Moo Tang Steak & Chop Sauce Angus & Oink

You’re not here for some run-of-the-mill sauce. You want something with real moxie—the kind of flavor that walks into a room like it owns the place. That’s the high-octane spirit of MOO TANG.

The Profile

It’s got a sharp, sophisticated tang followed by a finish as smooth and smoky as a midnight lounge. It’s the real McCoy.

The Spread

Whether it’s a T-bone, a pork chop, or a Saturday night burger, MOO TANG is the word. It even brings a little zip to your breakfast rolls. Don’t stop there—it’s just as swell on ribs and chicken, or for dunking your fries and garden-fresh veg.

The Routine

The Soak: Marinate your choice cut for an hour.

The Sizzle: Get it over the hot coals.

The Finish: In the final 10 minutes, give it a generous coat of MOO TANG.

Watch it caramelize into a glossy, technicolor shine. Now that’s a sharp-looking plate.

Big Taste. Sharp Tang. Smoky Swagger.