en-us Thu, 17 May 2012 06:32:42 -0400 Thu, 17 May 2012 06:32:42 -0400 www.creekstonefarms.com http://www.creekstonefarms.com/rss/News.xml http://www.creekstonefarms.com/rss/News.xml webmaster@creekstonefarms.com (Managing Editor) 60 Creekstone Farms News Articles Creekstone Farms is a proud to be involved with Diamond Chef Arkansas, a competition sponsored by Pulaski Technical College Foundation. The preliminary rounds were held between eight area chefs at the Peabody Little Rock on March 6. The competition follows the format of the popular television show Chopped where chefs are presented a mystery basket of ingredients and have 40 minutes plus the help of one sous chef to prepare a dish using all the ingredients. Judges scored the dishes based on taste, presentation, creativity, technical/sanitation, and kitchen organization. The top two chefs from the preliminary rounds will advance to the Arkansas Diamond Chef finale on June 5, 2012 at Statehouse Convention Center. You can see the chefs hard at work during the preliminary rounds in . At the Diamond Chef Arkansas finale on Tuesday, June 5, chefs will create a three-course meal using a mystery ingredient announced just before the start of competition. Tickets to that event are 150 per person and can be purchased by calling Yvette Parker at (501) 812-2271 or e-mailing . Mon, 14 May 2012 00:00:00 -0400 http://www.creekstonefarms.com/news/News/article171.html#1337250762 http://www.creekstonefarms.com/news/News/article171.html Creekstone Farms Partnersis a proud sponsor ofTaste of the Nation Los Angeles. This event for Share Our Strength benefits the No Kid Hungry program and is one of 41 events across America dedicated to ending hunger in America. This preeminent tasting event moves to West Hollywood for a day of fine food and drink on June 10, 2012. Each summer, Share Our Strengths Taste of the Nation Los Angeles brings together LAs hottest chefs and mixologists who donate their time, talent and passion at Taste of the Nation to raise the critical funds needed to end childhood hunger by supporting our local recipients. Taste of the Nation Los Angeles will be taking over The Lot in West Hollywood for an intimate encounter with Los Angeles top culinary talent from 1-4 p.m. Host Chef Gary Arabia from Global Cuisine will be welcoming chefs from all over the Los Angeles, includingCulina, Whist, BLD, Border Grill, FIG, ink.sack, Lukshon Fathers Office, and Picca and Mo-Chica, Haven Gastropub +Brewery, along with Angelenos favorite bars, wineries, and craft breweries. Guests who purchase access to the special VIP area will enjoy delicacies from Waylynn Lucas (fonuts) and UMAMIcatassens PIGG by Chris Cosentino, all to benefit the countrys leading anti-hunger organization, Share our Strength. Mon, 14 May 2012 00:00:00 -0400 http://www.creekstonefarms.com/news/News/article172.html#1337250763 http://www.creekstonefarms.com/news/News/article172.html On Tuesday, May 8, representatives from Creekstone Farms will be at the Ponca City Workforce office at 1201 W. Grand. The Arkansas City, KS employer will be taking applications and answering questions in person from 8am-4pm. Job seekers can also apply online at . Fri, 27 Apr 2012 00:00:00 -0400 http://www.creekstonefarms.com/news/News/article170.html#1337250764 http://www.creekstonefarms.com/news/News/article170.html Creekstone Farms is excited to help kick off the Kentucky Derby weekend at Taste of Derby again this year. This event, which attracts more than 1,250 guests, will be held on May 3, starting at 7:00 pm atthe Louisville Executive Aviation Hangar at Bowman Field. Live entertainment, horseracing celebrities and exquisite cuisine will make it a night to remember! Belga Caf, Ten Palms Restaurant and El Bizcocho will all be using Creekstone product in their tasting dishes during the event. For more information on Taste of Derby, Creekstone Farms Premium Black Angus Beef will also present the second annual "Chef Showdown" at Taste of Derby where three culinary student finalists from Sullivan University in Louisville, Kentucky, will compete for a 5,000 scholarship by creating a potentially award-winning dish in 20 minutes. Also, the Kentucky Derby 138 solid-gold winning trophy is scheduled to make an appearance. You can also find out more information about this event and other Creekstone Farms news on our . If you can't make it to Louisville, to check out our menu and ideas to host your own Derby Party! Wed, 25 Apr 2012 00:00:00 -0400 http://www.creekstonefarms.com/news/News/article169.html#1337250765 http://www.creekstonefarms.com/news/News/article169.html We are excited to announce that we are now working with the talented Chef Dean Corbett at his popular Louisville restaurant, Corbetts - an American place. If you are in town, stop by, say hello and enjoy a juicy Creekstone Farms steak. Mon, 06 Feb 2012 00:00:00 -0500 http://www.creekstonefarms.com/news/News/article168.html#1337250766 http://www.creekstonefarms.com/news/News/article168.html The Palm Beach Food Wine Festival wrapped up with two packed foodie events: a sublime dinner at Buccan, starring James Beard Award-winning and -nominated chefs from the South, and the grand tasting, featuring a hotly contested chefs throwdown. If the festivals tribute dinner at The Breakers was a well-tuned chamber concert, the "Beard Down South" dinner at Buccan two nights later was a rollicking, free-wheeling jam session in the key of pork. From Dean James Maxs (3800 Ocean, Singer Island) creamy chestnut soup to Clay Conleys (Buccan) short rib empanada to Julie Petrakis (The Ravenous Pig, Winter Park) creme caramel with an Earl Grey Tuile, the dishes represented the rarefied essence of Southern comfort. The great crescendo moment came with Stephen Stryjewskis (Cochon, New Orleans) pork shoulder with rice and gravy, so decadently porcine and perfect. On the final night, at the festivals Grand Tasting, three local chefs competed in a chefs throwdown a la Food Network Chopped (in fact, Chopped judge and chef Scott Conant joined food blogger extraordinaire and former Post food editor Jan Norris and I on the judges panel). The secret ingredient: Creekstone Farms beef tenderloin. Last years defending champ, chef Roy Villacrusis (Kapow, Boca Raton), took home the 5,000 check for a second year, narrowly beating chef Charlie Soo (Talay Thai, Palm Beach Gardens) and personal chef Peter Ziegelmeier. Villacrusis says the prize will help pay for his dream wedding. Read more in the . Wed, 21 Dec 2011 00:00:00 -0500 http://www.creekstonefarms.com/news/News/article167.html#1337250767 http://www.creekstonefarms.com/news/News/article167.html Join us in Congratulating Sperry's Restaurant in winning the 2011 Tennessee Beef Backer Foodservice Winner. We wish them good luck at nationals in February. Tue, 25 Oct 2011 00:00:00 -0400 http://www.creekstonefarms.com/news/News/article163.html#1337250768 http://www.creekstonefarms.com/news/News/article163.html Creekstone was a proud sponsor of the 2nd annual Battle of the Burgers in Atlanta, GA on October 1st, 2011. Proceeds benefit Embraced Atlanta. Embraced is a not for profit organization that provides medical equipment to those in need. Sat, 22 Oct 2011 00:00:00 -0400 http://www.creekstonefarms.com/news/News/article166.html#1337250769 http://www.creekstonefarms.com/news/News/article166.html This Saturday, June 18, Chef James Boyce will open the doors to the James Steakhouse in downtown historic Huntsville, Alabama. We welcome James Steakhouse to the family of fine restaurants that serve Creekstone Farms Black Angus Beef. Chef James Boyce is a twenty year veteran in the industry and known for his experienced and inventive approach to the culinary arts. An award winning chef, Jimmy is regularly featured on the cooking segment of the Today show, on Martha Stewart Weddings, and on Martha Stewart Living Radio. He and his restaurants have been featured in highly acclaimed magazines such as Cooking Light, Food Wine, and Men's Health. For information about James Steakhouse, reservations, and menu,. Fri, 17 Jun 2011 00:00:00 -0400 http://www.creekstonefarms.com/news/News/article162.html#1337250770 http://www.creekstonefarms.com/news/News/article162.html Cooking for a Cause: 100 Percent of Proceeds from Chefs to the Rescue to Benefit Alabama Tornado Victims AUBURN, AL (May 20, 2011) On Wednesday, June 1st, chefs from Auburn, AL and restaurants across the United States, in partnership with Auburn University, will band together for a night of delicious culinary creations and a great cause. Chefs to the Rescue will benefit the that provides financial support to the victims of the April 27th tornadoes that touched down in Tuscaloosa, Dadeville, and across the state of Alabama. The event will take place from 6-8:30 p.m. at The Hotel at Auburn University. Ticket prices are 100 per person for the event and 1,000 per person for the VIP Meet the Chefs Reception that will take place in the hotels Terrace Room after the event. One hundred percent of the proceeds will be donated to the Auburn Family All-In Relief Fund. Tickets will go on sale on May 16th. For details on how to purchase tickets, please visit the Facebook page at . The concept of Chefs to the Rescue came naturally after seeing the devastation the tornadoes had left across the sate, said Hans van der Reijden, Managing Director of The Hotel at Auburn University. The culinary talents of this town and from around the country decided to do what we do best gather a group of friends and colleagues together to cook amazing food and provide support and comfort to those in need. We can do so much more working collectively than working separately. Chefs to the Rescue will feature a meet and taste with more than a dozen talented chefs whose creations will be paired with beer and wine donated from breweries and wineries from all over the United States. Individuals who purchase tickets for the VIP Meet the Chefs Reception will enjoy one-on-one time with some of the top culinary talents in the country after the event concludes. The following esteemed chefs will be participating in Chefs to the Rescue: Local Chefs Andrew Litherland Ariccia, The Hotel at Auburn University, Auburn, AL David Bancroft Amsterdam Cafe, Auburn, AL Graham Hage Zazu, Auburn, AL John Hamme Maestro, Auburn, AL Leonardo Maurelli The Hotel at Auburn University, Auburn, AL Miguel Figueroa Ariccia, The Hotel at Auburn University, Auburn, AL Rob McDaniel Spring House, Alexander City, AL National Chefs Alan Baltazar Cuvee Bistro, Destin, FL Brian Taylor Culinard Culinary Arts Institute of Virginia College, Birmingham, AL Cameron Thompson Two Urban Licks,Atlanta, GA Chris Hastings Hot Hot Fish Club, Birmingham, AL Dallas Kee The Ritz-Carlton Buckhead, Atlanta, GA James Mullaney C.e.p.c Atlanta International Foods, Atlanta, GA James Riles Wynlakes Golf and Country Club, Montgomery, AL Julio Delgado The Ritz-Carlton Buckhead, Atlanta, GA Ken Duenas Caf Thirty-A, Seagrove, FL Kevin Sbraga 2010 Top Chef Winner, Washington D.C. M. Bertozzi Two Urban Licks, Atlanta, GA Michael Schwartz Michaels Genuine Food Drink, Miami, FL Grand Cayman Peter Zampaglione The Ritz-Carlton Buckhead, Atlanta. GA Tasia Malakasis Belle Chvre, Elkmont, AL Tim Creehan Cuvee Bistro, Destin, FL Wineries Breweries: Wineries: Amizetta Estate Winery Bernardus Cannon Wines Dierberg Domaine St. George Winery Duval-Le Roy Fairbourne Foley Family Wines Hall Winery LaMarca Prosecco Louis M. Martini Winery Miura Vineyards Mohua Mt. Washington Wine Co. Pure Argentina Robert Sinskey Vineyards Shooting Star Talbott Vineyards Trinchero Family Estates Uvaggio Vino del Sol Breweries: Back Forty Brewery Blue Pants Brewery Sweet Water Brewing Company Tall Grass Brewing Co. Yellowhammer Brewery Event Sponsors: Atlanta Foods International Creekstone Farms Premium Beef Four Star Music Grow Alabama Kelley Foods NAI Brannen Goddard Opelika-Auburn News Special Arrangements Sysco US Food Service White Oak Pastures Womens Philanthropy Board For additional information about Chefs to the Rescue, please visit the Facebook page at or call Mike Clardy at (334) 844-9996. About Auburn University: Auburn University has provided instruction, research and outreach to benefit the state and nation for more than 155 years, and is among a distinctive group of universities designated as Land, Sea, and Space Grant institutions. Auburn makes a nearly 5 billion economic contribution to the state each year, has more than 250,000 graduates and provides 140 degree programs to more than 25,000 graduate and undergraduate students. For additional information, please visit . About The Hotel at Auburn University Centrally located near the shops and restaurants of downtown Auburn, AL, The Hotel at Auburn University Dixon Conference Center is just a short walk from the excitement of Auburn University and a diverse array of cultural and entertainment attractions. The hotel features 236 guestrooms and suites and numerous venues for meetings and special events. For a true taste of Italy, visit Ariccia Trattoria Bar, located inside the hotel. An open kitchen and outdoor terrace seating add character to this restaurant which serves breakfast, lunch, dinner, cocktails, Sunday Brunch, and offers take-out service. Located in Ariccia Trattoria Bar, Piccolo is Auburn's only true lounge experience for specialty cocktails and a large variety of appetizers and desserts. The property is managed by the Atlanta-based West Paces Hotel Group. For additional information or reservations, please call (800) 228-2876 or visit . ### For additional media information, please contact: Inga Marone Pineapple Public Relations (404) 237-3761 Fri, 27 May 2011 00:00:00 -0400 http://www.creekstonefarms.com/news/News/article161.html#1337250771 http://www.creekstonefarms.com/news/News/article161.html Creekstone Farms will help kick off Kentucky Derby weekend as a sponsor for Taste of Derby on May 5th at teh Mellwood Arts Entertainment Center in Louisville, KY. Here is the link to learn more about this event: Share with us your favorite beef recipe for Derby Days on Facebook and enter to win a package of Creekstone Farms Premium Black Angus Beef steaks! Mon, 18 Apr 2011 00:00:00 -0400 http://www.creekstonefarms.com/news/News/article159.html#1337250772 http://www.creekstonefarms.com/news/News/article159.html Creekstone Farms was a sponsor for this year's Oklahoma Wine Forum. This year's theme was Cowboys and Gouchos and celebrated the wine and beef cultures of North and South America. Chef Francis Mallman, South America's most famous and beloved chef was the keynote speaker and prepared the wonderful food for the Friday night tasting and Saturday evenings Gala dinner. to see a video summary of the seminar on pairing beef and wine. to see pictures on our Facebook page. Mon, 18 Apr 2011 00:00:00 -0400 http://www.creekstonefarms.com/news/News/article160.html#1337250773 http://www.creekstonefarms.com/news/News/article160.html FOR IMMEDIATE RELEASE Creekstone Farms Serves Up a Celebration Dinner for U.S. Troops More than 5,000 steaks donated to show appreciation for Fort Bliss soldiers and families Arkansas City, KS (February 14, 2010) More than 5,000 soldiers and family members stationed at Fort Bliss, Texas enjoyed a complimentary steak dinner this weekend, courtesy of Creekstone Farms Premium Beef, in partnership with the All-American Beef Battalion (AABB), a beef industry coalition that supports service members and their families through steak feeds held on military bases across the country. The celebratory event, held on Saturday, February 12, offered a fun-filled agenda of sports competitions, live music and prizes, before culminating in a special dinner featuring delicious, high-quality premium black angus steaks from the Kansas beef producer. On behalf of the 700 employees at Creekstone Farms, we wanted to express our sincere appreciation for the men and women who serve in our Armed Forces, said Jim Rogers, vice president of marketing for Creekstone Farms. This small gesture was the least we could do to honor the sacrifices these soldiers, along with their families, make every day for our country. For more information on Creekstone Farms Premium Beef, visit or view our photos on Facebook! About Creekstone Farms Premium Beef, LLC The products at Creekstone Farms Premium Beef, LLC are certified by the USDA's Agricultural Marketing Service (AMS). The choice of food lovers across the world, Creekstone supplies many of the nations top grocers and restaurants with quality Black Angus Beef products, ranging from high quality Prime grade fresh beef to premium value added products. Additionally, the company exports its premium quality products to Europe, Latin America and Asia. Creekstone is owned by Sun Capital Partners, one of Americas largest private investment companies. Contact: Jennifer MikoskyFKQ Advertising + Marketing(727) 539-8800jmikosky@fkq.com Mon, 14 Feb 2011 00:00:00 -0500 http://www.creekstonefarms.com/news/News/article158.html#1337250774 http://www.creekstonefarms.com/news/News/article158.html ARKANSAS CITY It's taken more than a few rocky years, but Creekstone Farms Premium Beef's message that top-quality beef should get top prices is finally gaining traction in the marketplace. Creekstone, based in Arkansas City, sells some of the best steaks in the world. Its beef has captured some of the fanciest steakhouses and restaurants in New York and Wichita. Its been featured in the New York Times and on CNBC Read more in Sun, 02 Jan 2011 00:00:00 -0500 http://www.creekstonefarms.com/news/News/article157.html#1337250775 http://www.creekstonefarms.com/news/News/article157.html On December 7th, Creekstone Farmssponsored the Palm Beach Food and Wine Festival. Check out the chef takedown featuring Creekstone Farms Premium flank steaks. Tue, 14 Dec 2010 00:00:00 -0500 http://www.creekstonefarms.com/news/News/article156.html#1337250776 http://www.creekstonefarms.com/news/News/article156.html CNBC's Tyler Mathisen has the story on Angus cattle from the Midwest. Wed, 24 Nov 2010 00:00:00 -0500 http://www.creekstonefarms.com/news/News/article155.html#1337250777 http://www.creekstonefarms.com/news/News/article155.html For Immediate Release: Creekstone Farms Now Available at Green Hills Market Industry leaders partner to bring quality, natural beef to Central New York consumers. Arkansas City, KS - Creekstone Farms Premium Beef is now available at Green Hills market. The partnership, which officially launched with the first product delivery on May 24, marks the first time the Syracuse-based grocer and Kansas beef producer have joined together to offer the USDA Choice Grade Natural beef line to Central New York consumers. For over 75 years, Green Hills market has been dedicated to bringing the highest quality and freshest foods to the region, while supporting farmers and businesses with a similar mission. Adding this account to the Creekstone Farms family is a tremendous honor for us, said Jim Rogers, vice president of marketing for Creekstone Farms. Green Hills CEO Gary Hawkins is a leader in our industry, known for the exacting standards he demands from the companies featured in his store. We believe this new relationship is a natural fit, and are very proud of the fact that our product and programs meet his strict requirements. Creekstone Farms raises cattle on a 100 percent vegetarian diet and is committed to delivering a truly all-natural product, completely free from added hormones, growth-promoting drugs and antibiotics. The company also leads the field with innovative safety controls, humane handling practices and sanitation measures that exceed USDA requirements. For more information on Creekstone Farms Premium Beef, visit www.CreekstoneFarms.com. About Creekstone Farms Premium Beef, LLC Creekstone Farms Premium Beef, LLC is one of a few branded programs certified by the USDA's Agricultural Marketing Service (AMS). The choice of food lovers across the world, Creekstone supplies many of the nation's top grocers and restaurants with quality Black Angus Beef products, ranging from high quality Prime grade fresh beef to premium value added products. Additionally, the company exports its premium quality products to Europe, Latin America and Asia. Creekstone is owned by Sun Capital Partners, one of America's largest private investment companies. Contact: Jennifer Mikosky FKQ Advertising + Marketing (727) 539-8800 Thu, 01 Jul 2010 00:00:00 -0400 http://www.creekstonefarms.com/news/News/article150.html#1337250778 http://www.creekstonefarms.com/news/News/article150.html For Immediate Release: March 24, 2010 Beef From Creekstone Farms Impresses New York Chefs By GLENN COLLINS ARKANSAS CITY, Kan. FAIR warning to anyone repulsed by succulent sirloin, robust rib-eye, primal porterhouse and tender T-bone: Avert your eyes. The following report is definitely not your meat. Over the past 18 months, tender, flavorful Black Angus beef from an ultramodern plant amid table-flat farms dotted with pecan groves and patches of green winter wheat has roiled steak-and-burger-mad New York. Out of nowhere, seemingly, Creekstone Farms Premium Beef has challenged established red-meat royals like Niman Ranch, selling as much as four times more meat, by some estimates. Creekstone meat is served at many of the city's high-profile restaurants, including Babbo, Balthazar, Caf Boulud, China Grill, Del Posto, Pastis, Porterhouse New York and the Standard Grill, as well as the Shake Shack burger joints. The newcomer mesmerized Marea, Tabla and Primehouse New York into printing its name on their menus. Indeed, Michael White, the chef and an owner of Marea, along with Alto and Convivio, can't say enough about the taste and the tenderness of this arriviste protein, which he calls a very superior product. Nonbelievers, on the other hand, view Creekstone's ascent as a triumph of canny marketing and tenacious salesmanship. Inarguably, the Johnny Appleseed of the brand in the tough-to-crack New York City market has been Mark Pastore, the chief operating officer of Pat LaFrieda Wholesale Meat Purveyors Inc., the exclusive distributor for Creekstone in the Northeast. In any given week LaFrieda, with more than 40 million in annual revenues, pays 300,000 to 400,000 for two loads of meat shipped from Arkansas City, just north of the Oklahoma border. I shake the hands and kiss the babies, said Mr. Pastore, 35. His method for motivating many top restaurants to try Creekstone, he said, was just to be in their face with terrific beef. Beyond being a testament to Mr. Pastore's baby-bussing prowess, the rise of Creekstone is a result of the huge demand for beef that can satisfy both epicurean and ethical demands. Close to a fourth of Creekstone's meat is natural, meaning free from antibiotics and growth-producing hormones; cattle are given vegetarian feed and, as a quality-control measure, it is noted which ranch each came from. In 2005, after adopting stringent standards, the company won certification to provide its highest-end products to the European Union, Japan and Korea. We want to know that the animals are raised responsibly, said Riad Nasr, an executive chef at Minetta Tavern. And customers do, too, because they can't trust the regulators, said Malcolm M. Knapp, who heads a restaurant consulting company in Manhattan that bears his name. These days, diners can use their phones right in the restaurant to check beef out on the Internet. And they do. Creekstone partisans point to its single-facility operation, which affords better supervision, and its Corn Belt cattle from Kansas, Nebraska, Iowa and Oklahoma. Some of Creekstone's cachet has derived from the perception that it was courageous in standing up to the meat industry, said the food historian Betty Fussell, whose 2008 book, Raising Steaks: The Life and Times of American Beef (Houghton Mifflin), sounded alarms about factory-farmed beef. In 2004 Creekstone opposed the United States Department of Agriculture, and won enemies in the business, by demanding the right to test every one of its cattle - at 20 a head - for mad cow disease. In 2008 a federal appeals court ruled against it, but Ms. Fussell said that the company has turned that to its advantage in image-making. Creekstone began 20 years ago on a farm in Campbellsburg, Ky., that is depicted on its logo. Despite the word farm,' this is not your local little operation; it is an industrial beef company, Ms. Fussell said. They've found a very clever way to market themselves. Creekstone is now a subsidiary of Sun Capital Partners Inc., a private equity firm that has invested in more than 200 companies, with total sales of more than 37 billion over the last 15 years. Creekstone cattle are hand-picked by eight roving field buyers. Ryan Meyer, the company's director of cattle procurement, said its most elite meat derives from about 100 ranches supplying just 15 feed yards; beef from other companies can come from thousands of ranches. One of Creekstone's sources is the 7,000-acre spread in Goff, Kan., owned by Gary Pfrang, 53, a fifth-generation cattleman. He raises 1,500 head a year, along with the corn they are fed after they have eaten pasture grass for more than a year. He fattens them himself in pens that offer plenty of room - more room than in one of those condos in New York, Mr. Pfrang said feistily, because if they're crowded and stressed, they won't grade as prime at Creekstone. Though many ranches misrepresent the purity of their Angus genetics, we can prove ours, Mr. Pfrang said. We have been tracking our cow families since 1948, and we've worked on their genetics, retaining the best offspring and turning them back into our herd. In the cut and thrust of meat distribution, there are many fine suppliers of Angus beef, said Stephanie Crane Faison, spokeswoman for DeBragga Spitler, the Manhattan meatpacking-district stalwart. DeBragga, which wouldn't discuss its revenues, sells steaks to Daniel, Patroon, Gotham Bar and Grill, Craft and Colicchio Sons. DeBragga is supplied by, among others, Niman Ranch, which says marketing is the only reason for the Creekstone insurgency. We have better genetics and husbandry than any of our competitors, said John A. Tarpoff, a vice president at Niman, which has offices in Denver. Niman Ranch - appearing on the menus of the River Caf, Mercer Kitchen and Il Buco - says the grass-and-corn-fed Black Angus cattle for its natural line derive from some 70 ranches across the country supplying 30 feed-yard operations. Year-round, Mr. Tarpoff said, the percentage of Niman's beef graded as prime is higher than that of Creekstone and other high-end producers. But Mr. Tarpoff said its natural output is a fourth of Creekstone's. Niman contracts its meatpacking to a Swift Company plant in Hyrum, Utah. Creekstone's 185 million, 450,000-square-foot packing plant was built a decade ago and is one of the most advanced slaughterhouses in the country. Cattle enter temperature-controlled pens suffused in low, even light. There are no distractions like white-garbed workers. Cattle balk at color contrasts, reflections, shadows, said Temple Grandin, the slaughterhouse consultant who designed that and other features of the facility. Her goal was to reduce stress and fear in the animals, as some studies have suggested that they harm the quality of meat and are factors in producing so-called dark cutters, cattle whose meat appears brownish or blackish and may be sticky to the touch. Cattle amble to their doom along serpentines that do not present alarming sharp angles. An air-circulation system prevents the animals from smelling either blood or fear, Dr. Grandin said. Steak aficionados who prefer not to take responsibility for their taste buds might skip the rest of this paragraph. Dr. Grandin's conveyor-belt system lifts the live cattle up to the knock room. There, a pneumatic bolt gun kills them instantly, she said, putting a five-inch-long retractable bolt into the head. They walk up and then, bang, it's done, she said. In the plant on a recent morning, a vast beehive of 700 nonunion workers moved purposefully through the sweetly acrid abbatoir tang of the plant amid the din of slaughterhouse machinery. Wielding their sharpening steels, butchers took glittering knives to some 900 carcasses swaying solemnly on computerized trolleys, riding rail after rail to their disassembly. In its advertising, Creekstone trumpets its slow and careful line speed, processing 150 cattle an hour, about half the industry average. The factory breaks down 1,000 head daily to produce some five million pounds of beef weekly, all tested for E. coli and salmonella before shipping. The plant utilizes everything but the moo, Mr. Meyer said. Even cattle eyeballs are packed in dry ice to be hurried to a pharmaceutical company in Texas for use in medical research. But much of the company's fate hangs on one crucial prime cut. Each carcass is opened at the 12th rib, exposing the rib-eye and revealing the marbling of the muscle. A grader from the United States Department of Agriculture, who declined to be interviewed, examined carcasses. He was shadowed by Trace Nuckles, a Creekstone beef evaluator. Sometimes, they had words. We talk about some of them a bit, Mr. Nuckles said, smiling, of their adversarial dance. The quality of marbling, in steak after steak, has bewitched chefs who buy Creekstone. Mr. Nasr, of Minetta Tavern, said he highly prized the consistency - minimal varying degrees of tenderness, marbling and flavor. Some standardbearers of the sustainable-meat movement, like Joshua Applestone of Fleisher's Grass-Fed and Organic Meats, a butcher in Kingston, N.Y., sniff at Creekstone's boxed factory meat. Pasture-fed animals bought from local farms are healthier for customers and better for the animals, the small farmers and the small slaughterhouses, Mr. Applestone said. But Mr. White, the chef at Marea, said there is a quality-control difference between Creekstone and the giant processors with dozens of plants and thousands of farm-and-feedlot subcontractors. In an industry that processes more than 600,000 head of cattle weekly, Creekstone accounts for less than 1 percent with its 5,000 head a week. And even for a relatively tiny player like Creekstone, beef production is capital-intensive, Mr. Meyer, the cattle procurement officer, said. We spend 1 million a day just to purchase cattle. Whatever the processors' size, the economics of beef are unforgiving. It costs a rancher more to raise cattle humanely. Each Angus steer or heifer can cost Creekstone 1,100, and it even costs the company 150 for a first look at ranchers' cattle. Those costs, plus profits for LaFrieda and for restaurants, are passed on to customers, who now insist on down-economy affordability even in high-end dining rooms. After all is said and done, Creekstone makes a profit of 10 to 40 a head. Demand for its product has given Creekstone single-digit growth in a contracting economy, with 370 million in revenues in 2009. Dennis Buhlke, Creekstone's president, predicts 7.5 percent growth in 2010. Lately, Mr. Pastore, of LaFrieda, said that he cannot keep up with the demand for Creekstone rib steaks, porterhouse and other so-called middle meats. That is the ice cream of the animal, he said. And new competitors ceaselessly try to turn the heads of top chefs. Bill Niman, who in 2007 parted from the company he founded, Niman Ranch, now owns BN Ranch in Bolinas, Calif., with his wife, Nicolette. The ranch will offer its first aristocratic natural beef from 3-year-old grass-fed cattle this August in a restricted release that will be, as Mr. Niman put it, like the arrival of the Beaujolais nouveau. For more information on this aricle, check out. Wed, 24 Mar 2010 00:00:00 -0400 http://www.creekstonefarms.com/news/News/article151.html#1337250779 http://www.creekstonefarms.com/news/News/article151.html For Immediate Release: May 20, 2009 Beef and Decor, Aged to Perfection By FRANK BRUNI THE minute you heard that Keith McNally was dusting off Minetta Tavern - that musty, sputtering Greenwich Village relic from the late 1930s - you probably figured he'd get the look and atmosphere right. This is a project perfectly suited to a restaurateur with a gift for breathing fresh life into familiar genres, for grafting the present onto the past. You also knew he'd conjure buzz. He always conjures buzz. Where Mr. McNally goes, models, movie honchos and magazine scribes follow, because they're sure to find themselves among other members of their slavishly fashionable tribe, coddled in an environment that's as much stage set as mess hall. And maybe, just maybe, you counted on decent food. Even when his restaurants miss their mark, they usually reflect at least some culinary thought. He cares about cooking, more than he must. Balthazar, for example, has typically been about twice as good as it needs to be. But were you prepared for a cte de boeuf like Minetta's, a sublime hunk of glorious meat that you dream about hours later, pine for the next day and extol in a manner so rapturous and nonstop that friends begin to worry less about your cholesterol than about your sanity? And did you expect that Mr. McNally, with the chefs Riad Nasr and Lee Hanson, would come up with the best steakhouse in the city? That's what Minetta Tavern turns out to be. For starters it's serving some of the most expertly aged, flavorful and exquisitely prepared prime beef in New York. This beef is showcased in one trailblazing burger and two titanic steaks, the cte de boeuf for two and a bone-in New York strip, that have for two months now been the incessant talk of insatiable carnivores, who can't get enough of them. Are you better off with the cte de boeuf, which is more generously marbled with fat, or the strip, with its steelier, brawnier taste? You could ponder, discuss and dither over this question as long as you could any stimulus package, only it would be a lot more fun. You could dedicate half a dozen visits to Minetta in the service of a resolution and still it might elude you. Or you could abandon the debate for a while and explore other areas of the menu - and you wouldn't be disappointed. Although little of the rest of Minetta's food rises all the way to the extraordinarily high level of the beef, much of it is terrific. Minetta's claim to being New York's best steakhouse rests in large part on its versatility. While Sparks has a justly renowned strip of its own, it doesn't have appetizers as quietly sophisticated as Minetta's creamy mussel soup. While the best porterhouse on the best night at Peter Luger can be an amazement, there's no seafood there as fine as the tender, sweet lobster in a big, crisp salad at Minetta or as this restaurant's trout meunire, buttery and bedecked with crab meat. And at Minetta the servers don't bark at you. Minetta's potatoes Anna, which are like a love affair between scalloped potatoes and hash browns, rival the best sides at Strip House, where the beef itself isn't in Minetta's league. Minetta has a succinct selection of American cheeses so accomplished you could mistake them for European - you don't get that at Keens. It doesn't charge tariffs as steep as Craftsteak's or the BLT empire's. And with just 70 seats in two rooms, it feels more intimate than, say, Primehouse New York or Porter House New York. Yes, it's cramped and loud, but that's in keeping with the genre and, as such, a facet of its charm. Minetta captures the clubby, chaotic spirit of a handsomely timeworn saloon to a T: the long, heavy wood bar up front; the glowing tiers of liquor behind it; the tiled floors; the tin ceiling. Plus there are all those framed etchings of celebrities on the walls and the gauzy painted murals in the back. Mr. McNally has buffed what needed buffing, added what needed adding - the dark red booths, for example, are new - and left the rest of the place intact. It's high-gloss nostalgia: McNally assoluta. It finds him in a more ambitious mood than at other restaurants he's opened over the last decade, in terms of what's on the plate. Neither Pastis nor Schiller's Liquor Bar seek to do any food as superior as Minetta's meat, including the crisp lamb saddle and succulent veal chop. And Morandi doesn't compete against the city's Italian standouts the way Minetta takes on the most prized temples of sirloin. As Mr. McNally put this restaurant together with Mr. Nasr and Mr. Hanson, who are veterans of Balthazar and Pastis, the three arranged through the distributor Pat La Frieda to get their hands on the fantastic grain-fed Black Angus beef from Creekstone Farms, which has a richness that's indulgent without crossing into unctuous overkill as wagyu sometimes does. They had Mr. La Frieda set up a special aging room where Minetta's strips, its cte de boeuf and the rib-eye used in a blend (with short rib, brisket and skirt) for its much-ballyhooed Black Label burger are stored for six to seven weeks. And in the kitchen they installed a high-temperature broiler that gives the meat precisely the char it wants. The steaks don't develop a surface that's too crunchy, which can happen at Luger, and they're not finished with an excess of butter, another Luger liability. They're spot-on - at least the ones on the "grillades" section of the menu, where the best cuts are clustered. A lower-priced bar steak elsewhere isn't prime or dry-aged. Wrongly, the Black Label burger has received more public attention than the steaks, on account of its 26 price tag. It's without question a riveting experience, because burgers seldom pack the discernible tang and funk of aged beef. But for that same reason, it's unsettling and arguably too intense. Besides, the Minetta burger, a blend of short rib and brisket, manages a comparable juiciness at a price of 16, including a heap of crunchy, salty, addictive fries. And with a burger, you look to be comforted, not awed. Comfort, all in all, isn't this restaurant's strong point. Good luck penetrating the bodies around the host station after 7:30 p.m. And good luck nabbing a reservation any time between 7 and 10 unless you have and use an inside phone line, which I didn't. Minetta has additional drawbacks. The desserts need slight improvement, especially the coarse, flat-footed sorbets, though you'll have no complaint whatsoever with the sumptuous chocolate dacquoise. The wine list, better than those at older and squarer steakhouses, can nonetheless be frustrating, with too few accessibly priced reds that beckon you. Should you want to tread more lightly than the 36 strip and the 90 cte de boeuf - both generously portioned and neither out of line with the cost of prime beef these days - the trout is 24. An equally fine grilled dorade is 21. A large carbonara-style pasta dish that's better than three-quarters of what I had at Morandi is 16. The excellent fried pig's trotter, served over lentils, is 19. Given his name and his stardust, Mr. McNally didn't have to provide this reasonable a path through his newest restaurant, not even now. But at Minetta he's made a series of decisions that go admirably beyond the bottom line. And he's made the kitchen the focal point of a resuscitation that's ultimately about eating more than anything else. By all means take delight in the vintage decor. Stay for the steak. Minetta Tavern For more information on this aricle, check out. Wed, 20 May 2009 00:00:00 -0400 http://www.creekstonefarms.com/news/News/article152.html#1337250780 http://www.creekstonefarms.com/news/News/article152.html For Immediate Release: March 2009 CREEKSTONE FARMS TAKES FURTHER STEPS TO ENSURE FOOD SAFETY ARKANSAS CITY, KS (March 2009) - Creekstone Farms Premium Beef LLC is proud to announce that its introductory Hazardous Analysis Critical Control Point (HACCP) Course has received accreditation by the International HACCP Alliance. This accreditation makes a statement about Creekstone Farms dedication to food safety. The Creekstone Farms facility is among the most modern beef processing facilities in America and was built with food safety as the number one priority. The 450,000 square foot facility was built in 2001 and in the same year was named by Technology Magazine as the Plant of the Year. Don Morrow, Creekstone Farms Director of Quality Assurance,, Food Safety and Technical Services states This puts us on par with major packers... A significant training breakthrough at a reasonable cost... This step will allow us to train more of our team members, supervisors and managers in HACCP principles to assure that we produce the safest branded beef products in the world! Introductory HACCP courses will be offered to Creekstone Farms team members monthly for the next year. Participants successfully completing the course will receive their HACCP Training Certification along with the International HACCP Alliance seal. This enables these team members to better participate in the food safety process, meet our regulatory obligations and to understand how their regular duties impact food safety. The International HACCP Alliance, formerly the International Meat and Poultry HACCP Alliance, was formed in 1994 as a proactive step to assist the meat and poultry industry in preparing for mandatory HACCP. The founders of the HACCP Alliance recognized the need to standardize HACCP training efforts, develop a uniform position on implementing HACCP, and work cooperatively with USDA's Food Safety and Inspection Service (FSIS) and other regulatory agencies. The HACCP Alliance membership includes over 120 members from nine countries representing industry associations, professional associations, educational foundations, universities, third party/private companies, and government cooperators. Members have striven to encourage the adoption of HACCP throughout the industry and to foster better communication and cooperation with USDA's FSIS and other governmental agencies worldwide. The goals of the International HACCP Alliance are: To be recognized as the world-wide HACCP authority.To provide standardized curricula and accreditation for HACCP/food safety courses.To facilitate the standardization of support systems for HACCP.To foster understanding and cooperation among industry, academia, consumers andgovernment regarding HACCP and food safety. Creekstone Farms Premium Beef, LLC is one of a few branded programs certified by the USDA's Agricultural Marketing Service (AMS). Creekstone supplies many of the nation's top grocers and restaurants with quality Black Angus Beef products, ranging from high quality Prime grade fresh beef to premium value added products. Additionally, the company exports its premium quality products to Europe, Latin America and Asia. Creekstone is owned by Sun Capital Partners, one of America's largest private investment companies. Sun, 01 Mar 2009 00:00:00 -0500 http://www.creekstonefarms.com/news/News/article153.html#1337250781 http://www.creekstonefarms.com/news/News/article153.html For Immediate Release: April 24, 2008 ALL AMERICAN BEEF BATTALION TO HOST FIRST STEAK FEED Troops to Receive Steaks Hosted by Creekstone Farms Premium Beef. OLATHE, KS-All American Beef Battalion will host its first steak feed for the 731st Transportation Company on April 26, 2008 in Olathe, Kan whose guard members just returned from a tour of duty in Iraq. 350 people are expected to attend the event, which honors guard members and their families for their tour of duty. Creekstone Farms Premium Beef generously donated 420 pounds of ribeye steaks for the event. The Beef Empire Day PRCA Rodeo Committee will prepare the meal for 175 guard members and 100 family members. Chairman of the All American Beef Battalion, Jim Odle will speak at the event. Kansas Speaker of the House Melvin Neufeld will attend, with other key officials and beef industry professionals making an appearance at the steak feed. The All American Beef Battalion is a group of individuals within the United States beef cattle industry dedicated to support the troops fighting the global war on terror. They work to organize and sponsor steak feeds, entertainment, and programs with Service Members and their families. The All American Beef Battalion began in Aug. 2007. Organized exclusively for charitable, scientific, and educational purposes, the All American Beef Battalion strives to serve as a contact group for the United States Beef Industry. They accept donations for their work and plan to host more steak feeds in the future. Creekstone Farms Premium Beef provides Black Angus beef to retailers through their natural and premium raised beef programs. For over 10 years, they have been supplying restaurateurs and grocers with high quality Black Angus beef. For more information on the All American Beef Battalion and the Steaks for Troops program, check out www.steaksfortroops.com. Contact the All American Beef Battalion Press Secretary Amanda Nolz for further details of upcoming events or ways to donate to this program. Thu, 24 Apr 2008 00:00:00 -0400 http://www.creekstonefarms.com/news/News/article154.html#1337250782 http://www.creekstonefarms.com/news/News/article154.html