Creekstone Farm Premium Beef’s emergence as a beef of choice at a number of high-end New York restaurants is the subject of a story in the dining and wine section of the New York Times.
The Ark City processing plant is featured in a story that appeared on the newspaper’s Web site Tuesday. If you register for free, or are already registered, you can read the story here.
The story speaks of Creekstone cracking the New York market and becoming a product of choice of chefs and those who eat out. Pat LaFrieda Wholesale Meat Purveyors ? the exclusive distributor of Creekstone in the northeast part of the country ? pays $300,000 to $400,000 each week for two shipments of beef from Ark City, according to the story.
Creekstone’s success is attributed to its ability to provide consistently high-quality Angus beef that is subject to a number of stringent quality-control measures.
