When do popular beef cuts sell the best? Check out this infographic for Summer’s Top Selling Beef Cuts. What’s your go to?
Our Apple Cranberry Stuffed Pork Loin is a great option for your Mother’s Day or Father’s Day menu.
Our chef carefully selects a premium pork loin and methodically butterflies it out. He generously overlays the inside of the pork loin with our own handcrafted apple, maple, and cranberry stuffing then rolls and ties it together, making the final product oven ready. So easy! Once roasted to perfection, remove the strings and carve on! To order, contact us at 509.482.7033.
So have you had time to breathe after this busy holiday season? I bet you are just like us at Angus Brands — a couple of quick breaths and off and running. Here we go!
As I started looking at the 2018 calendar year, I realized that running is an understatement. We all started the year off with the minimum wage increase. Have you increased your menu prices to reflect the new wage? If you haven’t, that should be your first priority.
February starts out with a roar. First we’ve got Valentine’s Day. If you’re not interested in the Chateaubriand (see recipe below), try our heart-shaped New York or Ribeye steak cut to your own personal specs. Next comes Restaurant Week February 22nd-March 3rd. I know many of you will be participating as I have several customers who will be involved in this years’ event. Angus Brands is preparing for Restaurant Week by sourcing products from exotic locations — cutting and portioning to chefs’ specs. Additionally, we are increasing our delivery routes to participating customers since we all know how important space in the walk-in becomes during events like this. We wish everyone a successful Restaurant Week!
February 14th also brings the start of Lent. Don’t forget about those of us that don’t eat meat on Fridays, thus your Friday fresh sheets need to be heavy on seafood the last half of February and all of March.
Speaking of March, St. Patrick’s Day is next on deck. Be sure to look at last years’ corned beef usage and preorder. If you haven’t tried Angus Brands’ Corned Beef, give me a call and I can take care of that. 😉 Which brings us to Easter (did somebody say “brunch?!”). Seems far away but it will be here before you know it. We have a variety of absolutely delicious sausages, including our our Apple Cran Sausage, that your customers will love.
After reading this article, did a black cloud of doom fall over you, or are you looking forward to the challenge? This chef is looking forward to the next few months. Whether it’s new menu ideas or specialty products, challenge accepted! If I can help you with any of these upcoming events and holidays, please contact me: Corporate Chef, Jeff Curry, at Angus Brands (509) 482-7033.
Am I the same person as I was 45 years ago? Just the other day, I found a simple note that I wrote back in 1988. The note was all about creating a new kind of sliced ham with my Dad; a spiral sliced ham. Reflecting upon this, I came to realize that, in this regard, I haven’t changed all that much in over 45 years. I still love creating and working closely with those that share the same passion for food and flavor profile combinations as I do. This inner excitement comes from working with top chefs and other foodies in our area, and collaborating on new approaches to how we prepare, taste, and jazz up their daily menus.
Our Angus Brands team was constantly innovating in 2017. They developed fantastic new sausage flavors such as Blueberry Peach Sausage Links, which complement our Apple Cranberry Sausage, and Roulade with Milano Sausage rolled within a pork loin. Delicious! Along with our line of full-flavored ground beef offerings, we’ve also created a Stuffed Chicken Breast with Asparagus and Provolone cheese.
Our Recipe for 2018: Partners, Knowledge, Experience, Focus, Understanding, Know-How, and a Lot of Passion. These are the necessary ingredients that create the best possible options for everyone. How exciting! Let us know what’s on your wish list.
Happy Holidays and here’s to a fantastic 2018,
Tom Stachecki
*Pictured above: Leslie Stachecki and Jeff Curry, all ready for the holidays!
Are you still looking for ideas on what to give your clients for a holiday gift? Want to support local business and skip unnecessary shipping costs?
Just in time for the holiday season, you can buy local with Spokane’s own Angus Brands “Breakfast, Lunch and Dinner” gift basket.
Our tasty “Breakfast, Lunch and Dinner locally hand-crafted basket includes
Breakfast
Angus Meats’Apple Cranberry Sausage with a spectacular arrangement of 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 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. Please call us at (509) 482-7033 to order today.
What time do I put the turkey in the oven? How long do I cook the turkey for? These are the two age-old questions that have been asked since the first Thanksgiving dinner.
So here you go: Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh. If your turkey gets done before your guests arrive, pull it from the oven, place a large sheet of aluminum foil over the top, and then drape a large kitchen towel over the entire thing. This will help keep the heat in and the bird from drying out. If your bird seems a little dry, heat a few inches of turkey or chicken stock in a wide pan, slice the turkey, and drag the slices through the bath to get a little more moisture in there.
Another question we ponder this time of year is, “Should I brine my turkey?” Brining is a way of marinating and adding moisture to lean meat. The turkey or other meat is soaked in a mixture of salt and water for a few hours or days before cooking. Some recipes call for adding other flavoring ingredients to the brine, such as sugar, herbs, and spices, but they aren’t necessary. The simplest brining solution is to dissolve 1 cup salt per gallon cold water for 4- to 6-hour brine or 1/2 cup salt per gallon cold water for 12- to 14-hour brine (the shorter the soak, the saltier the brine needs to be to do the work).
From all of us at Angus Brands, we wish you a Happy Thanksgiving and juicy turkey!
Written by Angus Brands’ Jeff Curry
$3.70 per pound, while supplies last
In our search for the ultimate hamburger, here at Angus Brands we start with the patty. The best patty to start with is our ground whole chuck and whole brisket blend coarse grind. The lean tender meat from the whole chuck gives the patty that great beefy flavor and the whole brisket, with its fat, gives the patty that rich velvety flavor. And the coarse grind gives it that bite of a steak. Then we bring it all together in a pre-shaped ball ready to be smashed into a beautiful rustic looking patty and cooked to your customers preferred doneness. Don’t you agree it starts with the patty?
Now let’s get to smashing!
For a free sample or take advantage of our July special,
contact us at 509-482-7033 today.
Not much else to say but, “YUM.”
Enjoy this recipe from our friends at Beef Checkoff.
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
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