Black Angus Steakhouse Launches New Meat Market

February 14, 2022

Black Angus Steakhouse, the original American steakhouse since 1964, announces a new retail line of raw, hand-cut restaurant-quality steaks for consumers to cook and enjoy at home. 

Every year, Black Angus prepares and serves over 2 million pounds of beef, meeting the demands of clients who eat in their restaurants and those who order takeout. The retail launch is designed for people who crave high-quality, USDA choice meat but prefer to cook in the comfort of their own kitchens. In addition to steak cuts and beef patties, the Black Angus Meat Market website, where shoppers order online before picking up their purchase in-store, offers butterflied lobster tails, butter, and shelf-stable items such as Black Angus’ Steak Sauce—helping create the ultimate Black Angus experience at home. 

An industry leader with a reputation for providing top-quality beef, Black Angus retains a dedicated customer base by providing consistent, unforgettable meals. Throughout the pandemic, Black Angus has focused on enhancing its guest services and delivering safe dining experiences, which led to unprecedented success in 2021 with various to-go offerings—such as Family Meals for Four and a Campfire Feast for Two. This record of culinary success has positioned the company for its new meat retail launch, an especially timely endeavor considering the demands of many consumers who are opting to eat at home during the pandemic.  

Offering limited-time low “launch prices,” the launch features the same meat served in Black Angus’ restaurants: USDA Choice steaks aged for at least 21 days and Certified Angus Beef®. Although the meat is identical to the high-quality steaks served in Black Angus restaurants, they are purchased unseasoned to enable home cooks to prepare it in accordance with any dietary restrictions while staying aligned with their particular palate preferences. 

The steaks come with a URL link on the label that directs people to online cooking instructions, enabling them to recreate the same cooked steaks served at Black Angus. For special tips on how to master the art of cooking Black Angus’ steaks at home, customers can go online to view a selection of recipes

Greer's OC
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Since 1993, Greer has been writing about fashion, dining and trends in Orange County, as a popular columnist for the Los Angeles Time Community Newspapers (Daily Pilot, Coastline Pilot and HB Independent) and now as founder of Greer’s OC.

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