Category

Lamb

Food show fun – get yourself a sample!

By | Angus Meats, Buy local, Events, Food Service, Grilling, Ground beef, Lamb, News, Pub Patty, Retail, Savory Choices | No Comments

Earlier this month Angus Brands was at the Spokane Convention Center displaying a variety of products. If you were there, we hope you had an opportunity to swing by our booth for a taste! Some of the items we had at the show:

  • Assorted fresh cut steaks and chop, cut from highest quality beef, pork and lamb.  Did you know Angus Brands specializes in custom cut poultry and wild game?
  • Angus Brands’ signature Apple Cranberry Sausage.  Nothing says breakfast like real maple syrup joined with Washington State fire roasted Fuji apples and tart Craisins… wake up and smell the sausage!
  • Waddell’s Scottish Ale Sausage. This is a sausage where you won’t know whether to drink it or eat!  Waddell’s North is a local restaurant and brewery that asked us to make them a signature Scottish Ale Sausage.  The sausage link turned out so good that we want the world to try it. Because we’re that nice. 🙂
  • One of our newest smashburger creations:   Big Thyme Burger, infused with fresh thyme and roasted garlic.  We had them standing in line to try the big flavors in this burger.
  • Rounding off the burger table was another of our new creations, the Sante Fe Burger.  This bold statement combines ground beef with our fresh ground chorizo. One bite will take you south of the border with cilantro, white onion and high temperature pepper jack cheese.  Ole’!

With hot samples right off the grill, we had a blast showing off our locally handcrafted products.

Give us a call if you want to try a sample 509-482-7033

How do you pick out lamb?

By | Angus Meats, Food Service, Holidays, Lamb, News, Retail | No Comments

Spring lamb is an Easter and a Passover dinner-table tradition. Yet this is also the trickiest time of the year to buy it because supply is limited—the bulk of the new season isn’t available till May or June—and what is in stores will have been fed mainly grain, rather than grass, which makes for fattier meat. Most of what you will see is four-to-six-month-old Colorado lamb, and even that isn’t plentiful, so stores fall back on tougher, gamier ten-to-eleven-month-old lamb to make up the numbers. How do you tell the difference? Look for a smaller leg, which means the lamb is younger. Or seek out lamb from Australia or local small boutique farmers: They’re grass-fed, generally less mature, and more tender.

Colorado Characteristics: The most common American lamb is fed on grass prior to being plumped up on grain in feed lots for a few months. This produces a larger animal than a pure grass-fed lamb—up to 85 pounds—with well-marbled pinkish-red meat and a large eye nugget on the rib. The flavor is rich and mellow, but the meat can be fatty. Don’t pay much attention to the USDA-prime label: Only grain-fed lambs are fat enough to qualify, and lamb raised outside the U.S. is grass-fed.

Australian Characteristics: The next most plentiful lamb, after Colorado; 70 percent of it is shipped fresh. The animals are free of all growth hormones and 99 percent grass-fed (occasionally, a small amount of grain is used). The ten-month-old lambs weigh, on average, 40 to 50 pounds; the flesh is lean and pale pink, with a sweet mild flavor. The Australian lamb currently available has been raised under prime summer conditions, so it’s a good time to buy.

New Zealand Characteristics: After Australia, New Zealand is the next big producer, although not as much of its lamb seems to end up on these shores—and 90 percent of what does get here is frozen. This all-natural pasture-raised lamb is small, with a carcass weight of between 33 and 40 pounds at four months. The meat is lean, pale in color, with a stronger flavor than Australian lamb.

Angus Brands proudly offers domestic and imported (New Zealand, Australia) 100% natural lamb. Raised in limited quantities, our lamb selections include frozen and fresh custom cut racks, cutlets, chops, stew meat, sirloins, and tenderloins.