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First hatch of the season! ... See MoreSee Less

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First chicks of the season are hatching today - love the little balls of yellow fluff and their chirping! ... See MoreSee Less

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Some are asking for pics of processed birds..... ... See MoreSee Less

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First eggs of the season are in the incubator! ... See MoreSee Less

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Dawnridge Farm shared The Livestock Conservancy's post. ... See MoreSee Less

PITTSBORO, NC, USA [January 16, 2018] – The National Restaurant Association has ranked Heritage breed meats among the top food trends for 2018 after completion of its annual survey of 700 professional chefs – members of the American Culinary Federation (ACF Chefs). The annual “What’s Hot” list gives a peek into which food, beverage and culinary concepts will be the new items on restaurant menus that everyone is talking about in 2018. Heritage breed meats ranked 13th overall as a hot trend with 60% of chefs favoring them as such. Topping the list at 69% was “New cuts of meat” (e.g. shoulder tender, oyster steak, Vegas Strip Steak, Merlot Cut). The Association surveyed chefs in October and November 2017, asking them to rate 161 items as a “hot trend,” “yesterday’s news,” or “perennial favorite” on menus in 2018. “We’re thrilled to have Heritage breed meats ranked as a hot trend for 2018. We’re now working to ensure they become a perennial favorite” said Alison Martin, Executive Director for The Livestock Conservancy, the organization that tracks Heritage breed livestock populations, works to promote them, and published the first Heritage breed definition for the marketplace more than a decade ago. Martin says Heritage breeds have a long-established history in American agriculture and represent the breeds that were once common before industrial agriculture became mainstream. “The diversity of flavors offered by Heritage breeds is the missing ingredient in today's kitchens, reminding us of what we have sacrificed for uniformity in our food.” she said. With the resurgence of interest in Heritage breeds, chefs and consumers across the country are rediscovering the breeds that produce the most flavorful meats possible. “Enjoy a dinner at many of the country’s finest restaurants and you’ll likely find Heritage meats on the menu” said Martin. Along with high-quality meats, consumers and chefs are looking to add more vegetables to the menu for 2018. “Local, vegetable-forward, and ethnic-inspired menu items will reign supreme in the upcoming year” said Hudson Riehle, Senior Vice President of Research at the National Restaurant Association. Families looking to fill their plates with more vegetables are turning to higher quality, sustainably raised Heritage breed meats to fill their protein needs. “People are beginning to realize that eating less meat overall means that when they do eat it, they can choose the best quality meat they can find” says Martin. “Heritage breed meats fit that model perfectly – the flavor is proof.” To locate and purchase Heritage breed meats and other products, visit The Livestock Conservancy’s online directory at livestockconservancy.org/index.php/directory. Printed directories are distributed to Livestock Conservancy members. To view the full 2018 Top Food Trends list, visit www.restaurant.org/Pressroom/Press-Releases/Whats-Hot-in-2018. Read more: livestockconservancy.org/index.php/media/internal/press-release-heritage-breed-meats-2018

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