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coconut chicken skewers

Treat your guests to mouthwatering appetizers for the holidays

By | Angus Meats, Buy local, Food Service, Holidays, News, Recipes, Retail, Savory Choices | No Comments

For Tom and I, we pretty much have down time in December (whew!). The airports are crazy as is the unpredictable weather, so we don’t travel to Charlotte or California to see family, and wouldn’t think about driving to the west side. But most of you are now in the serious crazy thick of it; shopping, parties, family, decorating, wrapping, shipping, in the car all the time. What can I offer that would help make things easier for the hostess of the house?

You’ve probably outlined the main dinner, and are on top of the baking, snacks, etc.. I’d like to suggest a couple of easy prep and serve dishes that will be a nice surprise for your guests. 

For this special time of year Angus Meats offers several combinations of wonderful mouth-watering appetizers that will quickly disappear off the plate. Take the edge off with Coconut Chicken Skewers, Teriyaki Beef & Chicken Skewers, Schwann Skewers, or plain Beef and Pork Skewers. Dip in your own sauces, or we have suggestions from Chef Jeff who can help with sides (just ask!). They’re so simple and easy to bake in the oven with a quick 15 to 20 minutes at 400°. 

For breakfast, how about a fabulous meat treat to go along with the omelets and cinnamon rolls? Lean bacon is great of course, and the store brand sausage is sometimes a hit or miss proposition. For something really different and amazing, you must try our handmade Angus Meats Apple-Cranberry or Blueberry Peach Sausage Links (known as ‘Little Chubbies’). They are unbelievable with that “snap” casing and taste-bud pleasing wake-up flavor. Yum!

If you’re interested in either one of these specialty items you won’t find anywhere else, just give us a call at 509-482-7033. We’re always ready for you and in your neighborhood just south of Gonzaga Prep. Shop local! 

Hope your holidays are delightful, celebrating family and good health!

Written by Leslie Stachecki

A Christmas Miracle

By | Angus Meats, Buy local, Family, Holidays, News, Uncategorized | No Comments

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


Savory for the season

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

Looking for something different to prepare for the holidays? Angus Brands can help you amp up your menu with these delicious items:

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!

Start thinking Turducken!

By | Angus Meats, Food Service, Holidays, News | No Comments

It’s only October, but holiday cooking is fast approaching and our easy-to-prepare Turducken should be on the top of your list.

Our semi-boned turkey 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 Meat’s Special Blend Sausage, and mouthwatering Cornbread Mixture. Serves 25 people!

Handcrafted in our Angus Kitchens which means the freshest ingredients, maximum quality, and prompt delivery. Contact us for more information on how you can switch up your holiday meal!

Warm up with Cranberry-Stuffed Pork Chops

By | Angus Meats, Food Service, Holidays, News, Poultry, Recipes, Retail | No Comments

Bring on the fall season with a tasty recipe for pork chops. You won’t be disappointed!


  • 1 6 – ounce pork stuffing mix
  • 1 cup water
  • 1/4 cup butter or margarine, melted
  • 1 14 – 16 – ounce can whole cranberry sauce
  • 6 pork loin rib chops, cut 1-inch thick (about 3-3/4 pounds total)
  • 1 tablespoon vegetable oil


  1. In a medium bowl, combine dry stuffing mix, water and butter. Stir in 3/4 cup of the cranberry sauce. Set remaining cranberry sauce aside.
  2. Trim fat from chops. Make a pocket in each chop by cutting a horizontal slit from the fat side of the chop almost to the bone. Spoon 1/4 cup of the stuffing mixture into pocket of each chop. If necessary, secure with wooden toothpicks. Spread any remaining stuffing in a 13x9x2-inch baking dish (3-quart rectangular).
  3. In a 12-inch skillet, brown chops, half at a time, on both sides in hot oil. Arrange chops in the baking dish over stuffing, overlapping as needed.
  4. Bake, uncovered, in a 325 degree F oven for 40 to 50 minutes or until an instant-read thermometer inserted in chops registers 160 degree F (make sure to insert thermometer into meat portion, not stuffing, and make sure thermometer does not touch bone) and juices run clear. Before serving, remove wooden toothpicks and discard.
  5. In a small saucepan, heat remaining cranberry sauce; spoon over the prepared chops. Makes 6 servings

Source and image credit:  MidwestLiving  

Lamb roast marinade for spring

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Your customers may be tired of the customary ham. Start a new spring tradition and stand out with this elegant roasted leg of lamb. There’s very little prep work required, but when it comes to lamb, patience is a virtue, but it’s worth it.

Here’s a nice lamb roast marinade:

6 lb boneless or bone-in leg of lamb roast
1 1/2 c orange juice
1/4 c lemon juice
1 c white wine
6 cloves garlic, minced
2 T stone-ground mustard
2 t fresh lemon thyme
4 T fresh rosemary, chopped
1/2 t fresh pepper, ground
4 T olive oil

Place lamb and marinade into a plastic bag. Squeeze as much air from the bag as possible and seal. Marinate for several hours, or overnight, in the refrigerator. At least 30 min prior to roasting bring to room temperature with the roast inside the bag.

Preheat oven to 350°. Remove roast from bag. Pour marinade into roasting pan. On the stovetop, heat olive oil over medium high heat in a large non-stick skillet. Brown the roast on all sides to seal in the juices. Place browned roast into the roasting pan, fat side up (use a rack if you wish). Cook approximately 1 hour and 45 min, basting every 20-30 min, until center of roast reaches your preferred level of doneness. Use a meat thermometer to check the temperature (130° rare, 135° medium rare, 140° medium). Do not overcook.

When the desired temperature is reached, remove the roast and let it rest 15-20 min. Reserve remaining pan juices for serving. Remove any butcher’s string before carving.