Frozen Beef

ABout our beef

This beef was raised humanely with no added hormones or antibiotics, and was fed an all-vegetarian diet. All meat is processed under USDA inspection. The Creekline Farms herd is grass-fed, with calves being finished out. What is never in the diet? Added hormones, animal by-products, and growth antibiotics. You won’t find any of those items in our meat because they never make it into our cattle. This pristine diet guarantees the flavor and tenderness you experience the first time, is what you can expect every time. Our goal is to raise a wholesome, safe food supply and humanely raise our cattle as we produce remarkable top quality beef for our customers.

Our Charolais beef is naturally lean, but still maintains good marbling that is necessary for tenderness and taste. Marbling is very important in top quality beef. We own and use several bulls that are in the top 10% of the Charolais breed for marbling.

Breeding Stock

Believe it or not, a fine cut of meat begins with careful attention to the bloodline. Creekline Farms has crafted our breeding practice to ensure only superior sires and dams qualify for the Creekline herd. If we have the right breeding stock, we are quite certain what we are going to have to harvest.”

Diet

We don't feed any growth hormones or antibiotics to our calves.

The diet of our calves is primarily grass along with high quality hay that we raise on our farm. To have well marbled, tender, and tasty beef, a well managed high quality feed regimen is required. To finish the calves and get them ready for high quality beef, we use locally grown in our feed.

From birth, our calves are raised on their mother’s milk, grass, and a high quality creep feed that is purchased from our local feed store.

What is our “Tenderness Program?”

First, the foundation stock for all our beef cattle are registered Charolais and Brangus. Using these EPDs (Expected Progeny Differences), we can predict the traits of their offspring. Some of the traits that are important to us, in order of priority, are

Tenderness
Marbling
Low outside fat
Growth
Docility

By choosing breeding stock based on traits that improve the flavor, we can expect to produce a tender, juicy cut of beef for your eating pleasure!

Another important factor in bringing you a healthy, fine-eating experience is the feed that our cattle are given to eat. After the calf is born in the spring, he lives on the pasture with mama cow, drinking her milk and eating green grass. The calves are weaned in the fall around Thanksgiving and put on an all-vegetable diet roughage, hay, and minerals for a balanced diet. We give them no antibiotics, no growth hormones, and no animal byproducts. Our goal is healthy marbling in the meat with low outside fat.

Finally, the beef is cut into steaks and other cuts in a USDA-inpsected facility for your safety and confidence. Ga. Dept of Agriculture licensed.

Fat is bad, right?

You’ve heard the drill:

“Fat is bad; lean is good.”

“Grass-fed beef is healthier than grain-fed.”

Not so fast. Just like many other issues in the health world (Remember how the cholesterol story changed?), modern research is showing, that there is good fat and bad fat. We want our beef cuts to have marbled fat, but not outside fat.

There’s a health benefit to eating well-marbled beef.

The reason is that intramuscular fat, as opposed to the outer fat, contains oleic acid, which studies have shown reduce LDL, the bad artery-cloggin cholesterol. So, marbled fat can actually reduce the bad cholesterol!

Foods such as meats, eggs, and cheese are the best source of protein. In addition, they are sources of many essential nutrients and provide the fat necessary for our bodies to be able to absorb fat-soluble vitamins such as A, D, E, and K.

Stop fighting your tastebuds!

Marbled, tender beef is not only tasty but, as it turns out, also healthy!

Steak, whole cow, half cow, quarter, quarter cow, half, whole, bulk beef,