When looking for meat, are you particular about selecting meat that appears fresh and bright red in color? Well, you’re not alone. That’s why retailers are interested in learning more about how retail shelf life can be extended so meat retains the color that you favor.
Researchers at University of Missouri are learning more about how store lighting affects the quality of the meat you buy. Read more.
We are pleased to announce P&L Poultry of Spokane has merged with Angus Brands. With an extensive background in the poultry industry, Pat Lancaster founded P&L Poultry almost 20 years ago. Angus Brands looks forward to bringing Pat’s poultry expertise into the mix for future product developments.
“The merger should be a win-win for both P&L Poultry and Angus Brands. P&L Poultry gains a vastly expanded line of new, innovative Angus Brands products, while P&L Poultry brings Angus Brands 30 years of retail experience in the poultry business. We are both excited for the future potential.” – Pat Lancaster
Welcome to the Angus Brands family, Pat!
The question is: do you have to split the 20-ounce steak with your sweetheart, or do you each get your own? For the sake of love and happiness, order two? To order or for more information, contact us at 888-302-6487.
Super Bowl is on Sunday, February 1st. It’s time to plan for a convenient, tasty, and memorable snack that will please everyone.
Our ready-to-cook pre-seasoned San Antonio Chicken Fajita meat is the perfect solution for the 5-star quality your customers desire without having to waste their precious time. They’ll sink their teeth into marinated chicken with colorful roasted peppers, and fresh onions in a sweet and tangy sauce. It’s as easy as sear-simmer-serve.
Get guests off the couch and create a fajita station with all the fixins (sour crème, flour tortillas, Monterey jack cheese, mushrooms, lettuce, and tomatoes)
San Antonio Chicken Fajita can be sold behind the counter, out of the freezer, or cooked and served from the deli case.
What goes great with a crisp chip? How about a good guacamole dip! And it’s easy.
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve. Yum!
Source: Food Network
Now that you have your delicious prime rib, what is the best way to cook it? Here are some directions that should help you along the way:
1. Place the roast in a shallow roasting pan and set aside 30 minutes to room temperature. Preheat oven to 450 degrees F.
2. Combine all other ingredients. Rub the prime rib with mixture. Bake 15 minutes until the meat begins to brown.
3. Reduce heat to 325 degrees F and continue cooking according to the chart below:
Cooking Time for Rare (120°)
3 Ribs, 7 to 8 lbs. 15 minutes at 450°, Then 1 ¼ to 1 ½ hours at 325°
4 Ribs, 9 to 10 lbs. 15 minutes at 450°, Then 1 ½ to 2 hours at 325°
5 Ribs, 11 to 13 lbs. 15 minutes at 450°, Then 2 to 2 ½ hours at 325°
6 Ribs, 14 to 16 lbs. 15 minutes at 450° Then, 2 ¾ to 3 hours at 325°
7 Ribs, 16 to 18 lbs. 15 minutes at 450° Then, 3 to 3 ¾ hours at 325°
4. Every half hour or so, baste the ends of the roast with the drippings. Use the meat thermometer about 30 minutes before the end of the roasting time. Make sure to insert it in the thickest part of the meat, not touching the fat or bone.
When the internal temperature reaches 120°, remove roast from the oven and cover with foil. If you remove a prime rib from the oven when the temperature is over 125°, it will be way too dry and overdone.
5. Let the roast sit for twenty to thirty minutes. It will continue to cook during this time, reaching a temperature of about 125° to 130°. This resting period allows the juices and flavors to permeate the roast.
Before you serve
Prime Rib is fabulous with a sour cream/horseradish sauce. You can use 1 part horseradish to 3 parts sour cream. Some of you might like it stronger, some creamier. Use your own judgment.
The aus jus is made using the drippings from the prime rib mixed with a little water and thickened slightly (not like a gravy, just a littler thicker than broth) with a cornstarch/cold water slurry. You will need to adjust the taste of your aus jus depending on how strong your drippings end up being. You might add more water and you might need to add a little beef base to bump up the flavor, just be careful to watch the salt content.
Yum! Enjoy!
Prime rib is expensive, so you want to be sure you get the best meat for your dollar. You’ll find it sold two ways: bone in, or boneless. We prefer the bone-in roasts as they taste better. They also make a slightly more impressive table presentation. Boneless roasts cook a little faster, so keep that in mind as it’s roasting.
Look for a roast with a layer of creamy white fat on the top. You’re going to roast your beast fat-side up, so the fat bastes the meat as it melts. The roast should be tied (though you can do this yourself at home) to keep its nice, plump shape as it cooks. The flesh should be bright red and the fat should be firm and white. Look for good marbling, if you can find it. Marbling = those skinny little strips of white fat shot through the meat. Most of it will melt as the meat roasts, contributing rich, and beefy flavor.
The USDA grades of beef include:
1. Prime–This accounts for less than 2% of the beef produced in the US. The quality is measured by the amount of marbling which gives the flavor and tenderness, and the age of the animal, which accounts for the texture of the meat. It’s usually purchased by upscale restaurants and isn’t readily available to the aver-age consumer.
2. Choice–This is the second highest grade of beef. It will have lees marbling than Prime, but if taken from the more desirable areas of the animal, such as the loin and rib section, could very closely equal the quality of Prime cuts.
3. Select–This accounts for most of the meat found in the grocery stores. It will have much less in the way of marbling and will come from older animals. It is not nearly as tender as choice or above, and is therefore much less desirable as a meat cut.
Enjoy!
Whether it’s Easter, Oktoberfest or simply a part of a scrumptious meal, Angus Brand’s sausages are created from long-standing family recipes.
With creative innovation as our focus, we are sure you’ll love the variety of flavors in our sausages:
Nuernburg: With its German-inspired blend of yellow & red mustard seeds and other fresh spices, it’s sure to be an Oktoberfest hit. Traditionally served with horseradish and sauerkraut or potato salad, (and of course a frothy beer), Angus Meat’s Nuernburg Sausage will bring the world’s largest party to your table.
Milano: An amazing mix of fresh roasted garlic, onions, fennel, rosemary, and chili peppers. Did we mention it’s outstanding with tomatoes?
Chorizo: Who can resist chorizo? A spicy blend for any palate, our chorizo sausage contains chiles, black pepper, and garlic to create the perfect mouthwatering combination.
Luigi’s Hot Italian: Picture perfect blend of garlic, onion, sherry & peppers. Serve with your favorite veggies, pasta or pizza. Bon appetite!
Apple Cran: A natural complement to fall, our spectacular arrangement of apples, cranberries, and maple syrup makes an ideal choice for breakfast, lunch or dinner!
Special Blend: We’ve added a great breakfast mix of seasonings to this sausage including celery, peppers, onions and turmeric.
And of course for all our sausages:
– No added preservatives
– No BHT
– No BHA
A tradition which began in 1810, Oktoberfest is now celebrated worldwide. So how can you make Oktoberfest even better? How about try Angus Brand’s Nuernburg Sausage.
Your customers are craving authentic German food, and our Nuernburg Sausage delivers. With its German-inspired blend of yellow & red mustard seeds and other fresh spices, it’s sure to be an Oktoberfest hit.
Traditionally served with horseradish and sauerkraut or potato salad, (and of course a frothy beer), Angus Meat’s Nuernburg Sausage will bring the world’s largest party to your table.
Our sausages contain
– No added preservatives
– No BHT
– No BHA
