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food service

Dog

Now featuring: Angus Meats Beef Bones with Marrow

By | Angus Meats, Buy local, Dog bones, Food Service, News, Retail | No Comments

Selling like crazy, our 100% All-Beef Femur and Humorous Bones are vacuum packaged in small, medium, and large sizes delivered flash-frozen to a grocery store near you. You’ll find them in the frozen section in the Meat Departments of Yokes, Rosauers, Super 1, Harvest Foods, and Family Foods/Center Place Markets. If you don’t see them, ask for them!

Why are they so popular?

  • For culinary enthusiasts, these beef bones make for excellent over-the-top broths, soups, and stews. Roasting the marrow out of the bones with loads of garlic makes for a nice pâté on toast. Yum.
  • The best doggie treats around! Our bones help your dog’s gums and removes plaque off their teeth. This makes cleaning your dog’s teeth much less of a chore. Satisfying their natural urge to chew, bones keep a bored dog happy, busy, and more content. They love it!

*Safety Guidelines for Your Dog*

All-beef bones only! Vets agree that chicken and pork bones cause problems with splintering and bacteria which accumulate like concrete in a dog’s stomach. Some vets say the marrow needs to be completely cooked out because the marrow is mostly fat and the dogs don’t need those extra pounds.

To cook: Bake in a 350° oven sprinkled with garlic salt until most of the marrow is cooked away. Dogs love garlic and it’s better for them than smoked bones. Some vets say you can give your dog the bones right from the freezer because they love that cool sensation.

Be sure to select the right size of bone for your dog. Supervise your dog for possible choking, bleeding gums, or chipped teeth, and throw out the bone when it begins to fragment, or becomes small enough to swallow whole. Be easy on the treats too. To keep your dog healthy and weight managed, either less food and more treats, or less treats and more food.

*We encourage you to consult with your vet before introducing any new food items to their diet.*

 

    Beef marrow  

 

 

Chef to Chef

By | Angus Meats, Buy local, Community, Food Service, News, Spokane news | No Comments

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.

Special price: Ground Chuck/Brisket Coarse 30/6oz Ball (frozen)

By | Angus Meats, Buy local, Food Service, Grilling, Ground beef | No Comments

$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.

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! 🙂

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.

Oktoberfest Special – preorder before October 1st!

By | Angus Meats, Buy local, Food Service, Grilling, Holidays, News, Retail | No Comments

Pre-order our complete line of sausages and receive a .25 per pound discount if booked before October 1st.  To order, contact us at 509-482-7033.

Whether it’s Oktoberfest or simply part of a scrumptious fall meal, Angus Meats’ 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 Meats’ 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.

Cheddar Pepper Beer Brat:
Handcrafted with our Nuernburg Bratwurst and infused with Steam Plant Brewing Company’s Whitman’s Wheat Ale, fire roasted bell peppers, and creamy cheddar cheese, this brat is here to please.

Blue Cheese Beer Brat:
Old-world Nuernburg Bratwurst is infused with Steam Plant Brewing Company’s light, sweet and spicy Jalapeno Pepper Ale and savory blue cheese crumbles. Yum.

And of course for all our sausages there are no added preservatives, no BHT, and no BHA.

Ground bison? Yup!

By | Angus Meats, Buy local, Food Service, Ground beef, News, Pub Patty | No Comments

Have you ever tried ground bison meat (also referred to as buffalo meat)? If not, you are truly missing out. Compared to beef, Angus Brands’ locally ground buffalo:

  • Has fewer calories
  • Is higher in protein
  • Is lower in sodium
  • Contains higher levels of B-12, B-6, iron, and zinc

Bison meat can be used in most recipes that call for beef and is one of the leanest, most nutritious meats available. You can use it for burgers, roasts, steaks and stew. Your customers will love this alternative. Because most meat bison are raised on open ranches and fed grass, the meat contains far fewer — if any — artificial antibiotics, hormones and steroids than beef and other more common meats. And since July is National Grilling Month – there’s no better time than now to try something new on your menu.

To learn more about Angus Brands’ ground 2/5#, 6 oz Smashburgers, and 2 oz sliders, contact us at 509.482.7033