Creekstone Farms Recipes

The Creekstone Farms Story The Creekstone Farms legacy began over a decade ago with one simple idea: provide superior beef products to satisfy the most discerning of palates. Upon this vision, we began a beef program based on Black Angus cattle. Why Black Angus beef? Because Black Angus is known as the gold standard for premium beef-consistently tender and delicious. 

Committment to Quality What makes Creekstone Farms Premium Black Angus Beef superior? It's our commitment to Quality. From the cattle we procure all the way through to our state of the art processing, we are committed to producing the highest quality beef in America!

• USDA Certification
• Verifiable Black Angus Genetics
• Humane Animal Treatment
• High Quality Corn-Based Feed
• State Of The Art Processing
• Two USDA Certified Beef Programs - Premium and Natural

USDA Certification The Creekstone Farms Premium Black Angus Beef program is one of the few branded programs certified by the USDA. This certification ensures superior products through more stringent guidelines and on going inspections. 

Verifiable Black Angus Genetics It all starts with Superior Black Angus Genetics. We seek out the cream of the crop when it comes to Black Angus cattle. Unlike many Black Angus beef programs which base their programs on hide color, the cattle we procure come from verifiable Black Angus genetics. Hide color alone does not guarantee quality.

Raised and Grazed in the USA Do you know where your beef comes from? At Creekstone Farms we process only the finest Premium Black Angus Beef, all born and bred in the USA. Not Mexico or Canada. So that means not only do we support local farms, but we also ensure our beef has met some the most rigid food safety standards anywhere.

Humane Animal Treatment One of the things we know is that Humanely Treated animals produce superior tasting and more tender beef. Every step of the way-from birth to processing, we ensure our animals are handled compassionately and humanely. In fact, our processing plant was designed with animal welfare in mind by Dr. Temple Grandin.(www.templegrandin.com)

High Quality Feed For the majority of their lives our Black Angus cattle graze on lush pasture land throughout the mid-west. Prior to processing each animal is feed a high quality corn-based feed ration that enhances meat tenderness and flavor.

State of the Art Processing Not many beef producers own a facility that process their cattle exclusively-we do! Because we own the facility, we control every aspect of production ensuring only the highest quality products are produced.

Two USDA Certified Programs In 2004 we decided to take our Black Angus beef program to a higher level and introduced the Creekstone Farms Natural Black Angus Beef program. Today we offer two programs, one based on conventionally raised Black Angus cattle and another based on Naturally raised Black Angus cattle. For more information please see the "Our Products" section of our web site.

 

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Sirloin Pasta Portobello

Total preparation and cooking time: 30 minutes

• 1-1/4 pounds boneless beef top sirloin steak, cut 1 inch thick
• 8 ounces uncooked linguine or angel hair pasta
• 1 to 2 tablespoons olive oil
• 2 large cloves garlic, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• 8 ounces portobello mushroom caps, cut in half, then cut crosswise into 1/4-inch thick slices
• 1 medium red, yellow or green bell pepper, cut into 1/8-inch thick strips
• 2 tablespoons thinly sliced fresh basil leaves
• 1/3 cup freshly grated Romano cheese
• Fresh basil sprigs and bell pepper rings

1. Cook pasta according to package directions; drain. Keep warm.
2. Meanwhile trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips. In wok or large nonstick skillet, heat 1 to 2 tablespoons oil over medium-high heat until hot. Add beef and garlic, 1/2 at a time, and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from pan with slotted spoon; season with salt and pepper. Keep warm. In same pan, heat 1 tablespoon oil until hot. Add mushrooms and bell pepper strips; stir-fry 3 to 4 minutes or until mushrooms are tender. Remove from heat. Return beef to pan; add sliced basil and toss.
3. Place pasta on large deep oval platter; arrange beef mixture on pasta. Sprinkle cheese over beef and pasta or pass separately, if desired. Garnish with basil sprigs and bell pepper rings.

Makes 4 servings (serving size: 1/4 of recipe).

Nutrition information per serving: 525 calories; 16 g fat (5 g saturated fat; 8 g monounsaturated fat); 68 mg cholesterol; 519 mg sodium; 48 g carbohydrate; 3.0 g fiber; 44 g protein; 16.7 mg niacin; 0.9 mg vitamin B6; 1.8 mcg vitamin B12; 5.0 mg iron; 81.1 mcg selenium; 7.2 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc, and a good source of fiber.

Courtesy of The Beef Council