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Andrea Moretsky

Mar 27
0

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

Mar 10
0

Caramelized onion recipe

By | Angus Meats, Bold Burger, Buy local, Grilling, How to, Pub Patty, Recipes | No Comments

A great topper to any dish, here’s a great recipe for caramelized onions:

Caramelized Onion
2 tablespoons olive oil
2 large yellow onions sliced
3 tablespoons brown sugar
2-3 tablespoons balsamic vinegar
Salt and black pepper to taste

Heat oil in fry pan, add sliced onions and cook very slowly over low heat for 15 to 20 minutes. Stir occasionally. When onions are softened and tinged golden brown, deglaze with balsamic vinegar, and add brown sugar- this will start the caramelization process. Continue to cook over low heat for another 5 to 10 minutes, stirring occasionally until sticky and caramelized. Add salt and pepper to taste.

Mar 10
0

Curry’s Culinary Corner: St. Patrick’s Day Soup (the day after)

By | Angus Meats, Buy local, Events, Holidays, How to, News, Recipes | No Comments

Okay, so you just celebrated St. Patrick’s Day and you woke up the next day with a hang-over and leftover corn beef and cabbage. What do you do next?

First, hair of the dog. Second, make soup with the leftovers. If you made the tradition meal for St. Patrick’s Day you are going to have left over corned beef.

So here’s what you do:

Shred 1/2 pounds cooked corned beef. You also will have steamed carrots, cabbage and red potatoes all left over from the celebration the night before. Time to do your best slicing and dicing on these three products: 2 cups of carrots, 4 cups of cabbage, 3 cups of red potatoes.
Now for the tricky part. Onions and celery. This was not part of the meal last night but most people have those items in the fridge. They are totally optional, but if you have them do a nice fine dice on a medium onion and a fine chop for a 1/2 cup of celery. Sauté in two tablespoons of butter until they are tender. Next, add 8 cups of chicken stock, 2 bay leaves, 1 pinch of dried thyme, 1/4 teaspoon of pepper and 1/2 teaspoon of salt. Bring stock to a boil, and then add your corned beef, carrots, cabbage and red potatoes. Simmer for 5 minutes, adjust seasonings and serve.

Raise a toast and dish a bowl of the best leftovers you’ve ever tasted!

Mar 10
0

A corned beef and cabbage kind of day

By | Angus Meats, Buy local, Delivery, News | No Comments

In our opinion, it’s always a corned beef and cabbage kind of day! The official “Corned Beef and Cabbage Day” is March 17th, of course. You know it tastes good, but what exactly is it?

Corned beef corning refers to curing or pickling meat in seasoned brine. It refers to the “corns” or grains of kosher (or other coarse) salt that is mixed with water to make the brine. Typically, brisket is used to make corned beef.

Corned beef varies across regions with by its different seasonings. Did you know Irish immigrants adapted corned beef from their Jewish neighbors on New York’s Lower East Side as a cheaper alternative to Irish bacon? Another fun fact: smoking a corned beef, and adding extra spices, produces pastrami.

Just in time for your customers’ St. Patty’s Day feast, try our locally produced corned beef that has been in brine for 21 days, hand-turned each and everyday.

Try Angus Meats’ locally produced corned beef and pastrami! Call 509-482-7033 for a sample or to order.

Corned beef info adapted from The Nibble

Mar 06
0

A salute to our drivers

By | Angus Meats, Buy local, Delivery, Food Service | No Comments

It’s been a long, long winter. In fact, recent news stated that this has been one of the most depressing in Spokane in decades. I can contest to that. It’s beginning of March and I’m still looking at over two feet of frozen snow and 2 inches of fresh in my front yard. We’re all ready for spring.

What it’s been like this ‘past’ winter, I can’t help but think of (and always worry about) our heroic drivers who faithfully deliver to our customers every week day regardless of the road conditions. Narrow back streets of downtown, hilly Southside, icy Northside, and even enduring the treacherous narrow roads up to our local mountain ski resorts.

We all brave the drives in the white, deep, frozen, and berm bedded streets, the recent flooding filling the crater-sized pot holes, dogging as best we can so as not to have a blow out or get side-centered. But, can you imagine doing all of that defensive driving in a truck four times the size of a normal car?

So, this month I want to salute our fearless men who get behind that wheel every day. Without them Angus Brands couldn’t live up to our service promise. Congratulations guys – you made it through another challenging season.

With all my heart, thank you.

Leslie Stachecki

Feb 07
0

Ultimate party snack

By | Angus Meats, Buy local, Events, Family, Party food | No Comments

Baby Back Rib Basket

Baby back ribs are guaranteed to delight.   Back ribs are cut from where the rib meets the spine after the loin is removed. The upper ribs are called baby back ribs, but not because they come from a baby pig! They’re only called baby because they are shorter in relation to the bigger spareribs. Each baby back rib rack averages 10 to 13 curved ribs that are 3 to 6 inches long and weigh about 1 1/2 to 2 pounds, which feeds about 2 people.

Baby back ribs require low, slow cooking time to become nice and tender. They are great for smoking, braising, grilling, or can be cooked in the oven. The ribs also take well to spice rubs and sauces.  That being said, refer to the prep tip below and remove the membrane from the baby backs. Using your favorite spice rub, rub your ribs down good, place on sheet pan with liquid (water, apple cider vinegar, liquid smoke).  Place foil over sheet pan, place in 250 degree oven for 3 ½ to 4 hours or till the meat falls off the bone.  When the ribs are cooked, smoother with BBQ sauce, cut into individual ribs and place them in a basket lined with waxed paper liner.

Prep Tip: To remove the silvery membrane from a rack of ribs, slip a knife under the membrane and lift and slide it around to loosen. Using a paper towel, grab the loosened membrane and pull it off the rack.

I want my baby back baby back ribs!  Angus Meats has you covered with a special buy on baby back ribs from Carlton Farms located in Oregon’s Yamhill Valley.  Angus Brands item #42024 is a 20lb case filled with 1.5 to 2.0 pound ribs. Order today! 509-482-7033.

Feb 07
0

Angus Meats Old Fashioned Corned Beef with Dijon Glaze

By | Angus Meats, Buy local, Events, Family, Holidays, News, Recipes, Retail | No Comments

It’s not too early to start thinking about St. Patrick’s Day (seriously). Make sure to include traditional corned beef and cabbage for your celebration. And perhaps a pint of Guinness. We’ll get you started with this delicious recipe. Enjoy!

Ingredients:
• 1 – 6 pound corned beef
• Brown Sugar
• Honey
• 1 Can of Beer (optional)
• Dijon Mustard

Method: Place the raw corned beef with all the spices from the package into a large pot. Add hot water so that the corned beef is completely covered. Add beer (optional), and cover. Bring water to a “rolling” simmer (almost a boil) and cook for 2.5 to 3 hours. Remove the corned beef from pot making sure that all the spices have been removed. (They gave all they had to give!)

Add quartered cabbage wedges and carrots to the water and boil until just tender. Place the meat on a broiler pan. Diamond-score the meaty side of the corned beef about 1 to 1.5 inches apart and ¼” deep. Prepare the Dijon Glaze as follows.

Dijon Glaze

Mix to taste brown sugar, Dijon mustard, and a little honey. The Dijon mustard is the key to this glaze mix. Liberally smooth the glaze over the top of the meaty side of the corned beef.

Turn broiler on to finish the corned beef in the oven. Carefully watch the corned beef as the glaze begins to bubble. Just as it starts to turn a dark brown in the lower areas of the corned beef, it’s ready to come out. Let the corned beef rest a few minutes before slicing.

Thinly slice the corned beef and serve with the cabbage and carrots, or make a hot corned beef sandwich on mixed grain rye bread.

Angus Meat’s corned beef is great cold too! Make a Ruben and Sauerkraut sandwich, or serve thin slices with your favorite crackers, Swiss cheese and sweet hot mustard.

Feb 07
0

Just wing it with our temporary price reduction

By | Angus Meats, Buy local, News, Party food, Poultry, Retail | No Comments

Wings, wings, and more wings. During the month of February and March your local Yokes andRosauers stores will have Angus Brands’ precooked hot peppered and honey hickory chicken wings.  During the next two months we will have the wings on a temporary price reduction.  Wings make the perfect party food for watching college hoops (go Zags!) or any gathering. Ask your grocer today!

Feb 07
0

Legacy of quality

By | Angus Meats, Family, News | No Comments

It’s February, the month of our founder’s birthday. George Stachecki, Tom’s father, will be 89 years old on the 10th. Hard to believe it’s been 45 years since George, with his wife Pat, began a legacy on a shoe string and a prayer that continues to thrive today. Having accepted a position at Allied Foods in 1972, he packed up his family of six from Detroit, Michigan and drove all the way to Spokane, only to find out, once settled, that the job no longer existed. What to do?

They took a gamble and just the two of them opened a small Detroit-style deli in the Whitworth College District specializing in only the best and always fresh high quality meats, unusual cheeses, and home-made sausages principled upon, “There’s No Substitute for Quality.” They named this little place, which quickly grew into one of the largest wholesale USDA regulated business in Spokane, ‘Angus Meats, Inc.’ Why that name? As George said, everybody knows Angus beef, and they’d be first in the phone book!

Over the years, it took many sacrifices and family compromises, but they embedded the purest meaning of the phrase ‘The American Way’ – that if you work hard enough, you can make your dreams come true and leave a profound legacy.

Written by Leslie Stachecki

George and Pat

Jan 20
0

Real Estate Agents: This one’s for you!

By | Angus Meats, Buy local, Food Service, Ground beef | No Comments

Are you looking for new ideas on what to give your real estate clients for a closing gift? Want to support a local business that has been in the Spokane community for 45 years?

Leave a lasting impression and buy local with Angus Brands’ “Breakfast, Lunch, and Dinner” gift basket.

Our tasty and locally hand-crafted basket includes

  • Breakfast: Angus Meats’ Apple Cranberry Sausage with a spectacular arrangement of fire roasted Washington State apples, cranberries and maple syrup.
  • Lunch: Angus Meats’ Jalapeno Beer Brats are made with Steam Plant Brewing Company’s Whitman’s Wheat Ale, fire roasted peppers and stacked full of creamy cheddar cheese. Yum!
  • Dinner: Two juicy all-natural, minimum 28-day aged 10oz PRIME NY Steaks! Bring that high end expensive dinner night out to your own kitchen.

We are offering these popular gift baskets at fantastic price of $42.99. Please call us at 509-482-7033 to order today.