Creekstone Farms® Earns the Industry's First USDA Process Verification for Tender Beef
Arkansas City, KS — Creekstone Farms Premium Beef LLC, the privately held producer and processor of Creekstone Farms® Natural Black Angus Beef™ and Premium Black Angus Beef™, is the first beef processor in the nation to receive USDA Process Verification for Tender Beef .
"Consumer research has always identified tenderness as the most important attribute of premium beef," said Brian Brucker, Creekstone Farms' Sr. VP of Sales. "We've always made tenderness a priority. This program makes it official with reliable data and USDA verification."
In order to qualify for USDA Process Verification for Tender Beef, Creekstone Farms went through a rigorous application process, which included having the USDA verify documentation of several production practices including:
1. "A" Maturity, or Less than 30 months
2. Cold shortening prevention through ES to enhance tenderness
3. Ongoing shear-force testing, a mechanical tenderness measurement analysis, to monitor the tenderness and palatability of the product
Arkansas City, KS — Creekstone Farms Premium Beef LLC, the privately held producer and processor of Creekstone Farms® Natural Black Angus Beef™ and Premium Black Angus Beef™, is the first beef processor in the nation to receive USDA Process Verification for Tender Beef .
"Consumer research has always identified tenderness as the most important attribute of premium beef," said Brian Brucker, Creekstone Farms' Sr. VP of Sales. "We've always made tenderness a priority. This program makes it official with reliable data and USDA verification."
In order to qualify for USDA Process Verification for Tender Beef, Creekstone Farms went through a rigorous application process, which included having the USDA verify documentation of several production practices including:
1. "A" Maturity, or Less than 30 months
2. Cold shortening prevention through ES to enhance tenderness
3. Ongoing shear-force testing, a mechanical tenderness measurement analysis, to monitor the tenderness and palatability of the product
It doesn't even have to be brahman influenced. At that time, they were leasing one packing plant for several hours a week and looking for another to increase their pounds produced. They killed all kinds of cattle. If they graded Choice or better, they sold them on the open market. If they graded Select, they went through three processes to tenderize them and sell them as Nolan Ryan Beef. I'd be interested to know if they've changed their procedures since then.
