AngusPride® Premium Beef
If you enjoy true beef flavor, you'll love every bite of tender, juicy AngusPride® Premium Beef. Created with a dedication to superior quality, every cut is filled with rich beef flavor for extraordinary meals every time.
Renowned for superbly well-marbled beef filled with rich, succulent flavor, every cut of AngusPride Premium Beef is selected from only the top 20% of all Angus beef and carefully hand-trimmed for superior consistency. The result—incredible tenderness and superb flavor that make AngusPride® Premium Beef "the choice beef lovers make.™"
Try these delicious recipies:
Easy Pot Roast Sandwiches
1 2 lb. AngusPrideŽ chuck roast
1 package ranch dressing mix
1 package brown gravy mix
1 package Italian dressing mix
1/2 cup warm water
Swiss chess slices (or cheese of choice)
Horseradish
Rolls or buns
- Place roast in crock-pot.
- Stir together the package mixes with the water and pour over roast.
- Cover and cook on low for 6-7 hours.
- Remove roast from crock-pot, shred beef and fill the rolls with meat.
- Combine cheese, horseradish and beef on rolls to complete the sandwich.
Source: AngusPride® Premium Beef
©2006 Cargill Meat Solutions Corporations. All rights reserved.
Pineapple-Soy Glazed Steaks
2 AngusPride® ribeye steaks, cut 1" thick (about
1½ pounds)
GLAZE
¼ cup pineapple juice
¼ cup soy sauce
2 tablespoons packed brown sugar
1 teaspoon corn starch
- Combine glaze ingredients in 1-cup glass measure, mixing well. Microwave on HIGH 2½ to 3 minutes or until thickened, stirring once.
- Place steaks on grill over medium, ash-covered coals. Grill, uncovered 11 to 14 minutes for medium-rare to medium doneness, turning occasionally and brushing both sides with some of the glaze during the last 5 minutes.
- Carve steaks; drizzle with remaining glaze.
Source: National Cattlemen's Beef Association
©2004 Excel Corporation. All Rights Reserved.
Lemon Pepper Steaks for Two
½ pound AngusPride® grilling steak (ribeye
or sirloin), cut ¾-inch thick
1 teaspoon cracked black peppercorns
a pinch of salt
½ teaspoon butter
1/3 cup beef stock
a pinch of grated lemon rind
2 teaspoons lemon juice
- Trim fat from steak. Press peppercorns into both sides.
- Grill steak, turning once, for 6 minutes on until browned but rare inside. Transfer to heated plate, sprinkle with salt. Tent with foil; let stand 5 minutes.
- Meanwhile, heat butter in a small skillet on medium. Add stock, lemon rind and juice; bring to a boil, stirring for about 2 minutes or until syrupy. Pour in any juices that have accumulated on the steak plate.
- Serve sauce drizzled over steak.
Source: Beef Information Centre
©2004 Excel Corporation. All Rights Reserved.