Beef Tongue

Beef Tongue

Shoulder Eye Beef Kabobs

Definitely skewed toward tender and delicious, our Glatt Kosher Premium Angus Beef Kabobs are cubed from our softest cut of meat—the shoulder eye—and richly marbled for mouth watering flavor and tenderness. Just skewer with some favorite veggies and some garlic and paprika. Four individually wrapped packs per box. (Approximately 1-1/2 lbs. per pack.)

Golden West Glatt Short Ribs (aka Spare Ribs)

You can just imagine how tender and meaty our Premium Angus Beef Ribs must be-but your imagination’s bound to fall short. Sinking your teeth into one of these mouth watering beauties, on the other hand, leaves nothing to the imagination-but might leave you at a loss for words. (Is hottdiggitty!! a word?) Enjoy with your favorite barbeque sauce.

Recipes:
Asian Short Ribs with Rice and Kimchee

Recipes:
Blueberry Glazed Short Ribs and Corn Bread

Premium Angus Beef Flanken

Let’s face it, our Glatt Kosher chuck wagon’s going nowhere without all the fixin’s for a proper chulent—especially the all-important Premium Angus Beef Flanken. And because it’s Premium Angus, you can count on beautiful, even marbling, guaranteeing a chulent infused with richer, meatier flavor. Also great: Marinate for 1/2 hour in your favorite BBQ sauce and let this unusually tender and flavorful Premium Angus Beef flanken do you proud on the grill. (Warning: Don’t even think of trying this with the rubbery stuff that passes for ordinary flanken.)

Golden West Glatt Cheek Meat

Here’s the rich, melt-in-your-mouth centerpiece of a real, traditional, open range cowboy feast, Mexican style.  ("Cachete" in Spanish. It’s also the “latest rage” in trendy French bistro cuisine-- they call it joue, marinated overnight in red wine and spices, slow cooked for at least 3 hours at no more than 300F—but you didn’t hear that from us!) For the record, here’s how it’s done south of the border: First, these rich, flavor-packed chunks of finely grained, Premium Angus Beef are rubbed down with spices and wrapped in maguey or banana leaves (nature’s Dutch oven). Then, a cook pot of boiling water is put on top of hot coals at the bottom of a three-foot deep pit. Often, beans, vegetables and spices are added to the cook pot to make soup or a side dish. They put a grill over the pot, and the leaf-wrapped beef on the grill. There it sits, smoking and steaming, till it’s fork tender and fairly bursting with Premium Angus flavor. Now, if you don’t happen to have a three-foot pit handy, much less banana leaves, there’s no need to fret. Your stovetop will do just fine for the beans and vegetables as will your kitchen oven and a roasting pot for the meat. ¡Buen apetito!

Beef Cube Boneless Chuck

Nothing’s more at home on your range than these richly marbled cubes of Glatt Kosher Premium Angus Beef. Cook ’em slow and long with carrots, onions, celery, potatoes and red wine for a savory glatt kosher stew like you’ve never tasted. (Cowboy palates are partial to adding beans and chili powder.) Four individually wrapped packs per box. (Approximately 1-1/2 lbs. per pack.)

Recipes:
Golden West Glatt Chuck Wagon Cholent

Filet Chuck

These beautifully marbled glatt kosher beef chuck filets are classics for stews and make for a rich and meaty way to beef up your cholent. Four - eight individually wrapped filets per box. (Approximately 12 oz. per filet.)

Recipes:
Golden West Glatt Chuck Wagon Cholent

Golden West Glatt Plate Flanken Short Ribs

Now on special
Now on special
Our Premium Angus plate flanken short ribs are the most flavor-packed you’ve ever tasted. Saddle ‘em with vegetables and spices and long hours of cooking time—the flavor stands right up to it. Even better—these plate flanken ribs get falling-off-the-bone soft and ever more flavorful as you go! Perfect for a heady, savory stew, or a rich, rib-sticking soup so drenched in its meaty perfume your toughest cowhands will like as not swoon away as it simmers, long and slow, on the fire. Best warn everyone to steer clear of the kitchen—heck, the whole house—while you’re cooking!

Recipes:
Golden West Glatt Chuck Wagon Cholent

Premium Angus Beef Oxtail

When it comes to rich, satiny, tender and meaty soups and stews, our oxtail takes a back seat to no one. One way to fix ’em: Season oxtails with salt, pepper and your favorite spices, then brown well in oil over high heat, remove from the pan and set aside. Pour off the fat and discard. Add vegetables like onions or shallots, mushrooms, carrots, and turnips or celery to the pan along with a flavorful liquid such as stock or wine and bring to a boil. Return the oxtails to the pan, cover, and simmer very slowly (or bake at 300°F) for about 3 hours or until fork tender. Take it off the heat till it cools, put a plate over the oxtails to keep them weighed down on the bottom of the pan, and refrigerate overnight or until the fat congeals. Remove the fat and reheat nice and slow. Fair warning: The aromas likely to float out of your cook pot may cause dizziness and the urge to grab a spoon and plunge in long before mealtime!

Beef Bones

Very meaty, richly marbled and very tender. Just wait till the beautifully even grain in our Glatt Kosher Premium Angus Beef Bones begins working its fragrant, meaty magic in your favorite stews and cholent. Four individually wrapped packs per box. (Approximately 3-4 bones per pack.)

Premium Angus Beef Marrow Bones

If ordinary marrow bones are rich, our Glatt Kosher Premium Angus Marrow Bones ought to be billionaires. Busting with full-bodied flavor, they luxurify cholents, soups and stews with their rich, creamy, beefy essence like nothing else can. Two packages per box.

Cook's Favorite Kalakle

Whether you’re feeding hungry cowpunchers or famished clock punchers, they all crave the same thing. Good, solid eating, delicious flavor, and variety. And that’s just what makes our Cook’s Favorite Kalakle such a favorite. This lean and flavor-packed glatt kosher Premium Angus cut of beef is ideal for turning a vegetable soup, a pea soup, even your favorite chicken soup into a big, savory, meaty powerhouse of a meal. Simmer it long and low and slow for four to five hours—and don’t you worry. It will more than satisfy the dizzying hungers brought on by a whole afternoon of meaty fragrance floating out of your kitchen door.

Beef Liver

This aint your mamma’s old fashioned liver. Just rinse in cold water and gently pat dry. Afterwards, dredge in flour, salt and pepper. Warm half a cup of oil in a skillet and brown both sides of the liver 1-2 minutes per side. Remove liver and spill out most of oil. Lower flame and add some chopped onions and saute. After a few minutes, add liver on top of the onions, cover skillet and simmer until soft and tender, only then is it time to dig in to some mighty fine liver.
The laws of kasrut dictate that liver must be salted and broiled prior to cooking.