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Angus Meats

Jun 19
0

2nd Annual First Responders BBQ – Save the date

By | Angus Meats, Buy local, Events, Grilling | No Comments

In appreciate for the Spokane Police Department, Spokane County Police Department, The Valley Police Department, WSP, Spokane County Sheriff’s Department, and all the Spokane City/County/Valley Fire Districts for their heroism in the line of duty to protect our lives and property, we invite our heroes to join us for lunch!

First Responder’s Appreciation BBQ

Friday, July 14th

Drop by anytime between 10:30am – 2:00pm

Angus Meats

2810 N Hogan

Spokane, 99207

509-482-7033

Swing by for a complimentary freshly grilled cheeseburger, chips and pop.

Service dogs welcome.

*No media, please

Jun 10
0

Curry’s Culinary Corner: Steak for Dad!

By | Angus Meats, Buy local, Grilling, Holidays | No Comments

In last month’s Culinary Corner you learned that I have a mother. Well, guess what, fans? I have a father also. And since the dawn of time dads have been asked, “What do you want for dinner on Fathers Day?” And I’m guessing the number one answer to that is, “Steak! A nice big juicy tender steak.”  Now, how do we get that juicy tender steak for Dad?

Here are some things to consider:

  • First is the grade of the meat.  Choice or Prime?  Spoil Dad and go Prime all the way!
  • Second, marbling.  Marbling is the white fat in the meat.  Fat is where the flavor is – so the more fat, the more flavor.
  • Third is the cut.  Steaks from the loin and the rib will be very tender and juicy.

So now that we have the steaks pick out, how do we cook it to perfection?

Get your grill on! Need I say more?

Heat grill to medium high. Lightly oil the grates and let them heat up.  Now it’s time to get your grind on. Season steaks on both sides with salt and pepper. Yes, salt and pepper…kosher or sea salt as well as black pepper. Fresh ground salt and pepper are a must in this case.  Finally, place steaks on grill and let cook about 3 minutes per side (for rare).

Grill temperatures vary, but in general, a 1-inch thick steak will take about 3 minutes per side for rare (140 degrees). Add about 1 minute per side per half inch of steak and another minute per side for desired doneness (rare, medium rare, medium, medium well, and well).

Happy Fathers Day, Dad!

Apr 17
0

Curry’s Culinary Corner: To ham or not to ham?

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

So why is Easter associated with ham in the first place? History tells us salted pork lasted through the winter and was ready to eat in spring before other fresh meats were available.   But perhaps you prefer lamb, another favorite Easter meal. Lamb is traditional because Jesus’ last supper was the Passover meal, and if Jesus ate meat during that meal, it would have been lamb.

So again I say unto you ham or not to ham? What’s your preference?

P.S. Don’t forget to add hot crossed buns to your Easter meal – a must this time of year! 🙂

Apr 17
0

Temporary Price Reduction on our fresh patties

By | Angus Meats, Grilling, Ground beef, News, Retail | No Comments

Get that grill fired up for the season with our deliciously juicy fresh patties – on sale now at your local Yokes and Rosauers stores.  As the days get longer and the weather warms up, grilling is the perfect way to put the fun back into your customers’ meals. You can’t do any better than local and fresh beef from Angus Meats.

Contact us at 509-482-7033 to order.

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