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Angus Meats

Union Gospel Thank You

10 years supporting Union Gospel Mission

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Ten years ago Union Gospel Mission found local sponsors to host their holiday meals. Their chef reached out to Angus Brands to help them secure prime ribs and hams for this yearly event.

We are proud to say this is our 10th year working with the Union Gospel Mission. We look for the best quality beef at the best price, we age it, and we hold it in our inventory until they are ready to cook.

The chefs at Union Gospel Mission have also started in-house training for those looking to get accreditation working outside the mission. Soups from scratch are part of this program. Angus Brands has donated thousands of pounds of bones to make soup stock from scratch.  

We look forward to many more years supporting Union Gospel Mission.

 

 

Angus Meats delivery

2018 Year In Review: What’s Ahead?

By | Angus Meats, Buy local, Community, Dog bones, Food Service, Ground beef, News | No Comments

Recently I was asked how 2018 went for us and our company, and what do I expect for 2019. A mind full of answers came quickly. Each and everyone here at Angus Brands works very hard for our customers, and this past year was exceptionally challenging and progressive with new programs and products. Goals were accomplished and new ones set raising the bar yet again. So what new opportunity surfaced in 2018?

It began with a lot of questions from a retail grocery owner last May – “I have this need for my retail meat case. Is this possible? And, can you even do it?”

“Well,” I said, “Let’s find out!”

For me, in order to make good decisions you need and require reliable information. What was the question again? Oh … “Can Angus Brands create a Restaurant Quality Case-Ready Meat Program for Retail Stores that the average shopper will gravitate too?” The main line of items was initially supposed to be 6, but ended up to be 14 items. With lots of testing, label adjusting, and working out the minor details they received their first orders in November. I’m happy to report the grocer and their customers are very pleased and we are receiving very positive feedback.

How long does it take to measure success with a brand new program? Usually 2-3 years. Seems like a long time, but success does not happen overnight. Mostly it takes word-of-mouth; one pleased customer passing on the good news of a new exciting product to another at the store, at church, over coffee, or at the gym. So then, why did I invest so much time and effort into this new project? Because the market is changing yet again. Not only are consumers looking to buy products for their needs from a local reliable source, they are also changing where they shop and how they choose to shop. If you could choose between a Big Box Store and your own local neighborhood store, which would you prefer to support?

So, the last question: Am I looking forward to 2019? Without a doubt — Absolutely! Our Dog Beef Bone Program is flying off the retail shelf, and this new Restaurant Quality Case-Ready Meat Program is growing in awareness with grocery shoppers as word spreads, especially those who really want to support local.

One of my favorite things is to see another positive outcome for retail and restaurant customers that meets and satisfies the need for high quality easy to prepare products. I love what I do. As a local meat company, we are different. We thrive on new ideas and projects that are a good fit within our capabilities. So yes, I am very excited about what 2019 will be.

A very happy & prosperous New Year,

Tom Stachecki, Owner

 

 

 

 

Tom and Leslie’s New Orleans Travel Blog Part 2: The sights

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As you read in our first blog, Tom and I absolutely enjoyed the variety of tastes New Orleans had to offer. Believe it or not, we didn’t just eat our way through the city! Here are some of the sites we were able to take in.

Katrina

Our guide took us to the center of Katrina where the levy breached. When the water swelled with the current, they didn’t secure the huge barges enough. As the water went higher and violently swirled, the barges broke loose and slammed into the levy. Our guide’s house was nine miles away and the water rose to the roof of her house. Incredible.

Mardi Gras World


We also visited Mardi Gras World which is as big as Boeing’s large warehouse. This is where they make the colorful floats for the parade. We snuck in to take pictures (shhhh 🙂 ).

WWII Museum

We also spent nearly four hours at the WWII museum (the 3rd largest in the world) which consisted of four huge buildings. We started with an IMAX movie, “Beyond Boundaries,” which was narrated by Tom Hanks. The movie included special effects which made our seats shake and vibrate when bombs were set off. Both our dads served during WWII so the entire experience was extremely emotional.

Overall, my favorite part of the trip was seeing the massive floats, and so glad we didn’t miss the WWII experience. If you ever find yourself traveling to New Orleans, please let us know if you need any recommendations on where to stay, eat and see!

 

       
Friendly New Orleans police officer and downtown Bourbon Street on a Wednesday night.

coconut chicken skewers

Treat your guests to mouthwatering appetizers for the holidays

By | Angus Meats, Buy local, Food Service, Holidays, News, Recipes, Retail, Savory Choices | No Comments

For Tom and I, we pretty much have down time in December (whew!). The airports are crazy as is the unpredictable weather, so we don’t travel to Charlotte or California to see family, and wouldn’t think about driving to the west side. But most of you are now in the serious crazy thick of it; shopping, parties, family, decorating, wrapping, shipping, in the car all the time. What can I offer that would help make things easier for the hostess of the house?

You’ve probably outlined the main dinner, and are on top of the baking, snacks, etc.. I’d like to suggest a couple of easy prep and serve dishes that will be a nice surprise for your guests. 

For this special time of year Angus Meats offers several combinations of wonderful mouth-watering appetizers that will quickly disappear off the plate. Take the edge off with Coconut Chicken Skewers, Teriyaki Beef & Chicken Skewers, Schwann Skewers, or plain Beef and Pork Skewers. Dip in your own sauces, or we have suggestions from Chef Jeff who can help with sides (just ask!). They’re so simple and easy to bake in the oven with a quick 15 to 20 minutes at 400°. 

For breakfast, how about a fabulous meat treat to go along with the omelets and cinnamon rolls? Lean bacon is great of course, and the store brand sausage is sometimes a hit or miss proposition. For something really different and amazing, you must try our handmade Angus Meats Apple-Cranberry or Blueberry Peach Sausage Links (known as ‘Little Chubbies’). They are unbelievable with that “snap” casing and taste-bud pleasing wake-up flavor. Yum!

If you’re interested in either one of these specialty items you won’t find anywhere else, just give us a call at 509-482-7033. We’re always ready for you and in your neighborhood just south of Gonzaga Prep. Shop local! 

Hope your holidays are delightful, celebrating family and good health!

Written by Leslie Stachecki

Tom and Leslie’s Travel Blog Part 1: A Taste of New Orleans

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Recently Tom and I had the pleasure to travel to the colorful and “rowdy” city of New Orleans for a business conference. It was on my ‘bucket list’ to go, so I was very excited. New Orleans is an active 24/7 city of many sights, sounds, and of course the world famous food concocted by world famous chefs. Unusual Creole flavor profiles not to be forgotten.  We thought it would be fun to share our experiences. If you’ve been to New Orleans before, we’d love to hear all about your favorite spots. If you’ve never been, we encourage you to put it on your bucket list.

We’ll dedicate this first post to the food. We had many tasty meals while on our trip. Here are some of the highlights.

Roosevelt Hotel Restaurant

The Roosevelt Hotel is just a short walk from the French Quarter and just about anything and anywhere you want to explore. It’s a beautiful property with an amazing handmade timepiece greeting you at the hotel’s main entrance. “Mystery Lady Timepiece” was made by E. Farcot and displayed at the Paris Exhibitions of 1867 and 1878.

We had many delicious meals at the Roosevelt Hotel Restaurants from crab and crawfish omelets to the best Gumbo I’ve ever tasted, served by the nicest and most fun loving people. We were hugging each other at the end of the week.

For starters, on our 41st wedding anniversary, I thoroughly enjoyed the Braised Beef Short Ribs. The demi glaze was so light and perfectly seasoned, I asked for more! Tom dove into the rich Three Cheese fresh Shrimp and Crawfish dish (loads of creme!). Homemade hot and fluffy rolls were too tempting to turn down.

            

While we ate, we had live music; a pianist and alto singer breaking my heart with all the best. Lots of Cole Porter. When they played “Have I told you lately that I Love You?” that did it! That’s our song. We were celebrating; besides I already had two glasses of excellent robust red. I looked at Tom and said, “You know we gotta do this, right?” Yup, right there with the restaurant packed at every table, we got up and danced; just us. We were dancing by the serving credenza, and Eddie, one of our servers who enjoyed serving us with an exaggerated Fred Astaire style, came behind us. I said, “Sorry Eddie if we’re in your way.” “I’m lovin it up!” he said.

Carousel Bar

As far as drinks were concerned, we were told by every cab driver, guide, and everybody at the hotel that we just had to have a “Pimm’s Cup” at least just once. Thirsty after a walk about, we went to the famous Carousel Bar. Tom ordered one and I took a sip; kinda too sweet and bitter at the same time. Instead I had Rev. Stiggin’s Pineapple Daiquiri. Delicious! The bar itself rotates; yes, the whole bar!

           

Mandina’s Restaurant

Mandina’s is a neighborhood restaurant well acclaimed by the locals. We had to take a cab to get there. And, yes, you take cabs; not Ubers. Much safer. The place is very homey and simple with a combination of Italian and Creole cuisine. It was hard to choose, especially with my milk allergy. In the end, Tom’s choice was a packed fried oyster Po-Boy. He pushed me to take a bite and I wanted to spit it out! It’s the damn texture I can’t deal with. But you gotta try, right?

My meal was eggplant with shrimp, crab, and crusted ham in a roulade sauce. Very good, but so rich I only ate half that little dish. I wasn’t a fan of the pasta. Just the basic southern Italian heavy noodles with the marinara on top.

            

We did have tapas at another restaurant on Frenchman’s Street on the 2nd floor where we first saw the wedding party parade. I had two orders of the fresh crab cakes {ok, I was hungry from all the walking!} while Tom had the fresh crawfish tacos. You could get very fat trying all the dishes. One thing though, our main server at the Roosevelt Hotel, April, said everybody makes Gumbo different, and her momma makes the best. She was going to sneak some in for us, but I didn’t want her to get into any trouble. Yeh, I think all for all for me …. Gumbo is the main go to.

Again, these are just a couple of our most memorable meals and I think we’re still recovering from all the food and drink! Been working it off for weeks now; cardio, cardio, cardio. If you ever find yourself traveling to New Orleans, please let us know if you need any recommendations on where to stay, eat and see. 

reuben sandwich

Corned Beef for the holidays? Yes, please!

By | Angus Meats, Buy local, Family, Food Service, Holidays, News, Retail | No Comments

Outside is shut down, right? You did your due diligence and got your screens, furnace filters and smoke/carbon monoxide alarms changed. Getting a breather yet? Nope.

Thanksgiving weekend is looming. School and college breaks with hungry mind-stressed kids added with visiting ‘special dietary concerns’ family is headed your way. More laundry, your kitchen is crowded and possessed, the TV is constantly on, plus there’s no hot water in the shower. Everyone is swarming you with questions and antidotes. I’d suggest a spa vacation at Northern Quest Casino, but that’s probably not gonna happen. Bummer.

I know the traditional Thanksgiving dinner is a given (everybody loves their favorites), but what do you serve the rest of the time? Nachos? It’s the classic for sure. Mac-n-cheese? It’s the staple of the south with every meal. Little ones dive right in.

How about something really different? How about a Hot Reuben or a Hot Corned Beef Special? Get some freshly made hoagie buns and let them pile on our Angus Meats (of course!) Corned Beef with all the fixings’ you already know about. Our Angus Meats Corned Beef is amazing and hand-turned for 21-days. So tender, easy to cook, and slice. My son-in-law loves it for breakfast with eggs, but, he’s from the south.

Whatever savory delight your family enjoys this holiday season, our Angus Brands’ family wishes you a warm and Happy Thanksgiving!

– Leslie Stachecki

 

 

 

Image credit: Photo credit: jeffreyw on Visualhunt.com / CC BY
fall in Spokane

Fall foliage calls for stuffed green peppers

By | Angus Meats, Buy local, Food Service, Ground beef, How to, Recipes, Retail | No Comments

The autumn colors are beautiful. That’s why we got married in October. We celebrated our 40th wedding anniversary in Boston last year and it was a trip to remember, especially the lobster! Lobster cooked in so many ways I can’t recall them all.

That’s the upside of October here in Spokane; the amazing colors. Downside… I hate raking. Shuffling up to 15 bags of dead wet leaves and endless pine needles works up the appetite. Ultimately, it calls for the ‘big gun’ from my recipe box: 

Stuffed Green Peppers 

I take the biggest peppers I can buy and stuff them with our Angus Meats hand-made Italian Sweet Sausage (to die for!), browned with our Angus Meats 80/20 Ground Beef, Walla Walla Sweet Onions, of course mushrooms, and a mix of brown and white minute rice. Next, throw in some tomato bits, stir it all up, stuff the big green guys, and cover again with a garlic/onion tomato sauce. Bake at 350° covered for an hour. Add a sprinkle of Parmesan cheese as it cools. It’s a tasty reward after raking leaves all day 🙂 

This dish warms the tummy and the toes. Enjoy and happy fall! 

Written by Leslie Stachecki

Dog

Now featuring: Angus Meats Beef Bones with Marrow

By | Angus Meats, Buy local, Dog bones, Food Service, News, Retail | No Comments

Selling like crazy, our 100% All-Beef Femur and Humorous Bones are vacuum packaged in small, medium, and large sizes delivered flash-frozen to a grocery store near you. You’ll find them in the frozen section in the Meat Departments of Yokes, Rosauers, Super 1, Harvest Foods, and Family Foods/Center Place Markets. If you don’t see them, ask for them!

Why are they so popular?

  • For culinary enthusiasts, these beef bones make for excellent over-the-top broths, soups, and stews. Roasting the marrow out of the bones with loads of garlic makes for a nice pâté on toast. Yum.
  • The best doggie treats around! Our bones help your dog’s gums and removes plaque off their teeth. This makes cleaning your dog’s teeth much less of a chore. Satisfying their natural urge to chew, bones keep a bored dog happy, busy, and more content. They love it!

*Safety Guidelines for Your Dog*

All-beef bones only! Vets agree that chicken and pork bones cause problems with splintering and bacteria which accumulate like concrete in a dog’s stomach. Some vets say the marrow needs to be completely cooked out because the marrow is mostly fat and the dogs don’t need those extra pounds.

To cook: Bake in a 350° oven sprinkled with garlic salt until most of the marrow is cooked away. Dogs love garlic and it’s better for them than smoked bones. Some vets say you can give your dog the bones right from the freezer because they love that cool sensation.

Be sure to select the right size of bone for your dog. Supervise your dog for possible choking, bleeding gums, or chipped teeth, and throw out the bone when it begins to fragment, or becomes small enough to swallow whole. Be easy on the treats too. To keep your dog healthy and weight managed, either less food and more treats, or less treats and more food.

*We encourage you to consult with your vet before introducing any new food items to their diet.*

 

    Beef marrow  

 

 

Prime rib

Happy New (School) Year!

By | Angus Meats, Buy local, Family, Food Service, Grilling, News, Retail | No Comments

My sister and I always call each other on the first day of school to say, “Happy New Year!” because to us it seems more like the new year than January 1st. A new school year is a new beginning for many families along with another dramatic seasonal change. The cooler mornings and shorter days invite a change-up in the kitchen too; playing around with new twists to old favorites.

Even though we barbeque year round, there is much to be said for a slow-roasting roast or turkey filling the house with comfort aromas. We like to cook a Tri-tip or Prime Rib with lots of garlic and special spices on the weekends for weekday lunches. Of course, being a carnivore at heart, one of my personal favorites is a hot turkey breast sandwich on fresh wheat bread with lots of mayo. If I’m watching my carbs (all the time!), I’ll make an “unwich” but cheat with the absolute necessary side – Original Lays Potato Chips.

Happy New Year, everybody!

Written by Leslie Stachecki 

A perfect pair

By | Angus Meats, Bold Burger, Bold Eats, Buy local, How to | No Comments

You’ve got your meat on the grill and a frosty beer at your side. But did you consider if it’s the best beer to bring out the flavors of your protein?

Challenge: try some of these wine and beer pairings with the grilled food that you prepare and share your results via our Facebook page at the end of summer.

Burgers
  • Beer: Amber, Pale Ales or even IPAs work well with many hearty or spicy grilled meats, and burgers are no exception.
  • Wine: Zinfandel is appropriate, as the juiciness of the burger calls for a young, fruity red.
Seafood
  • Beer: American Pale Wheat Ales are often (and wrongfully!) overlooked for food paring. Hazy and full of flavor, but not overpowering, these beers are palate friendly and great in the heat, especially when paired with grilled fish.
  • Wine: An oaky California Chardonnay is a proper choice. Its acidity will handle the fat of the fish, and its creamy, buttery texture and flavor work well with grilled, smoky flavors.

Check out more of retailer, Giant Eagle’s, recommendations on how to best pair your proteins with your wine or beer.