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Local Grassfed Beef Coming to Creo

July 6, 2012

This news isn’t waiting until Sell Out Sunday. This is going straight up, as I just got the official word today, and it’s going right into The Good Stuff.

It’s been far too long since I’ve highlighted the great things happening at local area restaurants. I’ve got another one all set up for next week too. But this one really impresses me, and I’m not the easiest person to impress.

The one thing that’s not mentioned in the press release below is that this steer is a heritage breed which is known for producing high-quality well-marbled beef from a diet entirely of grass and pasture.

Now we have to wait and see what chef Brian Bowden does with this newly found treasure. You will just need to keep checking out their Facebook page for the daily specials. I’ll do my best to keep you posted, but I’m heading out of town again shortly.

What follows is the full release.

White Management announces that Creo’ will feature local grass-fed beef in it’s specials. The supplier, White Clover Farms, has been preparing the grass fed steer which will be ready to serve in July at Creo’. This is part of White Management’s initiatives to expand the use of local and organic products at its restaurants.

“This is a great opportunity for White Management to enhance its relationship with local farms,” said Brian White, Vice President of White Management. “We are proud to be able to provide this healthy alternative to guests in addition to organic vegetables from Creo’s rooftop garden.”

The two-year-old male steer is an Angus belted Galloway weighing between 800-1100 lbs. The animal has been on a grass-only diet in pastures that are free from chemicals and pesticides. The free-roam steer stays within its herd, avoiding stress that could affect the meats tenderness.

The steer is then sent off to a slaughter facility where it is dry aged and hung for 11-14 days. The meat is hung in a controlled environment and closely monitored to assure that it dehydrates slightly to condense the flavor.  The natural enzymes break down the tissues and tenderize the meat itself.

The restaurant will receive the meat in four pieces called primals. These will be used for a variety of special dishes such as rib eye steaks, sliders, burgers, and meatloaf. In addition, the protein portion of dishes will be served with vegetables from local farms. The rest of the organs will be used to make stock for soups and sausage.

“The idea was to focus on utilizing the special partnerships we have with local farm partners,” said Brian Bowden, head Chef at Creo’. “It also allows our customers to try a variety cut of meat that has been grass-fed, which changes the whole taste of the beef itself.”

Lisa Randles and her husband, owners of White Clover Farms, located in Argyle, NY, raised and sold the steer to Creo’. The family farm has over 40 cattle, pigs and chickens for eggs. They sell mainly to local families and restaurants.

“In supporting a local farm, you are also supporting a community and farmland preservation,” said Randles. “Grass fed beef is a healthier product overall and has proven to have less total fat, more healthy omega-3 fatty acids and vitamins. We are proud to be contributing to Creo’s healthy and local initiative.”

Special dishes made with the meat will be available for guests starting in July. Reservations are encouraged and can be made online at http://www.creorestaurant.com or by calling 482-8000.

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2 Comments leave one →
  1. July 6, 2012 6:37 pm

    “These will be used for a variety of special dishes such as rib eye steaks, sliders, burgers, and meatloaf. ”

    I’m going to assume the chef has some plans he didn’t discuss with the PR people. I hope it is more than cutting out a few steaks and then grinding the rest.

  2. Mr. Sunshine permalink
    July 6, 2012 7:50 pm

    Definitely a move in the right direction.

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