As a Meat Manager at Allied Foods in the 1960’s, George Stachecki loved helping customers. He enjoyed delighting them with the highest quality cuts, and providing an unsurpassed level of service. When Allied moved, George saw it as an opportunity to start his own company and Angus Meats was born – a place where his mantra “There is no substitute for quality” could become a reality.
This obsession with quality and service was passed on to his son, Tom, who now owns and operates the company with his wife, Leslie. By word-of-mouth, from chef to chef, and from neighbor to neighbor, our company has grown and prospered. We’re proud to be the region’s only independent purveyor, and to be a partner in growth with some of the region’s most respected restaurants, grocers and food service companies.
Our tenured team of industry-educated, long-term employees is dedicated to their profession and care about how it’s done. We’re innovative, always learning, and thrive on getting our customer exactly what they want. And because we only specialize in proteins, we know our industry – hoof to tail.
We’ve been flattered to be told our work is reminiscent of the great artisans of years past. By definition, artisans practice a craft and through experience and aptitude reach the expressive levels of an artist—and we humbly believe that fits us to a tee.
Customer satisfaction might be the goal for some in our business, but our aim is customer delight. To us, that means exceeding needs, and helping our customers put a smile on their customer’s faces.
We invest in new product development in our Angus Kitchens, where our chef artfully taps old family recipes, International inspirations, and new industry innovations to offer savory, flavor-forward protein products—the types of products that help our customers keep their menus fresh and interesting.
We’re sure George is proud.