TANGO’S unique distinctive is that the ranchers are the retailers

When we were away from Vancouver recently, travelling back to our ranching operation, we found this poster on the wall of the United Farmers of Alberta (UFA) farm store. It definitely captured the story that we seek to bring back to the large urban centres where we directly sell our 100% grassfed & finished galloway beef to the public. To … Read More

PREMIUM CHILI RECIPE

INGREDIENTS: 2 LBS. TOP OF THE MNT GRD. BEEF 2 CUPS CHICKEN/BEEF STOCK 2 CUPS WATER *** boil these items in the crockpot until the beef is cooked thru AND ALL THESE OTHER INGREDIENTS AT ONCE & SIMMER FOR 2 HRS. AND *** 1/2 CUP OF CHOCOLATE CHIPS, TO TASTE!!!! *** 2 ONIONS, DICED (5 TBSP. OF DRIED ONIONS) 1 … Read More

THE PERFECT STEAK

*ROOM TEMPERATURE. Rub the meat with garlic clove, some pepper and a little bath of olive oil. Then leave it covered on the counter until it reaches room temp… maybe 2 hours. *DON”T USE SALT. Chemically-speaking, salt draws out moisture. It will DRY OUT your meat! So don’t use it in the preparation stage of your process. Put a dab … Read More

Argentine Short Rib

ARGENTINIAN SHORT RIBS Argentina is the # 1 producer of grass-fed beef in the world. This recipe comes from a new cookbook by Canada’s Lucy Waverman & Beppi Crosariol, who suggest a pairing of an Argentinian MALBEC with this main entre. 1 T Chopped garlic 1 T Chopped fresh oregano 1 T Chopped fresh thyme 1 tsp Dry mustard 1 … Read More

Argentine Chimichurri Recipe

Ingredients: 1 head of fresh garlic peeled & minced 1 cup packed fresh parsley 1 cup fresh oregano leaves 2 tsp crushed red pepper flakes 1/4 cup extra virgin olive oil 1 cup of water and 1 tbsp coarse salt Directions: Prepare a brine solution called “Salmuera” by boiling water & coarse salt. Allow i to cool Combine garlic, parsley, … Read More

Its All About The Grass

INDEED! when we decided to ranch “like it was a 100 years ago… but this time ON PURPOSE”,  we selected the amazing Galloway breed because of their fabulous genetics, their hearty, sturdy configuration, and their wonderful low-key disposition.  And then, of course, we wanted to nurture these special beef animals on ONLY natural prairie grasses, provide clean spring water, and … Read More

PREMIUM CHILI RECIPE

2 lbs. TANGO’S 100% grassfed ground beef 2 c. chicken/beef broth 5 cups water 4 cups dried red kidney beans 4 cups dried black beans 1 tube shop tomatoe paste 2 cans diced tomatoes 3 packets of dried brown gravy mix STEW OVER NITE IN CROCK POT, ON VERY LOW. ADD: 3 T. brown sugar 1 t. worchestire sauce 5 … Read More

BBQ Tips

When BBQ’ing 100% grassfed and grass-finished Tango’s steaks, here are some very important tips:              *ROOM TEMPERATURE.  Rub the meat with garlic clove, some pepper and a little bath of olive oil. Then leave it covered on the counter until it reaches room temp… maybe 2 hours.               *DON”T … Read More

WELCOME TO THE FIRST BLOG ON OUR NEW TANGO’S MEATS WEBSITE!

WE’VE COME A VERY LONG WAY FROM 2008! This postcard takes you back to the very early beginnings of Tango’s Meats! We were selling in a local community centre, 3 hours each week, introducing consumers to the new world of 100% grassfed & grass-finished Galloway Beef from our own ranch, SP Cattle Co. in the Cypress Hills of south-eastern Alberta! … Read More