (Northern, VA)
      • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

      #4
      A friend of mine is a farmer and he has given me heritage. Delish! There was a massive fat cap on it. If you are paying SRF prices for that fat ratio, you’re unhappy!
      A lot of good stories from his farms (think a kid who grew up in suburbia herding cattle)!
      Last edited by richinlbrg; July 5, 2020, 07:29 AM.

      Comment


      • Donw
        Donw commented
        Editing a comment
        We really like our locally produced heritage pork and can tell a difference not only in taste but also color. However, agreeing with richinlbrg , if I had to pay SRF prices we would eat a lot less of it for sure.

      • EdF
        EdF commented
        Editing a comment
        Same here. All of the heritage pork we've had has been from small producers, bought as a whole or half animal. So the prices were very reasonable. The "boutique" specialist seller prices tend to be out of range for us mere mortals. Not to say the small producer product isn't more expensive than "normal", but it tends to be within reason.

        The quality is noticeably higher for the the heritage breed meats we've had.
    • RobertC
      Club Member
      • Mar 2017
      • 162

      #5
      I'm not sure SVQ is the best technique for something like Kurobuta (Berkshire) pork chops. Sometimes when people pay a lot for something they want to prepare it elaborately. Often, elaborate prep was a way to compensate for toughness, or blandness. I think that sometimes the "fancier" the meat the simpler the prep you can get away with.

      The best pork chops I ever had were cut from a Black Gascon pig that had been raised in an open pasture with oak trees, so it's feed was supplemented with acorns. I've been looking for that taste again for years.

      Comment

      • Mosca
        Charter Member
        • Oct 2014
        • 3285
        • PA
        • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

        #6
        I ordered a lot of Compart Duroc, and I’ve been eating quite a bit of pork over the last month.

        I have to say I agree with you. While it is really good, it is not that much better than the Hatfield pork that we get from Wegman’s. If it is better at all. I haven’t tried this yet, but I’m not sure I could tell them apart in a blind taste test. (Hatfield is pretty good, IMO.)

        Comment

        • USMCCrashCrew89
          Club Member
          • May 2020
          • 60
          • Indiana

          #7
          I have a local farmer that raises Duroc Berkshire crosses. For the price difference, I absolutely think that’s its worth it over commodity pork. I pay $5/lb for the whole hog including processing. The bacon alone is life changing

          Comment


          • ComfortablyNumb
            ComfortablyNumb commented
            Editing a comment
            It's interesting how some people get hung up on a breed, "I will only buy purebred Berkshire." But really, cross breeding can produce meat that has the best of both breeds and is truly unique. I used to raise purebred Herefords, but the ones I crossed with Duroc/York/Hamps or Large Blacks were far superior.

          • Backroadmeats
            Backroadmeats commented
            Editing a comment
            So you pay 1000$ for a whole hog including processing?? Just asking because that is twice the going rate in mn.

          • USMCCrashCrew89
            USMCCrashCrew89 commented
            Editing a comment
            As far as costs goes, I guess I phrased that poorly. I pay 5/lbs per pound of meat that I receive. It works out to around $650.
        • ComfortablyNumb
          Club Member
          • May 2017
          • 3176
          • Northeast Washington
          • KBQ C-60
            PK360
            Thermoworks Smoke
            Thermoworks Thermopop
            Thermoworks Dot

          #8
          First, understand what 'heritage' means. These aren't the breeds used for factory farming, nor are they raised with factory farm practices. They are produced by small scale producers who have greater expense per head, so you will pay more for it. Ordering from a retailer will only add to that cost. I recommend purchasing a weaner pig and raising it up yourself. Admittedly that isn't practical for everyone. If the breeder sells butcher stock purchase one from them and have it custom processed. If they don't sell butcher stock, ask them to contract raise it for you. I used to sell a weaner and then charge a monthly fee to feed it until the customer was ready to harvest. Either way, you'll not only get your meat at a lower cost, you'll know exactly what it is and how it was raised.

          Comment


          • Uncle Bob
            Uncle Bob commented
            Editing a comment
            Fine tutorial!

          • Backroadmeats
            Backroadmeats commented
            Editing a comment
            I agree. Good genetics + good feed= good pork. If not fed properly or start with bad genetics you will get poor pork.. also to add to ComfortablyNumb cross bred comment. When animals are cross bred the stronger traits come out and the weaker ones go away. That is the main reason for cross breeding .

          • Troutman
            Troutman commented
            Editing a comment
            These are very good points Numbr. My concerns are really for the way commodity pork is raised and processed. Even though having my own pig is not exactly what a suburbanite wants or needs, I agree that the small farmers produce a better quality meat.
        • Uncle Bob
          Club Member
          • Feb 2019
          • 352
          • Salado, Tx
          • Summerset TRL44 gas grill and side sear
            RecTec 590 Stampede
            Weber Performer
            Cajun Grill Preaux
            EcoQue Gen 3 wood fired oven
            Camp Chef Somerset IV 4 burner propane stove
            Oklahoma Joe's Bronco
            Oklahoma Joe's Bronco Pro
            Oklahoma Joe's Judge
            Golden's Cast Iron Grill
            Ooni Koda 16

          #9
          This is another one of those subjective things, sorta like discussions of "How much smoke is just right?" "Which is the best cooker?" "Who makes the best charcoal?", etc. If you can't discern enough difference to justify the added cost (if there is any) then it's not worth it...…………………...…...to you.

          Comment


          • HouseHomey
            HouseHomey commented
            Editing a comment
            Yes sir. Price and value are two different things.
        • cgrover60
          Club Member
          • Mar 2016
          • 355
          • Albuquerque NM

          #10
          We have been enjoying Berkshire chops and pork shoulder from Heritage Foods the past couple months and will say it has been worth the extra spend and takes me back to the way pork used to be before going so lean and tasteless.

          Comment

          • rickgregory
            Founding Member
            • Aug 2014
            • 632
            • Seattle, WA

            #11
            Yes. I can tell a huge difference between supermarket pork chops and those raised by local farmers and sold at the farmer's markets here. I also agree with RobertC above. Skip the fancy stuff. Let the ingredient shine. This is a hallmark of Italian cooking and most of the French stuff I like... get really good ingredients. Prepare simply. Enjoy. If you hit something with a complex rub, then a bunch of smoke.... is it any wonder you don't taste the meat that much?

            Comment


            • EdF
              EdF commented
              Editing a comment
              Try a nice local pig braise with Marcella Hazen's milk sauce. Enhance with a bit of garlic. The power of simplicity!

            • pjlstrat
              pjlstrat commented
              Editing a comment
              RobertC and rickgregory To be honest I chose SVQ for the sole purpose of it being a simple technique. The SV was done with no added seasonings or Marinade and the final Q was on the gasser to no smoke either. I wanted a technique that imparted no flavor to the pork but allowed me to nail the doneness.

            • rickgregory
              rickgregory commented
              Editing a comment
              This will sound mean, but if you can't nail doneness on a chop... you need more practice.

              I don't really like SV for chops, steaks, etc. Season them. Grill/sauteé them. Done.

              NOTE: "worth it" will of course be subjective. And it's possible that SRF pork just isn't that impressive. But the small farm raised pork I've had is heads and shoulders above the supermarket stuff in flavor.
          • Red Man
            Club Member
            • May 2018
            • 999
            • Western Washington

            #12
            I’m with pjlstrat on this one. Sous vide, then season and sear is about the most simple preparation, with the least amount of outside influence on flavor besides the meat itself, that you could possibly do to a pork chop. I’ve had SRF kurobota ribs and pork collar. They were good, but not that special. I’ve got a local farm who’s pork chops are fantastic.

            Comment


            • pjlstrat
              pjlstrat commented
              Editing a comment
              Thank you.

            • rickgregory
              rickgregory commented
              Editing a comment
              Huh, I wonder if the SRF stuff is just overrated. I've only ever had their ground beef (it's sold in the markets here) and it didnt impress me as special either?

            • Red Man
              Red Man commented
              Editing a comment
              rickgregory SRF beef is fantastic. The ground beef is just ground beef, it’s not too special. I haven’t had much of their pork, what I have tried has been above average but not fantastic.
              Last edited by Red Man; July 6, 2020, 09:20 PM.
          • ColonialDawg
            Club Member
            • Oct 2017
            • 483
            • Coastal VA

            #13
            No. $50 for a 5 pound butt? Hell no.

            Comment

            • smokin fool
              Club Member
              • Apr 2019
              • 1666
              • Mississauga, Ont

              #14
              Is a pigs butt pork....good enough for me
              If you smoked a Heritage and store brought butt at the same time side by side could you tell the difference
              I don’t think I’m sophisticated enough to tell the difference

              Comment


              • Troutman
                Troutman commented
                Editing a comment
                Yup, what he just said. Not to mention hormones and/or antibiotics that may be necessary in commodity pork.

              • ddevine
                ddevine commented
                Editing a comment
                I get farm raised Berkshire Butts locally and they appear to me to have a redder meat than the store bought stuff. When smoked the meat is noticeably darker than store bought. There is a difference in taste to me. Reminds me of the meat we used to get in our neighborhood when we all went farm to farm and did the butchering with all our neighbors. That was over 60 years ago and I am spoiled. Is it worth the extra bucks? It is for an occasional "treat".

              • ColonialDawg
                ColonialDawg commented
                Editing a comment
                The “hormone free” label looks nice but it’s a bunch of marketing BS. Hormone use in pork and poultry was outlawed by the FDA a long time ago. The only hormones present in pork and poultry are naturally produced. As for antibiotics - any animal destined for human consumption that was treated with antibiotics must undergo a mandatory withdrawal period prior to slaughter.

                https://meatscience.org/TheMeatWeEat...6/08/misleadin
            • smokin fool
              Club Member
              • Apr 2019
              • 1666
              • Mississauga, Ont

              #15
              Yeah I get what your saying.
              When my uncle was farming he was smaller time factory raising.
              Pigs are cunning escape artists, the cost of penning hogs outside stopped him from Heritage style meats.
              He certainly cared for his animals but when the were ready for market....
              adios amigos....

              Comment

              Announcement

              Collapse

              Meat-Up in Memphis 2021

              Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
              Click here for details. (https://amazingribs.com/memphis)
              See more
              See less
              Working...
              X
              Meat-Up in Memphis

              T-Shirts & More T-Shirts & More
              Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

              Cool Embroidered Shirt Cool Embroidered Shirt
              This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

              Click here for more info.

              Support ARC

              Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

              https://tinyurl.com/amazingribs

              Placeholder

              Spotlight

              These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

              These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

              Use our links when you buy things

              Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

              https://tinyurl.com/amazingribs

               


              If you have a Weber Kettle, you need the Slow 'N' Sear

              Placeholder

              The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

              Click here for our article on this breakthrough tool


              The Good-One Is A Superb Grill And A Superb Smoker All In One

              Placeholder

              The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

              Click here to read our complete review


              Griddle And Deep Fryer In One

              Placeholder

              The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

              Click here to read our detailed review and to order


              The Pit Barrel Cooker May Be Too Easy

              Placeholder

              The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

              Click here to read our detailed review and the raves from people who own them


              The Undisputed Champion!

              Placeholder

              The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

              Click here to read our comprehensive Platinum Medal review


              Grilla Pellet Smoker proves good things come in small packages

              Placeholder

              We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

              Click here for our review on this unique smoker


              Delta by Nuke,
              Stylish and Affordable
              Gaucho Grill

              Placeholder

              Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

              Click here to read our complete review


              Genesis II E-335 
              A Versatile Gasser That Does It All!

              Placeholder

              Weber’s Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

              Click here to read our complete review


              GrillGrates Take Gas Grills To The Infrared Zone

              Placeholder

              GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

              Click here for more about what makes these grates so special


              Is This Superb Charcoal Grill A Kamado Killer?

              Placeholder

              The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

              Click here to read our detailed review of the PK 360

              Click here to order directly and get an exclusive AmazingRibs.com deal


              Our Favorite Backyard Smoker

              Placeholder

              The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

              Click here for our review of this superb smoker


              Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

              Placeholder

              This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

              Click here to read our detailed review


              Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

              Placeholder

              A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

              Click here to read our complete review


              Track Up To Six Temperatures At Once

              Placeholder

              FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

              Click here for our review of this unique device


              The Cool Kettle With The Hinged Hood We Always Wanted

              Placeholder

              Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

              Click here for more about what makes this grill special


              Finally, A Great Portable Pellet Smoker

              Placeholder

              Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

              Click here to read our detailed review and to order