BBQ Sampler Pack
The Chef's Pick
For your next BBQ, experience something new and bold: chef-matched custom meat cuts paired with locally crafted BBQ rubs.
Your complete BBQ sampler kit is just what the summer weather calls for! This kit was specially designed to give you a unique culinary experience by combining specialty meat cuts with bold, locally crafted seasonings. Featured in your kit are the BBQ Flanken Beef Ribs (otherwise known as Kalbi Beef when prepared in Asian Cousine), Beef Griller steaks, which are an outstanding cut of beef known for supple tenderness and flavor (which rank just below tenderloin on the tender-meter), the flavorful and well-marbled Flat Iron steaks, thick and beefy 1/3 pounder 80/20 burger patties, handcrafted bratwurst sausages with red and yellow mustard seeds, along with classic grill-lover's white-meat favorites like juicy boneless pork loins and plump, easy-thaw, boneless & skinless chicken breasts.
- 4 Brats ( flavor will be what we have in stock )
- 4-pc All-natural boneless pork loins (2 pkgs; two 4oz loins per pkg)
- 4-pc Beef griller steaks (shoulder tenders) 8oz ea
- 4-pc Top Sirloin steaks 8oz ea
- 1 lb BBQ beef flanken ribs
- 2-pc Beef flat Iron steaks, 8oz each
- 20-pc boneless/skinlesss chicken breasts (4oz each), individually quick-frozen
- 3 third-pounder 80/20 patties, 5.33 oz ea
- 1 oz Fire & Smoke BBQ Rub
- 1 oz Huckleberry Heat BBQ Rub
- 1 oz Brisket Licker BBQ Rub
- Chef's preparation tips and recipe card
- Vacuum-sealed to maintain peak freshness
- Frozen product
- Available for delivery or curbside-pickup
For your safety all of our products are minimally handled, fresh-packed, vacuum-sealed, and flash frozen. All products have USDA stamp of approval and meet the highest standards for quality and freshness.
Angus Meat's Barbeque Sampler pack features an array of quality protein choices ready for your gas grill, kettle-style barbeque or whatever patio cooking equipment that’s in your arsenal. Included in your sampler pack are three fantastic beef steaks that you may be less familiar with but just so happen to be a few of our “butcher’s favorites” that we are sure you will love too! Often, the most famous and more familiar steaks such as ribeyes, tenderloins (filet mignon), and New York strip get the most attention. These famous steaks are cut from the “loin” of the animal which lays along the animal’s back and are tender because that part of the animal has little movement. While they may be lesser-known, the featured steaks in your pack are taken from the shoulder area of the animal which arguably have even more beefy flavor than the others! Here is some quick info to get the best out these great steak choices:
Beef Griller Steaks (Petite Tenders) Unrelated to the traditional tenderloin, it is actually one of the most tender pieces of meat on the entire animal. For years it was included in other larger roasts cut from the “chuck” (shoulder), but once the “petite tender” was discovered, chefs and restaurateurs jumped at the chance to put it on their menus. It is lean, very tender and much smaller than the “other” tenderloin.
Flat Iron Steak Also from the chuck, located just above the petite tender near the shoulder blade, the flat iron steak is a great steak for grilling or sautéing. It is flatter in shape and has a distinct “grain,” meaning you can see the muscle fibers running in a distinct direction like you might notice on flank steak. Angus butchers have expertly cut this steak to insure a great “beefy” flavor and tender bite.
BBQ Flanken Beef Ribs If you are the type of person that knows that eating beef right off the bone has the best flavor, then these are right up your alley! Flanken-style means they are cut perpendicular, right through the ribs, so that each piece of meat has multiple small pieces of rib rather than one long piece. Flanken ribs are most famously associated with Korean “kalbi” preparations which is Korea’s version of teriyaki, but let’s not limit them to one cuisine! Rub or marinate them in anything that suits your fancy, heat your grill to the highest heat and quickly sear them to medium doneness and you are good to go.