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2018 Year In Review: What’s Ahead?

By | Angus Meats, Buy local, Community, Dog bones, Food Service, Ground beef, News | No Comments

Recently I was asked how 2018 went for us and our company, and what do I expect for 2019. A mind full of answers came quickly. Each and everyone here at Angus Brands works very hard for our customers, and this past year was exceptionally challenging and progressive with new programs and products. Goals were accomplished and new ones set raising the bar yet again. So what new opportunity surfaced in 2018?

It began with a lot of questions from a retail grocery owner last May – “I have this need for my retail meat case. Is this possible? And, can you even do it?”

“Well,” I said, “Let’s find out!”

For me, in order to make good decisions you need and require reliable information. What was the question again? Oh … “Can Angus Brands create a Restaurant Quality Case-Ready Meat Program for Retail Stores that the average shopper will gravitate too?” The main line of items was initially supposed to be 6, but ended up to be 14 items. With lots of testing, label adjusting, and working out the minor details they received their first orders in November. I’m happy to report the grocer and their customers are very pleased and we are receiving very positive feedback.

How long does it take to measure success with a brand new program? Usually 2-3 years. Seems like a long time, but success does not happen overnight. Mostly it takes word-of-mouth; one pleased customer passing on the good news of a new exciting product to another at the store, at church, over coffee, or at the gym. So then, why did I invest so much time and effort into this new project? Because the market is changing yet again. Not only are consumers looking to buy products for their needs from a local reliable source, they are also changing where they shop and how they choose to shop. If you could choose between a Big Box Store and your own local neighborhood store, which would you prefer to support?

So, the last question: Am I looking forward to 2019? Without a doubt — Absolutely! Our Dog Beef Bone Program is flying off the retail shelf, and this new Restaurant Quality Case-Ready Meat Program is growing in awareness with grocery shoppers as word spreads, especially those who really want to support local.

One of my favorite things is to see another positive outcome for retail and restaurant customers that meets and satisfies the need for high quality easy to prepare products. I love what I do. As a local meat company, we are different. We thrive on new ideas and projects that are a good fit within our capabilities. So yes, I am very excited about what 2019 will be.

A very happy & prosperous New Year,

Tom Stachecki, Owner

 

 

 

 

Count your blessings

By | Community, Events, Family, Holidays | No Comments

Chilling down right? Yard art is put away, you’ve been raking leaves and pine needles for days. Heat is on (did you remember to change your furnace filter from all the smoke we had?), and the fireplace is crackling.

I’m more of a fan of Thanksgiving than Halloween. Thanksgiving is all about family, blessings to be grateful for, and remembering those we love who cannot be at the table.

I absolutely love the smell of our Angus Brands turkey slow cooking in the oven mixed with the pumpkin perfume of nutmeg and cinnamon spices. I don’t think there’s another holiday that measures up to the level of what our senses enjoy more. Talk about a real “foodie” day!

And isn’t it cool when the first snowflakes fall on that night? The kids get so excited! November is cozy, warm, with quiet days and nights. This is the time of year I really have a hard time getting out of my warm and perfect pillowed bed in the dark morning; especially for 7:00 am workouts at the gym (gotta work off that bird!).

Since our girls’ families are 3000 miles away, I find it funny when some of my friends are complaining they’re going to have 10 to 20 people for dinner. I’m thinking how lucky they are! It’s just the two of us. If I could say anything to all of you, it would be this: Embrace the ones you love; hold them close in person, on the phone, or FaceTime/Skype and overlook the minor stuff – it doesn’t matter anyway; say a prayer for those who’ve passed on that they are not forgotten. Sounds corny, but truly be grateful.

Happy Thanksgiving & bless you and your families, 

Leslie Stachecki

Recipe: Skillet Steaks with Sautéed Wild Mushrooms

By | Angus Meats, Buy local, Grilling, How to, Recipes | No Comments

 

This recipe is for the Coulotte Steak but can easily be substituted with any of the steaks above that we have on special (and even the Pork Porterhouse!).

Total Recipe Time:  25 to 30 minutes | Makes 4 servings| Recipe courtesy of Beef Checkoff
Cook’s Tip: Three cups sliced button mushrooms can be substituted for assorted wild mushrooms.Ingredients
1 to 1-1/4 pounds beef Coulotte Steaks, cut 1 inch thick
2 teaspoons olive oil
3 cups assorted wild mushrooms (such as cremini, oyster, shiitake, enoki and morel)
2 cloves garlic, minced, divided
2 teaspoons chopped fresh thyme
Kosher salt and pepper

Directions
  1. Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 clove minced garlic; cook and stir 2 to 4 minutes or until mushrooms are tender and browned. Remove; keep warm.
  2. Combine thyme and remaining garlic; press evenly onto beef steaks. Place steaks in same skillet over medium heat; cook 8 to 11 minutes for medium rare to medium doneness, turning occasionally. Remove to platter.
  3. Carve steaks into slices. Season with salt and pepper, as desired. Top with mushrooms.

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!

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

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

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.

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.

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!