Turn beef up to eleven. Angus & Oink – Dirty Cow is a bold, savoury rub built to supercharge steaks, burgers, brisket and short ribs. Think deep umami, cracked pepper bite and a touch of caramel for bark and bite. Shake it on, rest, then sear or smoke—your beef will come off the grill tasting rich, meaty and gloriously “dirty”.
Designed specifically for beef—from steaks & burgers to low-and-slow cuts
Umami-forward with peppery warmth and balanced sweetness for bark
Works for BBQ, pan, oven and air fryer
Doubles as a burger seasoning and chip dust
Style: beef rub/seasoning (savory spices, pepper, aromatics; recipe may vary—see label)
Format: shaker/tub (pack size—see label)
Allergens & ingredients: see label for full list; may contain traces from manufacturing
Steaks & burgers: Pat dry, season both sides (about 1 tsp per side of steak or ½–1 tsp per burger), rest 10–20 mins, then cook hot and fast.
Brisket/short ribs: Light oil, generous coating, rest 30–60 mins (or overnight), then smoke/roast low and slow.
Finisher: A small post-cook sprinkle lifts aroma right before serving.
Chef’s tip: Add a knob of butter and a squeeze of lemon at the end for glossy, steakhouse vibes.
Smash burgers with Dirty Cow in the mix and on the crust
Reverse-seared ribeye finished with butter, garlic and thyme
Loaded fries: toss hot chips with a pinch of Dirty Cow and parmesan
Beef short rib tacos with pickled onions and coriander
Store cool, dry and sealed
Keep moisture out; use a clean, dry spoon if not shaking directly
Shake before use to redistribute spices
Is it spicy?
More savoury and peppery than hot—crowd-pleasing warmth.
Salt level?
Balanced for cooking—taste your finished dish before adding extra salt.
Only for beef?
Best on beef, but great on mushrooms, chips, halloumi and lamb too.
Air fryer friendly?
Yes—ideal on steaks, burgers and wings (finish with a light sprinkle).
Couldn't load pickup availability
Order placed
29 Nov
Dispatched
30 Nov
Delivered
01 Dec - 02 Dec
