Black Angus Steakhouse, a 45-unit Steakhouse that captures the flavor of the American West, is celebrating its 50th anniversary in 2014. To commemorate the milestone, Black Angus, which was founded by Washington cattle rancher, Stuart Anderson, will tip its hat to the brand’s rich heritage and company culture centered on honest hard work and life’s little pleasures, like a great steakhouse dinner. The year-long celebration will include the introduction of enticing new menu items, a variety of exciting promotions, and social media giveaways as a way to thank guests for their loyalty over the years.
“Black Angus has always been a place guests can depend on for an outstanding steak dinner at an affordable price,” said Merry Taylor, President and Chief Executive Officer. “Steaks aren’t just our heritage, they’re our passion; and we will continue to celebrate great steak and honor the authentic rancher roots upon which Black Angus was founded.”
In 1964, Black Angus Steakhouse was a pioneer in providing a high-quality steakhouse dinner at an affordable price. Five decades later, steaks are still prepared the Black Angus way: fresh-cut in-house, aged a minimum of 21 days to ensure maximum tenderness and flavor, then grilled over an open flame to sear in that under-the-stars, over-the-campfire flavor. Just before Black Angus steaks come off the fire, they are lightly brushed with a savory seasoned butter to give them the extra richness that sets Black Angus apart from others.
Stacy Schulist, Director of Marketing added, “We owe much of our success to the support of our loyal guests, many of who’ve been frequenting Black Angus for decades. We look forward to continuing to share memorable steakhouse experiences with our longtime patrons and new generations to come.”