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.
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:
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
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!
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
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.
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!
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
My absolute favorite company memory of all time and will be forever: Angus Christmas Miracle.
When our girls were “little” – say Tessa was about 13 and Callie was maybe 9, I used to decorate the office and bring in food for our potluck. Tom and I would cut down an extra fresh tree in Montana for the office and I’d decorate it. This one Christmas, I’m guessing some where in the range of 1993 to 1995, we had a ton of food left over. It was just before Christmas so I decided to call St. Xavier Catholic Church, the closest in proximity to us, to find out who was the most needy family in the parish. I learned of a family with a single mother with two very little girls that had absolutely nothing.
I got the address which was, surprisingly, close to us. The girls and I loaded the Christmas tree, lights, ornaments and all (even a Christmas Angel on the top), into Tom’s red van and headed over just as the sky was starting to get dark. We drove up, unloaded the tree, placed it upright along the side of the front door; rang the doorbell; scrambled back into the van to watch. A young mom opened the door with two little girls peaking between each side of her long legs. Didn’t take her long to see the tree. The little girl’s faces were indescribably surprised.
But, that wasn’t all. We headed back to the plant, loaded up all the extra food (and there was a lot: deli meats, cheeses, deviled eggs, breads, cookies, brownies – the lot), and headed back. We drove up to the house. The tree was already up and brightly lit in the front picture window. Although now they know our van. The littlest angel of the family (maybe 4 or 5) saw us through the window and started jumping up and down screaming. We had to hurry before their mom saw us. It took a couple of trips to set the food on the porch, but we got it done without being detected. As we were running back to the van, attempting to scramble in, the mom opened the front door. She hollered out to us, “Wait!!” I yelled back, “No worries about the food – it’s all good. Merry Christmas!!” In the cold night, she called, “Thank you ….thank you so much!!” The girls and I laughed and smiled all the way home. I will never forget that little angel jumping up and down.
What did we learn that night? You give in dollars, the giving trees, food bags, baskets, etc. but you never really see the difference it truly makes. We did that day, and the real pleasure, or gift I should say, was that my girls felt it too. I think this precious experience is why my girls are so generous in their own way today. The gift was ours.
Happy Holidays,
Leslie Stachecki
Breakfast, Lunch and Dinner
Corporate Gift Giving Basket
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 and locally hand-crafted basket includes
We are offering these popular gift baskets at fantastic price of $42.99. Please call us at 509-482-7033 to order today.
Looking for something different to prepare for the holidays? Angus Brands can help you amp up your menu with these delicious items:
Turducken
Why be normal? You’ll certainly start a conversation with our semi-boned turkey which is stuffed with a de-boned duck, and the duck is stuffed with a small de-boned chicken. The cavity of the chicken, duck, and turkey are stuffed with a special filling of seasoned Apple Wood Smoked Bacon, Angus Meats’ Special Blend Sausage, and mouthwatering Cornbread Mixture. Serves 25 people!
Smashburgers and beef patties
Summer is over but ground beef is always on the menu! Check out our full line of fresh, frozen, and flavored smashburgers and preformed patties. Our smashburgers give you the versatility to make sliders, lasagna, taco bar, meatloaf, and more. ‘Tis the season for ground beef.
Precooked Chicken Wings
Just in time for winter sporting events and holiday parties, check out our new line of precooked chicken wings, which include honey hickory, and hot pepper flavors. Want to sample first? No problem – give us a call and we’ll hook you right up.
Ask Angus Brands today about giving your holidays a kick!
